The pigs are fat, the beef is marbled, the chickens are plump. It’s time to bring in the harvest, and we want to help all grassfed farmers celebrate! As a special thank you to all who continue to read and support my work, I am putting my favorite cookbook, Long Way on a Little, on special until […]
The Luxury of Necessity
I approached the start of this year’s homeschool season with reservation. Over the course of the summer, Bob and I seem to have each adopted yet another full-time job with the new cafe. Mondays and Tuesdays were supposed to be our days off, but they went toward receiving orders, bookkeeping, training, and catching up on […]
Moussaka
This recipe is taken from Shannon Hayes’ cookbook Long Way on a Little: An earth lover’s companion for enjoying meat, pinching pennies and living deliciously, available directly from the author here, as well as through all major booksellers. Moussaka I love going down to my local farm stand and taking in the piles of eggplants […]
Do-It-Yourself Vs Corporate
I had just turned 39 when Bob and I decided that we would go to the Moab desert to celebrate my landmark 40th birthday. I have long dreamed of seeing Arches National Park. But first, I had to write a novel. So we aimed for heading out there on my 41st. But the novel was […]
Mediterranean Lamb Salad
Thought so much about the grilled leg of lamb all week, I figured I might was well share how we use the leftovers …just in case you had any lingering in your fridge! Serves 6-8 For the dressing: 1/2 cup olive oil 1/4 cup cider vinegar 1 1/2 tsp dijon mustard 1/2 tsp salt 1/2 […]
Blackberries
I’m writing today to celebrate the blackberries. Bob and I have been lured into the brambles each morning on our daily walk these past two weeks, as we discover plump fistfuls hanging under the shadiest leaves. Our one hour ramble stretches out to two hours as we fill our fists, our cheeks, our hats, a […]
Grilled Butterflied Grassfed Leg of Lamb
Lots of people think of leg of lamb as a fall or winter cut. But when butterflied, with the bone removed, leg of lamb is a fantastic cut prepared on the grill. We like it so much, we cut some of our legs into small 1-2 pound roasts so that they can even be enjoyed […]
Peep and Pop
We’re still settling in with our new technology and settling down after our latest wool run. So this week’s post comes from my files. I wrote it several weeks ago, and thought I’d run it this week while we catch up. I’m sitting at my desk when I hear the wails of despair from the […]
Two Year Old Egg Salad
Ok, so I’ve been talking about this egg salad since we opened the cafe over a month ago. Here, finally, is the recipe: Serves 4 6 eggs, boiled, peeled and diced 1/2 cup mayonnaise 2 stalks celery, chopped 1 tsp Dijon mustard 1/4 tsp salt 1/4 tsp ground black pepper 4 cups chopped fresh […]
Super High Speed Internet Comes to ….WEST FULTON?!
PRESS RELEASE, For more information, Contact Erin France at Midtel (emfrance<at>midtel.net), or call 518.827.5211. “A farmer walks into a telecommunications company.” It could be the start of a good joke. Instead, it was the start of a powerful partnership. “People approach us all the time,” says Jason Becker, Executive Vice President and General Manager of […]
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