Spring in the Fields
Things are popping up everywhere at SCF. We’ve moved some things around and planted some new crops. Take a look:
God I Hate A Booth, But I Sure Do Love a Corn Dog
We hit the Nyack Street Fair on Sunday. Mostly (OK completely) for the food. I mean, what’s better than a corn dog with mustard?
Grilling a Ribeye and Burning Sticks
After Fleisher’s, what do you think we did? Grill a big-ass ribeye, of course!
Fleisher's Grass Fed Meats in Kingston
I’ve written about Fleisher’s Grass Fed Meats in Kingston a few times, but I’ve only tasted the meats they sell directly from the farms where they procure them. Like Sir William Farm in Craryville, for example. For the first time, we actually got to go inside the butcher shop. We love Fleisher’s.
Sipping (And Judging) Wine
I was invited to judge the Hudson Valley Wine Competition. I was honored and it sounded like fun. But 80 wines before noon? Thank goodness they divided us judges into to groups. I only had to taste 40. Only.
Tuna Salad with Ramps, Potatoes and Philippe's Eggs
Mary Dolan picked me up a fabulous piece of tuna from Mount Kisco Seafood, so we called Irene to see about a Friday night supper. She was more than game. And she brought the fixin’s for a terrific salad, including eggs from Philippe and John.
(Damn Youse) Spam Bots Post No. 453
Comment spam has been killing us. We tried a filter that requires you to fill in some letters or numbers from a screwy little picture. It worked as far as stopping the bots, but then stopped generating the little picture for some reason. So no one could comment. Bot or not. We tried another one that requires you to wait a certain number of seconds before entering your comment and we could set the number of seconds. No matter the number of seconds I entered, the bots seemed unfazed, patiently waiting to drop in their drivel. Now we are trying a new one and we have no idea how it works or if it works.
Hail at the Farm! Crops Saved!
A freak hailstorm knocked a number of flowers off the blueberry bushes and the sour cherry tree. I think we survived OK, through. Here’s a look:
Cedar Planked Salmon with Freshly Harvested Asparagus
We tried cedar plank cooking for the first time. I highly recommend it. Easy and delicious. This salmon was marinated with lime, garlic and cilantro. We served it with our very first aparagus crop.
The Asparagus Harvest is Here!
We had our first aparagus harvest at the farm! It only took three years!
Simple Saturday Night Supper
Greg and the neighbors were so excited about Table Local Market that we decided to head up there for the grand opening and get some supplies. Greg and I ended up with hot dogs and hamburgers and a couple of prepared salads, which we served to the Ranchers for a simple Saturday night supper.
For Mark Taylor, My Friend, My Brother Golfer
The sun was shining clear, not a cloud in the sky, the air crisp like it is these spring mornings on the golf course, when it's everybody's first time out this season and spirits are running high and fresh from a winter's layoff. I went alone to the course, like I usually do, like I did the day I met Mark Taylor, more than 15 years ago, paired up then as today with three strangers who, more often than not, become three friends four hours later, on the other side of 18 holes.
Easter Dinner at the O'Ds
The third annual Easter at Kelli and Patrick's house was another delicious meal. The menu, some of which was repeated from last year, included a salmon salad with egg and beets, leg of lamb with artichokes and potatoes, roasted asparagus and our favorite lemon-chocolate tart. The kids had ham steak.
Tasting the New Menu at Peniche
I know, I know. You’ve seen Peniche before. Here is a link to my myriad posts showing you such. But this meal was so amazing I knew you’d like to see it. So here we go. This time, the guests at the table in the window are Kelli, Marissa, Graham and Trae. My view:
Table Local Market Salad
Small Bites fans will know that I’ve already covered Table Local Market in Bedford on all my various platforms. (Blog post here, article here and video here.) You’ve probably also seen, then, that after my reporting, I made this salad here. It’s so good I thought I’d repost.
Saturday Night Supper with Good Friends Old and New
I've been friends with Lettie Teague for quite a while now, but somehow she's never made it to supper at the farm. Maybe I was afraid of what she'd think of the wine served with dinner? I'm joking of course.... I knew all I'd have to do is ask her to bring the wine. I also asked her to bring her friend Bruce. And then I invited Karen and Boo, too. We served our favorite roast chicken, braised carrots and a pea risotto. I thought this was a fun way to straddle winter and spring. Oh, and I asked my friend Joe Printz of The Grape D’Vine
for help with the wines. Just in case.
for help with the wines. Just in case.
Prepping for a Spring Saturday Night Supper
We were having brand new guests for supper Saturday, so I took the time to make one special fun dish. I also leaned on some old favorites: Judy Bird chicken, braised carrots and pea risotto. For the special dish, as has been my custom lately, I leaned on Suzanne Goin “Sunday Suppers at Lucques” book. A composed arugula salad with almonds, oranges and dates:
How to Peel and Slice an Orange into Rounds
You may remember we gave a lesson on peeling and sectioning citrus back in February. Here’s another way of slicing your citrus once it’s been peeled.
Wings at OVI with Karen
After some time on business, Karen made it back to the farm in time for Friday night OVI. Naturally, she had to have wings.