Vermont: The Food Issue

While in Vermont, I ate beautifully ...

My mother's and sister's gardens are both wildly prolific due to the perfect summer they've had. There was a fine showing of heirloom tomatoes, squash, cucumbers, pumpkins and herbs. I considered grabbing a few things, but thought about how I would explain to airline security what I was doing with a soccer ball sized butternut squash in my luggage.

My brother-in-law, Louis, makes a storied corn chowder. I only eat corn chowder when he makes it because others just don't measure up.

The correct way to grill corn; soak it in water for a few hours, throw it in the coals with the shuck on to retain moisture and let the sweetness blossom. Enjoy.

This is what beets look like when you don't buy them in a can.

My mother has raspberry, blackberry and blueberry bushes growing behind the house. I make a batch of preserves with my mother every time I visit. If you have ever smelled raspberries cooking on the stove, then you know one of life's greatest pleasures.

My sister, Carol, has mastered the fine art of Middle Eastern eggs, which she made for breakfast for the whole family every morning. Paired with spicy Arabic coffee, what better way can you start the day?