This hot and hearty dish is quick and easy to make out of leftover meat from a roasted chicken or from chicken breasts, it’s also great with turkey drumsticks or drumettes! Ingredients 2 medium onions, diced 3 cloves garlic 1 quart of crushed tomatoes 2 bay leaves Approx 1 lb chicken or turkey (breasts, wings, […]
Author Archives: Penelope
Winter Tomato Sauce
February 19, 2014 – 10:49 am
Forgotten Cookies
February 11, 2014 – 3:50 pm
The Saga Continues – An Update on the Onions
February 5, 2014 – 5:29 pm
If you talk to farmers from across the agricultural disciplines – organic farmers, conventional farmers, permaculturists, homesteaders – one thing you’ll hear repeated is the observation that in each growing season certain crops exceed all expectations with prolific growth and yields while others fall short of the mark. In 2013, as some of you know, […]
Crispy Baked Parmesan Green Bean Fries
February 5, 2014 – 1:56 pm
– from Dashing Dish Some off our favorite green veggie recipes don’t adapt so well to winter (read: frozen) veggies. We were glad to stumble upon this one, which is perfect for frozen AND fresh beans – yum! Ingredients 14 oz of frozen whole green beans (or about 4 cups fresh) 1/4 cup Parmesan cheese, grated […]
Pumpkin Chocolate Truffles
December 18, 2013 – 7:43 pm
With holiday parties coming up, I set out to adapt my truffle recipe to use some of the ingredients we grow on the farm – after some experimentation, the result is delicious! One batch makes about 40 truffles, which sounds like a lot until you start eating them. -Penelope Ingredients 1 Cup pumpkin, roasted and […]
Comings and Goings
October 30, 2013 – 2:35 pm
Somehow it often seems that departures are matched with some arrivals on our farm. Perhaps it is because in all seasons a diversified farm has many moving parts or perhaps it is just a natural balance of the cycle of life. Five tamworth piglets arrived with the Whalens from Vermont Heritage Farm on Sunday afternoon […]
Glazed Hakurei Turnips
October 23, 2013 – 5:21 pm
Hakurei salad turnips are so good raw that it’s hard to imagine cooking them. This recipe takes advantage of their flavor and texture – a great way to mix things up especially if the chilly weather has you eyeing your salad dismally. This is also a great way to cook radishes. Ingredients A large bunch […]