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Eclectik Domestic

exploring the world, one bite at a time
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Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.

Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states.

During the Pandemic they are focusing on operating a mutual aid program called The West Philly Bunny Hop.

Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 fam
Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 families. Donate today on our website (link in bio) and if you want to cook for some of our families email us at bunnyhopphl@gmail.com for details #mutualaid #bunnyhopphl💕🐰✨
We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be available for pick up this Saturday @frannylous from 12-3pm. We appreciate your patience as we acclimate to this new service #linkinbio
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya there ✨@bunnyhopphl
@bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad
@bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad
Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm!  #linkinbio #beefbabesphl #blacklivesmatter #vote
Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm! #linkinbio #beefbabesphl #blacklivesmatter #votehimout @lou_mackenroe
Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course a
Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course autumnal feast in collaboration with chef @sterlingpope ! Take-out or distantly dine and support @bunnyhopphl!
Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves
Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves
It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bes
It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bestfriendappreciationpost #badassbabes #radicalfood #theloverevolution
Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creat
Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creating
Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time i
Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time in 18 weeks and couldn’t be prouder of what our community has been able to accomplish in such a short time. I wouldn’t be here without @foodeveryonedeserves @lou_mackenroe @jackie_saez and countless others. Your support has helped us feed over 500 people each week. Thank you 💖#foodeveryonedeserves #bunnyhopphl #blacklivesmatter
Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 fam
We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be av
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya @bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm!  #linkinbio #beefbabesphl #blacklivesmatter #vote Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course a Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bes Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creat Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time i

The Delaware River Valley, Milford, New Jersey  

The Delaware River Valley, Milford, New Jersey  

March in Photos + Recipes

April 26, 2016
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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!

Rush// Upper Black Eddy, Pennsylvania 

Max and Maggie playing the ATL farmer's market

Big Sky//South Carolina 

Big Sky//South Carolina 

John Henry// Leed, Alabama  

Shadow Games

Legend Has It// Leeds, Alabama

Office Space// New Orleans, Louisiana 

Office Space// New Orleans, Louisiana 

A Game// New Orleans, Louisiana

Mosaics// New Orleans, Louisiana 

Mosaics// New Orleans, Louisiana 

Gas Money// New Orleans, Louisiana

Tulips/ New Orleans, Louisiana 

Tulips/ New Orleans, Louisiana 

Delaware Water Gap// Bushkill, Pennsylvania

Delaware Water Gap// Bushkill, Pennsylvania

Delaware Water Gap// Bushkill, Pennsylvania

Delaware Water Gap// Bushkill, Pennsylvania

River Stones// Upper Black Eddy, Pennyslvania 

River Stones// Upper Black Eddy, Pennyslvania 

Path to PASAbilities

Path to PASAbilities

Spring Dreams at Philos Farm// Schnecksville, Pennsylvania

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

Hydrangeas// Upper Black Eddy, Pennsylvania

Moo Cow at Nolts// Leola, Pennsylvania

Sweet Spring// Lancaster City, Pennsylvania 

Bánh mì, Philadelphia, Pennsylvania 

Bánh mì, Philadelphia, Pennsylvania 

Lover// Philadelphia, Pennsylvania 

Lover// Philadelphia, Pennsylvania 

Lamb Neck from La Divisia Meats

Lamb Neck from La Divisia Meats

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

Photo by Ellie Tremble

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 

Bobolink Cheese Board// Upper Black Eddy, Pennsylvania 

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

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

Buttermilk Biscuits

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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.

