Three Lily Farm Blog

Forest and Farm to Table

Butternut-Sage & Oyster Mushroom Frittata

This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine. 

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Blueberry Slump

I am certainly not a great baker and was easily confused when I saw Slump, Grunt, Buckle, and Cobbler all being referenced in the same recipe. As I continued to research, I realized that slumps are simply cooked on the stove top then finished in the oven with a sticky biscuit dough on top. 

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Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center. 

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"Maine" Onion Soup

You can learn a lot about someone's cooking habits by the way they prepare onions. Onions are of the most essential ingredients in cuisines around the globe and can impart such great flavor into an array of recipes. Onions require determination as well as patience to maximize their true potential. 

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Preserving the Abundance ~ Fermentation Fundamentals

The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize 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.

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Superbowl Guacamole

Did you know 8 million lbs of guacamole are consumed on the Super Bowl every year? Isn't that amazing? We are craving this dish lately, and wanted to share this video of Chef Frank giving you the low down on making upgraded Guacamole for the Super Bowl or just for your own enjoyment. 

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Beef & Vegetable Stew

Traditionally, making a stew can be a bit of a time consuming endeavor as the meat is usually dredged in flour then seared on all sides to create a crust of sorts that will "lock in" the flavor. While this technique certainly yields great results, I don't always wish to put in the effort, especially at 6 am. 

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Gnocchi w/ Friends

With guests in town, I've been pulling out some of my favorite creations to share with them. Meatball curry, BBQ pulled pork, and Coconut baked flounder roe were a few goodies I presented to my west coast friends who took a break from the city to enjoy some R&R here in Maine. A few nights ago, I decided it was time to bust out the gluten and make some pasta from scratch.

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