A couple of months ago at the first Farmstead Supper, we served a toasted acorn ice cream made from wild foraged acorns. That ice cream was hands down the best ice cream I have ever tasted and everyone who attended the event was blown away. One of our goals for the Farmstead Supper was to… Read more
I have been wanting to make beet hummus for a long time. Why it took me so long to get around to making it I don’t know. But now that I’ve made it, I don’t think I can ever go back to plain hummus (it’s that good!). Roasted beets infuse the hummus with their sweet… Read more
I never would have thought that I would use the word perfect to describe pumpkin pie. Because I never liked pumpkin pie. The texture, the flavor…it just did not work for me. Growing up, my older sister always got to choose what we would have for Thanksgiving dessert. And she always chose pumpkin pie (ugh)… Read more
“Chestnuts roasting on an open fire…” its one of the most iconic song verses of the holiday season, but even having heard those words in America my entire life, I never had roasted chestnuts until my hubby took me to Greece for the first time. Fall was fading into winter and the weather on the… Read more
Quince – a somewhat uncomely fruit, with its irregular shape and form. It may not be love at first sight, but with proper preparation this ancient fruit becomes the most glorious experience. This honey poached quince recipe is the ideal way to magnify the hidden glory of this ancient fruit. A QUINCE ORIGIN STORY: My… Read more
Brussels sprouts may be one of the most misunderstood vegetables of all time. It is really quite a shame. Prepared properly (not over-boiled) brussels sprouts are something you can look forward to enjoying every fall and winter. Light, refreshing and slightly sweet, this shaved brussels sprouts salad is a seasonal celebration that will change your… Read more
Would you believe me if I told you that the best chocolate chip cookies ever were actually vegan? Probably not- but I am going to tell you, the best chocolate chip cookies ever are in fact vegan – and if you don’t believe me by the end of this post, you will absolutely believe me once… Read more
This parsnip puree is the first recipe in a series of posts that will feature the food served at The Farmstead Supper– a pop up farm dinner movement that I was a part of creating together with our friends Kyle and Morgan– an urban farmsteading couple from East Sacramento. One of our goals for The Farmstead Supper is to showcase… Read more
