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It’s a bold statement. I’m not shy about it. It could be the best salad salad ever. I’ll leave it up to you, dear reader, to decide for yourself. There’s a great restaurant near where we used to live in NYC called Northern Spy. Definitely give it a try if you’re in the area – it was one of our favorites. They make a kale salad for dinner that’s really simple, but almost perfect. . . . → Read More: Is this the best kale salad ever?  3 comments - (Comments are closed)  Salads  All-Natural Breakfast, brunch, cheese, dark leafy greens, egg, farmers' market, how to, how to eat locally, kale, leftovers, local food, nuts, pumpkin, Recipe, Root Vegetables, salad Now that we’ve introduced you to the Farm, please say hello so some absolutely delicious pork. Everything we’ve had from Flying Pigs Farm has been juicy, flavorful, and addictive, but we had really only eaten their sausage and bacon before. We used our trip to try a few new things – namely pork belly, blade roast, leaf lard, and tenderloin. The Surgeon General would not have approved of the amount of meat we ate that . . . → Read More: Feasting at Flying Pigs Farm Comments are closed Travel All-Natural Breakfast, bacon, brunch, Canning, eggs, local food, milk, pork, sausage How to make a Scotch egg (and see below for instructions for a Bloody Mary) Based on our local, seasonal, and vegetable-heavy eating habits, many people assume that Lindsay and I are vegetarians (or vegans!). This post provides evidence to the contrary. Yesterday, we made brunch by frying up eggs, each wrapped in a quarter-pound of sausage. We also managed to do it all with local ingredients. Mmmm! We based the recipe on a . . . → Read More: Dark Days Brunch: How to Make a Scotch Egg 2 comments - (Comments are closed) Breakfast, Dark Days All-Natural Breakfast, brunch, eggs, fried, sausage, Why Buy? D-I-Y! We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for breakfast. We tried two versions. We went savory with the first batch, to which we added salt, pepper, and smoked Spanish paprika. This really worked. The smoked paprika really came through. We ate it with poached eggs, fresh pepper, and a black finishing salt. With the second batch we . . . → Read More: Using Up Leftover Polenta: Pan-Fried Polenta Cakes 3 comments - (Comments are closed) Techniques All-Natural Breakfast, celeriac, Dark Days Challenge, leftovers, local flour This is part three of our three-part “Do-it-Yourself” (“D-I-Y”) series on breakfast: Part 1 is how to make your own yogurt Part 2 is how to make your own granola. This post is on how to make your own “cold brew” coffee Why bother? When you scroll down and see the steps below, you will probably wonder whether it’s worth it the effort to cold brew your coffee. Keep in mind that we go through . . . → Read More: How to Make “Cold Brew” Coffee |
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