Inspired by Hugh Fearnley Whittingstall’s Veg cookbook, we made roasted beets with walnuts and yogurt sauce: Toss beets with oil, garlic, salt, pepper and thyme, then roast for an hour until soft. Peel them by using a paper towel to […]
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.
