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Counterfeit Duck Confit

Counterfeit Duck Confit

Duck - Counterfeit Duck Confit Duck Confit (literally Duck Preserved) is one of my favorite meats of all time and so there's no need to mention how excited I was to find this recipe in David Lebovit's cookbook, My Paris Kitchen....

Chicken – Tostadas Salsa Verde

Chicken – Tostadas Salsa Verde

  Chicken - Tostadas Salsa Verde This is a perfect recipe to use up leftover shredded chicken. You can also bake 2 or 3 chicken breasts for about 20 minutes while you prepare the rest of the ingredients. 4 flour or corn tortillas3 ounces pepper jack cheese (about...

Chicken – Buttermilk Baked Chicken

ken Chicken - Buttermilk Baked Chicken This is a great recipe for any and all pieces of chicken. For the least expensive route learn how to cut up a whole chicken. For the quickest route, grab River Cottage Farm boneless thighs, boneless, skinless chicken breast or...

Beef Brisket – Honey-Braised

Beef Brisket – Honey-Braised

Beef Brisket- Honey Braised The sweetness of the honey along with meat, carrots and onions - how can you go wrong. The ingredient list looks long but it is really just loaded with spices you will have around the house. If you don't have the demi-glace just boil down...

Beef Short Rib Ragù

Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...

Garlic and Rosemary-Roasted Leg of Lamb

Garlic and Rosemary-Roasted Leg of Lamb

Lamb - Garlic and Rosemary-Roasted Leg of Lamb The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being...

Finding Joy in Simple Living

Finding Joy in Simple Living

Our culture lends itself to busyness, and often even those of us who are drawn to local sustainable agriculture and natural, organic foods and products can find ourselves rushing through things and hurrying more than we'd like. In the midst of all the important and...

Fall is in the Air

Fall is in the Air

It's been an amazing fall so far; rain, rain and more rain and now 75 degree weather - that spells grass growing weather to us.  This week has been a week of assessing everything from the cows with their newly born or still "in the oven" calves to the chickens to the...

Trying to Beat the Heat

Trying to Beat the Heat

With temperatures still hovering just below 100 today we are on full alert against heat stroke for man and beast. Part B of my fun chick hatching experiment is in full swing; now that I successfully hatched 22 cute little baby chicks in my new handy dandy incubator. ...

Beef Short Rib Ragù

Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...

Garlic and Rosemary-Roasted Leg of Lamb

Garlic and Rosemary-Roasted Leg of Lamb

Lamb - Garlic and Rosemary-Roasted Leg of Lamb The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being...