From Our Table

Duck has a reputation for being restaurant food. It isn’t. A bird, some salt, and a slow oven — plus a jar of duck fat that makes every pan of roast potatoes better until Christmas.

The same baked squash, gone the other direction — maple syrup or brown sugar in the hollow.

Butter, salt, and pepper. That is the whole recipe, and it is the one we make most.

A thick garlic cream sauce built on goat milk, with sautéed eggplant folded in. Works on anything that can hold a heavy sauce.

One sheet pan, forty minutes, and the tomatoes make their own sauce. What we do when eggplant and cauliflower land on the counter at the same time.

Roasted acorn squash halves filled with cabbage, onion, and garlic — the easiest fall supper we make, and it uses what is in the box.

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

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

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.