Burlington Free Press

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It may be snowing outside, but at one Vermont business, December is
time to break out the grill. It's summer at Eating Well Magazine, where recipe developers are creating dishes for the magazine's June/July issue. Ripe peaches and strawberries may be a distant memory for chilly Vermonters, but they're among the seasonal ingredients used in the magazine's test kitchen this December, where summer meals are the focus of the magazine's creations.