Eat. Drink. Live.
With such a small sour cherry yield this year, we decided to savor the little we picked, so we made garnishes out of our precious harvest. We found this recipe for pickled sour cherries in Cooking in the Moment: A Year of […]
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] Related posts: Recipe: Watermelon Rind Pickles Vegetarian Bibimbap Recipe: Pickled Garlic Scapes Recipe: Sugar Snap Pea-Radish […]
We originally made these to garnish the Marble Potato Salad from “The Foothills Cuisine of Blackberry Farm” (Clarkson Potter) by Sam Beall, but love the crunch they add to sandwiches or as a garnish for anything from salad to eggs. (Photo […]
Sarah requested a revival of book club during her visit, so we all read Wiliam Faulkner’s As I Lay Dying, and Greg led the discussion. All were well edified, and well fed, too. We started with Greg’s pickled onions and […]
SCF fans may remember last year’s joyous discovery: pickled garlic scape martinis. (Irene is brilliant, but we knew that.) Well we didn’t want to let another summer go by without repeating the success. We put these up on Saturday night. […]
The temperature hovering around 90 with almost 100 percent humidity. Well isn’t that a fine how-do-you-do-to summer? We still didn’t have the air conditioners in, but we did have a fan or two. We plugged one in to an extension […]
Even though I grew up in Texas, the first time I can remember having watermelon rind pickles was at Fatty Crab in Manhattan. And I remembered really really loving them. And so when I was paging through Texas Eats — […]
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.
