The perfect snack on a hot summer’s day.
2015 Vermont Trip
The time we visited Vermont in 2015 & decided country life was for us!
Winter Squash Panzanella with Miso Citrus Dressing
Justin made the most wonderful cold-weather warm-belly dish last night, & he gave me the recipe to share.
Winter Squash Panzanella with Miso Citrus Dressing
2 delicata, 1 butternut. Mix of delicata and butternut squash. Toss with olive oil, smoked onion powder and togarashi spice blend. Roast 400 degrees for 25 min.
1 head of Kale. Prep kale. Remove stem, mix with juice of ½ lemon, salt and olive oil. Massage the kale.
Miso citrus dressing prep: Heat 1/3 cup sake, 5 tablespoons mirin, 1 tablespoon white sugar. Heat for 8-10min. Turn off heat, add 1.5 tablespoons of white miso and put back on heat. Heat to miso fully mixed in and begins to caramelize. Take off heat. Add 1 teaspoon of orange zest.
Make croutons. Toast 2 cups of bread cubes with olive oil and salt until toasted.
4 dried apricots in hot water for 10mins. Drain then finely chop. .
Toast ¼ cup pine nuts
Finish dressing: 1.5 tablespoon of miso glaze with, 1 oz lemon join and 4 tablespoon olive oil.
Final Steps:
o Mix squash, kale, croutons, apricots, pine nuts, 1/8 cup pomegranate seeds
o Add dressing
o Grate pecorino cheese and toss everything together.
Our Foyer in NY Times!
We are featured in the new Hygge & West HOME Book!
Special Walnut Wins!
Choosing the best stain for our new front door. Originally, Special Walnut was our favorite but it ended up being too cool & light. We ended up going with Jacobean mixed with Honey for a dark, warm stain.
Building the Chicken Coop!
Building a run for the chickens!
Hauling Off Apples
This past summer we gave the majority of our apple away to Guisti Farms, who, in exchange for cleaning up all our apples, sold them to Braggs Apple Cider Vinegar. They are organic, after all!
