Wondering what to order from Azure Standard? Here’s what I get! Yes, we still get a lot from the store. That is, until I figure out how to make olive oil in a Zone 7b garden… Make sure to follow us on YouTube for weekly videos from the cottage. ORDER FROM AZURE STANDARD HERE.
It’s ironic, isn’t it, that the time of year when the earth is giving more than we can possibly enjoy, I can barely find it in my strength to cook. While the charming, straight rows of the market garden bring all manner of produce to the kitchen countertop, it’s often around 4:30 pm that I
How to store carrots. The flowers of the spring have already bloomed and tucked back into the soil while the strong perennials take their place in the potager and greenhouse gardens. As of today, the bright blue delphinium stick above the yarrow and strawberry plants. The lovage now reaches the roof life and the market
I don’t share every recipe that I make on the blog. Unfortunately, as much as I’d like to spend time photographing each dish, I’m sure my children would begin to pound their little dirty fists on the table in protest. But every once in awhile, a dish comes along that simply begs to be shared. Einkorn rhubarb
You know what’s fun? All your kids getting the chickenpox. You know what’s even more fun? Getting the shingles yourself and then actually giving all your kids the chickenpox. Whoop! We sure know how to par-tay here on the farm. Luckily, we’re able to lay low as needed (hello, the cow is dry!) and our bathroom cabinet is
This fall brought with it the harvest of two large pigs on the farm. Our larder and freezers are still bursting at the seams. I’m doing my very best to wade through Porklandia and I’m loving every minute. Hence the recipe for these easy sweet and salty pork ribs. They’re sweet and salty and easy. Lest you be confused. They’re
One time I made marshmallows and there was a double boiler involved and that made me angry. Three different stages of temperature control and heating and cooling took place and by the end of it all, I decided I’d never, ever make them again. That is until the 5-minute homemade marshmallow came into my life.
I had to make homemade chicken and dumplings. Because as if overnight (and I’m keen to think that’s how it happened) it would seem as if the season has changed. Just last week I was roasting in the summer sun as I picked the ripe tomatoes from the vine, only to find myself bundled in
Hello, Summer Quiche. Someone told me that recipe posts shouldn’t include excess words. That the entire point was the recipe and thus any words, other than those giving specific measurements or instructions on how to make the recipe, were just unnecessary excess. Well, pardon, but I disagree. What is food, if it’s not a story? It’s far
Before I introduce this tasty Lamb Tagine recipe, a little confession: I hate how few lamb recipes I have on the blog thus far. Truth be told, our lamb is our favorite meat that we produce. We raised Katahdin lambs here on the farm, this year we have six to harvest, so our supply of