Tag Archives: The Book

Simple Green Suppers Is Available for Pre-Order!

9781611803365My fourth cookbook, Simple Green Suppers, is now available for preorder (see links below). There, I’ve said it. Seems unreal, really, in many ways. First, that the whole selling and promotion thing gets started more than six months ahead of time. (The pub date is April 11, 2017.) Second, that it is actually happening—When I wrote my first cookbook, Fast, Fresh & Green, in 2010, I was pretty jazzed about that. Then came The Fresh & Green Table in 2012 and Fresh from the Farm in 2014. Meanwhile, I am farming and growing vegetables and, well, you’d think I’d get tired of vegetables. Not!

As some of you know, I also skipped over the line into full-time vegetarian eating a few years ago, so that gave me the ultimate fun challenge for a new book—how to cook vegetarian suppers every night.

Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals is the very delicious, very beautiful result of that challenge. (Sorry about the “very”s but I am as excited about this book as I was about Fast, Fresh, and Green, which I believe continues to sell well because it is useful. Simple Green Suppers is super-useful. And inspiring. It is being published by Roost Books after all, and they make beautiful books!! Plus, I collaborated with talented photographer Randi Baird on a monster-sized effort on the photos. Okay, I’ll stop.)

Though my mission has always been to make vegetables more accessible and appealing for all kinds of eaters, I don’t think this full-on vegetarian book will exclude anyone, as most of the recipes will appeal to non-vegetarians and part-time vegetarians, too. I’ve never been one to go in for fake foods and I’m also not particularly into soy-based meat substitutes, so the recipes are based on familiar ingredients, with plenty of exciting flavor boosts.

The premise is this: Think of one-dish veggie suppers as “Veggies + 1.” The “1” is a staple ingredient from your pantry or larder. The chapters are divided thus:

Noodles, Grains, Leaves, Toast, Eggs, Broth, Beans (and Legumes), Tortillas

Each chapter offers you lots of strategy about how to shop for, store, and cook with the best and most versatile of these items (and the flavors that go well with them.) Each chapter, in addition to multiple yummy recipes (there are 125 in the book), has versatile mini-recipes for little sauces and salsas, infused oils, dressings, toppings and more that can be used many different ways. I’m encouraging you to nudge yourself just a bit towards the make-ahead mindset. Because if you’ve got Quick Lemony Tahini Sauce or Spicy Peanut Sauce or Whipped Lemony Thyme Feta in the fridge, and/or a batch of cooked short-grain brown rice or chickpeas around, you can bring that broccoli or cauliflower or spinach home and make a delicious supper in no time, with a little support from your pantry.

Just to be clear, everything winds up in one bowl or on one plate or platter. Though I’m not a nutritionist, I have thought ahead about protein and a balance of flavors and textures so your one-dish recipe is a complete supper. Some suppers are heartier than others, and I admit that I don’t eat huge amounts of anything in one sitting anymore, so portions, while filling (and rest assured, cross-tested by real families!!) are not huge. But they can be flexible.

Here’s a sample list of recipe titles:

  • Crispy Tortillas with Watercress, Peas, Avocado, Sprouts and Smoky Chile Broth
  • Roasted Butternut “Smash” on Whole Wheat Toast with Cranberry Citrus Butter and Crispy Shallots
  • Grilled Naan Pizza with Quick-Roasted Cherry Tomatoes, Whipped Lemon-Thyme Feta, Cucumbers and Basil
  • Grilled Peach, Red Onion and Arugula Salad with Sungold Tomatoes and Grilled Croutons
  • Indian Curry with Chickpeas, Cauliflower, Spinach, Tomatoes and Coconut Milk
  • Autumn Farro Salad with Quick-Roasted Root Vegetables and Lemon-Sherry Dressing
  • Green Rice with Brussels Sprouts, Crispy Shiitakes, and Crunchy Pepitas
  • Spicy Egg Tacos with Salsa Verde, Sharp Cheddar and Pickled Veggies (cover recipe)
  • Yukon Gold Potato and Brussels Sprouts Hash with Parmesan Fried Egg
  • Red Quinoa and Baby Kale Salad with Sweet Potato Fries and Blackberry Dressing.
  • Stir-Fried Black Rice with Baby Bok Choy, Asparagus, Shiitakes, and Lemon-Miso Butter

Now I just have to say a word about pre-ordering. I know how easy it is to order on Amazon, and certainly for authors this seems to be a good thing, to a certain extent. The more pre-orders, the more your book shows up in rankings and searches, etc. But the more we order on Amazon, the less we contribute to the well-being of our independent bookstores and our local communities, and ultimately that’s not great for anyone, especially book authors. (Also, discounted books earn back advances at a slower rate.)

As you may know, I work part-time in an independent bookstore, Bunch of Grapes, so I am particularly interested in supporting independent bookstores. Our book buyer has already placed a generous order for copies of my book (this is a normal practice—ordering the books months in advance), but you could visit your own local bookstore and ask if they’d be willing to stock Simple Green Suppers, and you can also pre-order your book from a list of independent sources (including Powell’s bookstore and IndieBound.org) through my book’s distributor, Penguin Random House. So you have choices!

Click here to check out options listed on Penguin Random House’s site.

And Click here for the Amazon link.

But just so you know, pre-ordering is a good thing as it helps build buzz and in some cases might actually affect the numbers of the first print run. A book has to build momentum before publishing day arrives or it won’t be able to take off running. So thank you in advance.

