The Mexican Theme Continues with Flank Steak Tacos
The Farm’s friends Pete and Jeannine joined us for dinner Sunday evening, and we served our usual flank steak, but with a twist. We flavored it with a spicy rub and served it with tortillas warmed on the grill. We passed the fixin’s and had ourselves some tacos.
Saturdee Suppa at the Farm
After paging through a new Mexican cookbook Saturday morning, I had margaritas on the brain. So we shook some up and got out the chips and salsa.
The Porch’s Spring Opener
The Farm enjoyed surveying its crops from the porch for the first time Saturday. We tuned Garrison in on the computer, kicked off our shoes, and took some long, slow sips of our newest cocktail.
At the Ranch, Wishing for Spring
We tried to make light of the fact that at this time last year we’d already had three meals outside in the warm spring air. At the ranch on Saturday, Sondra and Leigh served arctic char and asparagus. They light a fire and put tulips on the table.
Such a Beautiful Soup
On Sunday during the Nor'easter, Sour Cherry Farm put together a recipe of pho, a beautiful soup from Vietnam.
I'll get the recipe up on Thursday night — we used a beautiful one from The Ethnic Paris Cookbook — but in the meantime, I hope you'll enjoy this photograph of the spices, toasting in our cast iron pan.
I'll get the recipe up on Thursday night — we used a beautiful one from The Ethnic Paris Cookbook — but in the meantime, I hope you'll enjoy this photograph of the spices, toasting in our cast iron pan.
Easter Sunday Supper
As I think you can tell from all the recent entries, we had quite the Easter feast. It was a lot of wine, a lot of food and a lot of fun. The salmon salad was a star.
Easter Prep
Inspired by the paella party I attended in March, we decided to do Easter as a group effort. I chose four recipes from Sunday Suppers at Lucques cookbook and we divvied up the work. Everyone went shoppping, then we started prepping. Marissa took the lamb-marinating, tapenade-making and potato-roasting. Patrick took the samon-steaming. I did the beets, the eggs and that Lemon Tart Surprise. (OK: I’ll tell you the surprise is chocolate.)
I used Stone Barns eggs to make the tart and the salad.
I used Stone Barns eggs to make the tart and the salad.
How to Dice Fennel
Cutting a fennel bulb is not much different than cutting an onion. It’s just a little more cumbersome.
