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Deviled Eggs

By Jan Buhrman

Easter came early! Deviled Eggs How can you resist eggs when they are this beautiful? I was overjoyed when I collected all these the other day. It has been a cold winter and the hens have not been laying until this week.These eggs came from chickens that were hatched this year, so this is...

Sweet Potato and Spinach Fritters

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! Makes 24 small one-bite fritters Disclaimer: This recipe may come out differently dependent on method of cooking sweet potato/spinach, etc. I made these a...

Eggnog

By Jan Buhrman

Caitlin made her eggnog with raw eggs and I must acknowledge that if you do not have access to good eggs that can be eaten raw, I recommend heating them to 170 degrees with the milk.  Otherwise, we simply separated the yolks from the whites, whisked the whites until fluffy and added the yolks...

Demystifying the labels continues…

By Jan Buhrman

Today I saw an egg carton that had the term “Free Run” written across it. There’s a new term I am not familiar with… most likely another confusing marketing ploy to make consumers think they are buying something better than free range? It’s bad enough that the term “free range” doesn’t really mean either...

Corn Pudding Soufflé

By Jan Buhrman

A great summer recipe for anyone who loves eating local! Serves 6 to 8 4 Cups Morning Glory Corn (About 3 ears) 1 cup milk 4 Tablespoons unsalted butter, plus more for greasing dish 2 Tablespoons finely diced shallots or scallions 3 Tablespoons flour 1/2 cup crumbled goat cheese, feta or your favorite cheese...

Chicken Island – Coop de Ville: Part Two

By Jan Buhrman

Read Part One A Few Terms to Understand About Chicken-Raising Here is an outline of farmers who raise chickens and sell eggs.  There are many growers and I do certainly know many of them, these are the larger egg producers that I am familiar with. The farmers I know who are feeding their chickens...

Chicken Island – Coop de Ville: Part One

By Jan Buhrman

I am one of the leaders of Slow Food Martha’s Vineyard and on August 4th, Slow Food MV will host The Coop de Ville Tour. This is the celebration of the local egg and chicken-raising on Martha’s Vineyard. We at Slow Food MV believe that what we do best is to bring educational experiences...

Gingerbread Dough for Making Houses + Royal Icing

By Jan Buhrman

I am making gingerbread houses with my neighbor boys who are 8 and 10 this week and this is a good recipe. It is too hard to eat, but after many years of making gingerbread houses, this one does work and holds up well. One year, I saved our gingerbread in the basement with...

Sticky Buns

By Jan Buhrman

5 cups high-gluten flour 1 ounce yeast 1/3 cup plus 2 tablespoons sugar 1 tablespoon salt 1/2 cup ice water 5 eggs 11 ounces butter, softened 2 cups brown sugar 1 teaspoon ground cinnamon 1 cup pecans, toasted and chopped In a large bowl of a stand mixer, combine all the ingredients, except the...

Matzoh Ball Soup

By Jan Buhrman

Honestly, this is my least favorite dish, but I do like a broth that has loads of flavor and is clear. Dill and carrots are a must. I make a stock using a chicken carcass, onions, carrots, celery and 1 gallon of water. I cook for 1.5 hours and strain. To make the soup,...

Spinach Soufflé

By Jan Buhrman

This is easy, quick and packed with flavor. 2 10 ounce packages of organic spinach, defrosted 1 onion chopped fine ¼ cup olive oil 3 cloves of garlic minced 6 eggs separated 1 cup matzoh meal 1/8 cup chopped dill 1 teaspoon each of salt and pepper Using a clean dish cloth or cheesecloth,...

Tomato & Eggplant Tart

By Jan Buhrman

3 large eggs one 3 1/2-ounce log soft mild goat cheese such as Montrachet 1 cup milk 3/4 teaspoon salt 4 Tablespoons caramelized onions 1 tablespoon finely chopped fresh tarragon leaves or marjoram 1 eggplant sliced lengthwise* 1 large yellow heirloom tomato* one large red tomato* 6 basil leaves chopped 1 cup olive oil...

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