Cedar House Farm
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Roasted Brussel Sprouts with Hot Rosemary Honey
In the realm of vegetables, there exists an under-appreciated gem that often finds itself sitting on the sidelines of culinary appreciation—the Brussels sprout. These miniature cabbage-like orbs might not immediately elicit excitement in the minds of many, but delve a little deeper, and you'll uncover a world of flavor, versatility, and nutritional prowess that deserves recognition.
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Herb-infused Honey with Fresh Sourdough Bread
One advantage of living in the woods is having neighbors who keep bees. I grow several herbs that attract and feed our neighboring bees and other beneficial pollinators, and then my neighbors process the honey, which ends up gifted back to us, an agricultural ecosystem at its core. Herb-infused honey is so fragrant, flavorful, and versatile, you’ll wonder why you haven’t done it before now.
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Chive Blossom Compound Butter
One of my favorite and a simple ways to use fresh chives is to make chive blossom compound butter. I grow common chives with delicate purple blossoms, but yours may be white, pink or even crimson. Any variety can be used for this recipe. Compound butter can be used to add a delicate buttery onion flavor and splash of color to fresh-baked bread, savory biscuits...
