Our cooking this week featured a lot of homegrown, pastured pork, summer veggies and berries with Cochon de Lait fajita spread, chorizo taco bowls, Andouille in a blanket, elote corn, berry lemonade bars and a blueberry galette, plus some large batch crispy tofu, fermented pickle relish and more!
Read MoreWe’re getting the grill going as we get into full blown summer with goat kebabs, chicken sausage, drumsticks and squash, plus we did some slightly offbeat spins on pasta salad and hummus for Memorial Day, discovered that truffle and homemade dill pickles go amazingly together and enjoyed the first fresh blueberries of the year in pancakes and blueberry rhubarb crisp!
Read MoreWe’ve had lots of amazing meals lately with all these lovely local ingredients. If there was a through line, it was lots of mushroom dishes — for risotto, a pizza topping, with steak and in carbonara pasta — as Family Fungi and Screaming Oaks are both cranking out the gourmet mushrooms. We also celebrated the return of ground chicken and new chicken sausage and tried a new method for red snapper.
Read MoreBasil, beets, cucumbers, summer squash, lettuce, mushrooms, spring mix, spinach and spring onions featured in lots of cooking at the farm recently, along with our beef and pork, chicken and the last of the strawberries and the first of the wild blackberries of the season. And a new pizza oven brought a major upgrade to homemade pizza nights at the farm!
Read MoreWe’ve had another jam packed couple of weeks of amazing meals made with local ingredients from our farm and all the other local and regional farmers and producers we source from! There was a delicious garlic and herb goat leg roast with bright veggie sides, chipotle turkey enchiladas, an Indian-inspired roasted chicken, greens and lentils, a meatball soup, quick tuna salad rice bowls with sesame kale and a berry rhubarb crisp with homemade ice cream!
Read MoreThere were so many delicious dishes this week as usual, celebrating more and more spring produce like beets, herbs, green onions and more. There were stir fried noodles, pork and goat chops, salads with steak, beets and fermented veggies, sausage pasta, egg salad and more!
Read MoreWe had some large spreads for visitors and some quicker meal prep meals in this week’s “What’s Cooking” round up. There’s a mix of proteins, seasonal veggies and flavor profiles!
Read MoreThere’s a whole two weeks of cooking here and lots of hits, including orange chipotle chicken wings, velvety sweet potato soup with a bunch of different proteins to go with it, truffle salmon, really good stroganoff with sirloin tip steaks and mushrooms, tofu and Swiss chard rice bowls with peanut sauce and homemade kraut and fermented radish salsa.
Read MoreWith guests in town, we’ve had some extra delicious meals lately and we’ve been upping our Brussels sprouts game with two different fried versions to try to achieve the crispy, caramelized type you get in restaurants!
Read MoreThis week, we had a fabulous pizza night, made much easier with Bellegarde’s dough, plus lasagna soup, steak shawarma and lentils, Brussels sprouts with tahini yogurt sauce, pumpkin pasta with bacon and lion’s mane mushrooms and strawberry lemonade bars.
Read MoreNo major cooking projects this week, but we ate well with all kinds of local ingredients like usual with spiced goat meatballs and rice, black pepper tofu, oyster mushrooms and spinach, buffalo pork burgers with sweet potato waffle fries, arugula pesto meal prep spaghetti with tuna and turnips and some persimmon chocolate chip muffins!
Read MoreSo much good food once again this week — as always, I try to jam in as much healthy protein, fibrous veggies and micronutrients in a variety of delicious meals that make great leftovers to make lunches and weeknights easier.
Read MoreThere were lots of delicious things coming out of our kitchen over the past week and none of them were all that complicated, even the pumpkin and collard green risotto! There was also dijon pork chops, orange chipotle salmon, maitake marsala steak and melting potatoes, bacon Brussels sprouts and meal prep shrimp pasta.
Read MoreIt may have been cold and snowy, but we definitely ate well! We had an amazing Momofuku-style bossam pork roast with two sauces, rice and roasted romanesco, plus a Yakemein-inspired beef and veggie soup, white bean mushroom soup, spatchcocked chicken, pizza night and catfish and waffle fries!
Read MoreLots more hearty, warming winter comfort food this week with coconut chicken and veggie curry topped with crispy sheet pan chicken, venison stew with cauliflower mash, bacon cabbage melts with tomato chowder, a big batch of bone broth, persimmon freezer jam and a berry rhubarb crumble for dessert.
Read MoreWinter comfort food coming right up! This week we’ve got both brisket chili and sausage and white bean soup with flavorful side salads, plus a quick beef stir fry, meal prep sheet pan sausage and roasted veggies and a lovely apple persimmon crisp with walnuts and oats.
Read MoreWe made some lovely meals before and during the holidays that would also be just as delicious this month! There was a simple eye of round roast with mushroom gravy and mashed potatoes, herby goat burgers with homemade almond-cashew sauce and sweet potato fries, tofu and veggie shawarma bowls and French Toast with a bright strawberry hibiscus sauce.
Read MoreWe had some quicker weeknight cooking projects this week, but no shortage of nourishing deliciousness! There was a vitamin and mineral loaded clam and kale bucatini dish, red clay peas and red snapper strips, bang bang salmon and rainbow veggies, burgers with relish, delicata fries and salad and some festive pistachio matcha strawberry chocolate cookies!
Read MoreA marathon of weekend cooking included steaks, cauliflower and potatoes with carrot top chimichurri, kielbasa soup with turnips and greens, shrimp mirliton casserole, baby back ribs with sweet corn grits, roasted pumpkin mac and cheese and pink grapefruit bars!
Read MoreLots of decadent deliciousness in our kitchen this week, even if not traditional Thanksgiving food! We had fried soft shell crab sandwiches, a delicious chicken and broccoli cheddar soup, tender creole cream cheese meatballs with a cherry tomato and butternut squash sauce, patty melts and a strawberry rhubarb roselle hibiscus crumble for dessert.
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