Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year. Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful.
Let's put an end to your waffle waffling. If you're going to waffle, make it count. We make ours worth it by making it with sourdough. You can go sweet, savory, or a combination of the two. There is lots of room for play with endless topabilities, er possibilities. Strawberries, maple syrup, an egg, or you can go savory with some chicken.
Valentine's Day is for lovers and this recipe is sure to bring loved ones together to celebrate this special romantic day. The following recipe is adapted by the amazing pastry chef Paige Retus (Olives restaurant).
Maca, a know aphrodisiac works well in this sweet/savory recipe and with the addition of the peppercorns, blood will be flowing to all the right areas
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.
We are blessed to have a wide assortment of berries growing on our property. Raspberry, strawberry, blueberry, mulberry, elderberry, and blackberries can be found in abundance throughout our land. Come mid June, daily harvests allow us to incorporate these flavorful, antioxidant rich fruits into our meals.
Strawberry season has arrived and we are lucky to have the Sheepscot General store available for Maine's only certified organic pick-your-own berry patch. So, for the 2nd year in a row, the family and I headed a we bit south for some time spent in the fields. After only about 45 minutes of picking, we harvested a modest 30 pounds of deliciously sun ripened strawberries.