Mirabilia Botanica

Mirabilia Botanica A tiny farm, a (less tiny) forest, a cottage kitchen stocked with glorious ingredients. Cooking class schedule forthcoming.

We sell food weekly via the Mirabilia Circle newsletter (bit.ly/Mirabilia2026), a fortnightly farm share & pop-up gatherings.

For the last three years, I’ve spent a great deal of time going back and forth between our Vermont home and  cancer inst...
05/02/2026

For the last three years, I’ve spent a great deal of time going back and forth between our Vermont home and cancer institute in Boston. My promise to myself was that no matter how hard things got, I’d make these trips as delightful as I was able. At first, that meant visiting exceptional restaurants. When I lost my sense of taste during radiation treatment, I shifted to museum visits and Red Sox games—although my baldness, steroid-swollen face, and burns earned me plenty of odd looks from other patrons. And, when I realized that the world’s best figure skaters frequently make stops in Boston, I began attending their shows, which has been wild and joyful. Last weekend, I was in the city for scans and scary appointments, but I got to see performances from some of my favorite skaters, ate at Rosa y Marigold and Willie’s, and walked from one end of Beacon Street to another, camera in hand. My scans looked ok, so I’ll spend the next three months at home, tending my little farm, hunting for mushrooms in the woods, and making up recipes. And somewhere in there, I’ll start planning my next trip.

Some of my favorite plants of each season, interpreted and turned into art by . The greening starts with ramps and dande...
04/27/2026

Some of my favorite plants of each season, interpreted and turned into art by . The greening starts with ramps and dandelions; growing season gives us bundles of herbs, small tomatoes & oyster mushrooms; harvest is the time for radicchio, chestnuts and caraway seeds; and when we’re eating from the cornucopia of items we’ve stored away, we have dried beans, flour corn, garlic, and conifer needles as seasoning.

We’re delighted that we were able to work with the extraordinarily talented  of  on our logo. We’ll be unveiling the des...
04/24/2026

We’re delighted that we were able to work with the extraordinarily talented of on our logo. We’ll be unveiling the design on Monday, and we wanted to make the reveal into a contest! Scroll through for the details ->->-> and comment or DM for your chance to win some of the wild and wonderful goodies from our first share. P.S. If you want to receive our weekly emails and buy what we’re making, visit bit.ly/Mirabilia2026 fill out your info, and we’ll put you on the mailing list.

When I develop recipes for work, the process is typically braided into the regular chore of making dinner. By the time t...
04/21/2026

When I develop recipes for work, the process is typically braided into the regular chore of making dinner. By the time the food is ready, a) it’s often dark outside b) we’re hungry! Most nights I skip pictures, and we just go ahead and eat. This meal was extra colorful, so I grabbed a quick shot before slicing the lamb.

In 2019, .blacksmithing moved to Vermont from Chicago, and we landed in the NEK a year later. I’ve never seen someone Ve...
04/18/2026

In 2019, .blacksmithing moved to Vermont from Chicago, and we landed in the NEK a year later. I’ve never seen someone Vermontify as quickly as this guy…he’s learned to plant trees, cut trees down, mill logs, build buildings, wear suspenders, and lots more. A couple years ago, we took a blacksmithing class with and recently, Jack started Billings Blacksmithing. You can find his work at the Badger Brook farmstore, and his first craft show will be on May 2 at Sam’s Listening Bar. He’ll also be vending at Ren Faire the last weekend in June. If you like metal, follow his new account and come see us at the shows! (Yes, those are magic wands in the collage).

Even though I struggle to enjoy bitter flavors, I get lots of psychological pleasure from mostly-wild spring salads. The...
04/17/2026

Even though I struggle to enjoy bitter flavors, I get lots of psychological pleasure from mostly-wild spring salads. These consist almost exclusively of garden volunteers, most of which are super healthy if not blatantly medicinal. This variation is primarily dandelion with wild strawberry and violet leaves, hedge bedstraw, a couple snips of yarrow, and some early lemon balm, oregano and chives from overwintered plants. On top are eggs cooked in pork fat that I rendered from a .bell.farm roast, the wonderful Sel Aromatique Sauvage from and cider vinegar from as well as Madagascar pepper. What do you put in your spring salads?

Basque cheesecake: no crust, no water bath, and a gorgeous lacquered top. I found a startlingly large pomelo at  a few w...
04/16/2026

Basque cheesecake: no crust, no water bath, and a gorgeous lacquered top. I found a startlingly large pomelo at a few weeks ago, and while I’ve always made NY-style lemon cheesecake for Easter dinner, decided to experiment with a pomelo Basque cheesecake. I candied the rind with a cardamom & black pepper syrup. (You can find the recipe over at ). Now, I’m working on a cluster of Basque cheesecake recipes to slip into one of my early Mirabilia shares.

We still have a couple spots remaining for our alternating-week shares & a couple for barter shares. Scroll through to s...
04/15/2026

We still have a couple spots remaining for our alternating-week shares & a couple for barter shares. Scroll through to see some examples of what you might receive if you join! Don’t want to commit, but still curious? Visit the link in the bio to sign up for our weekly recipe & sales newsletter (that’s also how you sign up for the share, although you can just message me directly if you’d like). The newsletter is where we’ll list items that are available for purchase outside of the shares, and it’ll also include recipes, event updates, and other fun things. P.S. If you missed the Mirabilia Botanica announcement, and want to know more in general, that post is pinned to the grid.

What is the Mirabilia Circle email? 1) It’s a place to find recipes and seasonal cooking tips. 2) It’s the portal for or...
04/10/2026

What is the Mirabilia Circle email? 1) It’s a place to find recipes and seasonal cooking tips. 2) It’s the portal for ordering veggies from our farm, wild harvested goods from the woods & whatever we’re baking, + arts and crafts from Mirabilia’s talented friends. 3) It’s where we first announce our cooking classes & other community events, and Circle members get first dibs on tickets. 4) It contains a smidgen of CSA info for those who are signed up. 5) At the very end, after all of the other stuff, you might find a story, poem or essay. (None of this scroll-to-get-to-the-recipe stuff!). 🔗 in bio, or go to bit.ly/Mirabilia2026 to sign up. Once you do, you’re in the Circle!

January 1, 2019: The previous evening, I’d been an extra set of hands at a farm dinner at  and stayed up late with the f...
01/01/2026

January 1, 2019: The previous evening, I’d been an extra set of hands at a farm dinner at and stayed up late with the farmers drinking grappa and coffee. The next morning, I went for a walk around the barnyard, where I discovered this incredibly photogenic pig… Last year, I’d started winnowing down my rather large photo library. Each morning, I look at all of the photos I’d taken on the current date — all the way back to when I got my first camera — and do some culling. To make the process more fun, I chose a (different) photo of the day for each of my accounts. Since it’s the day of good intentions, I’m trying to start up the project, anew. Mr. Piggy is the first.

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Saint Johnsbury, VT
05819

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+18023381202

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