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. Related posts: Saturday Night Supper: […]
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.
