Calling all autumn gardeners! There’s still time to grow lettuce and herbs for fresh fall dining, and you can get a head start with our three-for-two sale on healthy farm-grown plants. Along with lettuce plants from our greenhouse,… Read More
Greens love humid conditions, so keep your greens in a plastic bag in your fridge drawer and turn up the humidity, or cover them with a wet paper towel. Keep herbs and cut flowers in water, snipping the… 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
Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.
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.
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe »») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard… Read More
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 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.