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Pumpkin Chowder – On The Fire

Pumpkin Chowder – On The Fire

Pumpkin Chowder It’s damp and cool this morning, 46°, and I’ve been working on firewood. I want comfort food today even though I don’t particularly need comforting (but my muscles might by the end of the day), something warm and satisfying. The New England Pie pumpkins we were given were irresistible. I baked two and let them cool overnight. Chicken stock came from the freezer, onions, potatoes and corn from a local farmstand, celery and garlic from my garden, and…

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Strawberry Rhubarb Cookie Bars – On The Fire

Strawberry Rhubarb Cookie Bars – On The Fire

Strawberry Rhubarb Cookie Bars Early summer, the magical time when strawberries and rhubarb are ready to be picked at the same time. It’s a short window here on the homestead. Rhubarb pops up as soon as the ground thaws but strawberries are much later in breaking dormancy. Rhubarb starts to go to seed when the strawberries are starting to show a faint blush of red. Garden tip: Cut the seed stem off to keep the rhubarb going a while longer….

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Ranch Dressing Recipe – On The Fire

Ranch Dressing Recipe – On The Fire

Ranch Dressing Recipe This Ranch Dressing recipe is the other half of an episode of On The Fire. Rather than try to put two recipes with a long list of ingredients together on one entry I decided to separate them. Simple is good. Ranch dressing is great on salad and as a dip. I like a little on baked potatoes. Do you love a fresh tomato or cucumber sandwich? Try this dressing instead of mayo. You’re welcome. Really. It’s that…

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Italian Dressing Recipe – On The Fire

Italian Dressing Recipe – On The Fire

Italian Dressing Recipe Tis the season of salads! This is my standard Italian Dressing recipe. Of course it’s great for a veggie salad but I also use it in pasta salad and as a marinade for chicken. You can use this as soon as you’re done mixing it up or let it sit a while so the flavors from the dried herbs are at their best. This dressing stores well in a Mason jar in the fridge for about a…

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Grilled Stuffed Mushrooms – On The Fire

Grilled Stuffed Mushrooms – On The Fire

Grilled Stuffed Mushrooms Have you ever grilled stuffed mushrooms? I used to always put them in the oven but since buying a grill that has a thermometer – in the grill they go. They get the little bit of smokey flavor from meat juices dripping on the heat, giving them a little extra oomph in flavor. While I do love mushrooms, this recipe uses button mushrooms because of their sturdy, empty caps, and I don’t think they have a lot…

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Dandelion Fritters – Wild Harvested Appetizer

Dandelion Fritters – Wild Harvested Appetizer

Dandelion Fitters – Wild Harvested Appetizer Wild harvested dandelion fritters -doesn’t that sound nicer than going out to the backyard to pick the flowers off what most people think of as a week? When I was a kid we picked the flowers with the longest stems. We held them just right, thumb beneath the flower, and said “momma had a baby and it’s head popped off,” and then we’d flick the flower off with our thumbs. We stuck the small…

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Lemon Custard Recipe – On The Fire

Lemon Custard Recipe – On The Fire

Lemon Custard Recipe Custard is one of those foods most people could give or take. I love a flavorful custard. Bland? ehh…I’ll pass. It’s easy to add flavor, especially something as simple as lemon custard. You need the zest of two lemons. That’s all. I’ll add variations to the end of this post. You can add more flavor with the lemon or omit the lemon and change it up completely. If you want more lemon flavor you can add a…

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Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout One of the best parts of spring, at least for me, is open-water fishing. The only place we’re finding open water this year in early April is streams and the outlets of lakes and ponds. They’re great places to find brookies and salmon. We like to make the best of cold water fishing now since the salmon will head down to deeper water when the temperature rises. I like trout best but I don’t say no to…

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Rhubarb Muffins – On The Fire

Rhubarb Muffins – On The Fire

Rhubarb Muffins I think rhubarb is an under-appreciated vegetable. It’s a vegetable. You knew that, right? Ya…me either for a long time. Here’s an easy way to get folks who don’t like vegetables (I can’t believe that’s even real.) to eat one. Disguise it as a treat. These Rhubarb Muffins are sweet and a nice change from the typical strawberry rhubarb pie or jam. Chop the rhubarb into small pieces, no larger than 1/4″. Rhubarb is bitter. You can minimize…

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Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese Kristin brings a wonderful marinated sheep and goat milk cheese to me when she comes to visit. I stretch it out as long as possible by eating only one one-inch cube at a time. I use every drop of the olive oil, usually on Crostini, to get every last bit of goodness. This lemon marinated Feta cheese isn’t the same but it’s just as good in its own way. Preheat the oven to 400°. You’re going…

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