For our first summer supper in the orchard, we grilled skirt steak Korean-style, and served it with Boston lettuce and plenty of herbs for wrapping. Boo was the farm’s special guest. Yay! Backyard dining is upon us.
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.
