RECIPE: Creamy Polenta with Russian Kale and... →
This looks divine!! Our kale is not quite ready, but make this when it is!! Use our eggs too for the optional poached egg.
RECIPE: Beet Apple Soup from renaissancemaam.com →
Looks scrumptious and it might be possible to make it with all local ingredients (beets, apples, onions, garlic, dill) in late summer or early fall, when the apples start coming in but the frost hasn’t yet killed the dill!
RECIPE: Braised Pork Belly Sandwich with Pesto... →
Thanks to our friend and babysitter extraordinaire, Yajaira, for this recipe! Make it now with Frog Bottom pork belly and pesto from the store (or pesto you made with our basil last summer and froze!), and then make it again this summer once basil is back in season!
RECIPE: Braised Celery from Alton Brown at... →
Thanks so much to our friend Christina, who found this recipe forThe Farmers Market at St. Stephen’s newsletter. We’ll have our celery at market this afternoon — come buy a bunch or two and give this a try. Braising is one of our VERY favorite ways to cook vegetables, especially vegetables that seem a bit bracing when they’re raw.