Jim Bruner 8/21/20 Jim Bruner 8/21/20

The Foodist: Carbonara Fritatta

This is a delightful mashup of carbonara and frittata. We make ours from fresh duck eggs.

8/18/20 8/18/20

The Foodist: Winner Winner Chicken Dinner!

A basket of Mom’s fried chicken served cold. Still crunchy good at room temperature, or right out of the cooler.

7/27/20 7/27/20

The Foodist: Wild Mushroom Pie with Parmesan Crust

7/27/20 7/27/20

Foodist: Minted Peas

7/27/20 7/27/20

Foodist: Chicken or Rabbit Fricassee

7/27/20 7/27/20

Foodist: Perfect Quiche

7/27/20 7/27/20

Foodist: Cured Egg Yolks

5/28/20 5/28/20

Producing Food and Eating as an Art

4/22/20 4/22/20

Don't Turn Up Your Nose to Turnips

Another early The Foodist recipe, but this one has multiple ways to prepare turnips! Enjoy!

4/22/20 4/22/20

Everyone Has to Eat Hostas

Most people think of hostas as decorative perennials or as deer food, but hostas are quite tasty when young shoots show up.

4/22/20 4/22/20

Gathering Food From Unorthodox Sources

4/22/20 4/22/20

Harvesting Wintercress

2/6/20 2/6/20

The Foodist: Blueberry Galette with Rosemary Crust

A delightfully simple savory blueberry and rosemary galette that will impress ANYONE AND sell your house!

1/29/20 1/29/20

The Foodist: Mushroom Bourguignon 2.0

A rare continuation recipe to switch up the Mushroom Bourgingnon recipe from the NYT.

1/15/20 1/15/20

The Foodist: Truly Vegetarian Mushroom Bourguignon

This is a delicious vegetarian alternative to beef stew that will make omnivores salivate!

1/2/20 1/2/20

Winter Prep: researching and learning

12/29/19 12/29/19

My garden made a Hero Omelet

12/29/19 12/29/19

Adding a Bloom of Flavor

11/3/19 11/3/19

Mapping The Foodstream on an Urban Farm

8/31/19 8/31/19

Amazing Fried Chicken