Farm Kitchen Recipes
From our Farm Kitchen to yours! Enjoy.
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Grammy’s Biscuits with Rhubarb Jelly
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Sorrel Risotto
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Chilled Spring Soup
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Charcoal Fired Skillet Cookie
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The GOAT Pizza
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Gingery-Soft Molasses Cookies
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Chocolate Sourdough Donuts
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Clams Three Ways and a Strawberry Shortcake Cheesecake
The warm weather has finally come and with it our life outside. All of the furniture has been set in its place and new furniture ordered–we’re finally getting those Adirondack chairs to go around our fire pit. And of course that means clams. The outside simply wouldn’t be half of all it could be without clams consumed in abundance all summer long. And it began this weekend. First off, the clams were obtained by one of my fav-or-ite little shops–Pellicono’s– a sweet little Italian market that always has just the right cheeses. And on Saturday, they had a special on clams as well, so off to North Tonawanda we went…
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Hidden Leftovers: Arincini
ast night, as we do on most Tuesday nights, we had a largish group over for dinner and prayer. Each of us brings a dish to share, and since I had some portobello mushrooms I wanted to use up and some fresh rosemary looking a bit limp, not to mention that last bit of a block of asiago cheese, and I’d just made some good bone broth and had a bit of that left in the fridge. In short, it was leftovers to begin with. Yes. My kind of food. Now, to make arancini, you have to have leftover risotto, and in order to have leftover risotto, you have to…
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Raspberry Breakfast Bars and Rendering Lard