We got an up-close look at how a pie is made at The Crust & Crumb
You can’t really bring up Thanksgiving without your favorite pie combination creeping into the conversation. Pies are as big a part of the holiday tradition as football, turkey and family. So we went...
View ArticleCaramel candy: an annual tradition
My favorite candy in the whole world is a good caramel. Which is why, for 30 years, I have been making them every holiday season to give to people I care about. Over the decades, I have tried a lot of...
View ArticleTemper chocolate for perfect candy
Apologies for this not-at-all-humble brag, but I give the best homemade candy to my friends at this time of year. As in, spouses-hide-it-from-one-another, good candy. I have been doing this for 30...
View ArticleThe best
When I worked as a pastry chef at The Cleaver Company in New York City more than twenty years ago, one of our most requested recipes was this lemon tart. I have no idea who originated the recipe – it...
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Piglet Happiness
Sarah, in true pig form, is ready, very ready to be a mom again. This will be her second batch of babies and the first batch born in winter on the farm. Her first batch of piglets are six months old...
View ArticleSpicy sauces add an optional flavor
Getting a healthy meal together quickly can be a challenge. Getting a healthy tasty meal together even more so, especially if you have some finicky eaters in the family. My solution? Take some time on...
View ArticleHomemade cheese is good sweet or savory
Ricotta and farmer’s cheese are two easy-to-make-at-home fresh cheeses, fresh meaning that they aren’t meant to be aged but are consumed within a week of being made. Both are fun to create, especially...
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Good Fences
The weather is warm, the cattle are fat and the fences are down. Fortunately my cattle want to stay in their pastures, most of the time. This happens every winter. The farm’s electric fences...
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Making lunch with Pink 2.0
I’ve always been one to get up close and personal with animals: petting them, scratching them, letting them lick me. Last Thursday, I took that to a whole new level. It was the day after I visited...
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A taste of indigenous foods
When she handed me the innocent, white piece of paper, Liz Charlebois did so with a little hesitation, and with an air of gravity. “This is very, very sacred,” she warned me. It was, after all, her...
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