Eggplant Falafel
We grow Traviata and Galine eggplant, bell-shaped Italian varieties that start slowly and take much of the growing season to ripen. We harvest the bulk… Read More »Eggplant Falafel
Cooking + Preserving
Savory Zucchini Muffins
I developed the recipe for these tasty, crispy muffins as a way to use up a collection of enormous late-season zucchini. The idea was to… Read More »Savory Zucchini Muffins
Reliable Yogurt
There are many excellent yogurts on the market. So, why make your own? One reason we started to make yogurt was to avoid all of… Read More »Reliable Yogurt
Simple Chocolate Pudding
This is classic, creamy pudding, delicious either ice cold or warm out of the pan. At the farm, we make it most often with chocolate… Read More »Simple Chocolate Pudding
Merguez Shepherd’s Pie
Shepherd’s pie is always comforting and homey, but traditional recipes for it (I’m looking at you, Joy of Cooking!) can be bland. This recipe adds… Read More »Merguez Shepherd’s Pie
Spicy Crispy Eggplant
This is an easy recipe, with a lot of words, because eggplants are a bit unpredictable, and there is room for playing around. There is… Read More »Spicy Crispy Eggplant
Pasta and Ceci
Growing up, I lived in the basement of my Italian grandmother’s house in Queens, New York. Gram was the youngest of thirteen siblings. Half of… Read More »Pasta and Ceci
Zucchini Fritters
These crispy fritters are a frequent weekend breakfast for us in the summertime, once the zucchini start to come in. As anyone who grows zucchini… Read More »Zucchini Fritters
Cashew Milk – Chocolate, Vanilla and Plain
This milk is rich and creamy, with a delicious mild nutty flavor, and if you keep a stash of cashews in the freezer you can… Read More »Cashew Milk – Chocolate, Vanilla and Plain
Cardullo’s-Inspired Chewy Raisin Nut Rolls
I went to school in Cambridge, MA in the 1990’s, and for a girl from Flushing, New York it felt like the gateway to the… Read More »Cardullo’s-Inspired Chewy Raisin Nut Rolls