Eating what’s good for you: pasture-raised chicken

I’m working on the website for Honeyhill Farm, a small organic farm in the Fingerlakes region of upstate New York. Fred (the farmer) and I have been working on adding new content to the website, with more information about the farm’s products (garlic, chicken, beef, heirloom tomatoes and other vegetables) as well as new recipes…

Feasting from my garden

There’s something so satisfying about cooking dinner with food from my garden. Dinner tonight – currently bubbling away on the stove — features tilapia (from who knows where) cooked in a tomato and pepper sauce. The tomatoes, red pepper and herbs all come from the garden. The green pepper comes from our CSA (I love…