And yes, you’ll be hearing more about Simple Green Suppers in the next few months!!








Simple Green Suppers cover photo by Randi Baird. Food styling by Susie Middleton and Amy Miller.

What One Vegetarian Really Eats (and Cooks)

DSC_0189A year ago this January, I hopped a very short fence. I went from eating not a lot of meat, to eating no meat at all. Technically, I became a vegetarian, though I have eaten the occasional fish or shellfish when it has been offered to me.

Now that I am in the thick of writing and editing the text and recipes for my vegetarian cookbook (which will come out in Spring 2017 from Roost Books), I am thinking hard about strategies and tips for readers. But I am also thinking about what fun I have had developing the recipes—how the creative challenge for this book has been the best yet, because it is has essentially given me a blueprint for eating.

I can’t wait (though I must—and, ahem, I must also finish the manuscript, complete the last photo shoot, and a list of other things…before it even gets to my editor!) for the book to come out so that I can cook from my own recipes every night. And sadly, I won’t be able to share any of those recipes with you until we get close to publication.

But I thought for those of you who are contemplating a shift, it might be interesting to share with you what one vegetarian really eats. (And I say really or actually, because this is not theoretical. Since I, like most year-round Islanders, cook the vast majority of my food at home, this is truly what I eat.) Remember, I’m not a nutritionist—my gig is cooking technique—and I’m only one person, so take it for what it is.


I will say, though, that cooking vegetarian truly is a blast (if you like to cook), because the creative possibilities are endless. I never come at it from the “what can I replace the meat with” (in fact, I’m not big on meat-replacement type proteins); I always come at it from the “how I can turn these vegetables into a delicious, filling meal?”

Here are some of the things I eat and cook with on a regular basis (in addition to the obvious—vegetables!):

DSC_0197Nuts. Toasted. Toasted nuts have an almost cocoa-like umami thing going on, so they taste delicious and are very filling. Almonds are at the top of my list, with pecans and walnuts next. I stock pine nuts, hazelnuts, and, of course, peanuts and natural peanut butter. (Pepitas, too, which are seeds, not nuts.) I use nuts not just in salads, but in grain and bean dishes, too.

Chickpeas. Sheepishly, I have to admit that, like a lot of vegetarian converts, I have fallen totally in love with chickpeas. (I’m simmering a pot on the stove right now on this first snowy day in January, though I stock canned chickpeas, too.). In addition to the great flavor and rich texture, chickpeas have a distinct advantage over most other beans and legumes—they hold up well in all kinds of cooking. In fact, you can even brown them by sautéing or roasting; and as you know, I love browning because that means caramelization and extra flavor!


Lentils. While I eat all beans (always soaked first before cooking, or canned), I’ve become more of a fan of lentils in the last year. For one thing, they cook very quickly—in less than 20 minutes in many cases. Secondly, you can now find black Beluga lentils and small French green (DuPuy) lentils in many more grocery stores, and I find the firmer texture of these more pleasing than that of the larger common brown lentils. Red lentils are also quick and delicious in soups and porridge-like dishes. And all lentils have assertive flavors that go well in soups, salads and sautés.




DSC_0186Avocados. Yes, I know we think of avocadoes as a vegetable, but they are really something unto themselves (and technically a fruit), and I have to mention them because they have that uniquely rich and filling thing going on (good fat, don’t you know?). And, I eat a lot of them. On toast, in salads, with tortillas, in egg sandwiches. Alone with lemon and olive oil and salt. With chickpeas! And nuts!

Grains. I’ve always been a fan of grains, but I like them and use them even more now that I’ve figured out I can cook them ahead and hold them in the fridge or freezer, and that I can use them sometimes almost like a condiment, or as one of many ingredients in a dish. Sitting down to a big bowl of grains can get monotonous. Putting some grains in a salad, a soup, a taco, whatever, is much more interesting. My favorites are wheat berries, farro, short grain brown rice, and oats (granola for breakfast!) but I stock lots of (gluten-free) quinoa, as well as millet and many different kinds of rice.


Eggs. I’m not vegan or dairy-free, so I still turn to eggs for some of my protein. (That may change at some point, but for now, I’m an egg eater.) The best thing about an egg (like a lot of these ingredients that play well with others) is that you can add one to just about anything. Sure, you can make a meal just on eggs, but you can also add an egg to a grain or bean dish, a broth or a sauté.


Those are the things that I most often pair with vegetables to make my meals. (Remember, vegetables have protein, too.) I do eat pasta and bread , too, though I choose whole-grain when I can. And again, I often use these carbs in smaller amounts rather than in starring roles. But there’s nothing like a great piece of artisan multi-grain toast for transporting any number of veggie toppings to a great destination.

As for the vegetables themselves, I eat leafy greens every day. They are the easiest, quickest, and most flavorful vegetables to make a meal with. (The arugula in this picture was taken from plants still growing under hoops outside.) Alliums of all kinds (onions, shallots, garlic, scallions) make their way into almost everything I cook, and my fanaticism for tomatoes extends to this time of year with roasted tomatoes in the freezer and sundried tomatoes in the fridge. This time of year I also gravitate towards colorful root and winter vegetables like carrots, sweet potatoes, and butternut squash. Along with the aromatic ingredients I always keep around—citrus, fresh ginger, vinegars, hot sauces, spices, maple syrup and honey, miso, tahini, tamari, parmesan cheese—and any fresh herbs I can procure (my rosemary pot is indoors, still alive, for now!), I eat well.


