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We originally made these to garnish the Marble Potato Salad from “The Foothills Cuisine of Blackberry Farm” (Clarkson Potter) by Sam Beall, but love the crunch they add to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 […]
It’s pickling season, folks! For one pint of pickles, Greg uses: 3/4 cup white vinegar 3/4 cup water 1 tablespoon mortons kosher salt 2 teaspoons white sugar And adds whatever spices go with whatever’s being pickled. For this round, he […]
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.
