Not Too Bad for a Blind Guy

Not Too Bad for a Blind Guy Turning local food from local farms in NH and VT into inspired meals. The name of this page might raise some eyebrows—I’ll admit, it's a bit tongue-in-cheek.

But while it may irk some, I tend to approach life with self-deprecation, and I’m riding the horse of "Not Too Bad for a Blind Guy" with intentionality. Despite being a person who is blind, plating gorgeous food is something I excel at. And I created this page to prove that limitations are merely opportunities for creativity because - If a blind guy can do it, so can you! My other big goal is to s

potlight the incredible offerings of local farmers here in Southern Vermont and New Hampshire while also nudging you out of your comfort zone. My ingredients tend to come straight from the Brattleboro Area Farmers’ Market, where you can also find me every weekend, offering muscle tension relief through my private practice of six years, Brattleboro Bodyworks. Being in my line of work, wellness is an important priority, and I believe in the power of fresh, locally sourced ingredients when it comes to healthy living. I also believe foods grown right here in our community bring a serious level of joy. The same goes for the feeling I get when I start experimenting in the kitchen. By supporting local farmers, you not only enjoy fresher, tastier meals but also contribute to the vibrant community around you. At the end of the day, I hope this page gives you a gentle push in the best direction possible—to cook more, explore new flavors, and savor the joys of homemade meals. I hope you’ll join me on this delicious journey!

Last day at the summer market! It was a beautiful one! 
10/28/2024

Last day at the summer market! It was a beautiful one! 

We all love Taco Tuesday! This time around I’m making an animal-friendly option with Vegan Tacos!100% handmade corn tort...
06/25/2024

We all love Taco Tuesday! This time around I’m making an animal-friendly option with Vegan Tacos!

100% handmade corn tortillas, guacamole with no garlic, handmade vegan sour cream sauce, and TVP taco filling with a spice blend that had no onion and no garlic.

I just wanted to show that no matter your views, you can still enjoy great eats. The best part? These ingredients can all be found at your local grocery store!

A new twist on a classic grinder. Instead of red sauce, I went with a balsamic and cardamom cabbage slaw (shout-out to H...
06/21/2024

A new twist on a classic grinder. Instead of red sauce, I went with a balsamic and cardamom cabbage slaw (shout-out to High Meadows Farm ). And thanks to King Arthur Baking Company for the flour used in the rolls.

All in all, a delicious change of pace! What are you cooking up this weekend? See you Saturday at the Brattleboro Area Farmers' Market !

Micah Ranquist 
06/21/2024

Micah Ranquist 

Did you catch tonight’s episode of ? If not, no worries! Find us on SoundCloud, Spotify, or hear tonight’s episode replay tomorrow at 7AM & 9AM!

Today’s stories:

Mark Dunlea speaks with who’s running in the June 25th primary for NY’s 107 Assembly District.

Willie Terry brings us coverage from the Juneteenth Celebration on June 15th.

Then, Blaise Bryant hosts our weekly Disability Trivia with guest .

Lastly, our host Vinny interviews Pat Poleto, the coordinator for the upcoming Brunswick Concert Series.

Doing this show was fun! I’d like to do it again at some point. 
06/18/2024

Doing this show was fun! I’d like to do it again at some point. 

Please “Like” and Subscribe! When Micah Ranquist was a toddler, his mom noticed he was doing strange things like running into the wall, and taking corners. Doctors told her that Micah …

Looking for a simple and delicious way to use those leftover local ingredients for brunch? I present to you – the Lamb &...
06/14/2024

Looking for a simple and delicious way to use those leftover local ingredients for brunch? I present to you – the Lamb & Potato Frittata!

BIG thanks to Sweet Pickins Farm Cracked An Egg Farm and High Meadows Farm 🙌

Who says you can’t get fancy and stay simple?

That’s right, I fancied up some s**t on a shingle – because why not?I fired up ground beef, bacon, hot peppers, and garl...
06/11/2024

That’s right, I fancied up some s**t on a shingle – because why not?

I fired up ground beef, bacon, hot peppers, and garlic in a pan, then mixed in a delicious sauce made from a zesty ranch seasoning packet and some half-and-half (just like grandma used to make.)

Then I drowned some slices of a mini-French baguette I made and pan-fried them. Next, I tossed it all on a shingle (not really) and garnished things with a handful of diced tomato and fresh avocado slices!

What do you think? Should I fancy up some other ‘struggle’ meals from our childhoods?

Leave a few suggestions in the comments!

I’ve been feeling that summer heat come on ☀️ So it's time for some lighter dishes, like this refreshing salad using ing...
05/31/2024

I’ve been feeling that summer heat come on ☀️ So it's time for some lighter dishes, like this refreshing salad using ingredients from – you guessed it – local farms 😀

Shout out to Sweet Pickins Farm, High Meadows Farm, Springs Farm, and Grateful Greens for the delicious pieces to this puzzle.

See you at the Brattleboro Area Farmers' Market tomorrow!

Time for a short and sweet one; let’s get quackin!This time around I handmade some adorable, delicious, and toasty duck ...
05/29/2024

Time for a short and sweet one; let’s get quackin!

This time around I handmade some adorable, delicious, and toasty duck fat pita pockets filled with fig and pistachio duck salad!

The dish speaks for itself, but now for the sweet part – all of the ingredients came from Sweet Pickins Farm!

Now I can't wait to get back to the Brattleboro Area Farmers' Market to refill the kitchen...

05/24/2024

There is an age-old question out there – when does a flatbread become a pizza?

I think the answer depends on what you put on it, and even then, the line is blurry. I suppose it comes down to your own personal opinion. Let me know what you think in the comments!

That being said, I’m blurring the lines here with my Pita Pizza – comprised entirely of Vermont ingredients.

The flatbread in question was doughed up using bread flower from King Arthur Baking Company . Then I topped it with a sauce made from purple tomatoes, leeks, and black garlic I nabbed from High Meadows Farm

Bringing in the protein with duck chorizo from Sweet Pickins Farm and a layer of delicious hickory-smoked mozzarella from Livewater Farm

I’ll admit, it got pretty close to pizza on the scale…

Simple breakfast from some things I got at the Brattleboro Area Farmers' Market yesterday.Two-year aged cheese, dill, ...
05/19/2024

Simple breakfast from some things I got at the Brattleboro Area Farmers' Market yesterday.

Two-year aged cheese, dill, and white pepper scrambled duck eggs next to some russet potatoes with scallions and a cultured cashew creme from Grace at Counter Culture Kitchen.

Next time, I'd do the creme differently so that it could be visible. But it still tasted great!

Thank you to Rebop Farm Sweet Pickins Farm
Brattleboro Food Co-OP and Vermont Shepherd 👨‍🍳

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