Sorrel Omelet:
(from Tracie’s Community Farm, Fitzwilliam, New Hampshire)
1 cup sorrel, cleaned and trimmed
1/4 tsp salt
2 tablespoons butter, divided
4 eggs
1 tablespoon cream
Shred sorrel. In a heavy pan, heat one tablespoon butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel [...]

Locally smoked bone-in sliced ham, one of many smoked products from North Country Smokehouse, Claremont, NH. Available in retail stores and mail order. www.ncsmokehouse.com
This recipe is adapted from The New England Book of Cookery and is great way to use leftover locally smoked ham. For those who prefer not to use a cream sauce, a light [...]

I prefer bottom round for pot roast because it yields nice thin, neat slices. Many cooks prefer a chuck roast because it is fattier and juicier, as with a classic pot roast. Either is fine. The bottom round will take longer to cook and is done only when easily pierced with a fork.
1 4-lb beef, bottom [...]