Happy eating and cooking to you, too, in this new year. And don’t forget the daily chocolate imperative. (My little bowl of chips, always by my side!)




Best Veggie Sides for Thanksgiving, 2015

DSC_2822_01Alas, I am totally cheating with my list for you this year. Thanksgiving is three days away, and I am still in cookbook-recipe-development land, so I don’t have a brand new roster of veggie sides for you. Luckily, we have a not-so-secret stash of amazing veggie sides that we’ve been stowing away here on sixburnersue.com for the last six years. So while, yes, you’ll recognize most on this list, if you’re like me, you may have forgotten some. Reminders aren’t all bad!

And yes, this will be my first Thanksgiving as a vegetarian, but I’m not the least bit concerned about it, since the veggies and the desserts have always been my favorite parts, anyway. And honestly, I’m not thinking as much about the food this year as I am about the fact that I get to spend the holiday with my dear friend Eliza and her family in Maine. Pretty much tops my list of things to be grateful for. That, and the fact that Eliza is a great cook!

I hope you all have a wonderful holiday with dear friends and delicious food.

Okay, here are our favorites from past Thanksgivings.

1. Crispy Smashed Potatoes (photo above)

2. Roasted Butternut Squash with Cranberry-Ginger Butter and Toasted Walnuts.

3. Roasted Brussels Sprouts with Orange Butter Sauce



4. Mashed Yukon Gold Potatoes with Roasted Garlic

5. Thanksgiving Gratin of Butternut, Corn, Squash & Leeks

6. Potato Galette with Fresh Rosemary & Two Cheeses

RoastedBeetJewelsPg.2057. Roasted Beet Jewels with Cranberries, Pecans & Balsamic Butter

8. Roasted Turnips & Pears with a Rosemary Honey Drizzle

9. Potato Gratin with Gruyere, Thyme & Horseradish

10. Caramelized Turnips, Potatoes, & Carrots with Onions & Thyme

turnip overhead

A Winter Farmers’ Market Book Signing, plus Family Time

photo-398Saturday morning early-early, we (Roy, Farmer, and I) saddled up the little red Honda and boarded the ferry (aka the icebreaker) and whooshed our way over to Woods Hole. We picked up Libby in Falmouth and drove up to Wayland, Massachusetts, just west of Boston, where I was scheduled to do a book signing event at a winter farmers’ market held inside Russell’s Garden Center.

I had tried to get to the Wayland Winter Farmers Market in January, but that time we had boarded the boat, only to get backed off due to high winds. No way was I going to miss it this time.

Now, I only wish I could go back to the market next Saturday (which will be the last market for the season) as it was truly wonderful. I was so busy at the signing table (a very good thing, of course) that I didn’t get to poke around as much as Roy and Libby did.

ask dr. cheese

Ann StarbardHeld inside a big greenhouse (my table backed up to an orchid display), the market was packed with farmers and vendors from all around New England. In fact, this Saturday was New England Cheese Day at the market, and next to me was Ann Starbard from Crystal Brook Farm (right) with her award-winning fresh goat cheeses. I could have spent a good bit of time sampling!

I brought along my own samples—three loaves of Spiced Butternut and Cranberry Quick Bread (top photo), a recipe from Fresh From the Farm. We cut the loaves into small pieces, but nevertheless they disappeared! Along with almost all of the books we brought with us.

Susie M and friends

The best part was meeting quite a few readers of my cookbooks—and friends of friends—who made a dedicated effort to come to the market.  (Sisters Gail Lilligreen, right, and Linda Ohsberg, left, in the photo above, drove up from Rhode Island.) Such nice people.

The nicest of all was market manager Peg Mallett, who is not only super-organized and friendly, but saved me with three bottles of water and a cool spot to sit for a minute when I unexpectedly felt very light-headed and momentarily thought I had come all that way only to fall ill…’Jeesh, Susie,’ was all I could think.

Ron & Libby

While I regained my equilibrium, Roy and Libby manned the table, holding would-be book buyers hostage with farm stories until I returned. After that, Roy and Libby had a well-earned (and delicious) lunch of thin-crusted pizza from the Vesta mobile wood-fired oven at the entrance to the greenhouse. And then they gave Farmer a tour of the (outdoor) grounds.


We were all so tired at the end that we drove straight back to Woods Hole (one quick stop at Lowe’s) and got on an early ferry. There’s just only so much you can do in one off-Island excursion.


DSC_0001Now, as if Libby doesn’t get inundated enough with everything food-and-cooking (like trips to farmers markets on her school vacation!), we decided to do some cooking lessons together this week. First assignment: Making and baking Tollhouse chocolate chip cookies, solo. (Well, solo, with a few tips from teacher.)

Happy to say she got an A+ on this assignment. (Yes, that is Barney on the kitchen counter in the background of the photo at right.)

The cookies were a surprise for Dad, who is truly swamped with work, both on-farm and off. On Sunday he was starting to build a chicken coop in the yard on a trailer—until we got the call that our 200 new birds won’t be coming this week, after all, but three weeks from now.

What a relief.


The snow is beginning to melt, and it is predictably swampy out there now. But at least we can think about getting the spring work rolling. Oh goody.


