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.
This simple recipe from the Island Grown Harvest of the Month program is provided in both the English and Brazilian Portuguese languages:
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