Here's a sneak peek at one of the recipes that end each chapter of The Chesapeake Table. I make this dish a lot during this time of year!
Here's what can happen when your neighbor says: "I know a guy who raises pigs - want to split one?" Even though all of us involved in this caper had purchased whole animals before, none of us had ever had to complete the butchering ourselves! In fact, when Sean went to pick it up, he… Continue reading “I Know a Guy With a Pig”
from The Chesapeake Table, coming in September 2018 Greek-style Moussaka It’s misleading to talk about “farm-to-table” cuisine. Farm-to-table is a way of cooking, relying on locally sourced and mostly seasonal ingredients, that can support any cuisine. Sometimes the ingredients for particular types of cuisines may not be readily available locally, but remember, every little bit… Continue reading Moussaka
It can be challenging to find delicious non-alcoholic things to drink with any local ingredients, beyond fruit ciders. I drink a lot of (non-local) tea every day, but I don’t like kombucha and I’m not afraid to admit it. The idea of fermented ginger beer was new to me, but after trying Sweet Farm Ginger… Continue reading Fermented Ginger Beer
The other night I cooked fried chicken tenders with ramp chimichurri, a delicious, crispy easy weeknight meal, with a number of elements from local farms and ingredients.
The annual Maryland Buy Local Challenge is coming up in July. Although I’m a year-round local eater, I want to take this opportunity to up my own game.