It’s summer in New England which means that our weather has changed to incorporate heat & humidity on the regular, […]
Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.
Yield: 16 squares Ingredients 1 cup / 80 grams rolled oats 3/4 cup / 95 grams all-purpose flour 1/2 cup […]
Ingredients ½ cup / 113 grams softened unsalted butter 1 ¼ cups / 251 grams granulated sugar 2 eggs (to […]
Wild ramps are in season here in New England and I’ve been enjoying their lovely flavor in a number of different dishes. Last year I made the French lentil salad from The Splendid Table and it was an instant favorite on our Thanksgiving table. This week I decided to adjust the recipe a bit based on what I had available at home, including some fresh ramps, and I love it even more!
I came down with a cold last week and had to miss my baking class lecture & lab. Chef was […]
Ingredients 1 rack of pork spare ribs, ~1lb 1/3 teaspoon five spice powder juice from half a lime 2 tablespoons […]
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Ingredients 7 cups of vegetable or chicken stock 1 large head of cauliflower, chopped 2 large leeks (the lighter sections […]
These delicious, herbal, buttery buns were a hit at Thanksgiving this year.
Ingredients 1 ½ cups butter 1 cup maple sugar 1 egg 2 tablespoons milk 3 ½ cups all-purpose flour 1 […]
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Decadent, chocolatey, chewy, crunchy, flourless gluten-free cookies.
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.
Makes about 40 cookies, dosage ~6mg each. Ingredients 14 tablespoons butter, room temp (basically 2 sticks, minus 2 tablespoons to […]
A hearty salad with a perfect blend of autumn flavors. Spicy arugula, earthy lentils and beans, sweet apples, salty feta, nutty pecans, and a red onion bite, highlighted by a tangy apple cider vinaigrette. This is an absolute favorite.
Ingredients 2 lbs lean ground beef 2 (15.5 oz) cans kidney beans (or the equivalent amount of cooked dried beans) […]
Rich, creamy, delicious comfort food. Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce.
A slightly adapted King Arthur recipe. So gorgeous and delicious! Adding the clementine/orange zest is a must in my opinion.
I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
The most divine dessert for a chocolate peanut butter combo lover.
If you love that chocolate malted milk ball flavor…
Fresh berries picked from Red Fire Farm were the star of this beautiful and divine dessert. Whipped cream with vanilla, cardamom, and lemon zest to top it off.
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.
Butternut, kale, shallots, and herbs from Red Fire Farm. Sweet Italian sausage from Hettie Belle Farm. Mozzarella from Maplebrook Farm (via Red Fire CSA). A super easy, delicious, savory dish straight from our local farms. <3
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
Next time I make this I’ll probably drizzle some chocolate ganache and sea salt flakes over the top.
Keeping on the soup trend, this savory potato concoction is super thick n creamy. Inspired by cold, rainy weather; an abundance of potatoes, onions, herbs, and bacon from CSA shares; and some freshly made chicken and turkey stock from Thanksgiving birds.
Soup season is still in effect. Hearty, rich, and flavorful; the perfect combo of caramelized onion sweetness, salty cheese, and a buttery base.
Inspired by a friend’s post on Facebook, a recipe found online, and an abundance of heirloom tomatoes, onions, and garlic in my Red Fire Farm CSA share.
The most popular summer porch drink at the Two Tone Tavern in 2015 has been this simple, refreshing gin cocktail. Good thing we have farty water on tap and fresh mint growing here!
A spicy side dish that goes with just about anything. If there’s any left over have it for breakfast topped with a poached egg!
Go strawberry picking. Puree strawberries and add them to simple vanilla ice cream.
Rich and creamy with a zesty, burst-in-your-mouth lemon flavor! Mamocita Ryder served this with a blueberry compote and it was a wicked crowd pleaser.
Plain. Simple. Delicious.
The sweetness of the mango coconut rice tames the strong flavor and spice from the chili garlic sauce.
I served this for dinner with sauteed kale and onions and little potato pancakes that I threw together from last night’s mashed potato leftovers.
Made with milk and cream from Mapleline Farm and eggs from Hampshire College Farm.
A stuffed, roasted, fresh poblano pepper with a flavorful mixture of beef, beans and cheese. We made extras and they were great left over.
Inspired by all the tasty goodies from our Red Fire Farm winter CSA share, especially the plump and juicy blueberries.
The ideal, hearty recipe for the lamb chops we got in our meat CSA share this month. Served over mashed potatoes, these chops were savory, full of flavor, and satisfying.
A black bean base, zingy pickled jalapeños, roasted tomatoes, what’s not to love about this?!?
Creamy, cheesy, flavorful & satisfying. This is my new go-to recipe for chicken casserole. No stuffing mixes or condensed cream soups here, no wanna-be cheese either.
Succulent braised and shredded beef perfect for tacos, enchiladas, salads, or even just to dig into with a fork. Very similar to my favorite carnitas recipe, but with beef instead of pork and some slightly different seasoning.
Creamy spinach with chunks of Indian cheese and spices.
Indian style cheese. Easy to make at home if you can’t find it in the store.
I served these braised beauties on top of pureed cauliflower and collard greens sauteed with shallots.
My favorite way to roast a fresh ham from the Hettie Belle meat CSA.
Just a little dab of bacon fat and a parmesan rind really round out this dish. It has a bright finish.
Blend ice cream, bourbon, and bitters until smooth. Pour into a glass and garnish with luxardo cherry and an orange twist. Enjoy!
Just a hint of orange creamsicle when this zesty, citrus, rich delight hits your tastebuds with luxurious chunks of dark chocolate.
Spicy. Tangy. Cheesy. A must try if you love buffalo chicken!
A way to turn winter veggie CSA celery root into creamy, cheesy comfort food.
Served with Napa cabbage sauteed with garlic and chili pepper flakes.