Cooking With Goat Cheese

This past Saturday, I spoke at the Took a Leap Farm Open House in Houlton, on the topic of Cooking With Goat Cheese. It was a wonderful day, filled with good food, excellent folk music, and sweetly bleating goat kids. … Continue reading

Join Me June 2nd for Took A Leap Farm’s Open House!

  Took a Leap Farm is a small Nigerian Dwarf dairy goat farm located just outside of Houlton, Maine. Specializing in fresh goat cheeses such as chèvre and feta, the farm is a recent dream-turned-reality that has been nine years … Continue reading

Vibrant and Delicious Stinging Nettle Pasta

Ever since spring has sprung, I’ve been going a bit forage-wild. I have over fifteen pounds of ostrich fern fiddleheads, in various states of being, from frozen to pickled. And while out collecting my second batch of fiddleheads last week, … Continue reading

Fiddleheading in Aroostook

I’ve been waiting with bated breath for fiddleheads to break dormancy in northern Maine. Growing up in Minnesota, I felt a similar pulse of excitement each spring as morel season drew closer and closer. Now, however, my head is filled … Continue reading

Honey Rosemary Madeleines

Madeleines were my first introduction to what I suppose could be called “gourmet” baking. But in my opinion, they’re far from gourmet – they’re just tasty cake batter parceled out into nicely-controlled portions. The only gourmet aspect is the madeleines … Continue reading