A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

School of the New American Farmstead – Press Release

School of the New American Farmstead Offers Diverse and Delicious Summer Courses

Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
CRAFTSBURY COMMON, Vt. –– Fermentation, cheese, bread, mushrooms and more are on the menu at the School of the New American Farmstead (SNAF) at Sterling College this summer.
The Summer 2019 season kicks off with two natural cheesemaking courses, Raw Milk Cheeses and Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course, The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
In addition to these skills-intensive courses, the school will be hosting Tuesday Night Talks, a series of free public lectures led by the course instructors. For more information on this year’s course offerings and to register, please visit: https://sterlingcollege.edu/school-of-the-new-american-farmstead/

—##—

ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.

The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont’s terroir; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.

Posted: 5-4-2019

object(WP_Query)#941 (51) {
  ["query_vars"]=>
  array(65) {
    ["page"]=>
    int(0)
    ["name"]=>
    string(50) "school-of-the-new-american-farmstead-press-release"
    ["category_name"]=>
    string(14) "featured-event"
    ["error"]=>
    string(0) ""
    ["m"]=>
    string(0) ""
    ["p"]=>
    int(0)
    ["post_parent"]=>
    string(0) ""
    ["subpost"]=>
    string(0) ""
    ["subpost_id"]=>
    string(0) ""
    ["attachment"]=>
    string(0) ""
    ["attachment_id"]=>
    int(0)
    ["static"]=>
    string(0) ""
    ["pagename"]=>
    string(0) ""
    ["page_id"]=>
    int(0)
    ["second"]=>
    string(0) ""
    ["minute"]=>
    string(0) ""
    ["hour"]=>
    string(0) ""
    ["day"]=>
    int(0)
    ["monthnum"]=>
    int(0)
    ["year"]=>
    int(0)
    ["w"]=>
    int(0)
    ["tag"]=>
    string(0) ""
    ["cat"]=>
    string(0) ""
    ["tag_id"]=>
    string(0) ""
    ["author"]=>
    string(0) ""
    ["author_name"]=>
    string(0) ""
    ["feed"]=>
    string(0) ""
    ["tb"]=>
    string(0) ""
    ["paged"]=>
    int(0)
    ["meta_key"]=>
    string(0) ""
    ["meta_value"]=>
    string(0) ""
    ["preview"]=>
    string(0) ""
    ["s"]=>
    string(0) ""
    ["sentence"]=>
    string(0) ""
    ["title"]=>
    string(0) ""
    ["fields"]=>
    string(0) ""
    ["menu_order"]=>
    string(0) ""
    ["embed"]=>
    string(0) ""
    ["category__in"]=>
    array(0) {
    }
    ["category__not_in"]=>
    array(0) {
    }
    ["category__and"]=>
    array(0) {
    }
    ["post__in"]=>
    array(0) {
    }
    ["post__not_in"]=>
    array(0) {
    }
    ["post_name__in"]=>
    array(0) {
    }
    ["tag__in"]=>
    array(0) {
    }
    ["tag__not_in"]=>
    array(0) {
    }
    ["tag__and"]=>
    array(0) {
    }
    ["tag_slug__in"]=>
    array(0) {
    }
    ["tag_slug__and"]=>
    array(0) {
    }
    ["post_parent__in"]=>
    array(0) {
    }
    ["post_parent__not_in"]=>
    array(0) {
    }
    ["author__in"]=>
    array(0) {
    }
    ["author__not_in"]=>
    array(0) {
    }
    ["ignore_sticky_posts"]=>
    bool(false)
    ["suppress_filters"]=>
    bool(false)
    ["cache_results"]=>
    bool(true)
    ["update_post_term_cache"]=>
    bool(true)
    ["lazy_load_term_meta"]=>
    bool(true)
    ["update_post_meta_cache"]=>
    bool(true)
    ["post_type"]=>
    string(0) ""
    ["posts_per_page"]=>
    int(5)
    ["nopaging"]=>
    bool(false)
    ["comments_per_page"]=>
    string(2) "50"
    ["no_found_rows"]=>
    bool(false)
    ["order"]=>
    string(4) "DESC"
  }
  ["tax_query"]=>
