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Corn Bisque

By Jan Buhrman

This is super super flavorful. We do not let anything go to waste in our kitchen. When we shuck our corn, our cobs go straight into a pot for a delicious stock. For the recipe below, you would use 12 ears of corn. We start with Morning Glory Farm Corn, a few sweet Onions...

Clam Chowder

By Jan Buhrman

1 gallon serves 10-12 #1 Bacon, diced 4 Large onions, diced 8 Stalks of celery, diced 1 bulb fennel diced 4 large potatoes, diced Bouquet garni of 3 sprigs thyme, 4 parsley, 2 garlic cloves, and ½ teaspoon peppercorns in cheesecloth and tied with kitchen twine 6 sprigs of thyme #2 clams, chopped; 3...

Beef Broth

By Jan Buhrman

There is no comparison to homemade stock from that found on the shelves in the grocery store. It is one of the most economically rich foods to include in your weekly plan. Find a farmer (possibly at a farmer’s market) or ask your butcher if they can get you grass-fed beef bones. Broths or...

Chicken Soup

By Jan Buhrman

This is one of our almost weekly go-to meals. I am making a stock every week. When you have a good stock you can make anything! Chicken Stock Makes 3 quarts 4 pounds chicken pieces (backs, necks, and wings) 6 quarts water 2 medium onions, unpeeled 1 leek, rinsed, trimmed and chopped 2 cloves...

Stuffed Cabbage

By Jan Buhrman

This is one of Julia Child’s recipes. When I was in graduate school, I lived right across the street from Julia on Irving Street in Cambridge. She invited me a few times to her home and I would see her daily on the street walking with her husband Paul. I used to pore over...

Pear, Pomegranate and Pecan Salad

By Jan Buhrman

Serves 8 1 pomegranate 4 pears 3 ribs celery 1 grapefruit 3 tablespoons extra-virgin olive oil or nut oil 1 lemon 6 cups mixed baby salad greens 1 cup pecan or almonds sliced and toasted sea salt and freshly ground black pepper To remove the pomegranate kernels, cut the fruit in half and place...

Refreshing Morning Smoothie

By Jan Buhrman

We are all about starting the day with a morning smoothie! If you add a few options, you can start your day with 7 vegetables (only 7 more to complete your daily intake!)

Nettle Soup

By Jan Buhrman

I am working on some recipes for Kombucha and beer for this Sunday’s Heavy Nettles Fest Potluck brunch which is sponsored by Slow Food MV and Felix Neck Wildlife Sanctuary. This Sunday, 10-2pm, we’ll have cooking demos and lectures happening. I promise you’ll learn loads about Nettles and how to grow them and eat...

Ginger Vegetable Soup

By Jan Buhrman

2 quarts stock 2 cups cauliflower 2 cups chopped broccoli 2 cups chopped green cabbage 2 cups sliced celery 2 cups chopped sweet onion 2 cups chopped sweet pepper 6 tablespoons olive oil 4 tablespoon minced garlic (4 to 5 large garlic cloves) 3 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)...

Breakfast Meal Replacement Smoothie

By Jan Buhrman

1 cucumber with skin 1 avocado 1.5 cups strawberries 2 stalks celery 4 cups raw spinach whole lemon with peel 1.5 cups coconut milk 2” ginger 1” dash turmeric 1 teaspoon black pepper Wash fruits and vegetables, peel ginger.  Add all ingredients into blender and blend until smooth. Photo Credit: Kelley DeBettencourt

Black Bean Soup

By Jan Buhrman

4 cups dried black beans picked, rinsed and soaked overnight 8 bacon slices or ham hock, chopped (2 cups) 2 small onion, chopped 1 red bell pepper, cut into 1/4-inch dice 5 carrots cut small 3 celery stalks sliced thin 4 cloves chopped garlic 1 teaspoon finely chopped seeded fresh jalapeno chili 3 teaspoons...

Greek Kakavia

By Jan Buhrman

Serves 6 Use whatever fish you have available. I like to use odd cuts of fish and shellfish from our local waters. In Greece, the fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. I learned this from a Greek chef who worked...

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