Eating from the Farm: Cooking Ideas

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

Roast Pork in Milk

October 7, 2023 – 1:09 pm

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 […]

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Overnight Pork Roast

June 7, 2023 – 4:35 pm

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 […]

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BBQ Pork Butt Steaks or Country Style Ribs

May 25, 2023 – 1:47 pm

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 […]

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Chicken Stew with Ricotta-Herb Dumplings

May 13, 2023 – 9:49 am

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 […]

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

November 21, 2022 – 8:14 am

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 […]

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Maple BBQ Turkey Breast

August 10, 2021 – 3:12 pm

Turkey isn’t just for the holidays. Especially when you can get your hands on fresh pasture-raised turkeys and cut them into parts for all-season enjoyment! This recipe was adapted from Canadian Jo-Anna’s A Pretty Life blog. The summer BBQ images are inspiring. I added (of course) a Vermont twist to make it a maple rub! […]

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Scallion Pancakes

July 27, 2021 – 8:45 am

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.  Many like the Serious Eats recipe. We have done a bit of merging of that recipe along with one from Bon Appetit, Chew Out Loud and […]

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Horta: Boiled Leafy Green Salad

June 22, 2021 – 5:32 pm

From Mark Bittman’s How to Cook Everything Vegetarian This is a standard Mediterranean preparation for greens. They can be almost any green you like, from chard and beet greens to kale, collards, spinach, turnip or mustard greens, even arugula. A mixture is great too. This recipe is also perfect for leftover cooked greens. And you […]

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Braised Tomatillo Pork

May 31, 2021 – 8:14 am

Our farm version of this recipe was inspired by and based on a recipe from Rick Bayless, but we adapted both to our liking and what the farm offers.  We chose this as the recipe to use in a profile of the farm several years ago in Local Banquet, a great Vermont magazine devoted to […]

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Kale Salad

May 16, 2021 – 8:03 am

A few summers ago I really embraced Kale Salad.  I must admit I was a kale salad skeptic at one point, and I like kale.  But now, I am a full convert. Seems it might be time to start my Kale salad binging again.  Crisp, yet tender and it just feels like I must be […]

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