Here’s a few Carriage House Farm recipes from over the years that we think are perfect to enjoy on valentines day! Whether you’re looking for a romantic dinner for two, or a sweet for your sweetheart, we’ve got you covered.
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This recipe is for those snowy days, when the last thing you want to do is venture out to the grocery store. Odds are, you’ll probably already have the ingredients to whip this up in your pantry. With minimal effort you get a big batch of soup that’s hearty, healthy, and just the right thing to keep you cozy.
This hearty, flavorful soup really hits the spot on the coldest of winter days, and it makes a lot so you can eat it all week!
It’s no secret we love local food, and the fact that you can get tofu, miso and soy sauce made in Cincinnati is in our opinion… quite special. The combination of the sweet corn vinegar with the miso in the glaze brings this whole dish to peak umami deliciousness.
A couple days after the fall equinox and we’ve had our first chilly day! Soup season is upon us! Potato leek soup is so easy to make, and yields a lot with only a few ingredients (all of which can be purchased at the farm store this season, yay!) It also freezes well, so you can cozy up with a bowl of soup any time the mood strikes.
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These tacos take a while to cook but are minimal effort, for maximum effect. Serve simply with white onion and cilantro, your favorite hot sauce, or a slice of avocado. Apple and purple daikon radish slaw also makes a great topping.
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Personally, I do a lot of cooking at home and I don’t like waste, which means I often have random vegetables and the like knocking around. Instead of throwing them out I use them to make stock so that I never have to buy it and I always have it when I need it. Let’s be honest, buying a whole container of stock when you only need a cup is annoying, having small frozen portions on hand is life changing.
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This seems like a really intimidating kitchen skill. However, if you live alone, like to meal prep, or don’t eat a ton of meat often, this is a really economical way to get a ton of meals from a single product. Additionally, you have the added benefit of being able to make homemade bone broth. I like to wrap everything individually in plastic and freeze it, then just pull it out as needed.
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As the weather takes a warm turn and our days get brighter, so does what we eat! This pork larb is the perfect springtime wrap. With farm fresh lettuce and herbs, hot chili, juicy pork, and lime—its the refreshing and nourishing meal you’ve waited all winter to eat.
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It’s Ramp Season! Along with sunnier skies and longer days, we get to greet this lovely, unique plant whose garlicky, onion-y, pungent flavor is a fleeting treat of spring.
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These are surprisingly easy and impressive appetizers! Truly you can fill them with whatever you like, traditionally sweet bean paste or BBQ pork. I think carrot and ginger is a classic combination and pairs really nicely with the sweet and savory nature of the pork. They’re also great to make ahead of time and freeze for when you’re ready to eat. I enjoy them with a little soy sauce with vinegar and chili’s on the side.
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There is not a lot I can say about these wings other than they are the best I’ve ever had. I first had them when visiting my family. My Thai step mom made them for us, I haven’t been able to get them off my mind since. This recipe is super simple with shatteringly crisp results.
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Serve on warm toast with a drizzle of honey and sprinkle of bee pollen for a luxurious treat.
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Strata is endlessly variable! Have fun experimenting with any variation of bread, breakfast meat, greens and veggies, cheese, even types of eggs (duck egg strata anyone?!) It’s a perfect recipe to use up any Grade B or slightly old veggies, and any leftover unused bread. Use these measurements only as a rough guide. This recipe is easy to scale up or down. Because it can be prepared the day before and refrigerated overnight, it is the perfect go-to for hosting a brunch party or a large family holiday breakfast.
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Vinegar can be easily infused with herbs, opening up a nearly infinite number of flavor combinations. One of our favorite combinations is chive blossom infused white wine vinegar, creating a delicately onion-y base for a lively vinaigrette.
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This way-too-easy recipe is the perfect accompaniment for latkes, hand pies, granola—whatever your heart (or taste buds) desire.
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This is a super simple, and vibrant “ramped up” mayonnaise with tons of everyday applications. Garlicky, pungent notes from the vinegar come forward with a rounded off bite from the purple mustard.
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At certain times of year, Mother Earth grants us specific, memorable moments of bliss. Freshly foraged mushrooms are certainly one of those moments!
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Ginger syrup is a versatile way to enjoy baby ginger in a cocktail or in tea, iced or hot. Use your imagination and the suggestions below, and you’ll find a wide variety of ways to enjoy this delicious syrup.
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Do leafy greens such as kale, chard, mustard greens, collards, spinach, etc. tend to flood into your kitchen faster than you can eat them fresh? It’s easy to quickly blanch and freeze leafy greens, preserving them at their peak of freshness for use at another time!
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