FOIE DE BOEUF SUR LE GRIL: Grilled Beef Liver

Liver is one of the most nutrient-dense parts of the animal, and I am always collecting good liver recipes and suggestions.  Because it creates enzymes and is tied in with the gall bladder, even with careful handling it retains a slightly bitter flavor from the gall.  This, to date, is my absolutely favorite liver recipe. …

NAVETS A LA BÉCHAMEL: Turnips With Béchamel Sauce

Turnips Béchamel, or turnips in a creamy white sauce.  La Cuisine details the choosing of a good turnip:  “You must choose turnips that are white and firm, not too large, but heavy (because many are hollow).” This being The Year Of The Enormous Turnip in the garden, I had to skip over the “not too…

Creamy Dill and Daikon Salad

I love daikon radishes.  They seem to be sweeter than other radish varieties, and they improve the soil where they are grown.  The long taproots can grow to be huge, and when they are pulled, they look like little people.  Daikons are also very versatile in the kitchen.  They are delicious in stir-fry, incorporated into…

10 Tips For Amazing Broth

    Broth is one of those amazing ingredients that makes everything taste good.  With some broth on hand, you can make soups, sauces, gravies or cook beans, grains and vegetables in it.  Everything you add it to will be rich and flavorful.  Well-made broth not only tastes good, but also is a powerful healer…

Grain-free Calamondin and Chocolate Chip Cookies

Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table.  Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance. Grain-free Calamondin Cookies 4 cups almond flour 1 cup coconut sugar 3 eggs…

Pork, Daikon, and Pak Choi Stir-fry

Wandering through the garden, I pulled this recipe together to do something interesting with a large left-over fresh ham we had roasted.  It’s quick, easy to prepare, and delicious served over rice or noodles. Pork, Daikon, and Pak Choi Stir-Fry 1 daikon radish, sliced into rounds (these radishes can grow to be enormous.  About 1…

Calamondin Souffle

Calamondins are tiny, extremely sour and flavorful citrus fruits that grow abundantly here in the winter.  They are a great lemon substitute with unbeatable orange flavor.  Many Southern cooks have their own version of calamondin cake (get a grain-free version here). With a new abundance of milk and eggs, I wanted to make something that…

Creamy Turnip and Tatsoi Soup

It was too hot for turnips to thrive last year, and I hardly got any.  I had unluckily set out to grow a turnip trial of four varieties that year, none of which did very well.  The year before seemed to be the Year Of The Gigantic Turnip, as I accidentally stumbled on how to…

Abundance Is Here

      There’s this funny paradox I’ve noticed – when the weather is bad, or there’s anything to do involving a pitchfork and manure, people seem to think we’re hardcore weirdos with a fanatical agriculture hobby….but when it comes to just-ripped-from-the-ground vibrant produce and grassfed steak for dinner every night, then we’re suddenly privileged,…

Sweet And Sour Turnips With Mizuna

  In the garden there is currently an abundance of my two favorite kinds of turnips – Scarlet Ohno Revival and Purple Top.  I love these varieties for their flavor, color, and prolific harvests – too prolific sometimes!  Just last week I was asking a lady at the grocery store who was checking out with…

Milking By Hand

  A few days ago, Matilda’s calf was born – it was a beautiful all-Jersey bull calf, leaving no doubt that the Jersey bull Sampson did his job while our Devon/Jersey bull Explorer was off visiting another farm. I have missed the rhythmic, grounding routine of milking.  Each day I walk up to the pasture,…