Photo credits: Cheeses, courtesy ask.dr.cheese.com; photos of all people at market, Peg Mallett; photo of wood-fired oven, courtesy Vesta Mobile Wood-Fired Pizza; all others, Susie

Honey-Vanilla Roasted Pear Recipe, Fresh From the Farm

35b. Honey Roasted Pears SM 4Maybe the best thing about being a cookbook author is that some of your own favorite recipes are, well, in a book! You completely forget about something, and then maybe the season rolls around and the memory of it floats back. But instead of rifling through a pile of magazine clips or trolling the internet, all you have to do is open your own cookbook to find the recipe.  (This is particularly helpful to absent-minded me, as my own record keeping system has deteriorated over the years.)

honey vanilla pears 5

Lately, recipe-memories have been bombarding me. Something about the end of summer and the start of fall really makes me want to cook, plus we have so many fruit-and-vegetable odds and ends migrating from the farm stand into the house. Mostly the recipes coming to mind are ones (not surprisingly) in the Indian Summer and Early Fall section of Fresh from the Farm: A Year of Recipes and Stories. In fact, some of my favorite recipes in the book are in that section–Winter  Green Market Meatloaf; Roasted Beet “Jewels” with Cranberries, Toasted Pecans & Balsamic Butter; Mac ‘N Cheese with Kale, Goat Cheese & Sundried Tomatoes; and Indian Summer Minestrone with Late Tomatoes and Beans, which I’m definitely going to make this week.


And now Roy is picking pears for the farm stand. Which means I’m getting the discards, ones with a blemish or two. I got this idea in my head that I might make pear butter out of them. I began looking at various recipes and then decided not only that the process was too time-consuming, but also that I wasn’t entirely sure how much pear butter Roy and I could consume.  Probably very little, I realized. Finally the memory light bulb went off and I thought, don’t I already know the perfect easy and delicious thing to do with these pears? Yes, of course. Roast them. With honey and butter and vanilla. A là Fresh From the Farm. So good.


The recipe I developed for the book goes one step further and uses the pears in a totally groovy dessert that showcases the pears on a pillow of ginger mascarpone cream on top of a giant soft molasses cookie (photo above). Yep. That is a mighty good recipe, I will tell you, but in the interest of time, you can just make the Honey Vanilla Roasted Pears and you’re good to go, with or without vanilla ice cream. (I also developed a variation on this recipe for Martha’s Vineyard Sea Salt’s website. I used maple syrup and crystallized ginger instead of honey for roasting the pears, and then paired them with vanilla ice cream, chocolate sauce, and sea salt, of course.)

I thought I’d share the Honey-Vanilla Roasted Pear Recipe with you today in case you’ve lucked into a bounty of quickly ripening pears (or just have a few from the grocery store—this isn’t a big quantity recipe!). And then, if you like them, you can find the entire cookie dessert recipe in Fresh From the From!! Sneaky me. Some of my brain cells are apparently still firing, even after this summer.


Honey-Vanilla Roasted Pears

We like to roast our no-name Bartlett-look-alike pears (very sweet and delicious), but an iconic Bosc makes a lovely shape when roasted, too. I think using pears that are on the smaller side is best with this method; you’ll need to extend the baking time a bit for bigger pears. Be sure to baste frequently with the pan drippings, and add a bit of water to the pan if juices are burning. The roasted pears are delicious on their own, but also great with vanilla or ginger ice cream. Caramel sauce or chocolate sauce and a sprinkling of sea salt are nice finishes, too. To serve with Molasses Crinkles and Whipped Ginger Mascarpone Cream, see p. 233 of Fresh from the Farm: A Year of Recipes and Stories.

Makes 6 roasted pear halves


2 tablespoons unsalted butter, plus more for baking dish

3 small firm-ripe pears (6 to 7 ounces each), peeled, cored, and halved

Kosher salt

2 tablespoons honey

1 teaspoon pure vanilla extract


Heat the oven to 450°F. Choose a 1 1/2- to 2-quart shallow baking dish (oval is nice) that fits the pear halves comfortably but does not leave too much room around them. Butter it lightly. Arrange the pear halves, cut side up, in the baking dish. Sprinkle each with just a pinch of salt.

Melt the 2 tablespoons butter in a small saucepan over medium-low heat. Add the honey, the vanilla, and a big pinch of salt. Cook, stirring, until the honey has loosened and the mixture is warm. Use a small basting brush to brush the tops of the pears with some of the honey butter.

Bake the pears for 10 minutes, baste again with some of the honey-butter (rewarmed to loosen if necessary), and bake for 10 minutes more. (If your pears are on the larger size, bake for 5 to 10 additional minutes on this side.) Gently turn the pears over, baste with some of the butter and some of the pan drippings and cook for 15 to 20 minutes longer, basting after 5 minutes and again every couple of minutes. (When you baste, be sure to “wash” the bottom and edges of the pan with the pastry brush to prevent burning. If the pan is getting too dark, add 1 to 2 tablespoons of hot water and “wash” the pan juices again.) Cook until the pears are nicely browned all over and caramelized around the edges (you can peek underneath with a very thin spatula). Let them cool for 5 to 10 minutes in the pan and then transfer to a plate. (If you let them cool completely in the pan, the sugar will begin to harden and they may stick.) Eat right away or keep well covered in the fridge for up to several days.


Throwback Thursday: How to Cook a Baby Artichoke . . . Plus Post-Blizzard Travels with Susie

artichoke blog 1Apparently, there is a “glut” of artichokes in California right now. I love that word, “glut.” It has a nice thwack to it; plus it must be derived from the best of the seven deadly sins, gluttony.

