A Perfect Breakfast or Anytime Biscuit

In August of 2006 I did two things for the first time. First, I made a trip to Karnataka, South India and fell in love with the place. Secondly, I tasted what would become one of my favorite grains of all time: Ragi, or finger millet.

Ragi is a red, gluten-free millet varietal that’s notably high in iron, calcium, fiber, protein, and the amino acid methionine.

Read More

Dense & Nutritious Banana Bread

I was at the grocery store the other day and noticed that they were selling dozens of very ripe bananas.  This sparked my desire to try and create a healthier yet dense version of banana bread.  After some experimenting, I was really satisfied with the following recipe and wanted to share it with you.  It uses a combination of nutritious barley and protein-rich almond flour.  Barley is is a low-glycemic grain that’s loaded with vitamins and minerals, as well as hearty amounts soluble and insoluble fiber.

Read More

Homemade Almond Milk

Something I find so comforting on a brisk autumn day is a glass of farm-fresh milk, warm or chill, with a dash of cinnamon and nutmeg.

Read More

Baby Butternut Squash

Last Sunday, my husband and I biked to Sport Hill Farm, one of our favorite places in our hometown of Easton, CT.  It was a cold and blustery fall day, so we were happy to warm up in the market farmhouse.  My eye was caught by the cutest squash I have ever seen: a miniature variety of butternut squash called honey nut.  I decided to throw a few in my backpack, alongside fresh eggs and cider, and later roasted them up for supper. I enjoyed these personal-sized squash so much I wanted to share the recipe with you!

Read More

Delectable Delicata Squash

The autumn harvest is here! It’s the perfect time to fire up the oven and roast squash, root vegetables, apples, and more.

This is one of our favorite, easy-to-make oven recipes: roasted delicata squash.  Though technically a summer squash, delicata has a hard flesh that’s entirely edible and delicious.  This versatile squash is also high beta-carotene, vitamin C, potassium, and dietary fiber.

Enjoy as a side dish or a nutritious snack.

Read More

Pickled Watermelon Rind

I have many fond memories from my childhood in Shanghai in the 1970s.  Like many households at that time, my family did not own a refrigerator. The healthy consequence of this is that my parents would visit the local market every morning. Their ritual was to wake up at 5:00 and be back home by 6:30 with seasonal fare grown by farmers who lived beyond the city bounds.

Read More

Tahini with Love

Just over two weeks ago, my mother cooked a delicious Middle Eastern supper for our entire immediate family. We were so excited to be together as my older brother and his husband had just returned from a couple months of summer travel. The menu included yogurt marinated lamb kabobs, hummus, tabouli, and tzatziki.   Eager to contribute, I offered to make babaganoush with a bulbous eggplant I had recently purchased at Easton’s Sport Hill Farm.

Read More

Iced Berry Blend Tea

Our organic berry blend is one of our favorite teas to serve over ice for a refreshing summer brew.   Made from raisins, hibiscus, cranberry, elderberry, and blackberry, it’s delicious as is or with a bit of lime juice and natural sweetener like honey or agave.

Read More

Dandelion Greens Pesto

As someone who recently relocated to the woods of Easton, CT from New York City, it’s challenging to accurately describe the feelings of gratitude and contentment I feel every time I visit Sport Hill Farm. I am continually inspired by the tireless work of Patti and Al Popp, who founded this neighborhood farm in 2001. From late spring until the autumn harvest, their rustic market shelves are overflowing with fresh, sustainably grown produce.

Last month, I noticed bundles of dandelion greens for sale at the farm. Admittedly, the few times I had tried cooking this humble weed in the past, I found myself recoiling from its bitter bite.  Patti Popp completely renewed my interest in dandelion one day when she told me that she transforms the greens into flavorful pesto. The idea was enticing and I had to try it myself.  The result was a delicious and versatile spread that tastes quite different than traditional pesto.  I chose to add some toasted walnuts and blanch the greens, which significantly cuts back on their bitterness.

Read More

Garlic Scapes are in Season!

The first time I saw garlic scapes at a farmer’s market, I thought, “What on earth is that?!”  I soon learned that garlic scapes are the lime-green, curly flower stalks of the Rocombole hard-neck garlic plant.  As you can see in these photos, it’s no wonder they’re sometimes referred to as “serpent garlic.”

Read More
Page 4 of 6« First...23456