A nice lunch at the craft brew pub not too far from the office. The Mediterranean salad, with feta, cucumbers, olives — served with salmon. The chopped salad, with romaine, bacon, blue cheese, cherry tomatoes, avocado, 7-minute egg and sherry […]
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.