Sour Cherry Farm

Light, crunchy batter. Spicy, firey sauce. What’s not to love about Korean Fried Chicken? This is the second or third time we’ve made this recipe, which originally came from the New York Times. Since then, we have found that you don’t really need to follow the recipe. (Though of course, I… Read More →

We’ve been really into grain salads lately, especially farro,to which we’ll add anything from beets to carrots to cheese to onions. So when we came across a whole feature on grain salads in Bon Appetit, we were keen to try all of them. First on the list was this Black Rice… Read More →

A currant pudding, the recipe for which I found in this month’s issue of Martha Stewart Living. How fortuitous, considering we just harvested exactly six cups of currants!  As you can probably tell from the name, it’s a German dish. It’s popular in the north of Germany, and can be… Read More →

This photo got a lot of comments over on Facebook, so I thought we’d better share the recipe here, too! Yummy refreshing minty rummy drinks, after the jump. Related posts: Cocktail Recipe: Mint Juleps Watermelon-Basil Mojitos Cocktail Recipe: Carjack Cocktail Recipe: Lemon-Thyme Gimlets

Making your own maraschino cherries couldn’t be simpler. And besides, who wants all that sugar and food coloring and preservatives when you can just have cherries and booze! Related posts: Recipe: Franklin’s Espresso BBQ Sauce Cocktail Recipe: Aviaton Recipe: Zucchini-Tomato Gratin Beef and Barley Soup Recipe

Liz originally found a similar recipe in Gourmet while lying on the beach on Long Beach Island. Greg immediately rose from his chair on the sand and proceeded to buy a melon, slice it up and throw it in the freezer to be ready by 5 p.m. The secret of… Read More →

Even though I grew up in Texas, the first time I can remember having watermelon rind pickles was at Fatty Crab in Manhattan. And I remembered really really loving them. And so when I was paging through Texas Eats — which I extol the virtues of on this post here… Read More →

SCF fans may remember our trip to Franklin Barbecue back in 2010. Well that little barbecue trailer has become the most popular barbecue restaurant in Austin, which is to say it is some of the most popular barbecue in the country. Aaron Franklin, the owner (above, and you can see him… Read More →

Oh, if only I’d made a note of what recipe I’d used for these blueberry pancakes. Or maybe I combined a couple of different recipes? If so: Oh, if only I’d written down what I’d done to make these blueberry pancakes. Here I sit, months later, life having gotten in… Read More →

There is nothing like an apricot right off the tree, nothing. Eating one is like putting a ball of sunshine in your mouth. Apricots from the farmers market are pretty darn close. Not perfect, but a lot closer than what you get at the supermarket. So as the season was… Read More →

Fried zucchini blossoms are truly one of my favorite summer snacks. Salty, sweet, nutty — all that and at least the semblance that they’re somewhat good for you. Hey! Zucchini is a vegetable, last I checked. If you have a zucchini plant in your garden, you’re bound to have the… Read More →

I came across an inspiration in Southern Living magazine for a Watermelon-Peach salsa with that staple of the South, red pepper jelly. We didn’t have any red pepper jelly, and I’m not particularly fond of it anyway, so I improvised. Thinking of Mexico (watermelon and chili) and Asia (mango and… Read More →

We found a winner of a recipe in the summer issue of Eating Well magazine. It’s a completely raw salad with a lovely lemon vinaigrette, and it uses up one of summer’s most prolific vegetables: zucchini. Related posts: Recipe: Olive Oil Roasted Tomatoes and Fennel with White Beans Dorie Greenspan’s… Read More →

Y’all may remember Stella, at least through her reputation as an excellent cook. Stella is our friend Laurie’s mom, and Stella makes the best, most kick-ass tamales you’ve ever met, bar none. One Christmas, Laurie brought a suitcase’s worth to the farm, and we were ever grateful. So in case… Read More →

A new cole slaw recipe, which uses mustard to take some of the sweet out of the mayonnaise. It was a big hit. It may not be the prettiest picture, but it sure does taste good. Related posts: Recipe: Lobster BLTs Dry Rub for Barbecue Quick Barbecue Sauce Recipe: Cold… Read More →

I had a bunch of zucchini and heirloom tomatoes that were calling out to be used before they turned on me. So on Sunday, I simply chopped them up and layered them — along with some onions, garlic, parmesan oregano and basil. Presto: easy — and delicious — gratin: The… Read More →

Inspired by Pomodoro in Boston. Great for winter or summer. Related posts: Recipe: Lemonade Recipe: Strawberry Daiquiri Recipe: Creme Fraiche Ice Cream Recipe: Blueberry Cobbler

I came across this recipe in Bon Appetit and liked the do-ahead nature. Plus, it’s a great way to have a warm dish that uses fresh tomatoes. Sometimes you get tired of just slice-and-serve. Related posts: Amazing Barbecue Baked Beans, a Recipe Recipe: Cilantro Rice with Peas Flank Steak with… Read More →

I love this recipe, which I found last year in “A Platter of Figs” by David Tanis. (Sour Cherry Farm archive post here.) What’s great about it is that you don’t have to roast the beets first, you just throw them in with some water and spices and then puree… Read More →

As my mother would say, I do love a cocktail. And not only that, I do love a caipirinha. It’s a Brazilian drink made with cachaca — a sugar cane liquor a little like rum, but not. For caiparinhas, you just nned sugar, lime, ice and cachaca. That’s it. It’s… Read More →

I wrote a story for the paper about How to Throw a Mad Men Party, and I decided to take some of my own advice. Or rather, Irene did. She’s throwing the Mad Men party — I’m bringing the gazpacho. Here’s my favorite recipe. Related posts: Recipe: Cilantro Rice with… Read More →

We only had a small harvest of currants this year, so I didn’t bother with all the work of canning properly, I just made a quick refrigerator jam that we ate within a few weeks. First start, the currants: Related posts: Quick Barbecue Sauce Recipe: Lemonade Recipe: Strawberry Daiquiri Recipe:… Read More →

It couldn’t be easier to make delicious homemade fresh lemonade — and it’s oh-so-much better tasting than anything you mix up from a powder. Related posts: Recipe: Shrimp Cocktail Recipe: Strawberry Daiquiri Quick Barbecue Sauce Recipe: Creme Fraiche Ice Cream

All you need is a pint of fresh strawberries, rum, lime juice, sugar and ice and you’ve got yourself the makings for a fabulous cocktail. The fact that you’re using local, seasonal ingredients is just a bonus when it comes to this delicious drink. The recipe, after the jump. Related… Read More →