Eating from the Farm: Cooking Ideas

Inspiration for delicious local, farm fresh eating from the farmers and farm share members!

Grilled Leg of Lamb

New delightful plan for cooking Leg of Lamb that doesn’t reguire the oven either for summer heat waves or holiday needs. Leg of Lamb on the grill! We’ve found this recipe SUPER easy, realtively quick (often the case with pasture raised meats) and fully delicious! Below was my approach after consulting a few different recipes. […]

Roasted Chicken or Turkey & Squash Soup

Adapted from:  SeriousEats.com  This continues to be one of our most favorite and most requested soups. We discovered it several years ago and it was the tastiest soup we had made in ages. Bonus is that it is really simple and can easily follow a yummy roasted chicken or roasted turkey meal (yes, perfect for […]

Brining & Roasting a Turkey

We generally brine our turkeys, out of habit now almost. And because the Cooks Illustrated timing seems to work well for us, and if we are using a frozen turkey, brining is a GREAT way to finish defrosting the bird.  We often use a cooler for the brining process and put in cold water and […]

Roast Pork in Milk

adapted from  Leite’s Culinaria Donna Farley introduced us to this delicious tradition of slow cooking pork in milk.  There are several variations on this Italian classic, so there seems to be some flexibility.  Key – pork roast, milk, slow cook and then enjoy with the sauce. A useful tip from the website: “Cooking meat in milk is […]

Overnight Pork Roast

So this isn’t usually our favorite June recipe…but when the temps are hovering in the 50s (high!) and damp, it is both feasible & a nice way to add a little warmth to the house without feeling ridiculous for starting a fire or turning on the heat.   This is indeed our go-to slow cooked pork […]

BBQ Pork Butt Steaks or Country Style Ribs

Some tips and info on those mysterious names of meat cuts from Grillin’ Fools.com   Our butcher calls them Country Style Ribs, but same cut. “The pork steak is cut from a pork shoulder, pork shoulder butt, pork butt or Boston butt which are all the same thing. The reason a cut of meat taken from the […]

Chicken Stew with Ricotta-Herb Dumplings

In the this in between season and with some cool evenings coming up, it can still be nice to enjoy a good stew. Recipe by Diane Fish as published in the Kitsap Sun Farm to Fork blog Place a large (or two small) stewing hen in a pot with 1 onion, 3 stalks celery or some […]

Simple Roast Chicken—from Mark Bittman’s How to Cook Everything

This remains our go-to recipe for roasting chickens.  Years ago, we tried several different recipes, but ALWAYS come back to this one because it is easy and reliably great. And our chickens are reliable done in about an hour (in our convection oven). Just make sure your chicken is fully defrosted and best if it […]

Tomato & Fennel Salad

It is always lovely to get a new idea and another reason to eat fresh tomatoes in this season.  So refreshing, and something about this combo created an amazing fruity taste, as if we had added peaches or something.  And with just 20 minutes or so of marinating with the tomatoes and dressing the fennel […]

Slow Grilled Ribs with Chris’* Great Rub

from Mark Bittman’s How to Cook Everything On the grill or in the oven…delicious!  Bittman says, “You can make these faster and easier (see oven variation) but – at home at least – I don’t think you can make them any better.” *Chris Schlesinger, author of the Thrill of the Grill.   Tablespoon salt 2 […]