Three Lily Farm

Egg Week ~ Sunken Eggs

Egg Week ~ Sunken Eggs

Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.

Why You Should Start Shuckin!

Why You Should Start Shuckin!

This past weekend Camille and I took Wilder with a few guests on a little Maine adventure. Before arriving at our destination, the Damariscotta river, we weaved our Subaru down windy roads, stopping at country markets, springs, and antique barns along the way. 

Ingredient of the Week: Scallops

Ingredient of the Week: Scallops

There's nothing quite like a fresh scallop. Delicately textured and a sweet buttery taste, that when properly cooked, melts in your mouth. Like oysters, scallops are the sexy bivalve mollusk that have aphrodisiac attributes, they are the queen of the ocean.As a child, I mostly ate scallops 2 ways. Breaded and fried, or overcooked in some sort of Ritz cracker based stuffing. It wasn't until culinary school until I was given the opportunity to do the scallop justice in the kitchen.

Lacey Potato Cakes

Lacey Potato Cakes

We're big fans of these versatile potato cakes. Crisp them up for Sunday brunch, top with smoked salmon for your next dinner party, or serve along side roasted vegetables. These crisp, gluten free cakes are incredibly easy to make and can be made with a variety of ingredients.  Not a fan of potatoes, use sweet potato or butternut squash instead. 

Garlicky Beans and Kale

Garlicky Beans and Kale

To make it through most days with ease, quick cooking, but nutritious dishes are a must. This is one of those recipes that takes just minutes to prepare and really satisfies the palate. Paired with lots of garlic, and fresh greens, this is a quick cooking recipe that can stand up on its own, or paired with a variety of different proteins. For those folks who enjoy eating meat, try cooking some bacon first, then completing the recipe in the bacon fat, yum!

Rice Noodles in Ginger Broth

Rice Noodles in Ginger Broth

Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.

Parsnip Soup w/ Parsley Pesto

Parsnip Soup w/ Parsley Pesto

I've been loving my morning routine that has been consistent for the past few weeks. After watering and feeding the animals, I stroll over to our Honey Crisp apple tree, give it a gentle shake and wait for an apple to fall. I collect 1 or 2 two then walk towards the sun while enjoying the crisp, tart apple. Well, today that all came to an end. A deep frost the last few nights turned the apples frozen solid.

Liver Pate

Liver Pate

Last weekend we processed one of our lambs for meat. This unique opportunity gave me with a first hand experience in processing an animal from start to finish. I have butchered many larger animals in the past as well as various small game birds, fowl, and chickens, but this felt like the most the most intense and personal experience I have yet to have with animal husbandry.  With taking the life of an animal, I feel it is most important to utilize as much of the animal as possible. In consuming its flesh and utilizing the hides and bones, I feel we honor the animal and keep its spirit with us.

Braised Short Ribs

Braised Short Ribs

The first frost of season greeted us here last night. Thankfully I paid attention and didn't repeat what I did last year, which ended up a few pipes burst in the greenhouse. As summer starts to wind down, I really begin to enjoy my favorite season of the year. The shift into fall brings changes in the kitchen as well. Simple, light salads are beginning to phase out as long, low slow cooking phases in. 

We've got Sheep!

We've got Sheep!

A few weeks ago, we welcomed 5 sheep to the farm! For the last year Camille and I have been tossing around the idea of raising sheep or goats. Being totally new to raising either, we really weren't sure what route to go. I have been researching both animals with hopes that these ruminants could offer a solution to the overgrown plant life in some of the open spaces here on the property. Still undecided, it took an unfortunate accident to bring sheep into our lives. A good friend of the family had an unfortunate accident which left him unable to care for his flock, so we willingly took up the offer to purchase some of his sheep.