Kitchen Vignettes
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She won the Saveur Magazine's 2012 Best Food Blog award in the video category.
FULL EPISODES (67)
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S6 E10: Daniel Mays’ Roasted Root Vegetable MedleyNo-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable ...No-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. He also discusses his farming practices and what ... -
S6 E9: Peter Barrett’s Chicory PestoIf you’ve never had chicory, talk to Peter Barrett. His love of this ...If you’ve never had chicory, talk to Peter Barrett. His love of this under-appreciated green is contagious. -
S6 E8: RatatouilleMaryline’s ratatouille is a proud celebration of late Summer bounty, ...Maryline’s ratatouille is a proud celebration of late Summer bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh herbs. -
S6 E7: Radish and Oat Berry Summer SaladRadishes are greatly under-appreciated, as are whole oat berries. This colorful ...Radishes are greatly under-appreciated, as are whole oat berries. This colorful summer salad celebrates them both! -
S6 E6: Pesto BabkaWild-harvested ramp pesto gives this babka a delicious flavor, reminiscent of ...Wild-harvested ramp pesto gives this babka a delicious flavor, reminiscent of garlic bread but any type of pesto can be substituted if you don't have ramps. Music: "Lose That Light" by Folly & the ... -
S6 E5: Polenta, Greens and EggsJesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On ...Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband year-round. Here she shares an easy, comforting ... -
S6 E4: Soup JoumouAcclaimed author, farmer and educator Leah Penniman shares how to make Soup ...Acclaimed author, farmer and educator Leah Penniman shares how to make Soup Joumou, also known as the Haitian Independence Soup. It is a hearty pumpkin soup traditionally served on January 1 to ... -
S6 E3: Apple PieApple pie is a great way to appreciate the incredible variety and diversity of ...Apple pie is a great way to appreciate the incredible variety and diversity of this glorious fruit. This apple pie recipe is courtesy of John Bunker, "The Apple Whisperer." -
S6 E2: SuccotashSuccotash makes a simple, nourishing, and delicious meal that triumphantly ...Succotash makes a simple, nourishing, and delicious meal that triumphantly proves you can grow all the ingredients to make dinner right in your own garden. -
S6 E1: Asparagus VinaigretteThis simple, easy to make, and oh so flavorful recipe puts the brilliance of ...This simple, easy to make, and oh so flavorful recipe puts the brilliance of asparagus front and center. -
S5 E7: Camelia’s Lacto-Fermented Pickled SunchokesCamelia Frieberg is a biodynamic farmer and award-winning filmmaker and ...Camelia Frieberg is a biodynamic farmer and award-winning filmmaker and producer. Try these pickled sunchokes that are simple to make and a great addition to salads and tacos. -
S5 E6: Walter Riesen’s OkonomiyakiWarm and custardy on the inside, crispy on the outside, okonomiyaki, also known ...Warm and custardy on the inside, crispy on the outside, okonomiyaki, also known as Japanese vegetable pancakes, are the ultimate comfort food. Walter Riesen and his farm team grow deeply flavorful ... -
S5 E5: Sandy Oliver’s Dilly BeansDilly beans are zesty and crispy, with an irresistible twang of salty, garlicky ...Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the ... -
S5 E4: Karen Washington’s Swiss Chard and White BeansMeet Karen Washington, an award-winning urban gardener, community activist, ...Meet Karen Washington, an award-winning urban gardener, community activist, farmer and co-owner of Rise and Shoot Farm. Here, she shares a garden-to-table recipe made with Swiss chard harvested from ... -
S5 E3: Alanna's Seared Romaine and EggsAlanna’s technique is so simple and easy (just butter and a pan) and yet ...Alanna’s technique is so simple and easy (just butter and a pan) and yet it’s a completely original new way of eating lettuce, transforming a humble head of greens into something a little bit more ... -
S5 E2: Spruce Tree ShortbreadCooking with spruce is magical. The fragrance makes it feel oh so Christmassy! ...Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift. -
S5 E1: Butternut Bourbon Cream PieIf pumpkin pie slipped on a silky ballgown, this dessert would be the result: a ...If pumpkin pie slipped on a silky ballgown, this dessert would be the result: a voluptuous golden custard nestled inside a nutty, cookie-like crust with a hint of spice, topped with Bourbon whipped ... -
S4 E8: Basil Chocolate CakeThis cake calls for a whopping cup of basil! Sprinkle confectioner’s sugar and ...This cake calls for a whopping cup of basil! Sprinkle confectioner’s sugar and some fresh basil leaves as a garnish or drizzle on berries. -
S4 E7: Cucumber Dill SaladThis luscious little salad delivers serious crunch. The crisp juicy cucumber ...This luscious little salad delivers serious crunch. The crisp juicy cucumber marries the toasty rye croutons and the whole crackling affair is coated in velvety dilly sour cream dressing. -
S4 E6: Lemonbalm ShortbreadServe lemon balm shortbread with some fresh lemonbalm tea and you’ve got ...Serve lemon balm shortbread with some fresh lemonbalm tea and you’ve got yourself a decadent little treat for a summertime afternoon. -
S4 E5: Parsnip GnocchiSpring-dug parsnips are coveted for their unique sweetness and depth of flavor. ...Spring-dug parsnips are coveted for their unique sweetness and depth of flavor. Instead of being harvested in the fall, these parsnips are left in the ground through the winter months and harvested as ...
