Eat Like a Farmer

Mary Ann & Marc Bellazzini of Campo di Bella Farm to Table & Winery share their recipe for this traditional Italian favorite.

If sour cherries are hard to come by, feel free to substitute dried cherries or an alternative berry.

One of the best things about tomato season is the ease with which you can create a fresh snack or meal with only a couple of ingredients. During tomato season, this 10-minute breakfast is our go-to way to enjoy tomatoes still v warm from the garden or field.

Although you need to start these a day ahead of time, you’ll be amazed at how easy it truly is to twist up your own soft pretzels. Pair these with our beer cheese and honey mustard dips!

This root vegetable soup makes a perfect accompaniment to a simple Sunday roast chicken or rustic wine- or beer-braised beef.

After a long day at the farm, my favorite way to spend an evening is with a quick dinner in our backyard (where work and farm talk is never allowed). We fire up the grill and keep dinner simple with an easy side that can be prepared alongside the grilled meats. It is as effortless as it is delicious.

Always trust a farmer to bring a big, delicious bowl of greens to the winter table. This one, adapted from Samin Nosrat’s Salt, Fat, Acid, Heat, brings together creamy squash with crunchy butternut and hazelnuts on a bed of kale.

Pig farmers and farm-to-table zero-waste caterers Erin Crooks Lynch and Jeremy Lynch of Enos Farms in Spring Green aim to strengthen the local food economy by cooking meals for others just like this Cranberry Bean Stew. The recipe is flexible enough to incorporate whatever the season dictates and relies upon local food producers.