Goat In Hay
Out here in farmland, we’ve got plenty of hay to go around—and it imparts a distinctly grassy flavor to this roast. If you don’t have that same kind of access, you can find organic hay at a livestock ...
Cooking fresh
Cooking Fresh Fall 2016
After reading Michael Pollan’s The Omnivore’s Dilemma, Dean Carlson had an epiphany and left his 15-year career on Wall Street to begin farming. He purchased 320-acre 18th-century Wyebrook Farm in Pennsylvania and transformed it into a model of sustainability. Field & Feast transports readers to Wyebrook’s rustic barn restaurant through 100 inspired recipes that run the gamut from Sausage 101 to Blueberry-Dulce de Leche Gratins, and Argentine Whole Roast Lamb to Butter Lettuce Salad with Ash-Cooked Eggs. Publisher Burgess Lea Press has pledged to donate 100 percent of its after-tax profits from Field & Feast to Stone Barns Center for Food & Agriculture.
Recipes
Goat In Hay
Out here in farmland, we’ve got plenty of hay to go around—and it imparts a distinctly grassy flavor to this roast....
Confit Garlic Sformato
With Shaved Salami and Arugula
The simplest farm ingredients—butter, milk, eggs and garlic—are transformed...
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Confit Garlic Sformato
With Shaved Salami and Arugula
The simplest farm ingredients—butter, milk, eggs and garlic—are transformed into light-as-air savory flans. We serve this version, year-round, for lunch and brunch, but...