Comments for Honey Brook Organic Farm

Comment on Tomato Phyllo Tart by Sherry

Sherry — Sat, 07 Aug 2010 01:45:56 +0000

Recipe from eatingwell.com

Comment on Versatile Greenery Stir Fry by Lisa

Lisa — Wed, 12 May 2010 04:05:23 +0000

you can also add 1-2 teaspoons of hoisin sauce and diced firm tofu. pan fry the tofu in canola first and set aside and throw it back in after you’re satisified with the texture of your vegetables to just warm the tofu again.

With any meat products dust the julienned meat in flour & stir fry after the garlic & grated ginger. Then proceed w/vegetables & hoisin sauce and it should thicken from the flour. If it isn’t thickened enough, add cornstarch/water (1:1 ratio)mixture to desired thickness. Serve over rice or spagetti noodles.

Comment on Kristen the Intern, aka the voice in italics by Sherry

Sherry — Fri, 02 Oct 2009 19:19:11 +0000

Ochen’ priyatno, Olga! Any given Thursday, just look for any interns at a picnic table by the play area – scheduling at the farm does not always have us here in Pennington, but if here I would love to speak with you!
Kristen

Comment on Kristen the Intern, aka the voice in italics by Olga

Olga — Tue, 29 Sep 2009 20:21:05 +0000

Kristen,
I’m one of this community’s members and I came from Russia about 20 years ago. My Russian is still better than my English. My pick up day is Thursday, and I come around noon. If you can take a short break around this time and would like to practice your Russian, I’ll be glad to help.
Thank you very much for your hard work at the farm.

Olga.

Comment on Kristen the Intern, aka the voice in italics by Sherry

Sherry — Fri, 18 Sep 2009 18:34:20 +0000

Thank you Molly! It looks like a fantastic website – I’m definitely going to post the link but will get the word out with a few recipes as well!
-Kristen

Comment on Kristen the Intern, aka the voice in italics by molly

molly — Mon, 14 Sep 2009 00:50:37 +0000

You should link to the wonderful site 101Cookbooks.com. Heidi Swanson writes about healthy, natural cooking and provides both her own recipes and recipes from other cookbooks. It’s become my favorite site lately in terms of food that provides good nutritional value and great flavor.

Comment on Tomato + Peppers = Salsa Time by Sherry

Sherry — Fri, 28 Aug 2009 20:07:36 +0000

I suppose there are different ways to look at it… the cooking would certainly blend the flavors effectively, but you’re probably right in that the “structural integrity” of the individual vegetables would be compromised. Another approach to salsa is to not cook any of the ingredients and let it sit uncooked to mingle flavors. Neither is wrong, just depends on the recipe you consult!

Comment on Tomato + Peppers = Salsa Time by Bob Martinez

Bob Martinez — Sun, 23 Aug 2009 01:55:33 +0000

50 minutes seems like a long cook time, even if just a simmer. Do the veggies have any body after all this heat?

Comment on Browned Brussels Sprouts in Parmesan Crust by Lisa

Lisa — Fri, 03 Apr 2009 19:27:42 +0000

This was delicious! I love brussels sprouts no matter how they are cooked, but my husband is not really a fan of them. I made this and he actually had seconds!

Comment on Creamy Zucchini Soup with Mixed Herbs by sherry

sherry — Sun, 14 Sep 2008 21:05:26 +0000

Glad to hear you loved the soup! Thanks, Christina.

Bert Wolfe