The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :)
This simple recipe uses salt and time to dry out the yolk and make it firm to the touch, much like bottarga, the Italian fish roe version which is used often over pasta for its salty cheese like taste and texture.
A month or so ago, two friends asked if I would be interested in canoeing the Allagash River in northern Maine. I immediately said yes, which was likely a result of a few glasses of mead. Leading up to the trip, I put most of my thoughts on what needed to be done on the land before I leave, somehow forgetting that I would soon be traveling 100 miles by canoe.
Flank steak has always been one of those cuts of meat that deserves to be cooked on the grill. After an overnight marinade, I set it out onto the fire and allow the meat to char a bit, adding those bitter flavors to pair with the salty, sweet, and sour elements that no coat the flesh.
The growing season is well underway and the landscape surrounding my home is flooded with an array of edible plants. With the abundance of food on our property, I am utilizing several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.
With vigorous growth happening all over the land, it is simple to incorporate wild foods into my meals on a daily basis. Dandelions in salads one day, milkweed shoots sautéed the next, and nettles happily find their way into just about every dish I'm cooking these days.
Vibrantly green stinging nettles are a perfect match for golden yellow butter! Now that the snow is a distant memory and the growing season is well underway, I am now continuously provided with a lovely assortment of ingredients to add to my repertoire. Nettles, which are proudly my favorite leafy green, is taking on many shapes and forms in my kitchen. From gnocchi to falafels, these stinging greens make their way onto my dinner table every few days.
Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.
Our family loves frittatas! In a time crunch, we often rely on the frittata to provide a nourishing meal that cooks quickly and only uses one pan. Need to feed a crowd? The frittata once again rises to the occasion.
For those of you who raise chickens in your backyard, you may know what it's like to have heaps of eggs in the pantry at all times. Since I began raising chickens, I have become accustomed to consuming eggs nearly every day, and sometimes, at multiple meals. Eggs are quick to prepare, packed with quality fats, and the perfect delivery system for various sauces and condiments.
Hard boiled egg yolks and mayonnaise are two of the very few ingredients that I simply just don't enjoy. Which means that summer after summer growing up, I would consistently pass up deviled eggs that often filled the tables of family picnics and friendly gatherings.
Sunday brunch with the family is one of my favorite meals of the week and it is on those quite mornings that I enjoy stepping up the meal plan. While I usually prepare eggs top order for family and frequent guests, I tend to lean towards the omelette, which seems to be a well received delivery system for fresh, seasonal ingredients.