Turkey & Sausage Gumbo Is it too soon to be thinking about leftovers? Thanksgiving is definitely our favorite holiday–what’s not to love about a whole day devoted to family, friends, and food? And this is a holiday that keeps on Read on!
Rye Stuffing with Pork Sausage & Apples Hear us out. We know your mom’s stuffing is good. We know everyone wants it like she’s always made it. But we’re so crazy in love with this new stuffing recipe–tangy with locally-baked Read on!
Salted Chocolate Pecan Tart Holidays seem to intensify both reverence and busyness, and the crazy-making chaos that ensues–where we know we need to spend hushed evenings with the ones we love in front of a fire, but really have to Read on!
Sweet Potato and Turnip Latkes We have much thanks to give. For farmers who work year round to leave the land better than they found it, and who bring us beautiful food week in and week out, often with dogs Read on!
Texas Harvest Salad Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and Read on!
Quick Combos: Watermelon Radish, Butternut Squash, Greens, Apples & Mushrooms Watermelon Radish Gorgeous watermelon radishes bring a bright, peppery bite to a simple bean salad. Slice radishes in half moons and combine with 2 c cooked garbanzos, a handful of Read on!
Sunday Meatballs We talk a lot about Sundays here at the Farmhouse. Not the ice cream kind, but the stock-the-kitchen kind. We’re so grateful that each week has this little coda tacked on to the end–a spacious day, with time Read on!
Beans and Greens with Caper Vinaigrette At the risk of sounding like Mr. Miyagi, we’d like to propose the idea that cooking’s mostly about mindset. Yes, technique is important, but it’s also rather easily learned. What’s sometimes harder to get Read on!
Quick Combos: Cooking with Greens, Corn, Sweet Potatoes, Cinnamon Apples, Radish Vinaigrette A note on greens: Fall and winter greens are extremely flexible ingredients – they can all be sauteed, stir-fried, braised, or eaten raw. When switching out greens Read on!