So we’re very happy for California. (Note, there is no cynical tone in my voice. I just couldn’t be more thrilled that here on the East Coast—actually, one of the very most Eastern parts of the East Coast—we had a blizzard yesterday. Whee! Certainly Farmer enjoyed it.) Honestly, we are happy because we know that California will be sending some of these artichokes our way very soon. They’d better, lest we have to travel out there and get them ourselves.

farm dog

Meanwhile, I have been trolling through old photos and blogs to put together two presentations for my next travels (more on that in a minute). And I came across these baby artichokes (top) and my favorite method for cooking them (see recipe below). I’m hoping the “glut” includes baby artichokes, because I could eat a plate of these for lunch right now. Baby artichokes are really easy to prepare and so delicious. While we’re waiting (I just visited the Ocean Mists website—lots of good info there—and discovered that babies may be a few weeks away), you can get some excellent ideas for using standard-sized artichokes from Russ Parsons, Food editor of the LA Times. Here’s his recent piece that includes 12 artichoke recipes. (I want to make the fries!). And, as always, FineCooking.com comes to the rescue with more than two dozen artichoke recipes to browse through.

roy artichoke

I know a lot of you who read the blog actually live in California, so just to be clear—I love you! But now I’m going to focus on Montana. And North Carolina. Yup, in a week or so, I’ll be traveling to Montana to participate in Zone 4 Magazine’s spring Plant to Plate event at Chico Hot Springs Resort. I can’t wait! I’m going to do a cool tip demo and give a talk about how to cook all kinds of veggies—from baby bok choy to Swiss chard to beets. Plus a little Fresh from the Farm storytelling.

When I’m not on deck, I’m going to be sneaking around to observe all the cool growing seminars on things like grafting tomatoes, building a green house, and growing fruit trees. If you live in the area, I believe there are still a few tickets left (call 406-586-8540; dates are April 8 and 9.) I can assure you that it is going to be an awesome event, as Dan and Andra Spurr, the Editor and Publisher of Zone 4 Magazine, are old friends from our days together at Sailing World and Cruising World magazines, and they are super-organized and on the ball.

From Montana I fly directly to North Carolina for my 30th (yes 30th!) reunion at Duke University, where I am honored to be a featured speaker on Friday, April 11. I’m going to tell the story of my “career change” and how Fresh from the Farm came to be! It should be gorgeous in Durham by then—I’ll get to enjoy a real spring for once. I only wish Roy and Libby were going to be with me, but it’s just too much time away from farm and school this time. And I am certainly hoping I won’t be flying through any blizzards on this adventure.

But before I go, I have a few seedlings to tend to, some peas to plant, and some artichokes to track down.

brown braised artichokes pic monkey

Brown-Braised Baby Artichokes with Lemon Herb Pan Sauce

Serve these over creamy polenta or a small serving of fresh fettucine for a lovely veggie supper. For a variation, cook a little bacon, ham or pancetta in the pan before cooking the artichokes; remove and crumble on at the end. Toasted almonds or hazelnuts would be good with these too. Baby artichokes vary in size—I have seen the same size box packed with 9 artichokes sometimes, 12 another. This recipe will work for 9 medium-small baby artichokes (2 to 2 1/2 oz. each). If your artichokes are very small, you can use 10 or 11 of them, as long as they fit in one layer across the bottom of the pan with the shallots. Be generous with the fresh herbs here.


1 1/2 lemons

9 or 10 baby artichokes

1 1/2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 small shallots, halved and peeled (or 2 medium or large, quartered)

Kosher salt

1 cup low-sodium chicken broth

1 to 2 tablespoons mixed fresh tender spring herbs such as chives, parsley, mint, tarragon and/or chervil

baby artichoke prep

Cut the whole lemon in half. Squeeze and drop the two halves into a medium bowl filled half-way with water.

Cut the stems off the artichokes at the base. Working with one artichoke at a time, peel away all of the outer leaves until you are left with a mostly lemon-limey colored artichoke (it will be somewhat cone-shaped) with the top third still being a light green. With a sharp knife, cut about 3/4 inch off of the top, and, with a paring knife, clean up the stem end just a bit (don’t remove too much; that’s the tasty heart). Cut the artichoke in half lengthwise. Rub the cut sides of each piece with the other lemon half and drop the artichoke halves into the lemon water.

In a 10-inch straight-sided sauté pan that has a lid, melt 1 tablespoon of the butter with the olive oil over medium heat. Arrange the artichoke halves (with whatever water still clings to them) and the shallot halves (both cut-side down) in one snug layer in the pan. Sprinkle with 1/2 teaspoon salt.

Cook, without stirring, until the bottoms of the artichokes and the shallots are well browned, 7 to 8 minutes. (If the heat on your stovetop is uneven—or the burner isn’t level, like mine—rotate the pan so that the bottoms get evenly browned.)

Pour in the chicken broth and cover the pan, leaving the lid slightly askew so that some steam escapes. Simmer gently, turning down the heat if necessary, until the broth is reduced to a few tablespoons, 12 to 14 minutes. Uncover, add the remaining 1/2 tablespoon butter, and squeeze the other lemon half over all.

Sprinkle most of the herbs over and stir gently until the butter has melted. Remove the pan from the heat, and stir again, scraping up any browned bits if possible. Taste for salt and immediately transfer the artichokes and the pan sauce to a serving platter. Sprinkle on any remaining herbs.

