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Bitten Word
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We weren't' familiar with this book until you mentioned it! Very cool. We'll look out for it. ~ Clay & Zach
Toggle Commented 3 days ago on Kil't Greens with Bacon Jam at The Bitten Word
THAT would be amazing. ~ Clay & Zach
Toggle Commented 3 days ago on Kil't Greens with Bacon Jam at The Bitten Word
We didn't! But we did skim some fat from the bacon jam after it was stored and cooled in the fridge. ~ Clay & Zach
Toggle Commented 3 days ago on Kil't Greens with Bacon Jam at The Bitten Word
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It's already starting to feel like autumn here in Washington, D.C. The air is clearer, the sun a different kind of gold, and the nights are getting cool. But a mere two weeks ago -- two weeks! -- we were... Continue reading
Posted 4 days ago at The Bitten Word
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This week's photo is from the farm staff, who snapped this photo of the squash harvest. Send us your own photos of what you see at the farm or what you're cooking with your weekly share, or post them to... Continue reading
Posted 5 days ago at Clagett Farm
Yes, definitely! We don't know how the timing would translate (but surely you could find a slow-cooker lamb stew recipe and use a similar cooktime). You would want to brown/saute the ingredients on the stovetop first, though, as this recipe says. Then dump that all in the slow-cooker along with the lamb, the potatoes and the broth, and then simmer away in the slow-cooker. Let us know if you try it! We're eager to hear how it works with a slow-cooker!
Toggle Commented 6 days ago on Pressure Cooker Lamb Curry at The Bitten Word
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Pressure Cooker Lamb Curry is a quick and flavorful dish that can come together in minutes. Continue reading
Posted 6 days ago at The Bitten Word
Posted Sep 12, 2014 at The Bitten Word
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This week's featured photo of a frittata in the works is from Instagram user mrspeppermonkey who tagged her photo #ClagettFarm. Send us your own photos of what you see at the farm or what you're cooking with your weekly share,... Continue reading
Posted Sep 10, 2014 at Clagett Farm
It's 1/8 cup of bourbon. We've updated the recipe to make those amounts easier to read. Thanks!
Toggle Commented Sep 10, 2014 on Kil't Greens with Bacon Jam at The Bitten Word
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Kil't Greens with Bacon Jam. The greens are great, but the bacon jam is divine. Make it. Immediately. Continue reading
Posted Sep 9, 2014 at The Bitten Word
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First, a bit of humor: Whenever we go on vacation, we always try to order groceries so that we have food in the house when we return. (We're lucky to live in a Peapod delivery area.) But there can be... Continue reading
Posted Sep 8, 2014 at The Bitten Word
Thanks to everyone for all the great ideas! We will definitely have to check out Food in Jars. And we love all these other recipes!
Toggle Commented Sep 4, 2014 on Summer Tomato Jam at The Bitten Word
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No-Bake Chocolate-Peanut Butter Cookies with added twists of golden raisins, flaxseeds and shredded coconut. Continue reading
Posted Sep 2, 2014 at The Bitten Word
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This week's featured photo is from this past week's Tomato tasting and dinner at the farm. It was a lovely evening and we plan to share more photos over the next few weeks. Send us your own photos of what... Continue reading
Posted Aug 27, 2014 at Clagett Farm
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Have excess tomatoes? Try a take on Summer Tomato Jam. Continue reading
Posted Aug 26, 2014 at The Bitten Word
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Food & Wine (August/September 2014) We like our cheeseburgers pretty simple: Ketchup, lettuce, mustard, pickles. Onions if we're feeling fancy. And we can't wait to try a cheeseburger topped with these Bread-and-Butter Zucchini Pickles. For one thing, they combine two... Continue reading
Posted Aug 21, 2014 at The Bitten Word
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This week's featured photo is from CSA member Deborah Starobin Armstrong! Thanks Deborah! Send us your own photos of what you see at the farm or what you're cooking with your weekly share, or post them to Instagram with hashtag... Continue reading
Posted Aug 20, 2014 at Clagett Farm
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A simple side dish of Spicy Asian Cucumbers is bold and flavorful and only takes minutes to pull together. Continue reading
Posted Aug 19, 2014 at The Bitten Word
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I say go for it! I don't see anything that would be problematic, other than the heat from the peppers may increase over the storage time (maybe?). Others should feel free to weigh in! ~ Zach & Clay
Toggle Commented Aug 18, 2014 on Pickled Watermelon Rind: Take Two at The Bitten Word
No pairing suggestions off the top of our heads, but we think they work well either as an hors d'oeuvre or a side dish. We've eaten them as both and have really enjoyed them. ~ Zach and Clay
Toggle Commented Aug 18, 2014 on Wine-Pickled Beets at The Bitten Word
We're in the same boat -- love Reichl but this book wasn't for us. Same for The Snow Queen. Good to hear about the Gailbraith books. I may try one of them over Labor Day. Adding Delancey to our list! I ~ Clay
Toggle Commented Aug 18, 2014 on Summer Reading: Let's Make a List at The Bitten Word
No, we don't baste it with the sauce. We only serve the sauce on the side. I wouldn't recommend this sauce for basting, but if you try it, let us know how it turns out! ~ Clay & Zach
You can use regular soy sauce no problem -- no need to dilute it with water. What you might want to do, though, is leave the salt out of the salad dressing. The only reason for using the low-sodium soy sauce is that you get more control over how salty you want the dish.
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Vietnamese Pork Chops 
with Pickled Watermelon is sometimes spicy, sometimes sweet, a bit salty here and there, always sharp. Every bite is different, and it's unusual and comforting at the same time. Continue reading
Posted Aug 14, 2014 at The Bitten Word