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The Salty Dog's Blog

Spring Rolls

A great weekend project, Chinese spring rolls are thin, elegant and deep-fried to a golden crunch. We gathered lots of bok choy, onions, and carrots at the farm this week for filling the rolls. There are a few steps, but not too difficult to pull together. Just keep a few essentials in mind for perfect rolls. The [...]

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Red Pepper and Camembert Pizza

Created by my good friend and colleague Linda Marino, owner of La Bonne Maison catering in Watertown, Massachusetts, the best caterer in the city.The farm was loaded with peppers so this recipe popped into our heads. Rich, creamy, savory, with a touch of tang, the pizza is a real treat. The brioche adds another layer [...]

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Apple and Garlic Compote

A hearty topping for ham, roast pork, roast poultry, smoked meats, tucked into a sandwich of cold sliced meats, or with a baked sweet or white potato. The flavor just gets better with age, but if you cannot resist, serve right away. If you have leftovers, the compote keeps well for about 2 weeks in [...]

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Warm Apple Crisp with Creamy Caramel Sauce

Sounds nice and cozy, doesn't it? A classic apple dessert with a soothing sauce. Nothing better as the air chills and the light dims early. You may make the sauce a day ahead so it is ready when you serve the crisp. It keeps well in the fridge for about a week.Any of the varieties [...]

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Cider Sauce with Ginger Threads

Apple cider makes a fantastic sauce when reduced to a syrupy, cream-like texture with a snappy apple-lemony flavor. There is really nothing to it; put some cider in a pan and reduce it to a syrup. Then serve this surprising syrup with chicken, pork, potatoes, carrots, onions, cabbage dishes, rice dishes, over cooked apple or [...]

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Caramel Sauce

Caramel is simple to make, but don't stray too far from the saucepan because sugar can quickly turn from deep brown to black and burned. Caramel ranges in color from golden to a dark reddish brown. The darker the color, the more bitter the taste. Yet, without some bitterness, caramel will taste too bland and [...]

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Panelle with Sage

These are "flat" fritters made with chickpea flour and served as a snack in Sicily. The batter is prepared in the same manner as polenta, cooked until very thick, cooled, cut into squares, and fried. Traditionally made with stock or water, try with farm milk if you have it. This gal here is from our [...]

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Corn Fritters

An old New England favorite, these fritters may be made into corn oysters, named for the shape they take on when spoonfuls are placed in a skillet. Reduce the amount of flour for a thinner batter. Drop spoonfuls of batter onto a well-butter or oiled heavy skillet and flatten into pancakes. Brown the oysters on [...]

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Rice Cakes with Corn and Red Pepper Relish

This relish is a very fresh tasting, colorful mixture of end-of-season vegetables. Roasting the peppers and tomato gives the relish a deeper flavor. The corn may be grilled, which would add a nice touch of smoke to the relish. If you are in a rush, serve these rice cakes with a spoonful of guacamole and [...]

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Potato Pancakes with Leek and Yogurt Sauce

Leeks are plentiful right now and make a very tasty combination with potatoes. This is our favorite way to highlight the duo: soft leeks atop crispy browned potatoes. The leeks are slowly sauteed in butter and seasoned with caraway and paprika. Change up the seasoning as you like, adding herbs or spices in place of [...]

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