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The Salty Dog's Blog

Marinated 3 Pea Salad

Snow, sugar snap, and baby peas create wonderful shapes and texture in this salad.The cool, bright green shades of the different peas glisten when coated with the spicy dressing. Snappy and refreshing, with a hint of Asian flair, the marinated peas work well served with fish, particularly swordfish and bluefish, or with beef steaks, pork [...]

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Eat like the French - Radishes with Butter and Fleur de Sel

The farm is brimming with greens, turnips, and radishes. Buckets of white icicle radishes and smooth, round red radishes. This week arrived the slender French "breakfast" radishes, D'avignon variety. I was immediately sent back to my cooking school days when we snacked on radishes, unsalted butter, and fleur de sel. An amazing treat that contrasts [...]

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Summer Pasta with Greens and Lemon

Greens are in abundance at the farm now so a nice way to use them is in a quick summer pasta. Lemon, greens, roasted chicken add up to a delicious meal. Since we are all typically pressed for time, use a rotisserie chicken and don't bother removing the stems from the greens. This is a [...]

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Radish and Kohlrabi Raita

Raita is an Indian yogurt-based sauce. It is refreshing, cooling, and adds a bright contrast to rich and spicy food. Typical flavorings and ingredients added to Raita are herbs and spices, fruit, or vegetables. Cucumber, mint, and garlic are very common additions. For a variation with some natural heat, we've used shredded, freshly harvested radishes and [...]

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Strawberries and Brown Sugar, with a little bit of Sour Cream

Serve this fun, cooling dessert with thin cookies.1 -2 quarts strawberries, or as you can eat, gently rinsed, leaving the hulls on1 cup sour cream, approximately1/2 cup or so of Maui Gold sugar or light brown sugarOn 4 plates, arrange the strawberries, sour cream, and brown sugar in 3 piles. Grab a strawberry by the hull and [...]

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Mustard Greens Caesar

This is a loose recipe, more of an idea for a spicy version of Caesar Salad. Shoot for half Romaine lettuce and half mustard greens, but really use what you would like. You may make a true Caesar dressing or, if pinched for time, cheat a little and use a couple of tablespoons mayonnaise instead [...]

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Stewed Rhubarb with Tarragon

Stewed rhubarb is such a favorite in our house that it marks the beginning of the season just as corn and the first fall apples signal theirs. This dish has a savory element; the addition of tarragon is a pleasing departure from more usual versions. Serve with ham, duck, pork, sausages, rich fish such as [...]

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Peaches with Butterscotch Sauce

The Butterscotch Sauce may be served warm or at room temperature.Makes about 1 ¼ cups3 tablespoons unsalted butter 3 tablespoons lemon juice 1 tablespoon water 1 cup light brown sugar ½ cup heavy cream Fresh peaches Fleur de Sel sea salt, to tasteMelt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and [...]

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Caramel-Rhubarb Chutney

This chutney, a complex union of snappy rhubarb, oranges and raisins, follows the basic formula of cooking all the ingredients together for an hour, but it has the unusual twist of substituting caramel syrup for white sugar.This chutney improves enormously with an overnight stay in the refrigerator. Serve with broiled swordfish steaks or salmon, shellfish, [...]

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Grilled Fish with Rhubarb-Mustard Sauce

Buy the reddest rhubarb you can find. The color enhances the dish.Serves 4 / Sauce Makes 1 1/2 to 2 Cups1/2 pound rhubarb, cut into 1/4-inch slices 2 tablespoons sugar 2 tablespoons Dijon-style mustard 1/4 cup bottled clam juice, optionalA few turns of freshly ground Special Wynad Black Pepper A good pinch of fine [...]

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