Eat. Drink. Live.
A simple hors d’oevure, fabulous spread over goat cheese on baguettes. And delicious the next day in omelettes. An easy, set-it-and-forget-it recipe from the farm’s friend Peggy, who recommends leaving the skins on and seeds in for a nice country-style […]
Another hit from Bon App this summer: a grain salad with peaches, arugula, tomatoes and quick pickled onions. And, get this: the pickling liquid becomes part of the salad dressing! Bon App recommended quinoa for the dish, but Greg and […]
A stir fry, essentially. Sondra and Lexi made a terrific version for a vegetarian bibimbap supper at the ranch. Bonus points: if you don’t use an egg, it’s also vegan. Crispy Tofu Bibimbap with Mustard Greens and Zucchini From Food […]
Inspired by our Seasonal Chef blogger on Small Bites, Maria Reina, as well as a spread in the August issue of Bon Appetit. Chilled Corn Soup with Grilled Shrimp Make this chilled corn soup with grilled shrimp ahead for a […]
A great summer vegetable frittata recipe to solve your leftovers problem. Use whatever vegetables you have on hand, and add meat or chicken or bacon, or not. Summer Vegetable Frittata 1 onion, diced 3 cooked sausages, cut into coins 1 […]
A new highball is making the rounds at the farm. I mix gin with Fetimans Victorian Rose Lemonade and garnish with a lavender sprig. It’s floral, light and refreshing. And the fizz is nice, too! Rosy Gins 2 ounces gin […]
One of our favorite dishes from our dinner at Grange in Westwood was the Blue on Blue Salad. It combined tender Boston lettuce with tangy blue cheese and sweet berries, with a hint of tarragon. I like our little version […]
It’s easy to call a cocktail a “blueberry” cocktail, just muddle some blueberries at the bottom and call it a day. That’s what we’ve done here with Capirinhas. I’ve adjusted the caipirinha recipe a bit since I first posted our […]
A lovely summer cocktail with tangy Hibiscus, sweet blueberries and refreshing margaritas! Here is the Blueberry-Hibiscus Margarita recipe: Blueberry-Hibiscus Margaritas for a Crowd 1/2 cup hibiscus tea (recipe follows) 1 cup freshly squeezed lime juice 2 cups tequila 3/4 cup […]
After our impressive currant harvest, we let the currants sit in plastic tubs in the fridge for as long as we could, daring them to rot. Then moments before it was too late, I embarked on a new project: jelly-making! […]
The best recipe for blueberry cobbler I’ve found! Here it is: Blueberry Cobbler. The blueberry cobbler recipe is originally from “In the Sweet Kitchen” by Regan Daley, and is meant to be a peach and mixed berry cobbler. I haven’t yet […]
A big batch of ribs, smoked over hickory for nearly 6 hours. We served them with cole slaw, cornbread and collards. Here’s the recipe for the rub: Smokestack Rub. Related posts: Smokestack Rub Recipe: Braised Short Ribs Fourth of July […]
Greg made this terrific early-summer salad for our picnic in the park. Sugar Snap Pea-Radish Salad From Bon Appetit, July 2011 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal Kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon (or more) fresh […]
I think we can say by now that this butterflied smoked chicken is a classic at SCF. We’ve made it time and time again, and it never fails to impress. A brined chicken, butterflied — or spatchcocked, as some like […]
A little update on a dish we’ve made a few times at the farm. This time, instead of roasting the beets, I boiled them. It was a LOT easier, and the skins came right off when I peeled them (wearing […]
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. […]
We made this terrific garlic scape pesto recipe from food52 with scapes from the garden, served it with Lidia’s spaghetti and put a poached egg on it. Yowza. Garlic Scape Pesto 1 cup garlic scapes, thinly sliced crosswise 1/4 cup […]
This is the best marinade for steak. The only one you’ll need all summer long. It’s got all the ingredients that make for a flavorful piece of meat: mustard, garlic, oil, herbs, peppers, citrus and two, count ’em two, types […]
With a bit of mint for good measure. Recipe here: Hemingway Daiquiris Related posts: Cocktail Recipe: Hemingway Daiquiri Cocktail Recipe: Mojitos Recipe: Strawberry Daiquiri Gin Gin Mules
This cornbread recipe by Ruth Reichl was super-easy and came out great the very first time. I’m rewriting it to double it, though, because hers is more for corn muffins and I am just never going to make corn muffins. […]
Irene, Kris and Tom came over with some tomato water martinis. I don’t have any photos from the evening on the porch, but as usual with the five of us, it was a bunch of fun. I mean, how can […]
Greg was making some bruschetta with tomatoes from the garden. He salted them and let them be for a while. As he was draining them, he realized he had a magical elixir on his hands. We mixed the tomato water […]
We’ve been really into grain salads lately, especially farro,to which we’ll add anything from beets to carrots to cheese to onions. So when we came across a whole feature on grain salads in Bon Appetit, we were keen to try all […]
Another winner of a recipe from Mindy Fox’s Salads: Beyond the Bowl book. I’m taking a little bit of liberty with this recipe, however, because I cook eggs differently than Mindy does. She prefers to prick a hole in the […]
Normally we don’t go for vodka drinks around here anymore. (We’re into amaro lately.) But this drink, which we found originally in Bon Appetit, looked so refreshing (and seasonal!) that I couldn’t pass it up. When I went to pour […]
I have three words for you: Buy. This. Book. Mindy Fox’s new “Salads: Beyond the Bowl” (Kyle Books) is unlike any book you’ve seen before. You will love it. I promise. The salads are creative, fun, good for you and […]
This photo got a lot of comments over on Facebook, so I thought we’d better share the recipe here, too! Yummy refreshing minty rummy drinks, after the jump. Related posts: Watermelon-Basil Mojitos Cocktail Recipe: Mint Juleps Gin Gin Mules Cocktail […]
Frankin BBQ used to be in a trailer that shared a parking lot with a coffee roaster. An espresso barbecue sauce was a natural. From Texas Eats by Robb Walsh. Frankin’s Espresso BBQ Sauce Makes about 7 cups. 4 cups […]
SCF fans may remember our trip to Franklin Barbecue back in 2010. Well that little barbecue trailer has become the most popular barbecue restaurant in Austin, which is to say it is some of the most popular barbecue in the country. […]
We muddled the mint and squeezed the limes, and wouldn’t you know it, with a little gin and ginger beer — we had ourselves a highball. The recipe, from Audrey Saunders, can be found here: Cocktail recipe: Gin Gin Mules […]
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.