Serves 2 as a veggie main dish with polenta or noodles, or 3 as a side dish


Snowbound in DC with my Sister and Skylie

DSC_3278_01If you have to be stuck in a snowstorm, your sister’s cozy house is probably the best place to be. (No that’s not it in the photo above–more on that in a minute!)

I am, of course, homesick. It is no secret that I’d rather be on our little farm with my peeps than anywhere else. But I promised myself that I would work hard on promoting my new book, hence the travel this spring.


Wouldn’t you know it, the first place I go, a snowstorm comes and I can’t get home. But honestly, I don’t see my sister much and the snow is so bad here in Virginia that even she did not have to go to work today. So Eleanor and I are here puttering and working and hanging out with her adorable 12-year-old Australian Shepherd, Skylie. It really is very nice. Plus, I got to sleep in and not rush off to do anything.

That’s a good thing because I’m pretty tired after the two fabulous book events this weekend at La Cuisine and the Dupont Circle Farmers’ Market. Tired, and also over-stimulated, as all weekend the brain cells where my childhood memories live have been flashing like so many firecrackers on the Fourth of July.

DSC_3214_01I started out the trip by visiting my parents for a night in the small Delaware town where I spent my summers. Driving past miles of farm fields on the way to see them, I realized how much that landscape left its imprint on the positive/pleasure synapses in my brain. No wonder I’m a farmer now.



And seeing my parents was just the start of a tidal wave of supportive old friends and family who rallied to come to my book events or help me out. I gave my mom (right) an assignment—to make Libby’s Lemon Blueberry Buckle—for one of the events. She took it very seriously, and Dad even went out to buy special containers to transport it. (It was delicious.) I also asked Dad to pick us up some farm supplies that I could bring home with me. A giant bag of seed starting soil was waiting in their driveway when I pulled up.

DSC_3286_01Saturday at La Cuisine, we had so much support from friends and family that we sold out of books! My godmother Shirley, her daughter Lynda, and her daughter-in-law Babs came. My Aunt Randi and my cousin Kari. Cookbook author friends Domenica Marchetti (with me at left) and Cathy Barrow (aka Mrs. Wheelbarrow). And Washington Post Deputy Food editor Bonnie Benwick. Old friends and former neighbors. Vineyarders. People who rode the Metro from the other side of town. AND an entire contingent of my sister’s friends who she runs with (literally runs, as in marathons)—so great! I couldn’t believe it. (Below, left to right: Courtney, Jen, Erin, Eleanor (sis), Martha, and Shawna.)


photo_01On Sunday my cousin Kari (right) spent the day helping me at the market. I don’t get to see her much either, so that was especially nice. And no sooner had we set up then who walks up but dear old friends Kathy and Peter Jahn, who had kindly transported my Mom and Dad’s best friends Bran and Jim Johnston, Carolyn and Charlie Pardoe, and Sheila Lindveit down to the market by squeezing them all into a Volvo stationwagon. Even Kathy and Peter’s daughters Charlotte and Viveka came. All to a market event that was a bit chaotic, thanks to a surprise visit from chef José Andrés who had a film crew and a mysterious entourage with him that turned out to be a group of Spanish musicians disguised as chefs who performed a pop-up music video in the market!

All I can say is that I was darn grateful to be in my hometown this weekend and am so appreciative for all the support. Especially from my sister, who’s not only put up with me living with her these past several days, but has also provided me with flawless directions to get around town. My biggest fear when doing events away from home is that I will get lost and not arrive on time.


DSC_3256_01The other reason my memory was firing away was the city of Washington itself. Growing up, I used to take the bus downtown, or drive with my sister when she got her license, and walk around to all the monuments and museums. The architecture (and texture) of the city is captivating. There is a limit on building height in the city, and with the open parks and statues and lots of 19th century buildings still intact, there is an antiquated aura to the city that also feels personally nostalgic to me. I got a chance to kill some time on Friday while I wandered between a meeting with the food folks at The Washington Post and Eleanor’s office at DC Metro, and I stumbled upon a new favorite, the National Building Museum. The cool façade features the frieze (pictured above) which wraps around the building and depicts marching Civil war soldiers. (Photo at top of blog is also of this historic building.)


I can’t wait to bring Libby and Roy here on my next visit. I’d better starting warming Eleanor up now to the idea of staying with her. We’ll try not to come in snow season so we don’t overstay our welcome! 

Susie On the Road: A Visit to DC, My Hometown, March 1 & 2

DSC_3123I’m saddling up the horses and heading off to America this week. Actually, driving down to spend a night with my parents in Delaware, then a weekend with my sister Eleanor in Virginia. Leaving Roy alone at the farm with 500 chickens, a farm dog, a frisky kitten, and a lot of eggs to wash. Not to mention about 600 farm chores to start on now that the weather is (sort of) breaking. Lucky Roy.

Hopefully I will manage to pick up some farm supplies while I am off-Island.

Though I hate to be away, I’m looking forward to seeing my family, and of course, my official business for this trip is book promotion, and I can already tell that a visit to DC, my hometown, is going to be swell.

