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 →
Turkey Burgers used to be a staple back on Burd Street. But I don’t think we’ve made them at the farm in years. Years! I don’t know why. They’re healthy, delicious and easy to make. A winner all the way around. Related posts: Recipe: Zucchini-Tomato Gratin Beef and Barley Soup… Read More →
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: Olive Oil Roasted Tomatoes and Fennel with White Beans Jeweled Roasted Vegetables Recipe: Zucchini-Tomato Gratin Roasted Chestnut Cookies
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 →
A family get-together in the orchard, with the Ranchers, Grandmom, Boo, Sarah and the girls. We had a cornucopia of supper vegetables and a grilled pork chop on top: Related posts: Summer Supper in the Orchard at the Farm Supper with the Whole Gang Supper at the Ranch with Sarah,… Read More →
I made a marinade of what we had in the house —limes, herbs, grapefruit, and a little olive oil and yuzu vinegar — and served with with swordfish and zucchini. Related posts: Farm and Fowl; Supper in the Garden Supper: Jalapeno Shrimp, Mango Salad and Cilantro Rice Fried Chicken Saturday… Read More →