Two Ways to Have Pork Chops

One of my favorite pork chop recipes, which is a bit fancy, is from one of Jamie Oliver’s cookbooks. Someone posted it here. You basically cut little pockets/slits into the side of the porkchops and stuff it with a pureed blend of dried apricots, prosciutto, sage, garlic and butter. The chops are browned and finished…

Tomatillo Braised Country Spare Ribs with Potatoes & Chard

I recently ordered Country style pork ribs, which I thought would be a good substitute for Spare Ribs for barbecuing, but I was surprised by what I got. Then I did my homework and learned that this cut is quite different. They are from the loin section and are the meatiest of the rib cuts, but…

Matching Supply & Demand

It’s that time of year when we’re all returning from vacation and ready to start ordering again.Yet the ewe (female sheep) are already starting to dry out and release less milk. The goats will be next, and then the cows. One of the biggest challenges the farm faces is that customer demand is lowest in…

Amish & Animal Cruelty

I occasionally get questions from customers about how the Amish farming family I support treats their animals. It wasn’t until last week that I realized why this is a recurring question. A customer forwarded me an article about a woman who witnessed an Amish man who beat his horse to death. She made a video…

Mexican Chili-Seasoned Pork Roast

I make this often with Meadowbreeze pork shoulder. It was a huge hit on Saturday, so I’m passing the recipe along. Just go to any Latin American market to buy bags of the dried chiles. For instance, Glebe Market in Arlington or Plaza Latina market behind Whole Foods in Falls Church. 

Our Administrative Process

If you’ve wondered what Carissa and Nevra do behind the scenes each week, here’s a snapshot of our weekly administrative workflow.

Chicken Tortilla Soup with Kale

There’s lots of flexibility in how you make this soup – quickly and simply, or totally from scratch with a few more steps, or anything in between. 

Broth-Making FAQ’s

I’ve noticed that many of you are sort of perfectionists when it comes to broth making. I admire that, but I also think that many others feel daunted as a result. Here are some of the most common questions I get and my responses.

How & Why to use Crème Fraîche

While in Germany over the holidays, I was reminded of how much more prevalent crème fraîche is in Europe compared to the U.S. It’s used in a ton of recipes over there, like dips, sauces, in baking, quiches, pies and soups. I personally love it for cooking but also because it lasts a lot longer…