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Charred Apricots with Honeyed Mascarpone and Amaretti Cookies

May 22, 2018

MAKES 2 SERVINGS INGREDIENTS ¼ cup of organic sugar 2 apricots halved, and the pit removed ¼ Cup of mascarpone cheese, (we used Vermont Creamery) brought to room temperature Local honey to taste (...

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Roasted Tokyo Turnips with Parmigiano Reggiano Recipe

April 3, 2018

Tokyo turnips, typically harvested in the late-Winter/early-Spring months, have a subtle sweetness and a great mouthfeel. In this recipe, we roasted them to perfection to get a slight char on the o...

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Hakurei Turnips with Organic Mandarins

March 12, 2018

Ingredients: 1 lbs. Japanese (Hakurei) baby turnips, with green tops 3 tbs. of unsalted good quality butter 2 organic mandarins, zested before the skin removed and segmented (save any excess juice...

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Charred Cauliflower with Frog Hollow Citrus and Extra Virgin Olive Oil

February 19, 2018

In a large mixing bowl, dress the cauliflower with Frog Hollow Farm extra virgin olive oil, salt and pepper. Place the cauliflower in large sheet pan lined with parchment.

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Citrus Salad with Pomegranate Saba & Buttermilk Dressing

February 15, 2018

This beautiful salad features seasonally ripe citrus like seasonally ripe Frog Hollow Farm organic Blood Oranges and fava leaves from our vegetable garden. 

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Chez Panisse's Warren Pear and Huckleberry Crisp

January 26, 2018

Greek and Roman mythology considers the pear a fruit of the gods; the ancient Chinese believed that the pear was a symbol of immortality. Alice Waters and her team of world class chefs at Chez Pani...

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Tarocco Blood Orange Salad with Flash Pickled Red Onion & Olio Nuovo

January 25, 2018

Ingredients: 2 organic blood oranges 1/3 of a red onion, sliced into full moons ¼ cup of champagne vinegar Olio Nuovo/ New Olive Oil (to taste) Kosher salt Freshly ground black pepper (to taste) Sp...

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Toasted Bread with Fuyu Persimmons, Pomegranates and Fromage Blanc

November 16, 2017

Ingredients: 2 Fuyu Persimmons, thinly sliced pieces and dress with olive oil and vinegar 2 sliced pieces of peasant bread (we used a sweet batard and sliced long way) ¼ cup of radicchio variegate...

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