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Bitten Word
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Here's a shot of some squash at a recent pickup, via Instagram user cprent11. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm! THIS... Continue reading
Posted 4 days ago at Clagett Farm
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Here's a shot of some salad greens from a recent week's pickup. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm! THIS WEEK'S SHARE... Continue reading
Posted Jun 14, 2017 at Clagett Farm
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The Benitez family snapped this adorable photo of their 11-month-old son picking strawberries at the farm last weekend. So cute! Want to see one of your photos featured in a future email? Send it to us or post it to... Continue reading
Posted Jun 7, 2017 at Clagett Farm
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Farmer Carrie took this photo of the Clagett crew picking Swiss chard this afternoon. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm! THIS... Continue reading
Posted May 31, 2017 at Clagett Farm
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Chesapeake Grass-fed Beef Your purchasing choices can help ‘Save the Bay’! Spring 2017 Beef Sale - Order Now Experience some of the Chesapeake region’s finest beef! Good pastures lead to great cows and healthy, nutritious meat; and are good for... Continue reading
Posted May 30, 2017 at Clagett Farm
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Seedlings in a colander! Thanks to Farmer Carrie for this cool snapshot. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm! ANNOUNCEMENTS: We're a... Continue reading
Posted May 17, 2017 at Clagett Farm
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Thanks to Farmer Carrie for this beautiful photo of tender spring microgreens. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm! Welcome to the... Continue reading
Posted May 10, 2017 at Clagett Farm
As you know, our CSA season officially starts this week (!), with pickups at the Dupont Circle site and the farm. One quick heads up: It's already U-pick time for strawberries! Starting at 3 p.m. Wednesday, come to the farm... Continue reading
Posted May 9, 2017 at Clagett Farm
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Oh, Bittens. You know how when you’re at a party, and there are those people who make a big show about how they’re leaving? They announce they’re making an exit, and then they spend forever dragging out their goodbyes and... Continue reading
Posted Dec 16, 2016 at The Bitten Word
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Bittens, we're all done with our Thanksgiving posts this year. And let's face it, tomorrow is Thanksgiving -- if you don't already know what you're making, you're likely letting someone else do the cooking or you're gonna be serving Chinese... Continue reading
Posted Nov 23, 2016 at The Bitten Word
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Cooking Light (November 2017) Sometimes, a recipe can really break your heart. That's what happened with us and this Miso Caramel-Apple Pie. We were so looking forward to eating this pie. It was the first dessert we decided on for... Continue reading
Posted Nov 22, 2016 at The Bitten Word
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Local Trees and Wreaths Available for Members and Non-Members Wreaths and trees from Clagett Farm will be on sale starting this weekend. Trees can be purchased at the farm, in front of the barns (Chesapeake Bay Foundation's Clagett Farm, 11904... Continue reading
Posted Nov 21, 2016 at Clagett Farm
Rumbledethumps?!? That is amazing! Sounds like a character from "Cats."
Reading this just made me so happy. Thank you, Christine!
Isn't that beautiful? It's from Caroline Cercone, a potter in Nashville. We saw some of her plates when we ate at Husk there a couple years ago. We asked the server where they were from and he gave us Caroline's info. We now have a couple of her pieces. http://www.carolinecerconepottery.com/links
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Martha Stewart Living (November 2016) You may have noticed a conspicuous absence in our Fantasy Thanksgiving Menu that we posted last week: There was no pumpkin pie. There was no pumpkin anything. That's not because we don't like pumpkin desserts.... Continue reading
Posted Nov 21, 2016 at The Bitten Word
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Real Simple (November 2016) And as longtime readers know, we're a sucker for odd Thanksgiving words. Spatchcock. Shrub. Sformato. So when we were browsing through this year's recipes, our eyes jumped right to Colcannon. We'd never heard of it. What,... Continue reading
Posted Nov 20, 2016 at The Bitten Word
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Food Network Magazine (November 2016) If there was a sleeper hit at this year's Fakesgiving dinner, it may have been this pie. We'd chosen it because we really liked the idea of a chestnut dessert. We've made chestnut soup a... Continue reading
Posted Nov 18, 2016 at The Bitten Word
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Bon Appétit (November 2016) Hasselback potatoes have been in fashion for years now. They show up on cooking shows and in food magazines, in cookbooks and on restaurant menus. It sounds and looks fancy. But it's really just a simple... Continue reading
Posted Nov 18, 2016 at The Bitten Word
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Food Network Magazine (November 2016) For previous Fakesgivings, we've deliberately chosen recipes that are a little more "out there" just to serve something unusual to our friends. A green bean casserole with homemade Doritos? Check. A dish of only braised... Continue reading
Posted Nov 17, 2016 at The Bitten Word
Totally your call! If you want a smoother, denser dressing (which is what we went with), crumble be cornbread into crumbs. If you'd prefer a dressing with a little texture to it, go with bigger croutons.
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Several readers have written this month to ask an exceedingly difficult question: What's on our fantasy Thanksgiving menu? So we're taking a break today from our Fakesgiving coverage to attempt to answer that question. This many years into The Bitten... Continue reading
Posted Nov 16, 2016 at The Bitten Word
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Bittens, it's pie time! Hundreds of you signed up and completed the Thanksgiving 2016 Pie Challenge -- we have loved reading your reviews and seeing your photos! For those of you catching up: A few weeks ago, we asked Bittens... Continue reading
Posted Nov 15, 2016 at The Bitten Word
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Hmmm... Maybe? Definitely not with the turkey, obviously. But if you wanted to make just the onion gravy in a slow-cooker, you might be able to. Not sure how well the alcohol in the sherry would cook off, though. We're just not that accustomed to cooking with slow-cookers. Anybody else have a thought on this?
We just followed the recipe and used a turkey breast.