These beet pickled eggs are tangy, beautiful, and taste amazing. Deviled, plain, however you like a hard-boiled egg, you’re going to go over the moon for beet pickled eggs.
We had a bonanza crop of pumpkins and heirloom squashes in 2020, and months later we're using up the last of whatever we had leftover from the farm stand. One of those funky winter squashes is a Jarrahdale, with pale bluish-green skin and vibrant orange flesh. There's plenty leftover squash from roasting the whole [...]
Remember when kale was all the rage? It still is here at the farm. Its still dumbfounding to watch tiny little seedlings hang on for dear life and grown into sturdy tree-like plants through late frosts, hail, burning summer heat, and hungry bugs all season and even through December and beyond. As I write [...]
Garlic, or rather hard neck garlic - the kind we grow here, gifts us with two harvests. The predictable and hopeful bulbs pulled from the soil in July, and about a month earlier with garlic scapes. Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. [...]
Have a boatload of zucchini in the garden? Or did some good samaritan/bandit unload all of hers onto your doorstep? Exact revenge immediately by whipping up these gooey zucchini grilled cheese sandwiches. Zucchini Grilled Cheese 1 lb zucchini, trimmed (2 large)1 1/4 tsp fine sea salt1 cup grated gruyere cheese (or something similarly [...]