Ridge Pond Kitchen

Keeping track of our culinary experiments at Ridge Pond Farm.

[ridgepondkitchen]

Homemade mayo in tuna salad and for dipping kohlrabi spears. Chopped mixed greens and pea shoots with olive oil and nettle acv. Cukes and watermelon salted and doused with nettle acv.

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Dinner. The rest of the pre-cooked ground beef and alliums sautéed with more alliums, diced red pepper, chopped arugula, a little broth. In bottom of casserole, added chopped pre-roasted potatoes, spread beef mixture on that. Over all poured 8 beaten eggs. Baked until set and browning a little on top.

[ridgepondkitchen]

Lunch: sautéed alliums with precooked hamburger (and more alliums), chopped, roasted sweet potatoes, and pea shoots. Very sweet. Would add more spice next time.

[ridgepondkitchen]

Salt encrusted roast chicken on onion, carrots, and potatoes.

[ridgepondkitchen]

Day 2 lunch: poached chicken breast on greens dressed in mustard dressing. With roasted cauliflower and beets as well as cukes.

[ridgepondkitchen]

Fried eggs (in olive oil) over sautéed alliums, roasted potatoes, roasted broccoli, mushrooms.

[ridgepondkitchen]

Flat iron steak, marinated in lime and olive oil, seared with some lard on the stovetop. Oven roasted sweet potato with plenty of olive oil. Baby broccoli seared in oil then braised in broth. Mashed turnips made by simmering chunks of turnip in broth until soft, strain (reserve broth for broccoli and sipping), mashing with leftover spiced oil/ghee from scallops at lunch, excess olive oil from searing broccoli. With reserved broth, deglaze steak pan and broccoli pan (both cast iron), combine, spoon over turnips and steak as gravy/pan sauce.

[ridgepondkitchen]

Lunch. Dry scallops seared in olive oil and ghee in cast iron over salad greens (with microgreens) dressed in olive oil, avocado oil, rose vinegar and calendula vinegar (both apple cider vinegars), balsamic, and lemon juice. Generous sprinkles of salt and pepper, on the salad and the scallops before searing. In the salad are also diced cucumbers and roasted beets.

[ridgepondkitchen]

Two-egg one-person frittata. With arugula, garlic, shallot, red pepper flakes. Cooked on the stovetop and under the broiler. Trying out the Whole30 starting today.

[ridgepondkitchen]

Grilled chuck Delmonico steak and zucchini with shredded beet, yogurt, sour cream, and dill salad.

[ridgepondkitchen]

Pickled rhubarb

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Strawberry rhubarb salad for lunch. Strawberries, onion, toasted walnuts, and lettuce topped with a rhubarb dressing (rhubarb sauce, maple syrup, mustard, olive oil, apple cider vinegar, lemon juice, s&p).🍓✨👌

[ridgepondkitchen]

Radish green and onion omelette with radishes on the side

[ridgepondkitchen]

Flowers in our salad tonight.

[ridgepondkitchen]

Before :: After Roast veggies. Served with a Sriracha Almond Sauce.

[ridgepondkitchen]

Fritilla for dinner tonight! (Frittata x Spanish tortilla). Our own eggs, spinach, thyme and chive blossoms, plus potatoes, onions and lots of olive oil.

[ridgepondkitchen]

Chive flowers will make anything pretty. Grilled goat kebabs and an adorned potato/nettle stew made with a generous amount of coconut oil. Both dishes spiced with ras el hanout, a Moroccan spice mixture.