Follow
Ingredients 1 Sweet batard, sliced into 1⁄2” thick pieces 1 lb Warren pear, thinly sliced with mandolin 2 oz pepper Jelly 5oz blue cheese 1 Pomegranate, deseeded 1 shallot, thinly sliced into rings Basil or winter green such as frise…
Blog Archives
Our weekly newsletter and more.
Fruit and News of the Week: Sept 14th
THIS WEEK’S FRUIT Pomegranate Native to the regions of Persia and the Western Himalayan range, pomegranates have been cultivated for several millennia. When sliced open a beautiful array of jewel-like seeds are displayed. The aril is the colorful casing that surrounds…
Posted in Newsletter
Farm Focus: Topsoil Loss
As we drove to the farm this morning, we were bewildered by the brown foggy haze all around us. We could see barley more than 15 feet in front of us. At first we wondered, could this be smoke residue from the…
Posted in Blog
Roast Chicken with Pomegranate Chutney
From the 10th Kitchen Blog Ingredients 4 bone-in, skin-on chicken thighs or 2 leg quarters Kosher salt and freshly ground black pepper 1/2 teaspoon cumin seeds 3 cups pomegranate seeds (from two pomegranates) 2 tablespoons light brown sugar, packed 1/4…
Posted in Recipes
Fruit and News of the Week: August 31st
THIS WEEK’S FRUIT Summerset Peach The Summerset matures into a very large peach, some weighing in at more than two pounds! Bright yellow with hardly no blush to speak of, the Summerset is a freestone that boasts a bold flesh that…
Posted in Newsletter
