Eat. Drink. Live.
Here’s a good lunch idea for work or school: Blanched green beans, diced feta and pitted kalamata olives. Leave it out at your desk, and by lunchtime it will have warmed up nicely to room temperature. Drizzle a little olive […]
The bushes in the front fields are starting to bear fruit. Look at this haul! We ate them on cereal, by the handful and in a terrific salad by, yes, you guessed it: Mindy Fox. Blueberries, feta and mint with […]
For Saturday night supper this week, we went vegetarian: Roasted Vegetable Frittata with asparagus, zucchini, roasted red peppers, chives and feta cheese. Related posts: Recipe: Zucchini-Tomato Gratin Recipe: Olive Oil Roasted Tomatoes and Fennel with White Beans Jeweled Roasted Vegetables […]
Patricia Wells has a new book out — and it’s all about salads: “Salad as a Meal” (WM Morrow, 2011). I want to make so many recipes from it, but this is the first we tried. We loved it in […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
