Stowe Farm Community

An Intentional Farm Community located in Colrain, Massachusetts

Cubano

by

Our first spring day with a Cubano made with ham and pork strips raised, brined, and smoked at Stowe Farm, Real Pickles pickles, melted cheese… and Stoneman Brewery’s Colrain Living Lager. Stay tuned for more mouth watering meals from the Pork Club!

Farm fresh frittata

by

Lynn made this delicious frittata with greens and tomatoes from Stowe Farm summer garden and eggs from Stowe Farm Chicken Club.

Exploring South Asian cooking

by

These days we are all doing different things to stay sane during COVID. Haynes is exploring new foods and cooking. His latest passion is Southeast Asian food which uniquely blends hot, sour, salty, and sweet and umami flavors. Yum! But the first challenge is acquiring a small pantry of hard-to-find ingredients. The obvious place to… [Read More]

The joys of garlic

by

So far, we pickled and put away the scapes, and had a couple rounds of garlic scape pesto. They made it through the dry spell. We’re still having great luck with Music and German Extra Hardy garlic. The scapes freeze well, and make an easy pesto dinner throughout the winter. Now on to the garlic!… [Read More]

Borscht(ish) – First course for mama to be

by

Haynes has been experimenting with new recipes, cooking specially for our daughter during her pregnancy and found this cold beet soup in a Ukrainian cookbook, “Mamushka” by Olla Hercules. We love borscht and thought this was an interesting variation that is refreshing in the summer, so nutritious and looks pretty. It calls for brining the… [Read More]

Dumplings – Second course for mama to be

by

For the main course, after the refreshing beet soup course, Haynes made these delicious steamed dumplings also adapted from the Ukrainian cookbook “Mamushka” by Olla Hercules. These dumplings have an Asian and Mongol heritage and are traditionally made with ground pork filling. Haynes made them instead with some left-over smoked pork belly that he mixed… [Read More]

Sourdough bread

by

Judy gave Tim her sourdough starter that she brought from California. He makes it weekly now. Maybe because it’s made with love, it is so delicious. Judy traded a loaf with Charles for a very valuable roll of TP. She also traded a loaf with Haynes for chili pepper seeds. They were pretty sweet deals,… [Read More]

Delicious maple cornbread

by

Katie makes this from memory almost every week. She originally adapted this recipe from Susan Purdy. It’s either the maple that makes it so addictive, or that she uses her own cornmeal. 1/4 cup butter, melted (a half stick) 1 egg, lightly beaten 3/4 cup milk (or yoghurt, I like mixing the two) 1/2 cup… [Read More]