Eat. Drink. Live.
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:
Another family meal together, but this time, we made it easy on ourselves, it being a school night and all. Take out from our favorite wing place, Bon Chon:
We finished the rest of the amazing sea bass that Bill caught off the coast of Montauk on Sunday night. Simple supper:
Sarah went out to brunch and Wilson, Greg and I minded the kids for the afternoon. We did a little baking and a little planting and all was well.
Mary’s husband, Bill, went fishing off Montauk and caught a beautiful seabass. She shared a big hunk with us, and boy were were thrilled. Delicious.
Is there anything better than a BLT made with juicy tomatoes, salty bacon, crisp lettuce, creamy mayo and toasty bread? I can’t think of anything. Except maybe some salt and vinegar potato chips alongside.
This is a pretty typical summer supper except for two things. 1. We used a few spice mixture called duqqa to flavor the garlic bread and it was a complete eye-opener. 2. We had a fabulous blueberry cobbler for dessert.
We spent a Sunday around the farm, working on the fields and having a simple supper of hot dogs, corn and a salad with our own lettuce and tomatoes:
We sampled a bunch of local wines and had a simple backyard supper with the neighbors, enjoying a little respite from the heat wave. Finally. The results, after the jump.
We had the folks over for burgers on Sunday night. It was still so hot that we moved the table into the shade of the garage and put the umbrella out. We ate by the apple tree and the grapevine.
We picked up some clams at Stew Leonard’s, too, so it was use-it-or-lose it time. We used it. We made Linguine alla Vongole. Greg said it was the best version ever.
The heat is still unbearable. We can’t cook. So we forage. Greg found tuna salad from Stew’s and made a toasted sandwich, and loaded up with iceberg wedge, leftover green beans and potato chips. My plate is chicken salad on […]
It was so darn hot that we knew we couldn’t cook for supper. So on the way home from Long Island, we stopped at Stew Leonard’s and picked up some lobster meat. A little mayo, a little lemon, a little […]
We had a grand old time celebrating the grand old flag at Lettie’s on Independence Day. We grilled. Drank wine. And laughed. Tons.
We got 16 in this round of harvesting, but we also snuck a few in before that, so I’d say we had close to 25. Aren’t they gorgeous!
Along with a nice smoothie made from the same fruit. Delishy:
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.
A beautiful Saturday evening for fried zucchini blossoms, rib eye with Korean spices and a Melissa Clark’s Twice-Baked Sour Cherry Pie. Don’t you think?
Breakfast at the farm this fine June morning: Ricotta from the Valley Shepherding Company, our own strawberries and local honey: More of our harvest, after the jump.
Pretty much right after breakfast, Bob got started smoking some chickens and pork ribs for a lovely Father’s Day barbecue. Here’s the chef at work! More photos of the food and the guests, after the jump.
With Angie in the house, we two cooks couldn’t resist making breakfast for the family. So we have: Scrambled eggs with herbs and cheese, candied bacon and diced potatoes with onions and peppers: Yum. More, after.
The recipe for these here amazing baked beans can be found on this post here. I recommend serving it, as we did, with chicken and cole slaw:
The second sour cherry pie of the season seemed to work out a little better. I gathered the dough a little tighter and didn’t put quite as much filling inside. This sour cherry pie filling, by the way, is great […]
I must admit. The first sour cherry pie of the season was a bit of a failure. Not an abject failure — I was able to salvage it. But not what I’d been hoping and dreaming of for a year. […]
When I tell you that these are the best baked beans you’ll ever have, you should believe me. They’re from an Alton Brown recipe, and I originally discovered it on the Serious Eats blog. (I wish my photo looked as […]
The best thing about shopping at the Pleasantville Farmers Market is that it’s the only market where you can get Rainbeau Ridge goat cheese. It was delicious the next morning with strawberries, a bagel and some jam:
We harvested lettuce, beets and carrots from the fields this afternoon, and made a delishy salad for dinner. Roasted carrots, roasted beets, goat cheese, fresh lettuce with lemon vinaigrette and garlic bread. After the jump, the harvest:
I don’t do this feature anymore much, but these strawberries looked so darn good I just had to share:
To end Memorial Day weekend, we threw a couple chickens on the Weber (no relation) kettle and smoked ’em with some hickory. Tasha and Shannon brought our favorite radish crostini, and we made it a night.
Breakfast of champions:
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.
