Simply fantastic turkey, thanks to Lynne Rossetto Kasper’s testing and precision in writing out the detailed instructions in Saveur - but even more thanks to the producers of this organic, pastured, local bird, Elmwood Stock Farm. The actual recipe name: Crisp Apple-Scented Roast Turkey with Cider–Calvados Gravy.

Since August, each week I have bought 1.5 gallons of perfect, clean, fresh milk from the incomparable Linda Stone, Scott County dairywoman. Of course this milk is “not for human consumption.” And it makes the most exquisite dairy products, also “not for human consumption.”

Using cultures from New England Cheesemaking Supply Company, I have made mozzarella, cottage cheese, panir, and yogurt. With just a little buttermilk added and a nice rest at room temperature for a few hours, the thick cream that rises to the top of my half gallon wide-mouth glass jars changes into silky creme Read the rest of this entry »

I love watching (and smelling) the annual sorghum syrup-making in Kentucky. Here are pictures from two visits this fall.

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