Here’s a recipe that appears in neither of our cookbooks! It’s a good, basic stuffing that can be spiffed up with additional ingredients: sausage, mushrooms, chestnuts or what have you. It could also be modified for a vegan… Read More
This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More
This recipe for two can be doubled and tripled easily, to serve just you or hordes.
Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.
This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More