On the Side

Pumpkin Hummus

Pumpkin Hummus

0 by / on June 13, 2014, 5:15 pm / in On the Side

Making one’s own hummus is super easy, and gives all kinds of flexibility to how one might season it, including adding the unexpected cup of pumpkin or pureed winter squash. In one regard this is the wrong time to be posting a recipe of any kind that uses pumpkin. But if one is clearing out one’s freezer on account of […]

Read more ›
Cranberry Sauce

Cranberry Sauce

1 by / on November 27, 2013, 9:07 am / in Farm Home Cooking, On the Side

Last year I made cranberry sauce from actual cranberries. For years I’d simply opened a can from the grocery store. Making my own took 15 minutes, and only 5 of that involved any work on my part, plus, it can be done up to two days ahead of time. Sometimes I forget that I can make just about anything I […]

Read more ›
Hot Buttered Rum

Hot Buttered Rum

2 by / on November 15, 2013, 2:21 pm / in Farm Home Cooking, On the Side

Fern Creek’s 2nd Cooking Classes are underway. Terrie and I decided to offer two classes on consecutive Wednesdays after the warmly enthusiastic response to the first one. This one features Holiday Hor d’oeuvres from around the world–including Celeriac Potato Latkes with Apple Onion Compote, Spanakopita, Chicken Satay with Peanut Sauce, Vegetarian Dolmas, Lox Canapes, and Jacob’s Cattle Bean Dip with […]

Read more ›
Herbed Butter

Herbed Butter

0 by / on October 29, 2013, 7:21 pm / in Farm Home Cooking, On the Side

My friend Allison came to Fern Creek for a few days to get a sense of the place and so we could jump start a book project. We adventured outdoors during last week’s spectacular October weather, and we adventured inside too, primarily in the kitchen except for when we were in front of our computers, because we both love growing […]

Read more ›
Braised Greens

Braised Greens

1 by / on October 10, 2013, 2:40 pm / in Farm Home Cooking, On the Side

Some of our CSA subscribers ask how I braise greens, so here’s a recipe of sorts that explains it.¬†We eat these nearly weekly during the summer and fortunately for us in the milder northwest, we still have some good braising opportunities throughout the fall. My favorite way to cook greens is to combine several different types–something in the hardy family–kales […]

Read more ›