Ginger Barbecue Chicken Satay
May 23, 2013Chicken satay makes an ideal appetizer to tide your guests over during summer barbecues.
For Wisconsin-style BBQ,
Just Add Beer
May 22, 2013As the spring rains subsided and temperatures warmed up this week, we finally got all our growing fields planted here on the farm. This weekend, we’ll celebrate by firing up the grill!
Watercress Salad Recipe
May 22, 2013Photo by Judith Hausman Watercress makes for a terrific late-spring salad. Oh how I wish I had a secret source of healthy, crunchy, bracing watercress like an acquaintance of mine once had. A deep-wooded stream ran through her property, and the lucky duck had plenty of tender watercress growing alongside it. I buy mine […]
Warm Rhubarb Caramel Cake
May 15, 2013What do you do when you crave spring flavors on a cold and damp spring night? Eat your rhubarb warm around the woodstove!
Wild Pickled Fennel and Radish Slaw
May 10, 2013Toss up this tangy salad to use up your spring-garden favorites!
Carrot Fritters with Dill Yogurt Sauce
May 10, 2013As if you needed another reason to grow carrots, this appetizer will be a hit at your next spring bash.
Sweet-tart Rhubarb Chutney
May 8, 2013Photo by Judith Hausman Sweet-tart Rhubarb Chutney makes a delicious dish. Changed plans turned two beautiful pieces of local, grass-fed meat into leftovers. We ate a few slices, but the barbecued London broil and the butterflied half-leg-of-lamb are now mostly cold in the fridge. No matter; leftovers are a favorite challenge! I can make […]
Onion Biscuits
April 24, 2013Photo by Judith Hausman Serve your onion biscuits with a slice of ham. To me, ham means biscuits, even here in New York’s Hudson Valley. We will soon be celebrating spring with the ham of a local pig, raised a few miles away. There will be asparagus, a leek-and-potato gratin, a salad of young greens […]
Aspiring to Asparagus
April 10, 2013Whether thin and delicate, fat and green, or white with purple shadings, asparagus poking up through its protection of straw is a sure sign of the oncoming growing season.
Pesto Meatballs with Fettuccini
April 8, 2013Use up your basil bumper in these meatballs that can be tossed with pasta and fresh tomatoes or frozen for later use.
