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! […]
Eating from the Farm: Cooking Ideas
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 […]
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 […]
Braised Tomatillo Pork
May 31, 2021 – 8:14 am
Kale Salad
May 16, 2021 – 8:03 am
Carrot Steaks
April 1, 2021 – 10:06 am
Donna introduced us to these and they are simple and delicious! There is a lot of flexibility on the spices and herbs you choose what is surprising is how well the spice mix does come through in the finished carrot steak. Our storage carrots are holding well and this is a great additional way to […]
Spinach Roulade
March 22, 2021 – 7:15 am
Often we focus on Spinach Roulade during those late Spring days when fresh spinach is super plentiful. But truly, with blanched frozen spinach, we can enjoy roulade more often and a few steps are already done! This was Donna’s gorgeous creation a few years ago, she adapted it from a BBC Good Food recipe. Here […]
Stuffed Pumpkin
November 15, 2020 – 3:37 pm
Caramel Pumpkin or Sweet Potato Pie
November 1, 2020 – 9:04 am
– adapted by one of our favorite farm cooks, Donna Farley, from Fat Toad Farm’s Recipe Ingredients 15 oz pumpkin, squash or sweet potato puree (see below) 8 oz Fat Toad Farm Caramel – I use Vermont Maple flavour, FTF recommends Salted Bourbon or Original 2 eggs 3 tablespoons dark brown sugar 2 tablespoons molasses 2 tablespoons […]
Asado Roots: Potatoes (or Beets)
October 12, 2020 – 6:32 am
Adapted from Anya Fernald’s Home Cooked – Essential Recipes for a New Way to Cook, which is fabulous! Let’s just say the first section is on building blocks and it includes lard and 3 bone broths, including Trotter Broth – she hooked me there. She got her start with the Slow Food movement in Italy and […]