Recipes

Connie’s Rhubarb Bread

An extended family favorite.  Mari’s mom, Connie, used to make this and then after she died, a local Rutland baker (and institution) Baba à Louis started making it and now Ruth, Erling’s partner, is a reliable source for this early summer quick bread.  Now that Rhubarb is thriving on the farm, I guess it is time […]

Rhubarb-bread-500x600

Sautéed Chive or Scallion Flowers

No title will quite give it justice, but these are allium treasures.  Lightly sautéed and they become an amazing topping for meats, salads, burgers, sandwiches, toast….really let your imagination go. Mari has been treating us to these to spice up our lunches!       Ingredients Chive or Scallion blossoms – as many as you […]

scallion blossoms in pan video

Spinach Roulade

This was Donna’s gorgeous creation last year when spinach was plentiful.  She adapted it from a BBC Good Food recipe. We had to bring it back out again as we had some requests from last week’s farm supper.   And yes, spinach is plentiful, making way for sweet potatoes to be planted.  We enjoyed it […]

Spinach Roulade

Red-Wine Braised Shanks (Goat or Lamb)

Contributed by Jeremy Silansky, chef and currently General Manager of Skinny Pancake to Food and Wine Magazine for their How to Eat like a Localvore article a few years ago.  Another good shank recipe (adpated to use lard or other fat and frozen or canned tomatoes) is Forageddish’s  Harissa Goat Shanks with Carrots, Tomatoes & squash puree!   He […]

red wine braised lamb shanks from food and wine

Caesar Salad Substitute

So…many of us love that crunch and creaminess of a Caesar Salad, so we love to shift around some ingredients to what we have in season.  This week – you can do it with either the versatile Tokyo Bekana or with some small Romaine heads.  And you can go for the true Caesar dressing, or this […]

tokyo bekana cesar salad greens

French Roasted Onion Soup

These grey, wet, cold May days have us turning back to some cold weather soups.  There are lots of onions that want to get sliced up and caramelized….perhaps into soup? And don’t those French know how to do it right! And I bet some fresh scallions on top would be lovely though distinctly not traditional! […]

french-onion-soup in crock

Scallion Pancakes

The scallions are crisp, luscious and ok, a bit prolific.  The reaction from several folks that have seen them is, “time for Scallion Pancakes”.   Yes, what a great idea.  Darienne like the Serious Eats recipe, I have done a bit of merging of that recipe along with one from Bon Appetit, Chew Out Loud and […]

Photo from ChewOutLoud.com, a food/cooking blog

Sautéed Kale-sparagus

Sometimes Mari’s ideation gets us in trouble, sometimes it opens great doors.  This week was the latter. We introduce a Spring ephemeral on the farm – Kale-sparagus.   Tender, succulent, delicious fast growing shoots of the Kale plant heading to flower.  This is no ordinary kale stalk, and Mari knew it when she saw it. […]

kale asparagus sauteed on plate

Turkey & Spinach Curry: Mark Bittman

Photo by Evan Sung for The New York Times Curry…what a nice way to celebrate these longer, yet still crisp days.  And if you have leftover turkey or chicken, what an easy meal! You can cook turkey just for this meal or roast a turkey breast or thighs and use the leftovers.  Would also work […]

Photo by Evan Sung for The New York Times

Chicken Soup with Matzo Balls

                Several years ago Passover and Easter also overlapped while our dear farm friends (and fantastic cooks) the Bailey-Cohens were visiting.  We hit lots of holiday highlights including Liz chiefing this great soup — whether you are celebrating Passover or just seeking some delicious comfort food, this will […]

matzo balls cooking in stewing hen broth