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Coon Rock Farm featured in The New York Times Wed, April 21, 2010

Fresh Direction: A Farm-to-Table Restaurant

by Christine Muhlke

On a March morning at Coon Rock Farm — 55 acres of just about everything you can grow and raise — in Hillsborough, N.C., Jamie DeMent is showing me a fallen tree that’s being milled into tabletops for the farm’s biggest project to date: Eno Restaurant and Market.

Who knew the farm-to-table loop would become so compressed or so literal? But it was only a matter of time before the farmers’ market evolved into the farmers’ restaurant.

Read full article on www.nytimes.com

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Sweet Baby Corn Mon, July 7, 2008

The summer goodness just keeps coming, Our first sweet summer corn is in!! It’s fabulous and juicy and so good that I ate an entire ear raw standing right in the field.

So, babies, fire up the grill and throw those ears on when the fire gets nice and hot — don’t even bother taking off the shucks. Have the butter and salt ready when they come off the grill and you are ready to roll! Yum!

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My favorite day. . . Wed, July 2, 2008

I live in superlatives. I have at least a hundred favorite songs and probably 30 favorite movies so, sometimes when I say that something is “my very favorite,” people take it with a grain of salt. But, this time, I really mean it.

I am a child of summer — I love the warm weather and long days. I adore the bounty that the summer garden provides. And, I especially love sweet summer peas. As far back as I can remember, the first peas of summer were reason to celebrate. Every member of my family loves peas — six week peas, crowder peas, pink-eye-purple-hulls, rice peas. . . the list goes on.

So, today is my favorite day this year. The Coon Rock family has produced it’s first batch of peas for the summer. Ours are pink-eye-purple-hulls and they are beautiful. I am going to sit down this afternoon and… read more

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Beets are Better! Mon, June 30, 2008

I often don’t stop to think about how delicious beets are. We grow them pretty much year-round so they are a staple of our diet. And being self-centered, I assumed that most people (at least the ones that like good food) eat beets as regularly as we do. This weekend, we had friends over and I made roasted beets for dinner. Maybe for the second time in a week. It was the first time they had ever eaten beets! Over 30 years and no beets! And according to my two very learned and well travelled friends, there are many others just like them walking the streets everyday! This is just terrible so I am taking in upon myself to start a re-education campaign! Beets are Better! Say it loud! Say it Proud! Roasted, pickled. . . boiled — any way and you’ll feel spoiled!

Seriously, beets are delicious, good for… read more

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You say to-may-to, I say to-ma-to. . . Wed, June 25, 2008

I won my bet! Farmer Richard owes me $1!! We have six beautiful tomatoes — all picked before July 1! I ate one raw right in the garden — still warm from the sun. Life doesn’t get much better.

Tonight we’ll have one of my favorite summer treats — Caprese Salad. A simple salad of tomato, basil and fresh mozzarella.

Easy recipe! Slice tomatoes and combine with fresh basil and fresh mozzarella and dress with olive oil, salt and pepper. We use Greek olive oil and mozzarella from Chapel Hill Creamery (that we can buy closer to home now with the opening of the Hillsborough Weaver Street Market!!). Simple and delicious!

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