Life on the plate and off, in the Berkshires
It’s been a wet, rainy spring and summer, so the greens are really thriving. These mustard greens seem the happiest of everything we’ve planted, so much so that we’ve got more mustard greens than we really know what to do … Continue reading
The rhubarb salad recipe below is simple, with a nice contrast of sweet and tart flavors, and the crunch of walnuts and fennel playing nicely off the smooth, creamy chèvre. Plus, it took at most 20 minutes to put together, and after a hard day, there isn’t much better than a quick, tasty meal. Continue reading
Rhubarb freshly harvested from our garden. If Dan is the baker of the relationship, I’m the pastry chef. Now, that’s not saying much, as my pastry experience depends heavily on a short list of staple favorites, like Deborah Madison’s yeasted … Continue reading
These muffins are free of refined sugar — surprise! — and they’re packed with good-for-you ingredients like rolled oats and whole wheat pastry flour. Continue reading