The Grind// Philadelphia, Pennsylvania 

The Grind// Philadelphia, Pennsylvania 

Lady Dates// Philadelphia, Pennsylvania 

Lady Dates// Philadelphia, Pennsylvania 

Adrian of Heritage Farm// Philadelphia, Pennsylvania 

Adrian of Heritage Farm// Philadelphia, Pennsylvania 

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

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

In Tour, Spring Tags tourlife, Louisiana, Georgia, driftwood soldier, lamb neck, easter, ladivisiameats, spicy peach slab pie, bobolink, philos farm, buttermilk biscuits
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The Table at Peace Tree Farm// Kintnersville, Pennsylvania

The Second Annual Peace Tree Farm Dinner in Photos + Recipes

March 28, 2016

The Second Annual Peace Tree Farm Dinner came and went last month, and I am still reveling in my astounding community. This year the dinner benefited the Pennsylvania Association for Sustainable Agriculture (PASA). PASA is recognized as the largest sustainable farming organization in the country and enables viable farming systems that help provide healthy local food throughout Pennsylvania and the nation.

In the dead of winter, a collection of farmers and artisans from Pennsylvania (and the surrounding area) retreat to PASA’s annual conference held at Penn State in State College, giddy with anticipation of the season ahead. I joined PASA last year while representing Peace Tree Farm. I was there this year to promote our farm dinner and the debut of my herb salt made with Peace Tree's organic herbs. Peace Tree Farm, owned and operated by my close family friends, The Travens, offers a variety of plant starts. They focus on unusual plant varietals like cardamom, coffee, and figs as well as their staple herbs like thyme, rosemary and, of course, their famous lavender. Bringing a couple of hundred plant starts to a dreary convention center in the middle of winter, with over-wintered farmers, is best equated to shooting fish in a barrel. We've all been itching for spring, and suddenly we have all the plants your heart could desire.   

Palisades View// Milford New, Jersey

PASA focuses on education and offers a series of workshops throughout the conference from regional experts. My friend Alex Traven and I scoped out the workshops and bartered shifts so we could catch the classes we were most interested in attending. I had the pleasure of witnessing Sandor Katz' fermentation demo and found myself inspired by his fervor for the art of fermentation. Katz' books were the recipe bibles at the farms I worked at in California. Unlike many other fermentation books, Katz' methods are simple and prepared without special equipment or ingredients. He goes through the entire process, and his wisdom allows for one to elaborate on the basic principles of the recipe. In true groupie fashion, I asked Katz to sign my copy of his book and gave him some of my herb salt in return. I was ecstatic, just thinking about him someday using my salt.

We left PASA after three days of exhausting inspiration and headed back East, eager to prepare for our second annual Peace Tree Farm Dinner. The week before the farm dinner, I drove back out to Central Pennsylvania to pick up food from several generous farmers who were donating to the dinner. We had some snow fall that morning when I left my home in Bucks County at dawn. I watched the sun rise over the Delaware River as I drove alongside the icy Palisades, glimmering in the morning light. Three and a half hours later, I found myself in Newport, Pennsylvania with Brooks Miller of North Mountain Pastures. Brooks serves on the board of PASA, and while I attended the conference, we conversed about making a sausage for the dinner with Peace Tree’s herbs. Alex had sent me to Brook’s onsite butcher shop with over eight-gallon bags of fresh cut herbs for us to incorporate into the sausage. Brooks already had some fatty cuts of pork from his pastured hogs, seasoned with sea salt and we added Peace Tree's organic oregano, tarragon, thyme, basil and his homemade pear cider.

