Hi, I’m elizabeth gaudet.
I’m a mother, gardener, cook, life-schooling advocate and founder of Hill Road Kitchen.
I live with my husband and our three children in a rural town in New Mexico, where we homeschool and are slowly restoring an old adobe compound—one room, one season at a time.
In 2019, my body and spirit asked for a reset—through dis-ease and through unraveling. I found my way back to nourishment not through rules or rigid philosophies, but through rhythm. The seasons became my compass. The earth, my teacher. And the kitchen—a sacred, playful place to reconnect with myself and the world around me.
What I share now isn’t a prescription. It’s a practice of paying attention. Of honoring what the land offers, and letting that shape what and how we eat. It’s about working with the seasons—not against them. About finding joy in what is fleeting—like the first strawberries, or the last of the tomatoes. I believe food is meant to be sensual, grounding, and full of wonder. I believe nourishment should feel like an invitation, not a rule.
Hill Road Kitchen grew out of this remembering.
A return to rhythm, place, and the pleasure of enough.
This is where I share what’s helped me come home to myself:
Seasonal meals. Whole ingredients. A slower way of living that honors the cycles of body, home, and time.
Hill Road Kitchen is a return.
To flavor. To rhythm. To the wild and seductive cycles of the seasons.
I was raised in Berkeley, California, where the kitchen was always alive—something simmering, something baking, someone tasting. Between the Oxford Street house and Hill Road in Covelo, I learned early what it meant to be invited in. To stir, to help, to make a mess and still belong. Those childhood kitchens weren’t just places to cook—they were spaces of becoming.
Hill Road Kitchen is a quiet homage to that early invitation.
And a living continuation of it.
This is not a brand built on perfection, but on presence.
On eating what’s plentiful in the moment.
On honoring the kitchen as the altar of a home—a space where ingredients, memories, and ideas are laid down to grow, to soften, to nourish, and to be transformed.
Here, food is story.
Seasonality is the rhythm.
And cooking is a regenerative act—one that reconnects us to the earth, to each other, and to the fleeting beauty of now.
Hill Road Kitchen is for anyone who longs to eat and live with more rhythm.
To find depth in the daily.
To remember what it feels like to be welcomed in, with a seat pulled out at the table for you and yours.
About Hill Road Kitchen
About The Table Collective
The Table Collective is a culinary invitation into the seasons.
A weekly note from my kitchen to yours—anchored in seasonal rhythms, memory, and the pleasure of enoughness.
Every Friday, I send out 2–3 whole-food, seasonal recipes—alongside stories from my life in rural New Mexico, reflections on homeschooling, motherhood, place-making, and what it means to live close to the seasons in a fast world. Some recipes are pulled from childhood memories in Northern California or the Pacific Northwest. Some are inspired by what’s in my basket and garden today in Southern New Mexico. Some arrive like old friends from past versions of myself. All are rooted in being inspired by the given season at hand.
This is not a plan to follow.
Not a system to perfect.
Just a gentle, $2-a-week invitation to gather. To notice. To cook something nourishing and simple with what you have. And to remember that seasonality looks different for all of us—and that’s what makes it beautiful.