4 tablespoons extra-virgin olive oil 1 head garlic, halved crosswise 10 ounces Parmesan rinds, enclosed in cheesecloth or muslin 1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced […]
Well things have quieted quite a bit down on the farm. What a relief. Bill is gently mobile again, and aside from swinging a small child down from a round […]
Well after what has truly been a wonderful and sane season, last Thursday brought a cascade of mini – and not so mini – excitements (I refuse to call them […]
It’s not the return to school routines, the soccer games, or the orange pumpkins in the field that let us know that fall is here. For us, the biggest sign […]
We got a pretty wonderful card in the mail this week, sent from across the country by a former apprentice (Carolyn) on the tenth anniversary of her time at the […]
At this time of year members often start asking how many more weeks are in the CSA, and people are often surprised to learn that we’re only halfway through the season. We’re at […]
Last Friday was one of the lovliest garlic-harvesting days on record — sunny and breezy and not overwhelmingly hot. With the help of a few families who came out with […]
¼ cup fine bulgur wheat 1 small garlic clove, minced (optional) Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) ¼ cup chopped fresh mint ½ pound […]
I’m sure there are plenty of ways to use this sweet, and occasionally spicy, pepper, but this is the way that our family prepares them every time. Heat a little […]
It’s blueberry delivery week! If you successfully ordered blueberries (check for your name on the list here) make sure to be at your pick-up this week with your $42 in cash […]
HATCHET COVE FARM 