Brooks in his Cure Room// Newport, Pennsylvania 

Brooks' Saucisson//Newport, Pennsylvania 

This was my first time making sausage, and I was taken with the process. It was a bitterly cold winter morning, and we wore our winter coats underneath our plastic aprons as we made the sausage. First, we ground the pork into a forcemeat with the herbs and then added the cider. The pork was ice cold and it stung my hands as we made sure all the ingredients were well mixed. Afterward, we went into his home with a bit of the sausage to cook it off and taste it for seasoning. Brook's wife, Anna Santini, and their three kids, Kaj, Leila and Terra, were bustling about their cozy wood-heated farmhouse as we cooked up some of the sausages. The air was perfumed with herbs, sweet cider, and rich fat. We tasted the sausage, and I thought the subtle aromatic flavor the herbs added were perfect. We went back out to the butcher shop with the kids in tow and got ready to stuff the sausages. Leila and Terra cuddled on a playmat in the slaughter room, as Kaj played Star Wars with his lightsaber. The family scene struck me as I realized we were in fact, in a butcher shop; a place where their animals were slaughtered and processed, yet the kids were just hanging out with their dad as he worked. At one point, Terra was swinging from a levered meat hook that Kaj was maneuvering to lift her off the ground as he hysterically laughed. It was inspiring to see their family as such an intimate part of their farm. This was not just a butcher shop; it was their playroom, their imagination land, and their home. It nourished them and provided them a way of life. They were living in a complete food cycle.

Kaj started to tease me for how slow I was tying off the sausage and quickly showed me the ropes. We finished up the 50 pounds of sausage and returned to the house for lunch. We all sat at the family’s kitchen table eating the sausages we had just made, some pickles from last season and grits. We talked shop and about the menu for the dinner. We parted ways after I scrubbed down the butcher shop and Brooks’ showed me his impressive cure room, sending me off with two links of saucisson. I looked forward to hosting them at the farm dinner that next week.

Sausage Pre Grind// Newport, Pennsylvania

Sausage Friends// Newport, Pennsylvania

Delaware RIver Valley// Milford, New Jersey 

The Greenhouses at Peace Tree Farm//Photo by Rob Cardillo

Ranunculus Love// Kintnersville, Pennsylvania  

The Goods// Photo by Rob Cardillo

The Menu// Photo by Jean Tran 

Herb Salt Cellars made by my Pops & Bobolink's Cultured Butter// Photo by James Bassett-Cann

Herb Salt

makes about a quart

1 cup coarse sea salt

1/4 cup packed oregano

1/4 cup tarragon

1/4 cup packed fresh lemon thyme leaves

1/4 cup sage

handful dried lavender flowers

1/4 cup pink sea salt

In a food processor pulse together sea salt, oregano, tarragon, thyme and sage until combined. Pick out any large stems or twigs. Add lavender flowers and pink salt. Store in a mason jar.

Ironbound Cider from New Jersey Cider Works// Photo by Ellie Tremble

Kristen Jas Vietty, Bartender Extraordinaire// Photo by Ellie Tremble

Reception Fun// Photo by Rob Cardillo

The PASA/Peace Tree Team (Left to Right Lauren, Lloyd and Candy) //Photo by James Bassett-Cann

Chef Marta Lynch plating Apps// Photo by Rob Cardillo

Conklin Farm Chicken Liver Pate with Great Road Farm Watermelon Radish //Photo by James Bassett-Cann

Jonathan's Cultured Herb Butter with Peace Tree Farm Herbs on Bobolink's Cranberry Walnut Bread//Photo by James Bassett-Cann

Chicken Liver Pâté

adapted from Jacques Pépin

1/2 pound chicken livers, trimmed

1 small onion, minced

2 cloves garlic, minced

1/4 teaspoon thyme leaves

1 teaspoon herbes de provence

1 teaspoon dijion mustard

1 bay leaf

salt to taste, roughly 1 teaspoon

1/2 cup water

1 1/2 sticks unsalted butter, quartered

2 teaspoons Cognac/Scotch

Fresh pepper to taste 

In a medium skillet, combine chicken livers, onions, garlic, spices and salt. Add water and simmer. Cover and cook on low heat for 3 minutes until livers are just pink in the middle. Remove from head and let stand for 5 minutes covered. Remove bay leaf and transfer mixture to a food processor and pulse till combined. With machine on add butter until combine and season with cognac, salt & pepper and process till smooth. Place in desired terrine or ramekin and cool in fridge until firm. You can also seal the pâté with fat such as schmaltz or butter, or with a gelee. 

