Farmshare Skillet Breakfast

My husband and I call this “Skillet Breakfast” because we make it in our giant cast iron skillet and usually eat it directly out of the pan. We also eat it sometimes for dinner. It evolved directly out of the need to process as much of our farmshare as we could on the weekend, so that the vegetables were prepared and ready to eat with as little fuss as possible later in the week.

Blistered Green Beans with Walnut Vinaigrette

We received a truly astonishing quantity of green beans from our farmshare in August and September. This is how we ate them for weeks and we didn’t get tired of it! Green Beans are not in season here in November, but I like to have them at Thanksgiving. This recipe would make a great Thanksgiving dish. It is very fast and easy to make.

All the Thanksgiving Recipes (2022)

It’s been a while since I rounded these up for easy access. I can see on the backend of the site that this is what folks are looking for, so I thought I’d make it easy for you! I hope that your Thanksgiving is full of loved ones, gratitude and thoughtful reflection. I’ve specified which…

An Edible Forest Floor/ Pickled Mushrooms, Parsley Moss and Walnut Soil

I made an edible forest floor for the Earth course of the Garden of Alchemy Dinner in late October. Each course of the dinner was inspired and evoked by one of the alchemical elements (Water, Air, Fire, Earth). The Pickled Mushrooms, Parsley Moss and Walnut Soil that I’m sharing here were just a few of the elements on the plate for the Earth Course.

How to Eat a Magical Bird’s Nest

I made this salad for the Air Course of the The Garden of Alchemy Dinner. It would also be a auspicious dish and useful spell to perform for the ringing in of the new year!

Charred Harvest Vegetables with Spicy Romesco Sauce

At the end of October, I cooked at five course dinner for 12 women who attended the Garden of Alchemy event created by The Muses. Each course of the dinner evoked an element (water, air, fire, earth). I will be sharing the entire menu and photos from the event soon! For the fire course, I…

Confit Carrots

This is a useful recipe to make carrots into something that you can serve as part of a fancy menu or just have on hand for quick meals and snacks.

Crispy Grilled Cheese with Broccoli and Wasabi

I just made something for lunch that was so good that I am sitting down to write about it immediately, even though I do not have time to write food blog posts right now. If I did have time to write this food blog right now, there are a dozen other, already half finished posts…

Wild Mushroom Cobbler (Gluten-Free)

I’ve made Wild Mushroom Cobbler every Thanksgiving for about 18 years. The original recipe is from The New Vegetarian Epicure by Anna Thomas (A treasure trove of fancy vegetarian dishes for special occasions).   I’ve tweaked the recipe a lot at this point and I’ve been meaning for a long time to share it again here…