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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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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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Asparagus Under the Broiler

Sometimes the simplest method is the best and this is one of those times. Heat broiler and cook for some delectable spring asparagus. Season with sea salt and you may eat the whole batch yourself.We prefer the thicker stalks to the skinny pencil types. They have more meat and flavor.Preheat the broiler and position a [...]

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Lamb Chops with Ras el Hanout Butter

Ras el Hanout is a spice blend used in North Africa, but especially in Morocco. The name in Arabic means "head of the shop" which refers to the best spices a seller has to offer. Ras el Hanout has infinite variations. This dish borrows the idea and uses a few of the many seasonings cooks [...]

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Toasted Pumpkin Seeds

Makes 1 cupToasting pumpkin seeds is a simple process and a perfect ingredient for experimentation. Here are two versions, one spicy/savory, the other sweet. There are two methods for toasting; in a dry skillet or in the oven. We have used the oven method as it produces more even results. Skillet toasting is faster and [...]

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Avocado and Toast

Thickly slice hearty, rustic Italian bread and toast until golden brown.Butter liberally with unsalted butter.Slice a ripe avocado and place on top of toast.Sprinkle with Fleur de Sel and ground Cubeb Peppercorns.Recipe Copyright Deirdre Davis 2016

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How to Cook a Tenderloin of Beef - With Two Sauces

Serves 6Nothing speaks of celebration like a tenderloin of beef. Serve it simply with sea salt and pepper or try one or both of the sauces here. Roast the beef rare or medium rare to retain juices and that melt in the mouth deliciousness. Persillade is the French term for a mixture of finely chopped garlic [...]

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