Alex Traven & I welcoming guests to the Greenhouse// Photo by James Bassett-Cann

April & the Table// Photo by Rob Cardillo

Holly Hock//Photo by Rob Cardillo

Cheesin with the Table// Photo by Ellie Tremble

The Table in Action// Photo by Ellie Tremble

Menu Design by Ellie Tremble

After months of planning for the farm dinner, my favorite part of the process finally began, cooking all that theoretical food I had been plotting for weeks. It is an odd skill to learn to produce mass amounts of food. It is something that is second nature to me now, which has come with many years of practice. It is a constant learning process, but I have always enjoyed the long hours of prep while listening to my favorite albums, cutting up hundred of pounds of vegetables, butchering meat and finding new inspirations with the unexpected results that come with large-scale food prep. There is always something that can’t be anticipated, and you have to be adaptable.

Like when we cooked the sausages, and they gave off an obscene amount of fat. A wonderful, wonderful surprise. I had over five quarts of lard by the end of it and knew it would be magical to cook the heirloom potatoes I had just picked up from Blooming Glen Farm of Perkasie, Pennsylvania.

Or like when I went to Conklin Farms in Newville, Pennsylvania and Joe Conklin & his Father Joe, unexpectedly gave me over 16 chickens, three pounds of chicken livers and a couple of pounds of chicken feet. This meant that I would not only be adding a chicken course to the menu but that I would also be serving chicken liver pâté and experimenting with chicken feet.

It's all about being flexible, and it is my absolute favorite thing, cooking with what you have. The availability of the season dictated this menu as it was what the farmers had in the middle of February. It takes some imagination to bring it all together on the table.

Alex' Peace Tree Salad Greens// Kintnersville, Pennsylvania 

Alex's Green House Salad

Salad Dressing

makes about a pint

6 oz extra virgin olive oil

6 oz tahini

1 oz truffle oil

3 oz balsamic vinegar

1 tbsp dijon mustard

1 tbsp fish sauce

1 tsp lemon juice

salt and pepper to taste

Mix all ingredients together in a pint jar with a lid and shake to combine.

Salad

A big salad bowl full of fresh greens

2-3 blood oranges, peeled and halved

handful of goat cheese crumbles

handful toasted walnuts 

pepper, to taste

Assemble salad. Pour dressing over greens and sprinkle with cheese, oranges and walnuts. Enjoy!

Green House Salad// Photo by Ellie Tremble

Blood Orange, Walnuts and Chevre// Photo by James Bassett-Cann

Candy Traven's Center Peices// Photo by Ellie Tremble

Table Setting// Photo by James Bassett-Cann

Great Road Farm Watermelon Radish// Photo by Ellie Tremble

Lloyd Traven showing guests the greenhouses// Photo by James Bassett-Cann

Plants & People// Photo by James Bassett-Cann

Dinner is served// Photo by James Bassett-Cann

Kitchen Team Plating Entree// Photo by James Bassett-Cann

Blooming Glen Potatoes// Photo by James Bassett-Cann

Blooming Glen Potatoes & Braised Cabbage

Roasted Potatoes

5# good potatoes

1/2 cup good lard

salt and pepper, to taste

Preheat oven to 375 degrees. Cut potatoes into 1/2 inch cubes. Lay on sheet pan and season with salt and pepper. If lard is solidified, glob a top, if liquid, pour over sheet pan. After 10 minutes, stir potatoes. Cook for 30-45 minutes, or until golden. 

Braised Cabbage

2-3 large purple cabbages

3 tablespoons butter

1/2 cup apple cider vinegar or beer

salt, pepper, red pepper flake, to taste

In a large cast iron skillet over medium heat, melt butter. Add cabbage and cook for about 5-10 minutes until soft. Turn heat to high and add vinegar or beer. Season with salt, pepper, and red pepper flake. 

