Eat. Drink. Live.
Greg cooked down a bunch of fresh, local tomatoes according to the recipe for The Sauce, then after it was tossed with penne, we topped the dish with fresh heirlooms and basil. And we served it with the hit of […]
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.
Greg smoked ribs and chicken and Wilson prepared a fireworks show. The rest of us enjoyed the fruits of their labors.
Our beans. Our lettuce. Our onions. The only thing we didn’t raise was the skirt steak. We just don’t have room for that. Yet.
Irene had a chicken and some scapes from Stone Barns. We had coleslaw and leftover potatoes for roasting. Sounds like the making for a good supper? It was indeed.
We celebrated Father’s Day with a barbecue: baby back ribs, cole slaw, potato salad, the works. Boo was here, and the folks, and we also invited Un Gilbert: Jim. Peggy, the other half of Les Gilberts, was out of town. […]
Saturday morning breakfast at the farm: ripe, sweet canteloupe and Cassie’s Banana Bread.
A chicken supper with a few sides, a tour of the garden and some lively conversation. Another great supper at the Ranch. Pass the potatoes, please!
Sometimes our strawberry buying gets a little out of control. I recently found a terrific strawberry conserve recipe to use those beauties up before they start turning moldy in the fridge. All it takes is strawberries, lemon and sugar. Combine […]
The Goatherd Book Club met at Rory and Chris’ apartment to discuss the Hemingway classic, “The Sun Also Rises.” Rory and Chris made a special Spanish tapas meal, with gazpacho and pastel moreno and a host of other terrific dishes. […]
Fresh from the market: Hemlock Hill Farm Chicken. Local Swiss Chard with garlic. Fresh fava beans with mint. One of the best suppers in a long time.
Patrick makes a mean steak, and tonight’s dinner was no exception. He served it with a green salad, roasted new potatoes and a sauteed tomatoes with herbs.
The first of the strawberries came in from the garden this week. What a joy it is to have fresh berries back in the repertoire! Plump, juicy, sweet, delicious, and oh-so delicate.
You know the kinds of parties you see in magazines, where the setting is as gorgeous as the food is delicious, and the guest list is an eclectic mix of creative types blessed with good looks and an inate ability […]
Vanilla ice cream and root beer. Add straw. Sip. Enjoy.
For our first summer supper in the orchard, we grilled skirt steak Korean-style, and served it with Boston lettuce and plenty of herbs for wrapping. Boo was the farm’s special guest. Yay! Backyard dining is upon us.
A lovely quick supper. Dress your spinach with blueberry vinaigrette (or balsamic if you don’t have a blueberry vinegar), throw in a few blueberries and top it with seared scallops. You’re out of the kitchen and eating a delicious, healthy […]
Our first entirely home-grown meal of 2011 was a simply gorgeous composed salad from the garden, which Greg made with baby fennel, baby arugula, radishes, Swiss Chard and spring onions. He drizzled it with a grapefruit vinaigrette and it was, […]
On Saturday of Derby Day, we muddled some mint with bourbon and crushed some ice. Out came the pewter cups and over came the neighbors. A couple of mint juleps later — and they’re off! Afterwards, we all sat down […]
For our first Easter dinner, we enjoyed a lovely ham from Edward’s of Surry, Va. at the home of Peggy and Jim, whom we like to refer to lovingly as Les Gilberts.
Pâte Sucrée is a sweet, short — that is, it doesn’t rise — pastry that’s buttery, flaky and a little brittle — perfect for filling with custards and meringues. It’s nice to use as a base for fresh fruit with […]
Everything but the kitchen sink in the first pot, rice in the second. The makings of dinner.
A (sort of) vegetarian twist for Saturday Night Supper at the Farm this week. We made local polenta (with chicken broth, hence the sort of) and roasted some mushrooms for a topping. Comforting and delicious.
For Saturday night supper this week, we went vegetarian: Roasted Vegetable Frittata with asparagus, zucchini, roasted red peppers, chives and feta cheese.
We’ve tried another method for homemade pizza: buying dough from Old World Market rather than making it ourself. You know what? Pretty darn good!
We had a lovely package of Santa Maria Pinquito beans from Rancho Gordo, and some leftover steak from Saturday night. Pinquito beans are little pink beans that grow near Santa Maria, Calif., sort of halfway between L.A. and San Francisco. […]
So we had a lovely little dessert the other night at the Ranch: “Peggy’s Pound Cake.” I loved the texture, and the flavor had just a little extra oomph that I found really livened it up. I posted about it, […]
Yes, it’s still winter for a couple weeks yet, but we figured if we could open the bees, and do a little pruning in the garden, we could also grill. After all, we can finally walk out there, so what’s […]
I know you will be shocked — shocked — to learn that here at SCF, sometimes we do bottled salad dressing. But yes, it’s true. Especially when it comes to creamy ones like Ranch (go Hidden Valley!) and Caesar. Our […]
Here, my friends, the delicious Thursday supper my husband prepared for me. Leek and Potato Soup. And his famous tarte Tatin: Ain’t that sweet?
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.
