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.
Read MoreThese 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.
Read MoreAs 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.
Read MoreThese 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.
Read MoreThere 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.
Read MoreServe on warm toast with a drizzle of honey and sprinkle of bee pollen for a luxurious treat.
Read MoreStrata 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.
Read MoreAt certain times of year, Mother Earth grants us specific, memorable moments of bliss. Freshly foraged mushrooms are certainly one of those moments!
Read MoreDelicate and lovely, squash blossoms offer us a beautiful way to eat in midsummer. But what to do besides stuffing them with cheese and frying?
Read MoreCrisp and flavorful, spring turnips are a delicious early-season treat. Much different from the heftier turnips you'll see in the fall, these small, tender beauties are great for fresh eating, sautéing and quick braises.
Read MoreLooking for a way to utilize your sourdough starter discard? These tangy, savory pancakes are a twist on traditional scallion pancakes, with fresh spring ramps and a bit of sesame.
Read MoreThis soup features: ground pork which was traditionally butchered and processed late autumn with the ham reaching a salted cure by the solstice, beans, having been harvested mid-September and stored, and kale, a crop over wintered with a covering of straw or on more wealthy farms glass hot boxes. In these modern times we rarely see a seasonality to any of this.
Read More
