Maybe it’s the winter chill here in Wisconsin, but everything we eat now seems to be a warm dish. Save the sangria for the summer and give us a hot Tom and Jerry or a cup of beer-and-cheese soup—this time of year, it’s all about cozy comfort food.
With our last fresh harvest of spinach we often savor a hearty spinach salad with hot bacon dressing using the young, tender leaves of our perpetual spinach, also called leaf beet.
In Farmstead Chef, we revel in the serendipity of a new ingredient combo or fresh technique that may lead our taste buds into new levels of satisfaction. Case in point: Chocolate Basil Whisky Cake.
Farmstead Chef Join John Ivanko and Lisa Kivirist, co-authors of the cookbook Farmstead Chef (New Society Publishers, 2011), as they share recipes and tips for using your garden abundance to eat seasonally. From creative ways to cook up zucchini to making homemade pantry staples, John and Lisa make it fun and easy to create a […]
When we say we’re farmstead chefs, it means we operate from a kitchen that looks out onto a farmyard, not from a stainless-steel commercial kitchen with a cacophony of cooking gear and a fancy set of matching knives. We’re first to admit, we don’t even own a chef’s knife.
Using what we have in fall abundance, like those bushels of apples, in unique, tasty and frugal combinations—that’s what being a farmstead chef is all about.