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This week's photo is from Instagram user MrsPepperMonkey. 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 #ClagettFarm. We'll feature them here!... Continue reading
Posted yesterday at Clagett Farm
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Yesterday morning we woke up to find that nearly every dish, plate, and vessel in our house was dirty. That, friends, is not an ideal way to begin the week. You see, Sunday was Fakesgiving (the biggest one yet!), which... Continue reading
Posted 2 days ago at The Bitten Word
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Martha Stewart Living (October 2014) We're always pleasantly surprised when people ask us if The Bitten Word is our full-time job. No, the truth is we both have day jobs. And they're day jobs that we love. But once in... Continue reading
Posted 7 days ago at The Bitten Word
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This week's photo is from Instagram user The Scarlett P, of flowers she picked at the farm on a MUCH sunnier day. Send us your own photos of what you see at the farm or what you're cooking with your... Continue reading
Posted Oct 22, 2014 at Clagett Farm
This would be delicious with parsnips, or mild turnips like hakurei turnips. A mix of carrots and celery would even be tasty, I think.
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Food & Wine (October 2014) We always hate throwing away our cheese rinds. Whenever we finish off a block of Parmesan, we dutifully wrap up the hard rind and store it in the refrigerator to use in a future dish,... Continue reading
Posted Oct 21, 2014 at The Bitten Word
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Thank so you much!
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Spinach and Spaghetti Squash Fritters are baked, not fried. Is that a good thing? Continue reading
Posted Oct 14, 2014 at The Bitten Word
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Grilled Fig Salad with Spiced Cashews Continue reading
Posted Oct 9, 2014 at The Bitten Word
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This week's photo is from CSA Member Fred, who snapped a bunch of photos at the Fall Festival, including this very stern sign about storytime. You can see more photos on his Flickr page. Have a photo to share? Send... Continue reading
Posted Oct 8, 2014 at Clagett Farm
It's like you're reading our minds -- pairing these squash with pork and a nice green salad sounds perfect!
That's totally not a silly question! We weren't sure ourselves how the skins would turn out. But slicing the squash this thinly, the skin roasts just fine and is totally edible (and delicious). So eat those skins!
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Roasted Acorn Squash with Dates and Thyme is perfect dish for fall roasting. Continue reading
Posted Oct 7, 2014 at The Bitten Word
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We loved your comments on last week's giveaway post, telling us what you'd fill that big wooden bowl with if you won. Salad was the big theme of the comments. If you're needing salad inspiration, we highly suggest you read... Continue reading
Posted Oct 6, 2014 at The Bitten Word
We can't offer you an expert opinion on this but I would say put it all in parchment and then foil, if you have concerns about the foil. Enjoy! ~ Zach & Clay
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This week's photo is from Farmer Carrie, showing her daughter & Jeannette's son (Jeannette also works at the farm) playing in the farm's new pizza oven before it got used for the first time. Have a photo to share? Send... Continue reading
Posted Oct 1, 2014 at Clagett Farm
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Greetings, Bittens! It's been a while since we did a giveaway. But we've got something that we think you'll really like: this gorgeous Acacia wood salad set, provided by Pacific Merchants Trading Company. If you're like us, you're already thinking... Continue reading
Posted Oct 1, 2014 at The Bitten Word
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We used fresh but previously frozen should probably work too. (Heck, we got them at the grocery store; for all we know they WERE previously frozen.)
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Seared Scallops with Grape-Mint Relish is an excellent dish. The fatty, buttery flavor of the scallops is a great counterpoint to the bright, citrusy, minty relish. And the grapes bring out the scallops' natural sweetness. Continue reading
Posted Sep 30, 2014 at The Bitten Word
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Thanks to some nice beach time and some less-nice work travel, we've been on a book tear over the past few months, reading like it's our job. At the beginning of the summer, we shared a bunch of books we'd... Continue reading
Posted Sep 25, 2014 at The Bitten Word
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This week's photo is from CSA member Rebecca, featuring fermenting chilies. From left to right, she is fermenting cayenne, habanero, anaheim, jalapeno, and hungarian wax peppers. Thanks Rebecca! Send us your own photos of what you see at the farm... Continue reading
Posted Sep 24, 2014 at Clagett Farm
We didn't. We actually canned so many last year that we have tons left. In fact, we wouldn't really have much room in our apartment to store many additional jars!
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Rosa’s Biscuits: a sweet biscuit recipe from Del Posto in New York City. Continue reading
Posted Sep 23, 2014 at The 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 Sep 19, 2014 on Kil't Greens with Bacon Jam at The Bitten Word
THAT would be amazing. ~ Clay & Zach
Toggle Commented Sep 19, 2014 on Kil't Greens with Bacon Jam at The Bitten Word