These light carrot gnocchi as a charming first course. They are easier to make than you'd think!Read More
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You can mill at home even if you don’t have a turbo-powered blender. In this recipe, the wheatberries soak overnight—softening them up enough for any home blender to tackle. That said, if you have a Vitamix you can skip the soaking step and make the batter right away. Makes 14 to 16 (3-inch) pancakes.Read More
The day concludes with The Feast in The Fields, a vegetarian, farm-centric meal. For the last two years, I've had the pleasure of being the chef for this event. It's a lot of fun and engaging professional challenge to prepare many courses, for many people, from the gorgeous fruit and vegetables grown on the farm.
Whenever I feed a large group of people, I'm always curious to see which dish is the most popular. Sometimes the group is split as to a favorite, but last Saturday these beet pancakes were the belle of the ball!Read More
I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it. There is no USDA data for asparagus stock. I have based my pressure canning time on the recommendation for whole raw asparagus tightly packed into a pint jar. This is the same timing as the Ball Complete Book of Home Preserving uses for pints of vegetable stock.Read More