Donna made this treat last year and we were all wowed. Now you can do this with frozen black currants as well, but while they are fresh why not pie, and perhaps some Black Currant ice cream and fool and muffins and pancakes and just in your yogurt. Or for a lighter touch, Black Currant […]
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Easy Cheesy Bake
May 14, 2014 – 4:39 pm
From BBC’s Good Food – Translated into American and adapted for Green Mountain Girls Farm ingredients by Donna Farley Donna made this for farmer lunch today, paired with simple shredded carrot salad and there were many happy farmers! We were brainstorming the many other ways it could also be delicious – with cilantro and cumin; […]
Leek Bread Pudding
December 2, 2013 – 11:10 am
Folks, we’ve got leeks. Lots of leeks. And unlike most of our other late fall harvest items, they won’t be sticking around through March, so if you’re a leek lover, carpe allium diem! Get your stews, gratins, and maybe even holiday-worthy bread puddings going. Makes one loaf. Double the recipe to fit in a 9×13 […]
Radish and Egg Salad
July 23, 2013 – 3:00 pm
This salad, adapted from The Frugal Gourmet, is a cool, light summer dish that’s easy to prepare and makes a great side or a snack substantial enough to see a crew of hot and tired farmers through to their next meal. The original recipe calls for sour cream but we usually use chevre with milk mixed in […]
Lucinda’s Spinach & Ham Pie
April 17, 2013 – 10:02 am
From Martha Stewart Living’s Food Editor. She makes it at Easter, but that seems like such a limitation! Some lard would probably work well for the pastry! SERVINGS 8 INGREDIENTS 8 tablespoons (1 stick) unsalted butter, room temperature or lard or mix 4 ounces cream cheese, room temperature 1/4 cup heavy cream 1 1/2 […]
Carrot Cake
February 12, 2013 – 8:07 pm
We’ve got eggs. We’ve got carrots. Thus, you’ve got…carrot cake? Mmhmm. Here’s Smitten Kitchen’s take on the old stand by. If there ever were a time to bake it in tune with seasonal offerings, it’s now! Her photos are of cupcakes, but the recipe also goes for a 9″ layer cake, see directions below. Ingredients: For […]
Julia Child’s Hollandaise
January 29, 2013 – 1:05 pm
Described here is Julia’s Blender Hollandaise recipe, from Mastering the Art of French Cooking, which she apparently described as being “well within the capabilities of an eight year old child”, so no intimidation here! Her more traditional, hand-whipped recipe (plus a play-by-play for eggs benedict) can be found here. Start to finish: 5 minutes Makes […]