Tag Archives: venetucci farm
Whenever I think about roast chicken my mouth waters, so I decided to roast one for dinner. Even during hot weather, I don’t mind turning on the oven sometimes. It’s kind of like eating hot noodle soup and drinking hot coffee or tea during summer – sweating and enjoying it profusely.
I carefully pulled the skin up and slathered the inside with garlic scape pesto (a current obsession of mine). The outside of the chicken was throughly coated with butter, salt, and pepper. I don’t think roast chicken really needs much to be delicious. Read the rest of this entry »
Autumn has always been my favorite season, though I really tend to miss the East Coast this time of year. What’s on my mind now are apple cider donuts and hot apple cider among other things and, of course, pumpkins!
I roasted my first pie pumpkin of the year and processed it in the blender to make a purée. I like adding just a touch of raw clover honey to bring out the sweetness. I’m planning to make a sauce with it for dinner soon because I was inspired by a friend of mine who made enchiladas with a pumpkin sauce.
It’s also bittersweet for me here now because, well, that means that our farmers’ markets (and our CSA shares!!) are coming to an end pretty quickly. I’m going to miss all the fresh produce and fruits, but I’m happy that I have been able to freeze some things. I’ll try not to fret about that because I have too many delicious things to cook now. Look at how gorgeous the color of the pumpkin is!
p.s. check out this really great honey project! The prize is ridiculously fantastic! :)
I’ve been waiting for tomato season it seems like forever! Now it’s here and even though Summer started back in June, it’s “official” for me now. I decided to use our lovely raw milk to make a small batch of mozzarella to go along with some Costoluto Fiorentino tomatoes (from Larga Vista Ranch) and basil (from Venetucci Farm). I recently bought a nice bottle of California mission extra virgin olive oil and voilà, our Saturday lunch!
So now I have some whey leftover which I can use in lacto-fermenting and of course to make ricotta!