Spicy Peach Slab Pie

Dough

makes 1 (9*13) sheet pans worth of dough

470 grams good flour

1 1/2 tbsp sugar

1 1/2 tbsp salt

340 grams butter, diced

3/4-1 cup cold water

Mix flour, sugar and salt. Add butter and knead. Slowly add water until dough is smooth. Refrigerate for 1-2 hours until firm.

Spicy Peach Preserves

16 oz frozen peach slices

1/2-1 cup brown sugar

1 tsp clove, cinnamon, salt, to taste

1 tbsp red pepper flake

1 lemon, juiced and zested

In a large sauce pan add frozen peaches and brown sugar. Once peaches are soft add spices and reduce liquid, or reserve extra liquid for an awesome simple syrup. Puree in food processor until slightly chunky. Set aside.

Roll pie dough to fit a large rectangular cookie sheet. Lay preserves atop, cut remaining for lattice crust, apply an egg wash to crust. In a 375 oven bake for 45-55 minutes until golden. Serve with ice cream!

Delaware Water Gap// Bushkill, Pennsylvania

River Stones// Upper Black Eddy, Pennyslvania

Spring Dreams at Philos Farm// Schnecksville, Pennsylvania

Pig Friends at Philos Farm// Schnecksville, Pennsylvania — Pig Friends at Philos Farm// Schnecksville, Pennsylvania

Hydrangeas// Upper Black Eddy, Pennsylvania

Moo Cow at Nolts// Leola, Pennsylvania — Moo Cow at Nolts// Leola, Pennsylvania

Sweet Spring// Lancaster City, Pennsylvania

Braised Lamb Neck

3-5lb lamb neck

Rub

1/2 cup brown sugar

2 tablespoon herb salt

1 tablespoon red pepper flake

1 tablespoon five spice

1 teaspoon fresh ground peppercorns

5 cloves garlic, smashed

2 lemons, halved

1/4 cup olive oil

2 sprigs rosemary, chopped

3 sprigs thyme, chopped

Score the Lamb Neck by running a sharp knife across the meat. Cut several gashes about 1/2 inch apart over the entire surface, then turn and move the other way to create a crisscross pattern. In a small bowl, mix together sugar, red pepper flake, five spice, salt, and pepper. Rub atop neck. Mix together lemon juice, olive oil, and fresh herbs. Rub into neck until saturated. Cover and refrigerate overnight or up to 3 days.

Braise

4 tablespoons butter

4 onions, chopped

2 carrots, chopped

3 stalks celery, chopped

1 head fennel, chopped, reserving stalks

2-3 bay leaves

1-750ml bottle red wine

8oz tomato paste

Salt & Pepper

In a medium enameled pot, with a lid, over high heat, brown the lamb neck. Turn heat to medium and add butter and onions to the pot. Cook until translucent. Then, add the carrots, celery and fennel bulb. Cook until tender. Turn the heat to high again and add the wine, being sure to scrape the bottom of the pot to pull up the crispy bits. Add the tomato paste and stir until combined. Reduce the heat to low. Add the fennel stalks and bay leaf and cover. Simmer for 3-6 hours until neck is tender and pulling from the bone. Then remove bones, bay leaves and fennel stalks. Taste for seasoning. Add more salt or pepper.

Bobolink Cheese Board// Upper Black Eddy, Pennsylvania

New Herd at Bobolink Dairy// Milford, New Jersey Photo by Ellie Tremble

Buttermilk Biscuits

Biscuits

makes about 10 biscuits

3 cups flour

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 stick (3/4 cup) cold butter, cut into 8 pieces

1 1/4 cup buttermilk

red pepper/chili powder to taste

In a bowl, add flour, baking powder and salt. Knead or in a food processor, add butter until a crumbly mixture forms. Add buttermilk and seasoning. Roll or press dough into 1-2 inch balls. Bake at 350 degrees for 15 minutes or until golden. Makes about 20 biscuits.

*The dough is pretty fool proof and can be as simple or as dressed up as you'd like. I used butter for this batch but animal lard takes it to the next level, giving it a more savory depth (lamb lard being one of my favorites). Substitute lard in equal parts (3/4 cup).

Sausage Gravy

1 pound good sausage

2 tablespoon flour

1 cup whole milk

1 cup heavy cream

1/2 teaspoon red chili flakes

2 teaspoons Black Pepper

pinch of salt

Cook sausage until brown. Remove meat, keeping the drippings in the pan. On low heat, slowly stir in flour and whisk until smooth. Continue whisking and cook mixture until flour begins to brown. Add milk, cream and seasonings. Drizzle gravy over biscuits and enjoy! Also, a soft boiled egg on top is always a good idea. Makes about 2 cups gravy.

*I love using my cast iron skillet for this recipe. After cooking the sausage and scrapping up all the crusty bits on the bottom, really makes this gravy that much better. I also like to sauté mushrooms with the sausage or adding a little bit of stock if I have it around. You can make your gravy as creamy or as thin as you prefer by adjusting the flour and milk.

Adrian of Heritage Farm// Philadelphia, Pennsylvania

Ladies Night// Upper Black Eddy, Pennsylvania Photo by Ellie Tremble