Category Archives: Recipes

In the Kitchen: Ribollita Soup

With cooler weather here for the winter, gone is my summer staple of fresh tomatoes and homemade feta for dinner. I’m on to soups and stews. One of my favorites is Ribollita, a Tuscan staple that is basically reheated vegetable … Continue reading

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In The Kitchen: David Tanis’ Potato Gratin and Italian Spice Cake

With the onset of cold weather, I find myself back in the kitchen wanting to warm the house with my oven. I eagerly dug into David Tanis’ new feast for the imagination (aka cookbook), Heart of the Artichoke, for the … Continue reading

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Favorite Rooster Recipes: Rooster Pot Pie

We recently dispatched another rooster to the Big Farm In The Sky, and now have another recipe to share for it. This is a simple “kitchen sink” recipe. I usually use this with leftover cooked chicken or turkey (on Thanksgiving), … Continue reading

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How to Make Goat Milk Yogurt

I’m lucky enough to own three dairy goats. I have a constant supply of delicious raw goat milk, and, no, it’s not goaty tasting. It’s sweet and creamy. I make lots of cheese, ice cream, and yogurt. I love yogurt, … Continue reading

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In the Kitchen: Linguine with Wild Greens Pesto, Lambs Quarters and Fresh Mozzarella

I made this delicious (& titularly wordy) pasta for dinner the other night using freshly harvested lambs quarters (amazingly, considered a weed by some!), our homemade pesto and fresh mozzarella. So good! Enjoy! Linguine with Wild Greens Pesto, Lamb’s Quarters … Continue reading

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Wild Greens Pesto

I love to eat my weeds. And one of my favorite weeds is Lamb’s Quarters (Chenopodium album), aka quelites, wild spinach, or fat hen/poulet gras. I let Lamb’s Quarters go to seed all over my garden. Then I graze the … Continue reading

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In the Kitchen: Mushroom Bisque

We enjoyed another delicious 30 minute meal out under the Mulberry tree last night: creamy mushroom bisque, fresh-from-the-garden arugula, tatsoi and radish salad and our amazing home-baked sourdough bread. The salad was simply a blend of whatever I felt like … Continue reading

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