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 […]
Eating from the Farm: Cooking Ideas
Slow Grilled Ribs with Chris’* Great Rub
May 30, 2022 – 7:00 am
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 […]
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! […]
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