Thursday, July 28, 2011
Monday, July 25, 2011
Friday, July 22, 2011
I found this tasty recipe here. It looks super tasty and I will have to try it next week (will keep you posted.. literally). I will be selling a shwack of these tasty bitter buddies at the market tomorrow and thought I would post a recipe for my customers.
- 3 slice(s) bacon, cut into 1/2-inch pieces
- 12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
- 1 medium shallot, minced
- 2 tablespoon(s) white wine vinegar
- 1 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 2 tablespoon(s) olive oil
- 6 large eggs
- In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
- Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
- Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
- Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
- Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
- To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.
Let me know how it turns out!
Wednesday, July 13, 2011
It is that time of year again when we fire up the ol' canner once a week and start putting up our winter stash of goodies. This process always starts with countless jars of rhubarb and of course garlic scapes.
Here is a brine recipe that you can apply to almost everything (it is a recipe for pickled beans that we use for everything). I like brines that are cut with water to soften the vinegar kick.
4lbs garlic scapes whole with the ends cut off
1-2 teaspoon of whatever seasonings you have (pepper flakes, whole mustard seeds, dill seeds, bay leaf, -whatever you prefer, play around with different spices!)per jar
5 cups vinegar
5 cups water
1/2 cup salt
Wash up the scapes. Pack them in the clean jars by twisting and shoving the scapes into the jars (a gentle shove that is...). Add your seasonings. Pour the boiling brine over the scapes, filling the jars but leaving a 1/4 inch head space. Seal and process in a hot water bath for 5 minutes.
Now the real trick here is to put them away out of reach and let the pickles "come together" before you devour the suckers. The longer they rest and get "pickley" the better they taste.
Saturday, July 9, 2011
Friday, July 8, 2011
"A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember."
Wednesday, July 6, 2011
Are you interested in a heritage turkey for your holiday feast??
Would you like to be part of our turkey e mail list for updates and to follow the lives of these tasty turkeys- from hatch to butcher on our blog?
(disclaimer: all turkeys enjoy the good life- completely pasture raised and supplemented with non GMO feed. No turkeys were harmed in the making of this poster…)