Recipes

Seared Bok Choy with Bacon Vinaigrette – Bittman

From Mark Bittman’s How to Cook Everything Mark says, “You can grill the bok choy instead of searing it if you like.” 1 1/2 to 2 pounds bok choy, parboiled and shocked 6 ounces bacon, finely chopped 3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here. Salt and […]

bok_choy_bacon_bittman

Flaky Beet Biscuits

We had plenty of questions and requests for the recipe at last weekend’s holiday market, so by popular demand here is the farm’s (ok really Donna’s) Flaky Farm Biscuit recipe, with a beet twist.  These are delightful to eat and with the beet addition are a treat for the eyes as well!  You can make […]

finished beet biscuits

Delicious Roasted Brussels Sprouts

Another reason to love extended family…they roast veggies to perfection!  My brother-in-law and sister-in-law were linchpins in showing me how delicious two of my least favorite veggies growing up could be  — roasted beets and roasted Brussels Sprouts. Simple and perfection.  Only way I have had them better was Lee Duberman’s (chef at Ariel’s Restaurant) […]

Roasted Brussels Sprouts

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 […]

Roasted Pasture Raised Turkey

Chicken Stew with Ricotta-Chive Dumplings

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, 3 large carrots, two bay leaves, sage, thyme, parsley and 1 Tbsp peppercorns.  Cover with water. Simmer 2-3 hours on low. This can also be […]

chicken stew with herbed dumplings

Asado Potatoes (or Beets)

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 […]

asado-beets-and-potatoes

Green Tomato Cake

This recipe came from the Farley’s and it is not only a great use of lots of green tomatoes, but a delicious spice cake.  So delicious that another member, Becca, of Two Potters made at least 5 one year for the Studio Tour open house.  And I believe they got gobbled up.  You can also chop […]

Green Tomatoes

Smokey Braised Mexican Pumpkin

Pumpkin isn’t just for pies!  If you want to bridge summer and fall cooking with the last of the fresh tomatoes & peppers but adding some lovely pumpkin to your tacos…here you go.  We made this as a vegetarian option for taco night, but I bet with a little pork, perhaps some pork jowl, it’d […]

Braised smokey mexican pumpkin

Cabrito (Goat) Tacos

This was super popular at our first Taco Night and with fresh salsa season coming to an end, we have been having ALL sorts of tacos. Below is the recipe for the Cabrito or Goat Tacos, add to that some of our hot sauce, fresh salsa, spinach, onions and/braised chard..yum!  Perhaps make a whole taco […]

Goat Tacos

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

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 comes to room temperature before cooking. In his updated cookbook […]

Roasted Chicken