Brooks Miller + Anna Santini of North Mountain Pastures// Photo by James Bassett-Cann

Conklin Farm Chicken// Frenchtown, New Jersey

Conklin Farm Roasted Chicken with Great Road Farm Turnips

Chicken

1 good 2-4# Chicken

3-5 sprigs fresh thyme

1-2 lemons, halved

1 head garlic, halved

salt and pepper

Remove any inners of the chicken. Set aside. Stuff the cavity with thyme, lemons, garlic and season the outside of the chicken with salt and pepper. Bake at 350 degrees for 45 minutes-hour until golden or internal temperature reads 165 degrees. Enjoy!

Turnips

5# turnips

1/2 cup good lard

salt and pepper, to taste

Preheat oven to 375 degrees. Cut turnips into 1/2 inch cubes. Lay on sheet pan and season with salt and pepper. If lard is solidified, glob a top, if liquid, pour over sheet pan. After 10 minutes, stir turnips. Cook for 30-45 minutes, or until golden. 

Table Talks// Photo by James Bassett-Cann

Frecon Farm Apple & Tart Cherry Pie with Seven Star Farm Whipped Cream //Photo by James Bassett-Cann

The Cheese Line Up! Birchrun Blue from Birchrun Hills Farm, Drumm from Bobolink Dairy & Bakehouse, Yellow Brick Road from Yellow Springs Goat Dairy// Photo by Ellie Tremble

This menu was also an expression of the community I find myself a part of, of the relationships I have cultivated over the years and the people who have helped me to bring food to the table. This was most encapsulated by the cheese course served at the dinner. The cheese boards themselves were handmade by my Father, Charles Briggs, an eccentrically talented woodworker, who when I start working in the cheese world, made me these elaborate cheese boards. The cheeses themselves came together organically on the boards.

First up was the Yellow Brick Road, a goat’s milk cheese washed with Victory beer, made by Al & Catherine Renzi of Yellow Springs Farm in Chester Springs, Pennsylvania. I was a long time fan of their cheeses while working in Philadelphia and went out to visit their dynamic dairy farm years earlier. I had reached out to them again a few weeks before the dinner, and they were happy to support the cause.

Then there was the Drumm from Bobolink Dairy & Bakehouse, a cow’s milk cheese made by my neighbors Jonathan & Nina White, who have long been littering my menus. They were happy to be a part of the board and also provided the stellar bread, served alongside the cheeses.

Then there was the finale, the infamous Birchrun Blue, a creamy cow’s milk cheese from Birchrun Hills Farm, also hailing from Chester Springs, made by Sue Miller, one of Pennsylvania’s premier cheese makers. Sue also serves on the board of PASA, and offered a wheel of cheese to support the dinner back at the conference.

The cheese board was cohesive, telling the story of three renowned cheese makers, each cheese lending itself to the next, all assembled a top my Father’s woodwork. It was a true expression of my community.

Clear Skies at Peace Tree Farm// Photo by Ellie Tremble

Candel Aftermath// Photo by Ellie Tremble

Cheers to a job well done// Photo by Ellie Tremble

Goodnight// Photo by Ellie Tremble

These farm dinners are about focusing on the meaningful work my community tirelessly (and often thanklessly) does day in and day out. It is about engaging people to recognize where their food comes from, the people who worked so hard to produce it and to all come together in the most meaningful way possible, over a meal made from that very food. I could not have done it without my community and all the farmers PASA helps support. I look forward to the next chance I get to bring my community together for such a worthy cause. 

Thank you to all of our supporting farmers, cheese makers and brewers!

