From Our Table

Crisp skin, rosy meat, and a glaze made from whatever fruit is in season. One pan, twenty minutes.

A gallon of milk, an Instant Pot, and no standing over the stove. How we make fresh goat cottage cheese at our table.

Duck eggs make the silkiest, richest quiche there is. Here’s ours, straight from the farm kitchen.

Slow-simmered rabbit in tomatoes, peppers, and garlic — nearly everything in the pot comes off our route.