I love making these with the poke packs from Wulf’s Fish.
Thick, rich, hearty soup, perfect for a chilly New England day.
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning.
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
The flavor of the hot Italian sausage that they make at Sutter Meats in Northampton, MA is really what makes me crave this soup.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Hearty snacks for backyard chickens during the cold months.
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.
Dick’s go-to bagel recipe for when we’re craving bagel and lox brunch.
I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom or vegetable stock instead.
Creamy comfort food for when we get stew beef from our meat CSA.
Super flavorful fish burgers complemented well by the crunchy quick pickles and sassy mayo.
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
Rich. Thick. Creamy. Flavorful. Decadent. Delicious.
The perfect base for making a decadent seafood bisque.
This is my go-to when craving comfort food on a cold and rainy day. Even better if there’s a grilled cheese or tuna sando to go with.
Crusty, buttery, garlicky deliciousness. Perfect in a caesar salad or tomato soup.
Easy. Delicious. Perfect to satisfy any chocolate craving.
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
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.
When Dick makes bagels, this is what we top them with. Then we break out the lox, cream cheese, red onion, capers…
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!
Ingredients 1 rack of pork spare ribs, ~1lb 1/3 teaspoon five spice powder juice from half a lime 2 tablespoons […]
We don’t have bread in the house often, but when we have a hankering for it, this is my go-to for making a nice round crusty loaf of sourdough.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Cauliflower and leeks are two of my fave vegetables. Make em creamy with some additional flavors and I’m happy.
These delicious, herbal, buttery buns were a hit at Thanksgiving this year.
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.
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.
This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.
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.