North Mountain Pastures// Newport, PA
Conklin Farms// Newville, PA
Frecon Farms & Cider// Boyertown, PA
Blooming Glen Farm//
Perkasie, PA
Great Road Farm// Skillman, NJ
Spiral Path Farm//Loysville, PA
Yellow Springs Farm// Chester Springs, PA
Bobolink Dairy & Bakehouse// Milford, NJ
Ajiri Tea// Upper Black Eddy, Pennsylvania
Birchrun Hills Farm// Chester Springs, PA
Victory Brewing Company// Downingtown, PA
New Jersey Cider Works// Pittstown, NJ
Homestead Coffee Roasters// Upper Black Eddy, Pennsylvania

In Events Tags peace tree farm, farm dinner, second annual, north mountain pastures, conklin farm, bobolink dairy, great road farm, blooming glen, spiral path, frecon farm, yellow springs farm, birchrun hill farm, victory brewing company, frecon farms cider, homestead coffee roasters
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Dinner & A Show

February 26, 2016

Music frequently moves me, both emotionally and geographically. Food and music compel me in similar ways. Food feeds your belly; Music feeds your soul. I have known for many years that good food leads to good music...at least when musicians are around. 

Driftwood Soldier and I started collaborating together a couple of months ago. After becoming enchanted by their rhythms and lyrics, I started plotting Dinner & A Show. Then we got to talking about heading South and decided to team up for the ride. Atlanta quickly became an obvious destination. Since my first my first sunset in Atlanta, my time there has always been filled with unforgettable moments of food, music and community. When we talked to our friends in the city about coming down they generously decided to put together a house show and gave me free reign of their kitchen. Atlanta is a fiercely talented music city with deep roots in traditional American music. You won't want to miss it. 

Rsvp for Secret Location
In Tour Tags Atlanta, Georgia, pop up, driftwood soldier
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Full Moon Snow// Upper Black Eddy, Pennsylvania 

Full Moon Snow// Upper Black Eddy, Pennsylvania 

January in Photos + Recipes

February 25, 2016

Pennsylvania

The snow finally came to the Northeast this January. The pandemonium of the expectant snowfall provided a near-hysteria around the tristate area, as weathermen chanted-up a historic snowstorm.

I, fate would have it, had an event planned for the Saturday when we were expected to see the worst of the storm. My friend Graham Miller of the Bridge Cafe and I had been prepping for our event, Full Moon Pho, all week and had our glorious stock and supplies waiting for the full moon to emerge on Saturday. We waited it out as long as we could, holding onto the hope that the weatherman would prove to be over-forecasting, downgrade the storm and allow us to get on with the show. Thursday night the prediction had become greater than previous projections and we were forced to reschedule, bitterly, for the next week.

Saturday morning I awoke to a sight I had not seen for almost 20 years. I could barely see out my windows as the wind had covered them with a velvety snow that had begun the night before and did not quit for another 24 hours.

I was transported back to the great blizzard of 1996 when I awoke as a giddy six-year-old to the mystical snow that blanketed the earth and trapped us in our home for almost a week.

The Canal in Snow// Upper Black Eddy, Pennsylvania 

The Canal in Snow// Upper Black Eddy, Pennsylvania 

Homestead//Upper Black Eddy, Pennsylvania 

Homestead//Upper Black Eddy, Pennsylvania 

We watched the snow fall as we kept warm in our house and watched snow drifts blow about the property. The earth was brilliantly white, and heavy globs of snow fell from the dull grey sky, showing no sign of letting up.

At midnight, I looked out into the field and saw the moonlight glow atop of the snow. I quickly put on my snowsuit, ran outside, and fainted into the knee-deep snowbank. There is no greater joy than falling into the snow and having it cradle you gently; it always makes me laugh with pure satisfaction. At that moment, as I gazed up at the magnificent full moon above, I was truly happy the storm had interrupted my plans and forced me to hibernate and enjoy the majesty of a full moon snow.

Smooth Banks// Upper Black Eddy, Pennsylvania 

Smooth Banks// Upper Black Eddy, Pennsylvania 

Cross Country Moves// Upper Black Eddy, Pennsylvania 

Cross Country Moves// Upper Black Eddy, Pennsylvania 

Smooth Trails// Upper Black Eddy, Pensylvania

Smooth Trails// Upper Black Eddy, Pensylvania

Graham's House Cured Salmon with Chèvre on Crostini 

Graham's House Cured Salmon with Chèvre on Crostini 

Caballo// Upper Black Eddy, Pennsylvania 

Caballo// Upper Black Eddy, Pennsylvania 

Driftwood Soldier// New Hope, Pennsylvania 

Driftwood Soldier// New Hope, Pennsylvania 

Grandma's 90th!

