Quote of the Week 9

After a week in front of the screen, the opportunity to work with my hands - with all my senses, in fact - is always a welcome change of pace, whether in the kitchen or in the garden. There's something about such work that it seems to alter the experience of time, helps me reoccupy... Continue Reading →

Tom Yum Soup

Background I have made some changes to this tom yum recipe - a traditional hot and sour Thai soup - to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar. Yields 6 Portions Ingredients 9C Chicken Stock 1ea lemongrass with leaves... Continue Reading →

Quote of the Week 6

For is there any practice less selfish, any labor less alienated, any time less wasted, then preparing something delicous and nourishing for the people you love? Michael Pollan, Cooked 2014

Week 18: Huge Harvests in the Gardens

Summer is here and the harvests are showing it. The volume of produce being picked at Pepperfield as well as at the hospital garden is astounding. Monday began with an interview at a local brewery. I had been contacted about working in a new kitchen at the brewery that hoped to produce "world class food... Continue Reading →

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