Eat. Drink. Live.
No-cook pickles! Use for any vegetables you wish to pickle. Best part: it doesn’t heat up the house on a hot summer day. [amd-zlrecipe-recipe:3]
I was so honored to be invited back for another Seder at Irene’s. I love learning and sharing the traditions, reading from the Haggadah and of course, sharing a tableful of fabulous food. The first was in 2007, but I […]
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 […]
The inspiration for this came from an Ellie Krieger recipe I found on finecooking.com. But instead of making her recipe exactly, I roasted the beets first separately. I also added pancetta, chestnuts and parsnips to the mix. And I parboiled […]
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.
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:
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.
