3 Keys to a Great Cheese Plate
August 8, 2012Being loyal residents of Wisconsin, naturally we love our cheese. All too often we find ourselves purely using it as an ingredient in a dish.
Preemptive Taste: Fried Green Tomatoes
August 1, 2012What’s our quick fix for ripe-tomato anticipation? John cooks up a batch of his fried green tomatoes.
Chocolate Basil Whisky Cake: A Sweet-n-Savory Dessert
July 25, 2012In 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.
Add Crunch to Summer Salads with Breadsticks
July 18, 2012Crunchy Breadsticks make the perfect partner for a summer salad. More fun than a crouton, these breadsticks can be made ahead of time and stored in an airtight container.
Farmstead Summer Sangria
July 11, 2012While we love our fair share of fresh summer fruit plain and delicious on its own, the heat inspired us to use our friends’ fruit contributions in a liquid form, and our Farmstead Summer Sangria came to life.
Finger-licking Farmstead Greens with Honey-Jalapeño Dressing
June 27, 2012What do you do when the connection with greens grows dull? The advice we get for marriage can also apply to the garden harvest: Spice things up a bit. Only in this case, we’re talking hot peppers.
Eat Fresh: Cream Your Greens
June 20, 2012Building on the “eat fresh” theme of our Spring Peapod Stirfry recipe, we turn this week to spinach.
Fueling the Energy Fair with Veggie Lasagna
June 13, 2012Every year, around the summer solstice and over Father’s Day weekend, we take a break from weeding, watering, harvesting and preserving to head to the Midwest Renewable Energy and Sustainable Living Fair in Custer, Wis.—the largest in the world that draws tens of thousands of people from all over the country.
Eat Fresh: Spring Peapod Stirfry
June 6, 2012Here’s a basic law of food preservation that we too often forget in our family: Frozen zucchini is not red wine. Translation: Preserve what you need, eat it up over the course of the year, and start fresh the next season—especially when you freeze your garden bounty like we primarily do.
Esalen Institute’s Kale Salad Recipe
May 30, 2012Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.
