I’d spent close to two years researching chickens before ordering my first chicks in 2010. At that time, shortening the distance food traveled to my kitchen was a personal mission. With chickens, I could reduce the distance eggs travel to just 30 feet! My chicken obsession started that honestly, but ultimately, it was just […]
Photo by Judith Hausman “So, what do you call this,” a dinner guest recently asked me upon serving up a side of rice, ham and peas. “Un-risotto?” You could say this dish is sort of like risotto. Peas are indeed a classic risotto ingredient, but instead of making this dish with the traditional Arborio rice, […]
It’s easy to scoff at this celebrity heartthrob’s agricultural claims, but are we city farmers any different?
Three surfing goats are catching attention—and waves—at Pismo Beach, Calif. Anyone up for a surf lesson?
Photo by Rachael Brugger Knobby rhubarb pushing itself up through the earth is a sure sign of spring around here. In my northern climate, we’re still waiting on berries and it will be months before stone fruits or apples are in season, so it’s always fun to make the first rhubarb desserts. With no time to […]
Photo by Judith Hausman Spring soup? Well, yes, it has finally started to warm up in New York’s Hudson Valley, but a light, healthful soup, made quickly with a garden’s first offerings, can still tempt me. After a perfect Mothers Day morning of getting this year’s petunias in place and finally moving the overwintered geraniums […]
Photo by Judith Hausman This is a classic, French-style pan sauce, usually made from the fat and browned bits left from searing meat. However, this version doesn’t depend on having just cooked meat, so it’s great for bringing leftover beef, pork, chicken or even salmon to the next level. For my own meal, it sauced […]