Grandma's 90th!

She blew out all 90!

She blew out all 90!

New Jersey

I will never forget when Bobolink Dairy moved into town.

It was Christmas 2010 and my brother, and I we're home in Upper Black Eddy from Philadelphia, where I had been dutifully studying the artisan cheese movement. When we went into the kitchen looking to raid our parents' pantry, we found a hunk of cheese sitting on the counter.

A family friend had dropped it off earlier that day as a Christmas present.  

A pungent smell had perfumed our kitchen. The inconspicuous cheese immediately piqued my interest.

"That cheese smells rank" laughed my brother.

We had been taught from a young age not to judge food by its smell and decided to have a taste.'Jean Louis' a raw cow's milk cheese from Milford, New Jersey, the label read.

We hacked into the cheese and devoured the creamy goodness. An earthy, mushroomy spice washed over my mouth, 'Milford?' I thought.

The sleepy river town wasn't exactly known for artisan cheese. This cheese was reminiscent of a robust French-style cheese like Époisses. Who were these people? Where had they come from? We needed to be friends immediately.

Nutella enjoying the snow at Bobolink Dairy/ /Milford, New Jersey 

Nutella enjoying the snow at Bobolink Dairy/ /Milford, New Jersey 

Fast forward six years and I am happy to call Jonathan and Nina White good friends. Bobolink quietly moved into our neck of the Delaware River, but their cheeses and breads scream for attention. Their wood-fired hearth produces hearty and rustic breads like Roasted Garlic Duckfat Ciabatta or Medieval Rye Levain with Kalamata Olives. Bobolink exclusively uses regionally grown organic grains. Their passion for natural fermentation and old world techniques leads to extraordinarily tasty results.

Jonathan White + his herd// Milford, New Jersey

Jonathan White + his herd// Milford, New Jersey

Jonathan & Nina love their cows which is seen through dedication to providing them with a stellar quality of life. They know that happy cows produce the best cheeses and go to extensive lengths to protect their herd, land, and values.

Over the years, Jonathan and Nina have been highly supportive of all my culinary endeavors. They have donated more product to me than any farm I have ever worked with and are always happy to participate in events.

I met up with Jonathan after the blizzard to take stock of his herd. We drove the tractor out to deliver hay to the cows one brisk morning and Jonathan glowed like a proud father as he gazed out at his cows. As we enjoyed watching the cows prance through the deep snow to gather round the hay, he pointed out many of them to me by name, telling me their age, describing their personality and medical histories.

Jersey Texture// Milford, New Jersey 

Jersey Texture// Milford, New Jersey 

Happy Cows// Milford, New Jersey

Happy Cows// Milford, New Jersey

When I came back to the east coast with my Pho recipe, I was excited to use Bobolink’s steak & beef bones in my stock as I knew their quality was unrivaled. I had beefed up my Pho recipe out in California, using bones from a nearby Ranch. When Graham and I merged our recipes, his stock included chicken feet in addition to beef bones. I had also read that in Vietnam, they frequently incorporated pork into their stocks. When I was at Bobolink earlier that week, Jonathan told me he had an abundance of pig heads We decided to run with it and used the heads in our stock as well.

