A Vermont Summer Getaway

I have to tell you... I think I have found the place where I would like to spend the rest of my summer days. I am in love... with Vermont.

I have been thinking about going to Vermont for years. "It is the closest scenery to home that you will find in this country" I had heard. They were not lying. Rolling green hills, lush forests, wild berries, apple orchards, crisp mornings, sheep... I found it all there.



Another thing that I should tell you is that I have a great friend. A friend who I met in my first months of blogging and has remained close ever since. I even wrote about her a few years ago.

Nadia lives in southern Vermont on top of a hill with breathtaking views, surrounded by blueberry bushes, apple trees, a pond, and what could be an enchanted forest. When we arrived last week, I couldn't believe my eyes. I thought about the Basque Country and my family back home. All so familiar.



My plan was to relax, cook, and have long conversations with Nadia about life and art. I needed to getaway from my kitchen and computer. Her nephew and niece, Dylan and Elle, were visiting from Montreal and I knew Jon and Miren would find the perfect playmates in them. They fed the chickens and ducks, played with the dogs and cats, and admired the horses. Activities that I grew up doing and seem so foreign to so many children these days. I was excited to watch them in nature and just be.



On our first day there, we took a drive to a farm-stand in Shaftsbury. It was such a beautiful morning with clear skies and cool breeze. We stopped to get some vegetables, berries, and cheese. Elle and I walked around with our cameras in silence. She is quite the photographer herself.

We started driving back and on the side of the road was this sign for fresh farm eggs. We made a quick stop at Red Comb Farm without realizing that it was the home of a fellow blogger. Abi and her husband were generous enough to show us around their property. Their chickens, ducks, and even alpaca. Abi who knits, uses their wool for these vintage inspired baby caps.

It was so inspiring to see her three beautiful children run around with the animals. It left me longing for a life in the country.



Once home, I made a zucchini risotto with fresh herbs from Nadia's garden and local Vermont cheese. It was sunny and quiet.

Abi had talked to us about a berry farm in Massachusetts, so after a little rest, we packed up the car and drove south. It was a warm afternoon, but the kids had fun picking raspberries. Miren couldn't stop eating them right off the bush. Then it was time for ice cream in Williamstown.



Friday we woke up early to drive to Boston. It was a long drive, but the kids managed well. We had a great lunch at the bustling Flour Bakery where to my surprise, had a few gluten-free desserts and wonderful soups and salads. I have to say, I have never been so tempted by a grilled cheese sandwich in my entire life.

We played duck, duck, goose with the kids at the park. Had more ice cream and then back home.



I was excited for Saturday morning because Nadia promised me a trip to the Brattleboro farmers' market. She began the day by making us a delicious breakfast, a berry crisp from the berries we had picked days before, and an apricot and raspberry galette. The house smelled heavenly.



I was again so inspired by all the young farmers with young children. The market is located under a forest of maple trees. The produce was abundant and so were the dairy and meat stands. I talked to every single one of them about raising children on a farm, what keeps them going through the hard labor and commitment. Truly inspiring.

Miren and I had gluten-free pizza topped with kale as we listened to the local band. She played in the sand box with other children and we sampled homemade apricot kamboucha.



After the market, we drove around the countryside some more. Nadia talked to me about the area's history as we stopped along the way to photograph the surroundings.

Breathtaking.



Once home, we enjoyed the galette and crisp that Nadia had baked in the morning. The kids were ready for some outdoor activities so we drove to a near-by lake. It was sunset and the water was chilly. The kids jumped in the water without hesitation. They laughed, played tricks, and threw rocks as I watched with a smile on my face.

That night, we had a campfire with Nadia's comforting lentil soup and s'mores.



I took time early Sunday morning to take a walk alone around the property. The blueberries were popping up and we even ate apples right off the trees. The kids played with the baby chickens that were born just a couple of days before.

I took it all in for one last time, but I must be back soon. Autumn perhaps? I must visit soon.

This place stole my heart.



Thank you Nadia for having us over. I will never forget it.

Kin Family Reunion Shirts

These family reunion shirts designed by Angela for her new clever concept store Kin are awesome! Customize one of her sweet designs here.

Roasted Tomato Tart, Rainier Cherries And Scenes From A Weekend

"The baby goats were born this morning" Robert texted me last Monday. We had just been to the farm with the kids a few days prior and we could see that the baby goat mamma Daisy was due any minute.

"We will stop by this weekend. I can't wait to see them" I texted back.



We had lots of plans for the weekend. It was C's 40th birthday after all and although he wanted to keep it quiet, we invited some friends over for dinner. We spent Sunday morning cooking and getting the house ready for our guests. C. even woke up at insane hours of the night to get his smoked brisket going. This man is obsessed with barbecue.



We planned a very relaxed summer menu. Just the way I like to eat. A little bit of this, a little bit of that. Very similar to the summer parties we throw back home.

Our menus are always eclectic, but that seems to be what friends like about them. The unexpected, I suppose.

On my side I had planned to make a tortilla de patatas (a must have every time my friend Deena comes over). Also a fennel, zucchini and Rainier cherry salad, a roasted tomato and watercress tart, cherry and hazelnut gratin and chocolate chip cookie ice cream sandwiches. Not bad, I thought.



"I have to run to Robert and Paula's to get eggs for the tart and the tortilla before it's too late" I told C.

Jon was too busy playing with water balloons with the neighborhood kids, so I put Miren in the car and drove to the farm. I was excited for her to see the new babies, Peanut and Peabody.



It was early afternoon. The rain that had fallen the day before combined with the high temperatures made for a very humid day. The babies were hiding inside their crate while the rest of the animals found shelter under the trees. Not even the chickens wanted to come out. I didn't blame them.

Miren was mesmerized by the babies. Even at a week old they were playful around each other. What a beautiful sight.

We picked some tomatoes and purple peppers for the party. "They smell like they have already been roasted!" I told Robert.

Have you ever smelled purple pepper? So intense and smoky. I made the best salad with them the following day.



We came back home to finish cooking. Luckily the kids got to nap and rest before friends arrived, which always helps.

I managed to take a photo of the table with my phone.

A feast, no?



Roasted Tomato and Watercress Tart

Roasted Tomatoes

3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme

Pre-heat oven to 300F.

Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme.

Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Tart Crust

2/3 cup (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 tsp salt
1/4 tsp black pepper
2 tsp thyme leaves
8 Tbs (110 g) cold unsalted butter, diced (I used non hydrogenated shortening)
5-6 Tbs ice water

Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed.

Transfer the dough t your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour.

Dust your surface with superfine brown rice flour. Roll the dough to 1/8" thickness. Fill a 9" tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling.

Roasted Tomato and Watercress Filling

Bunch of fresh watercress, stems removed
Roasted tomatoes
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup unsweetened coconut milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella (I used the cheese substitute Daiya)


Pre-heat oven to 400F.

Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top.

In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes.

Bake for 30 minutes or until tope is golden brown. Cool for 20 minutes before slicing.