I’ve just come in from my pasture inspection and I just couldn’t help but remember what things were like on the farm one year ago.  Baby Indi was just born (yesterday was his birthday) and Baby Michi was born in several inches of snow (today he is one year old).  Both babies came into the world in the midst of a winter...

As an Orthodox Christian I am blessed to have centuries of ancient prayers to recall for almost every act on our farm.  Monks pray as they bring their cows or goats in for milking; they pray as they collect eggs from chickens asking blessings on them for their contribution to our well being.  And although the bees are...

I came across this recipe comes in my favorite (and only) subscription magazine Saveur which highlighted this wonderful and simple roasted chicken recipe using my favorite roasting technique, high heat with just a few rich, savory ingredients. This recipe comes from cookbook author Leah Koenig.  She bastes roast...

This recipe is adapted from the Williams-Sonoma Pulled Pork recipe and it just can’t be beat!  It’s a no-fail recipe that can be made with a myriad of sauces depending on your cravings and on your stores. Serve these hearty sandwiches with homemade or good-quality prepared coleslaw or potato salad. Traditionally,...

There’s a world of intense flavor to be discovered when you choose to roast a duck instead of taking the tried-and-true path with chicken. Yet many cooks find duck intimidating. The reason, in a word, is fat. Ducks wear a thick coat of it, and fatty skin is not a pretty prospect. Not to worry. After using our guide to...

We all love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality piece of meat, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why we love it. It’s simplicity at its best: just good, old fashioned, unfussy eatin’. So why is cooking...