  NULL
  ["meta_query"]=>
  object(WP_Meta_Query)#375 (9) {
    ["queries"]=>
    array(0) {
    }
    ["relation"]=>
    NULL
    ["meta_table"]=>
    NULL
    ["meta_id_column"]=>
    NULL
    ["primary_table"]=>
    NULL
    ["primary_id_column"]=>
    NULL
    ["table_aliases:protected"]=>
    array(0) {
    }
    ["clauses:protected"]=>
    array(0) {
    }
    ["has_or_relation:protected"]=>
    bool(false)
  }
  ["date_query"]=>
  bool(false)
  ["post_count"]=>
  int(1)
  ["current_post"]=>
  int(0)
  ["in_the_loop"]=>
  bool(true)
  ["comment_count"]=>
  int(0)
  ["current_comment"]=>
  int(-1)
  ["found_posts"]=>
  int(1)
  ["max_num_pages"]=>
  int(0)
  ["max_num_comment_pages"]=>
  int(0)
  ["is_single"]=>
  bool(true)
  ["is_preview"]=>
  bool(false)
  ["is_page"]=>
  bool(false)
  ["is_archive"]=>
  bool(false)
  ["is_date"]=>
  bool(false)
  ["is_year"]=>
  bool(false)
  ["is_month"]=>
  bool(false)
  ["is_day"]=>
  bool(false)
  ["is_time"]=>
  bool(false)
  ["is_author"]=>
  bool(false)
  ["is_category"]=>
  bool(false)
  ["is_tag"]=>
  bool(false)
  ["is_tax"]=>
  bool(false)
  ["is_search"]=>
  bool(false)
  ["is_feed"]=>
  bool(false)
  ["is_comment_feed"]=>
  bool(false)
  ["is_trackback"]=>
  bool(false)
  ["is_home"]=>
  bool(false)
  ["is_404"]=>
  bool(false)
  ["is_embed"]=>
  bool(false)
  ["is_paged"]=>
  bool(false)
  ["is_admin"]=>
  bool(false)
  ["is_attachment"]=>
  bool(false)
  ["is_singular"]=>
  bool(true)
  ["is_robots"]=>
  bool(false)
  ["is_posts_page"]=>
  bool(false)
  ["is_post_type_archive"]=>
  bool(false)
  ["query_vars_hash:private"]=>
  string(32) "e8c18e41e671d70de6cf2fd882cdb710"
  ["query_vars_changed:private"]=>
  bool(false)
  ["thumbnails_cached"]=>
  bool(false)
  ["stopwords:private"]=>
  NULL
  ["compat_fields:private"]=>
  array(2) {
    [0]=>
    string(15) "query_vars_hash"
    [1]=>
    string(18) "query_vars_changed"
  }
  ["compat_methods:private"]=>
  array(2) {
    [0]=>
    string(16) "init_query_flags"
    [1]=>
    string(15) "parse_tax_query"
  }
  ["query"]=>
  array(3) {
    ["page"]=>
    string(0) ""
    ["name"]=>
    string(50) "school-of-the-new-american-farmstead-press-release"
    ["category_name"]=>
    string(14) "featured-event"
  }
  ["request"]=>
  string(190) "SELECT   wp_posts.* FROM wp_posts  WHERE 1=1  AND wp_posts.post_name = 'school-of-the-new-american-farmstead-press-release' AND wp_posts.post_type = 'post'  ORDER BY wp_posts.post_date DESC "
  ["posts"]=>
  &array(1) {
    [0]=>
    object(WP_Post)#373 (24) {
      ["ID"]=>
      int(5113)
      ["post_author"]=>
      string(1) "8"
      ["post_date"]=>
      string(19) "2019-05-04 11:20:22"
      ["post_date_gmt"]=>
      string(19) "2019-05-04 15:20:22"
      ["post_content"]=>
      string(8004) "

School of the New American Farmstead Offers Diverse and Delicious Summer Courses

Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
CRAFTSBURY COMMON, Vt. –– Fermentation, cheese, bread, mushrooms and more are on the menu at the School of the New American Farmstead (SNAF) at Sterling College this summer.
The Summer 2019 season kicks off with two natural cheesemaking courses, Raw Milk Cheeses and Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course, The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
In addition to these skills-intensive courses, the school will be hosting Tuesday Night Talks, a series of free public lectures led by the course instructors. For more information on this year’s course offerings and to register, please visit: https://sterlingcollege.edu/school-of-the-new-american-farmstead/

—##—

ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.