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On Saturday from 2 pm to 5 pm, I’m going to be at the very fabulous La Cuisine cookware store in Old Town, Alexandria, Virginia. (The Old Town Boutique District is serious shopping, folks, in case you need an excuse to get out!). I’ve admired Nancy Purves Pollard and her store (mostly from afar in my years away from Washington) for her one-of-a-kind collection of high-quality cookware and cooking ingredients. I’m just afraid of what I might buy while I’m there. I hear she has amazing coffee, too.

lacuisportraitsmNancy and I have cooked up a scheme to serve a selection of yummy recipes from Fresh From the Farm. Nancy’s going to make the Curry-Coconut Butternut Squash Soup and the Southwestern Quinoa Salad with Black Beans and Farmstand Veggies. And I am going to make the Rustic Roasted Tomato Tarts and the Christmas Slaw with Slivered Pears, Cranberries, & Pecans. I’ve even enlisted my Mom to make Libby’s Lemon Blueberry Buckle! (That’s Nancy on the left in the photo at right, with co-workers Val and Larissa and rescue dog Carina.)

While we’re serving tasting samples (I’ll be at the store from 2 to 5 pm), I’ll be signing books, of course, and offering some tips about how to keep a simple, well-stocked pantry for making delicious veggie dishes. I’ll share advice on some favorite tools, as well. (Nancy will have a stash of Fast, Fresh & Green and The Fresh & Green Table available in addition to Fresh From the Farm–at 20% off!–so if you’ve got gifts to buy, this is a good opportunity.)

On Sunday, I’m off to the Dupont Circle Farmers’ Market from 10:30 to 12:30.  I’m excited that my cousin, Dr. Kari Evans, is going to hang out with me at the market, while I do a recipe demo, offer tastings, and sign books. The Fresh Farm Market folks have a program called “Chef at Market,” and I tried to get down to participate in it 3 years ago. Now I am finally making it, though admittedly March is a tricky season. (I will be there, polar vortex or not.) So we decided to pick a fresh, simple, colorful recipe to anticipate the first radishes of spring—it really won’t be too long, now.

9781600859045I have to say, the May Day Radish and Parsley Salad with Lemon and Ginger has the most delicious dressing and really is versatile enough to serve all year-round.  I know because I made a batch yesterday to judge how many portions I will need for the market. I remembered loving this salad when I developed it, and fortunately, my memory wasn’t warped! Of course, I got into a little thing with crystallized ginger while I was developing recipes for Fresh from the Farm, so I actually had to rein myself in and quit using it after a few recipes. It’s an amazing ingredient in vinaigrettes, because the sugar dissolves and the ginger remains spicy, so there is both a nuanced flavor and interesting texture to the dressing.

Yesterday I ate a good deal of this salad right out of the bowl, and then I threw some blood orange segments into the rest (I had half of a blood orange leftover from another test) and wow—loved that color and flavor. Ate the leftovers with roast pork last night.


While I was photographing the salad, I got photo-bombed again by Barney the kitty. He moves like lightening and goes from floor-to-food-dish in a matter of seconds. He is fascinated with recipe testing.

1621945_10152217617255801_1847068504_nIf you would like to make the radish salad, I urge you to click on over to the Fine Cooking website, where the recipe is now posted as part of a collection from Fresh from the Farm. (Feel free to add blood orange segments!) I am feeling particularly grateful this morning to my beloved magazine for the lovely review they’ve published in the April/May issue, and online. Check it out online, but be sure to pick up that new issue of Fine Cooking on the news stand—it’s one of the best I’ve ever read. Grilled cheese, twice-baked potatoes, tagines, meringues, quick ideas for baby spinach, ham, barbequed shrimp—Oh my!

Hope I can catch up with some of you in DC, but bear in mind I’ll be in Chicago mid-March and Montana and North Carolina in April. (Click here for schedule.) Then it’s home for the spring and summer. Roy will be glad, to say the least.



Blue & White and Read All Over: A Blizzard & A Book Party

DSC_2934The snowflakes that began to fall Saturday afternoon were particularly pretty—billowy and crisp and determined. They came on fast and steady, only an hour before we were due to pile all the food in the car and drive down to Bunch of Grapes bookstore. The forecast had said rain first, starting around 6. It was not even 2 o’clock and it was snowing.

Canceling the Fresh from the Farm book party wasn’t an option. Bunch of Grapes in downtown Vineyard Haven (a nice walking town) would stay open through any snowstorm, anyhow. I had made five different recipes to taste, and we’d sent all kinds of invitations out for the event. Both the Martha’s Vineyard Times and the Vineyard Gazette (as well as the Point B Realty blog) had published nice articles during the week about the book, the farm, and the signing event.


As Roy drove, I let those little negative thoughts come into my head, “Oh, no. No one will want to come out in the snow!” I said to Roy. And he chastisted me. “You wait. You’ll see.”

By the time Dawn Braasch stood up at the front of her bookstore to introduce me, every chair was full and folks were standing around the bookcases. I saw so many friendly faces, and I realized it was very bad of me to underestimate what an incredible community I stumbled into almost six years ago now. Not only did all these folks come to the event, but they withstood listening to me jabber on while a torrent of snowflakes fell outside the big glass windows behind me! Well, at least it was cozy inside (nothing like stacks of books to make you feel safe and warm), and there was food—and wine. But I still have to say thank you (here on sixburnersue is a good place, as I know some of you who were there will be reading this) to everyone for coming out in a snow storm.


DSC_2910Thinking about all this, I walked around the farm on Sunday morning with my camera. The “blizzard” did not leave us 14 inches—maybe only 6 to 8. And more importantly, it didn’t blow out power, though it did leave a lot of branches down. It also left a plucky aquamarine sky and a cool blue reflection everywhere I looked.


