Stefan 
Turnips are a strong contender to be my spirit vegetable. …and like a lot of our produce, they don’t need a lot of help to taste amazing. Steaming the turnips lightly softens and sweetens them so that they almost melt in your mouth. Try this super-simple preparation with a bunch of our turnips, and I … Read more
Meave found wild ramps! …and, goodness, they were delicious! We put the first handful of them into an omelet with sweet potatoes, and then the next two batches of ramps went into this delectable dish. This pasta dish is also how we ate the last two winter squashes from our 2013 harvest. I really enjoyed … Read more
Spring is definitely budding up around us now, but as long as we’re going to have chilly, dreary evenings from time to time, I’m going to keep on baking … because I love eating baked stuff. This spiced parsnip bread works on the same concept as a carrot bread or a zucchini bread. In this … Read more
Homefries are a staple of our weekend brunch diet. They take too long to cook for a weekday morning, but come Saturday or Sunday, we love a luxurious diner-style breakfast of homefries, eggs, and toast. I always used to think that homefries would inevitably stick to the pan, but now that I’ve done them innumerable … Read more
Early in 2014 we partnered with Cross River Mediation and the Frenchtown Acupuncture Clinic to provide two donated Tinicum CSA shares to the men living at Homestead House in Frenchtown. The Hunterdon County Democrat published an article about this partnership here on NJ.com.
It’s been snowing hard all day. Looking out the window of the camper-trailer here at the farm, we guess we’ve gotten 8 inches so far … and it’s still coming down. Despite the snow, though, John and Stefan have spent the whole morning thinking about Marigolds! and Cherry Tomatoes! and Sweet Potatoes! We’ve been working … Read more
This recipe is a tool for those times when you have a bunch of daikon, and you just want to use it up. I know I have those times sometimes… The first version of the recipe is extremely basic — just tossing the daikon with some oil, roasting it, and sprinkling it with salt and … Read more
It’s a triumphant feeling to pull a whole pumpkin out of the oven, bubbling over with cheesy goodness, and set it in the center of your table. This here is an impressive entertaining recipe, and one that gives you a lot of “Wow Factor” for very little work. We served these here at our place … Read more
This recipe takes me back to the days at Dai Bosatsu Zendo. I remember working in a small crowd of people to julienne a massive quantity of carrot and ginger in the lead-up to the opening dinner of a retreat. What we’ve got below is a very simple version of this recipe. It comes out … Read more
This recipe is a quick ‘n’ simple way to turn a pint jar of pumpkin butter into a crowd-pleasing pumpkin pie. We found the recipe here from Mother Earth News. Ingredients 1 pie crust (mine was store-bought, sadly. John’s the one in charge of pie crusts. Perhaps he’ll publish his method someday…) 1 pint jar … Read more