The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont's terroir; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.

" ["post_title"]=> string(52) "School of the New American Farmstead - Press Release" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(50) "school-of-the-new-american-farmstead-press-release" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-04 14:37:39" ["post_modified_gmt"]=> string(19) "2019-05-04 18:37:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5113" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#373 (24) { ["ID"]=> int(5113) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-04 11:20:22" ["post_date_gmt"]=> string(19) "2019-05-04 15:20:22" ["post_content"]=> string(8004) "

School of the New American Farmstead Offers Diverse and Delicious Summer Courses

Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
CRAFTSBURY COMMON, Vt. –– Fermentation, cheese, bread, mushrooms and more are on the menu at the School of the New American Farmstead (SNAF) at Sterling College this summer.
The Summer 2019 season kicks off with two natural cheesemaking courses, Raw Milk Cheeses and Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course, The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
In addition to these skills-intensive courses, the school will be hosting Tuesday Night Talks, a series of free public lectures led by the course instructors. For more information on this year’s course offerings and to register, please visit: https://sterlingcollege.edu/school-of-the-new-american-farmstead/

—##—

ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.

The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont's terroir; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.

" ["post_title"]=> string(52) "School of the New American Farmstead - Press Release" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(50) "school-of-the-new-american-farmstead-press-release" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-04 14:37:39" ["post_modified_gmt"]=> string(19) "2019-05-04 18:37:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5113" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#373 (24) { ["ID"]=> int(5113) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-04 11:20:22" ["post_date_gmt"]=> string(19) "2019-05-04 15:20:22" ["post_content"]=> string(8004) "

School of the New American Farmstead Offers Diverse and Delicious Summer Courses

Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
CRAFTSBURY COMMON, Vt. –– Fermentation, cheese, bread, mushrooms and more are on the menu at the School of the New American Farmstead (SNAF) at Sterling College this summer.
The Summer 2019 season kicks off with two natural cheesemaking courses, Raw Milk Cheeses and Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course, The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
In addition to these skills-intensive courses, the school will be hosting Tuesday Night Talks, a series of free public lectures led by the course instructors. For more information on this year’s course offerings and to register, please visit: https://sterlingcollege.edu/school-of-the-new-american-farmstead/

—##—

ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.

The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont's terroir; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.

" ["post_title"]=> string(52) "School of the New American Farmstead - Press Release" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(50) "school-of-the-new-american-farmstead-press-release" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-04 14:37:39" ["post_modified_gmt"]=> string(19) "2019-05-04 18:37:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5113" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(5113) }
SUBSCRIBE TO THIS BLOG’S FEED

Leave a Reply

Your email address will not be published. Required fields are marked *


 

flickrinejoin

TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



Blog Archives

Recipe Archives

  • Three New Must-Haves For Your Spice Cabinet - Jul 2019
  • Unagi – Preparation and Serving Suggestions - Jun 2019
  • Go Bananas at Burlington Farmer’s Market - May 2019
  • Gluten Free Banana Oatmeal Pancakes - May 2019
  • A Love Affair with Fermented Fare - Mar 2019
  • Strong Hands + Patience: Recipes for Home Fermenting - Jan 2019
  • Muffins posing as cupcakes - Dec 2018
  • ‘Tis the Season - Dec 2018
  • Four Things I learned in Cooking Class - Oct 2018
  • Moussaka - Oct 2018
  • I Love Early Fall…From My Head…To-ma-toes - Sep 2018
  • Three uses for a bounty of apples - Aug 2018
  • Strawberry Rhubarb Salsa - Jul 2018
  • Egg White Casserole with Sweet Potato Crust - Apr 2018
  • Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever - Feb 2018
  • Winter Root Soup – Nourishing Traditions - Feb 2018
  • Soooo Many Momos - Sep 2017
  • Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012