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Bitten Word
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Martha Stewart Living (June 2015) You've likely noticed, if you follow us on Instagram, that we’re both on the road a lot of these days. Clay was recently in Los Angeles and Chicago. Zach was in San Francisco last week.... Continue reading
Posted 6 days ago at The Bitten Word
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This week's photo was snapped by Instagram user organicknitter. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram! ANNOUNCEMENTS & REMINDERS REMINDER: No Share July 1... Continue reading
Posted Jun 24, 2015 at Clagett Farm
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Food & Wine (June 2015) Are we being Inception-ed by Food & Wine? Leafing through their June issue, we stopped dead in our tracks when we spotted this Grilled Chicken Thigh and Cucumber Salad. It's like the summer dish of... Continue reading
Posted Jun 23, 2015 at The Bitten Word
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Garden & Gun (June/July 2015) What is it about foods cooked in cast-iron skillets that are so darn appealing to us? "Cook it in a skillet" is as good advice as Put an Egg On It: It just makes everything... Continue reading
Posted Jun 18, 2015 at The Bitten Word
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This week's photo was snapped by Instagram user meenyou92 while strawberry picking at the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram! ANNOUNCEMENTS &... Continue reading
Posted Jun 17, 2015 at Clagett Farm
"Summer salads are not supposed to be a huge production, right?" EXACTLY. Also, tell us more about this Gingery Pluot Awesome Sauce! It sounds delicious.
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Jicama, Radish, and Pickled Plum Salad Continue reading
Posted Jun 16, 2015 at The Bitten Word
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This week's photo was snapped by Jason at Sunday's Kale Cook Off! Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram! ANNOUNCEMENTS & REMINDERS Thanks for... Continue reading
Posted Jun 10, 2015 at Clagett Farm
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Grilled Pork Kebabs with Hoisin and Five-Spice are a simple and quick way to make delicious pork tenderloin on the grill. Continue reading
Posted Jun 10, 2015 at The Bitten Word
Thank you, Maria! We've fixed it.
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Recommendations for where to eat, what to see, and where to stay in Spain, including Barcelona, San Sebastian, Seville and Granada. Continue reading
Posted Jun 8, 2015 at The Bitten Word
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This week's photo is from CSA Member Laura, who captured this shot on a visit to the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on... Continue reading
Posted Jun 3, 2015 at Clagett Farm
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What, you thought we drank water with all of that great food? Vermouth We've never given much thought to vermouth. For us, it's mostly just that thing you put in a Manhattan. The idea of actually drinking vermouth just never... Continue reading
Posted Jun 2, 2015 at The Bitten Word
That sounds amazing! How long would you go? Could be a little ambitious for, say, a week. :)
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We continue eating our way through the Iberian peninsula. You can read Part I here. ¡Vamos! Salmorejo We fell in love with Seville the moment we arrived. We had loved Barcelona and San Sebastian -- and would go back to... Continue reading
Posted May 28, 2015 at The Bitten Word
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This week's photo is from CSA Member Zach who snapped a photo at last week's pick-up. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram! ANNOUNCEMENTS... Continue reading
Posted May 27, 2015 at Clagett Farm
Zeruko, in San Sebastian. When's your trip? Where all are you going?
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"What's the best thing you ate??" That's the one question we get more than any other when we return home from a trip. Answering that question is always hard. But after our recent trip to Spain, it was downright impossible.... Continue reading
Posted May 27, 2015 at The Bitten Word
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Hmm. Well, at the risk of stating the obvious: It sounds like the dish is getting too much heat from the bottom of the oven and not enough from the top. Have you tried playing around with where you stack your racks in the oven? Maybe the key is to move this higher in the oven? You could also underbake the pie crust somewhat during that step. You still want it brown enough that it won't get soggy, but you could try to keep it on the underdone side. Then when you cook it all together, you'd have a better chance of the egg mixture having time to set without the crust getting overcooked. Let us know if you come up with a fix!
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Fine Cooking (April/May 2015) We're gonna go out on a limb and say that spring is the best time of year for salads. We know: BOLD. Seriously, though, we can't get enough. After a long winter, even the simplest greens... Continue reading
Posted May 21, 2015 at The Bitten Word
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This week's photo is from Instagram user Bea_Winn, who recently volunteered at the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram. ANNOUNCEMENTS & REMINDERS... Continue reading
Posted May 20, 2015 at Clagett Farm
Yes, best to keep it in the fridge. Let us know what you think of it!
Toggle Commented May 19, 2015 on Chocolate Double-Nut Butter at The Bitten Word
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Chocolate Double-Nut Butter: a cinch to make, and a delicious treat to have on hand. Continue reading
Posted May 19, 2015 at The Bitten Word
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Snap Pea Salad with Coconut Gremolata Continue reading
Posted May 14, 2015 at The Bitten Word
Hey Mac. That's from a good ol' iPhone 6.
Toggle Commented May 13, 2015 on Back from Spain (and Full of Ham) at The Bitten Word