Ardelia Farm News & Blog — Charcuterie Boards

Fresh homemade bagels, my own cured gravlax, necessary accoutrements. 

We shared a great evening last night with Leanne, Roberta, and their son Olin. Lee is a cocktail wizard and owns Blackbird Bar Catering. We’re thrilled that she’ll be bringing her mobile bar to a couple of events on our farm this season.  Bert is an RN in an emergency room and Olin is a well behaved inquisitive two year old. We laughed a lot and talked about food, booze, being rural queers, working in the wedding business, and building houses. While preparing for last night I realized that I know nothing about children. Setting the table, I asked Bailey “Do...

We were in Gran Canaria for our annual winter holiday in 2019. It’s a small Spanish island off of the coast of Morocco. And though it’s warm, beautiful, and the perfect place to relax and rejuvenate, the resort-y part of the island where we stay is not known for being a culinarian’s paradise. So we took to cooking most of our meals in the modest kitchenette of our rented bungalow. It consisted of two burners, a mini fridge, and some ikea cookware. Dinners that Bailey and I share are generally pretty simple and straightforward, things like stir-fries, entrée salads, curries, soups, meat and...

Vermont's tight-knit farming community It’s always such a pleasure to spend an evening with Andrew and Rita from Stitchdown Farm. They have the most beautiful farm down in Bethel, VT where Rita grows and arranges flowers, and Andrew runs his design studio, raises and processes meat, and creates great art. They’re surely some of the coolest people we know. Our buddy Dave from Morey Hill Farm also joined us. He’s a skilled woodworker and a flower farmer a couple towns over, and he grows the nicest dahlias around. It was an Italian themed evening. We started by sipping on Stone Cutter Spirits - martini...