the beetlebung farm cookbook -- publication day
The Beetlebung Farm Cookbook is now available in stores and online! We hope you enjoy it. Photo by Gab Herman.
Coming this Tuesday! #thebeetlebungfarmcookbook in stores 6/2. Short by @oceanscape_arts.
Bon Appetit Dinner Party
Last night in the Bon Appetit test kitchen we served up braised duck crostini from our friends at Cleveland Farm, Chinatown crudo, and rope grown mussels to name a few. Check out the full story here: bonapp.it/1cnpWzr. Photo by Alex Lau.
bluefish are back!
may on the vineyard means the return of bluefish. it is a rite of late spring when the first blue is caught and a sure sign that summer is on the horizon. bluefish can be mean, hard-pulling, razor-sharp teeth grinning fish. but if you want to buy locally-caught fish, they're a great bet. a whole fish is ideal. whatever you discard from the carcass makes great compost.
Preheat a broiler 10-15 minutes ahead of time. Position your oven rack 8 inches away. Clean the whole bluefish by gutting and cleaning the cavity thoroughly, scaling and rinsing the entire fish very well. Pat it dry, rub with canola oil all over, sprinkle with salt then lightly spritz with soy sauce, mirin andrice vinegar. Place on a baking sheet and broil for 3 minutes (making sure it is not too hot). Flip and repeat spritzing, cooking another 3 minutes. Continue to flip, rotate and baste until the flesh on the thickest part of the fish is cooked through and will pull from the spine easily. Allow to rest slightly, then serve over a bed of lightly dressed greens. And don't forget to eat the cheeks.
#thebeetlebungfarmcookbook comes out in less than a week! Video by @oceanscape_arts
#thebeetlebungfarmcookbook photo by @gab
Green garlic.
#thebeetlebungfarmcookbook photo by @gab
#thebeetlebungfarmcookbook gets written up in this months @bonappetitmag!
92stY- June 2nd, Book release day
A conversation between Chris Fischer and Michael Van Valkenburgh on Farming, Food and Creativity.
date: Tuesday, june 2, 2015 at 7 p.m.
location: Lexington avenue at 92nd street
tickets: http://www.92y.org/Event/Farming-Food-and-Creativity.aspx
Meet Collins #thebeetlebungfarmcookbook photo by @gab
Asparagus with Herbs
bring a large pot of salted water to a rolling boil, do not overcrowd the asparagus as you blanche them in small batches for between 45 and 90 seconds, reserving them to a platter next to the pot as you go. once finished, place all the asparagus in a bowl and toss them with chopped fennel fronds to coat, a nice glut of olive oil and some salt. check them for seasoning then stack on a serving platter irregularly and sprinkle chervil over the platter to finish with more olive oil, black pepper and some lemon zest.
Jeremy Mayhew animates the art of The Beetlebung Farm Cookbook. For more info checkout our website www.beetlebungfarm.com.
A perfect evening celebration #thebeetlebungfarmcookbook photo by @gab
Bollito feast! Feature in @greymagazine photo by @gab
Our first review is in!
We’re thrilled to receive a star review from Publishers Weekly. Check it out here!
On the farm #thebeetlebungfarmcookbook photo by @gab