When you pick up some carrots from the farmers market or farm stand, or find them in your CSA box, will usually still have the their frilly brilliant green tops attached. They are so pretty, not too pretty to eat... You can easily turn those fluffy greens into a bangin' pesto to mixing back [...]
Have too many eggs in the fridge? Two ways to freeze eggs by using an immersion blender and Mason jars or ice cube trays.
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. [...]
After every whole roasted chicken, turkey, t-bone, ham, or fish you prepare for the table, you have another opportunity to make something special from the bones - Bone Broth & Stock.
Not greasy, not porky, dough made with lard provides the perfect binding agent resulting in flaky, toothsome pie crusts.
Fritters of any sort are a good way to use up bits and bobs of leftover ham, bacon, or any type of meat or veg.
These crunchy, sweet and bacony snacks are tasty any time of year, but the scent of cinnamon and brown sugar during the holidays - your kitchen will sing.
Gingersnaps made w bacon fat instead of butter give them an extra ‘snap’ without being greasy. Just bacon-y and ginger-y and so good.