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Graham's Bahn Xeo// Frenchtown, New Jerey

Graham's Bahn Xeo// Frenchtown, New Jerey

Smile// Frenchtown, New Jersey

Smile// Frenchtown, New Jersey

My Favorite Smell// Frenchtown, New Jersey

My Favorite Smell// Frenchtown, New Jersey

Our Pho with Rare Bobolink Beef and Peace Tree Farm Herbs// Frenchtown, New Jersey 

Our Pho with Rare Bobolink Beef and Peace Tree Farm Herbs// Frenchtown, New Jersey 

Phở

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones, chicken feet or pork bones

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On another sheet pan, char onions and ginger, until almost black. In a large stock pot add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile, toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

fresh Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 30 seconds, tasting for firmness. Place in large bowl. Atop noodles, place raw thinly sliced beef, cilantro, scallion, onion and pour piping hot broth. Serve aside jalapeños, mung beans, Thai basil, limes, hoision and sriracha.

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

Grey Days// Milford, New Jersey 

Grey Days// Milford, New Jersey 

Musconetcong Gorge// Bloombury, New Jersey

Musconetcong Gorge// Bloombury, New Jersey

Flow// Bloombury, New Jersey

Flow// Bloombury, New Jersey

Turkey Tails// Bloomsbury, New Jersey

Turkey Tails// Bloomsbury, New Jersey

Vermont

Green Mountain State// Waterbury, Vermont 

Green Mountain State// Waterbury, Vermont 

Snow Walk// Waterbury, Vermont 

Snow Walk// Waterbury, Vermont 

Sugar Shack Dreams// Waterbury, Vermont 

Sugar Shack Dreams// Waterbury, Vermont 

Cheese Curds with Spicy Maple Mayo

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2 quarts vegetable/corn oil

1/4 cup milk

1 cup all purpose flour

3/4 cup beer

1/2 teaspoon salt

2 eggs

2 pounds cheese curds

salt, to taste

In a large cast iron skillet, heat the oil to 375 degrees. If you don't have a thermometer, cut a ring of an onion, place it in the oil as it is heating up and once the onion begins to turn golden, your oil is ready for frying.

In the meantime, prepare the batter.  In a medium mixing bowl, stir together milk, flour, beer, salt and eggs until it forms a thin batter.  Separate curds and cover in batter.  Shake off excess batter and deep fry the curds until golden brown, about 2 minutes. Be sure to keep the curds moving so they dont stick together. Once golden brown, remove from pan and place on a plate with a paper towel and sprinkle with salt. 

Spicy Maple Mayo

1 cup greek yogurt

1/4 cup maple syrup

2 tablespoons sriracha, to taste

salt and pepper

In a small bowl, mix together yogurt, maple syrup and sriracha. Season to taste. Serve with curds.

Adirondack Drive Bys// Vermont

Adirondack Drive Bys// Vermont

Québec

Snow Birds//Montréal, Québec

Snow Birds//Montréal, Québec

Céleste Boursier-Mougenot Birds// Musée des Beaux-Arts// Montréal, Québec

Céleste Boursier-Mougenot Birds// Musée des Beaux-Arts// Montréal, Québec

Céleste Boursier-Mougenot Birds// Musée des Beaux-Arts//Montréal, Québec

Céleste Boursier-Mougenot Birds// Musée des Beaux-Arts//Montréal, Québec

In Recipe Round Up Tags January, recipe roundup, pho, cheese curds, bobolink, bridge cafe, pho pop up, Pennsylvania, new je, vermont, quebec
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The Second Annual Peace Tree Farm Dinner

January 30, 2016

Bask in the warmth of the greenhouses at Peace Tree Farm for our second annual farm dinner!
This year the dinner will benefit The Pennsylvania Association for Sustainable Agriculture (PASA). PASA is recognized as the largest sustainable farming organization in the country and enables viable farming systems that help provide healthy local food throughout Pennsylvania and the nation. 

Tickets include appetizers, libations, a four course sit down dinner highlighting local foods and tours of the greenhouses of Peace Tree Farm. A portion of the proceeds will be donated to PASA.

Join us Friday OR Saturday night. 

Tickets
In events Tags Peace Tree Farm, Farm Dinner, Kintnersville, pennsylvania, events
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