Local tautog is the star of this Italian-inspired stew.

Black sea bass is an incredibly tasty fish – well worth the tiny effort to learn to cook it.

A new recipe from the Vermont Farm Table Cookbook, 10th Anniversary edition, rings in summer.

The complex sweet and earthy flavor and tender texture of braised fennel is sublime.

Unlike a traditional carrot soup that’s mostly carrots, this one has lots of leeks and fennel in it – as well as garlic, ginger, coriander, and a bit of orange – to give it a complex, earthy flavor.

Make the hearty tomato-sausage base ahead, then add fish stock and your choice of seafood when you're ready to serve.

This is a bright tasting salad that’s the perfect side for grilled steak or fish.

This rustic tomato soup has just the right amount of ginger to make it merry and bright.

In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.

The variety of vegetables available at any given moment during the harvest gives us an excuse to customize this soup as we like. Or not.