DSC_2920Beautiful or not, the winter is wearing on everyone. But all over the Island, and I’m sure in lots of other small communities across the snow-splattered country, there are gatherings like the one we had on Saturday, where the lights are on, the hugs are forthcoming, and the snacks are abundant.


And when all else fails, curling up at home on the couch with a good book is an antidote to all those icicles and chapped cheeks. After the event, a friend of mine, who had bought her 12-year-old daughter her first cookbook at the signing on Saturday, posted a picture of her daughter stretched out on their couch, reading Fresh from the Farm. Looking at that photo, I felt so privileged to be the author of a little girl’s first cookbook. What an honor! I hope that sweet girl has many fun and delicious cooking experiences ahead of her. But I’m pretty sure she does.

DSC_2879 P.S. If you are looking for a signed copy of Fresh from the Farm, please visit or contact Bunch of Grapes. If you want a personalized copy, I can sign it at Bunch of Grapes and they will send it to you, no matter where you are.

BOG susie demo photo 6 1200 wide

 Photo above courtesy Barbara Welsh





It’s Pub Day! Celebrating Fresh from the Farm with a Winter Green Market Meatloaf Recipe

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This is it—Fresh from the Farm: A Year of Recipes and Stories is now officially published, as of this morning. Yippee!

I have no idea what this actually means. But I just learned that pub dates are apparently always on Tuesdays. Who knew?

My secret source revealed that the “pub” date is a date set in order to back up and create a “release” date, when the books begin to ship from the distribution warehouse. The scheduling masters try to work everything out (considering distance-to-travel, etc.) so that most of the books are in most of the outlets they’re supposed to be in by the “pub” date.

I like the idea of hundreds of boxes of Fresh from the Farms hopping on trucks and traveling far and wide to get to their destinations.

DSC_2568So to celebrate their safe arrival, I’m offering up what really and truly is one of my favorite recipes in the book—Winter Green Market Meatloaf. I named it that because I first made it with the goodies I got at our Winter Farmers’ Market—including onions, carrots, kale (yes, kale), local feta cheese, and local ground pork and beef. The meatloaf is terrifically moist and tasty, and the sauce on the outside has a great zing to it.

I also chose this recipe, because of course, it’s February, and meatloaf makes a little more sense than say, a corn sauté, or a strawberry crisp. But the cool thing about Fresh from the Farm, which is arranged seasonally in three sections, is that it spans almost the entire year, and the recipes in the fall section (like the meatloaf) are plenty appropriate for mid-winter, too.

I made the meatloaf yesterday so that I could take pictures of it (it’s not photographed in the book), and wound up sending half of it off with a couple of newspaper reporters who were here visiting the farm and talking with me about the book. (We have our big author event at Bunch of Grapes bookstore this Saturday at 3 pm, which I’m really excited about. Libby will be here and able to come with us, and I’ll be cooking up a storm this week to bring along plenty of recipe samples.)

For me, pub day is exciting, but considering the travel and the radio spots and all the other efforts coming up to promote the book, there’s no easing back. I am just looking ahead with an eye towards keeping my energy level up—while Roy and I also seriously begin to prepare for the growing season. Yikes. And while at first I thought it was a little strange to bring a book like this out in February, now I am really thankful that it gives me the window of opportunity to promote it this spring by doing some traveling before the farm gets really busy. Next stop: Washington, D.C., my hometown: A great event at La Cuisine on March 1, and the Dupont Circle Farmers’ Market on March 2. Maybe I’ll see some of you there!

Enjoy the meatloaf, and by the way, if you really want to make somebody happy on Valentine’s Day, this is a decidedly comforting way to do it. You could serve these mashed potatoes with it, or even the crispy smashed potatoes.


Winter Green Market Meatloaf Recipe
Yes, there’s actually kale in this incredibly moist and flavorful meatloaf. (Feta cheese, too!) Tossing the veggies and plenty of garlic into the food processor makes a finely minced mixture perfect for lightening up meatloaf. I always eat at least a nibble of this warm out of the oven, but resting for a few minutes is a good idea; it will be easier to slice. It’s also delicious leftover, reheated or even cold, pâté style. Recipe copyright Susie Middleton, 2014, from Fresh from the Farm: A Year of Recipes and Stories (The Taunton Press, 2014.)
: main dish
Serves: 4 to 6
  • ¾ cup fresh breadcrumbs (about 1 English muffin)
  • 3 tablespoons milk
  • ½ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 large carrot (about 3 ounces), coarsely chopped
  • 1 small onion (about 4 ounces), coarsely chopped
  • 4 large cloves garlic, peeled
  • 1 small serrano pepper, cut into 3 or 4 pieces
  • 2 cups (packed) coarsely chopped kale (about 2 ounces)
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1 pound 80 to 85% ground beef
  • ½ pound ground pork
  • 3 ounces crumbled good-quality feta cheese
  • 1 large egg
  • Freshly ground black pepper
  • 2 tablespoons (lightly packed) chopped fresh oregano
  1. Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper.
  2. Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon.
  3. In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale.
  4. In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ teaspoon salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes).
  5. In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ teaspoon salt, the breadcrumb mixture, and 3 tablespoons of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides.
  6. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.


Please note: The terrific finished food photos in the collage at top were taken by Alexandra Grablewski for Fresh from the Farm: A Year of Recipes and Stories (The Taunton Press, 2014).