(serves four) 4 whole, small fresh trout, de-boned 2 tbsp bacon fat or olive oil 1 good handful of fresh ramps, cleaned, cut into 1-inch pieces (reserve some of the green tops for cooking with potatoes) 4 handfuls dandelion greens, stems picked, cleaned 2 cups of cooked corn grits, fairly soft salt, pepper 2 more […]
(serves two) 1 boneless breast of chicken, about 7 oz. 1 tbsp of bacon fat 1 oz of finely cut country ham, such as Hickory Nut Gap or Benton’s small handful of ramps, cleaned 1/2 cups chicken stock 1 cup finely shredded cabbage salt and pepper In a heavy skillet with a lid, heat the […]
Yield: 4 half-pints. Ingredients: 5 lbs cooking apples 2 cups water 2 cups granulated sugar 2 tsp cinnamon ½ tsp ground cloves ½ tsp nutmeg ½ tsp ground ginger Method: Peel, core and chop apples. Place in a large stainless-steel pot along with water. Simmer over low heat for 45 minutes. Stir occasionally to prevent […]
Local honey gets the spotlight in ASAP’s Get Local campaign this January. Try using local honey in this recipe (especially with the recent news that some grocery store honey sometimes contains little in the way of actual honey). Find yours at area tailgate markets and at grocery stores that sell local foods. Visit FromHere.org to […]
2 tablespoons olive oil Salt and pepper 3 crushed garlic cloves 2 tablespoons dried marjoram 1 pound goat chops Heat a heavy bottomed pan over medium-high heat. While the pan is heating, salt and pepper the chops to taste. Sprinkle the chops with a fairly heavy coating of marjoram on both sides. Add oil and […]
