From Field to Fork

August 12, 2018

Summer is all about eating produce that's fresh (or hardly cooked).  There are endless combinations to be made with the goodies from our boxes this week.  I devoted my tomatoes, green beans and a few eggs to a dinner party sized platter of classic Nicoise salad this weekend.  I subbed the tuna for this salmon recipe and served it on the side. And can we just say - long live peach season! I used my last batch to make peach Capre...

September 18, 2017

In a desperate effort to hold on to the summer bounty, Melina and I canned the last of the great New Jersey peaches. We transformed a 37lb crate of glorious yellow peaches into 12 quarts of canned peaches and 12 pints of peach chutney. Several jars were infused with some combination of lemon/lime/ginger/clove/bay leaf/basil/pineapple sage/rosemary/ginger...herbs courtesy of Melina's garden. Lavender is definitely the prettiest.

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