Lunch after the first harvest

Raw salad wrap. asparagus, radish, arugula, chives, spinach with a classic mustard vinagrette and an aged Gouda.

I do this a lot. I put any vegetable I am craving and have around into the food attachment with the grater attachment. I then add a nice cheese and a vinagrette and wrap it in these amazing wraps I found called Mountain Bread which are from Australia.

Summer 2010 - Quail Hill Farm -1st Harvest

Leafy Red, Green and spotted lettuces
I am on the far left with the gray wrap and yoga pants

















Garlic Scapes - If you can get some of these, buy as many as you can. Take them and put as many in your food processor and then freeze in golf ball size balls. Use instead of garlic in recipes where you would sauté garlic.
















Radishes at home, getting ready for a wash
















Asparagus and Chives

Slow Rosted Tomatoes

These go with everything and are really the only way I will eat a tomato 10 months of the year!

Set oven to 250 and cook slowly for 3 hours. Season as you'd like. I typically just add salt and pepper.

Mae Turns 2

Dora Cake Not as easy as I thought it would be!




Simple whole wheat pizza crust (no yeast needed) brushed with garlic and olive oil topped with lemon and olive oil dressed Arugula & Prosciutto with a fresh mozzarella.

For the dough, you can also use a food processor on the dough setting. And I used whole wheat flour. If you have extra parmesan, you can grate a bit and throw it in as well.

3 Generations Come Together to Make Pirogies

Best Veal Ever

Glou, Paris

Our Last Dinner before heading back

Green Market Shopping "Paris Style"

Mae's Pain Au Raisin

Loving my breakfast in Pairs