This light, fresh pea soup is just as delicious served hot, at room temperature, or chilled. If fresh peas are not available, use frozen—just remember to thaw and rinse them before use.

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 11⁄2 cups cooked kidney beans and 21⁄2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

If you ask most people what color a carrot is, the immediate response is usually “orange.” However, the very first carrots, which were grown over 1,000 years ago, were actually purple, red, and yellow. Today these many-colored carrots have made a comeback. They vary slightly in sweetness and crispness from standard orange carrots, but they can be prepared the same way. If you are unable to find rainbow carrots, your typical carrot will also work well for this dish.