This is a quick and easy dish to make out of leftover meat from a roasted chicken or from chicken breasts, wings, or legs. It is perfect for these wet chilly fall days and makes good use of the last of the tomatoes. You can use whatever amount or combination of onions, leeks, and garlic […]
Author Archives: Penelope
Chicken Tortilla Soup
September 11, 2013 – 2:52 pm
All the beautiful summer vegetables against a backdrop of cold nights makes this the perfect time for soup! This is a flexible soup that can make use of all kinds of veggies (summer squash and greens work great), allowing for easy variety. You can also add more peppers, chili powder, or hot sauce if you […]
Tomato Festival – August 22nd
August 9, 2013 – 9:25 am
Come celebrate the wonderful, fresh tomato! Food and fun for all including an Heirloom Tomato Bar, Fresh Salsas, gazpacho, and more. We grow more than 10 varieties of tomato, from cherries to sauce to slicing – come give them a try, you might discover a new favorite! Thursday, Aug 22nd 5-7 pm. Have a snack, eat dinner with […]
Super Summer Spreads & Chicken Cutting Demonstration – August 15th
August 6, 2013 – 5:07 pm
Make a meal out of tasty spreads – pestos, baba ganoush, pate, and more! Thursday, August 15th starting at 5pm come for a picnic at the farm with spreads, fresh veggies and veggie chips or just grab and go for wonderful meals at home. We will also have farm fresh chicken available. Learn how to cut […]
Honey Sage Ice Cream
July 30, 2013 – 4:22 pm
adapted from the Cilantropist. Infusing the milk or cream before making ice cream is a great way to add flavors that would otherwise be difficult to incorporate. The recipe below is a great example and it can be made with all local ingredients. If you already have a favorite ice cream recipe, try following the instructions below […]
Radish and Egg Salad
July 23, 2013 – 3:00 pm
This salad, adapted from The Frugal Gourmet, is a cool, light summer dish that’s easy to prepare and makes a great side or a snack substantial enough to see a crew of hot and tired farmers through to their next meal. The original recipe calls for sour cream but we usually use chevre with milk mixed in […]
Cooking with Fresh Herbs – August 1st
July 14, 2013 – 9:31 pm
Join us Thursday, August 1st at 5:15 pm for a demonstration and samples of what you can do with fresh herbs! Add some salads, sauces and stocks to your repertoire and learn about some versatile herb basics and items you can store away for the winter. There will be an introduction and tour of the […]