After 16 years of @chefandthefarmer, it is time to renovate and re-envision what we do. We’ll be closed this summer to work on a refreshed concept, one that suits Eastern North Carolina in 2022. With any luck, we’ll open our doors late fall. In the meantime, we’ll launch a new business, which I can’t wait to tell you about… but not quite yet. Thank you for 16 years of loving this era of @chefandthefarmer so fiercely.
Stop buying those boxes of chicken stock. Buy Boullion cubes instead. More flavor, less packaging.
If you’ve got fruit past it’s prime, I’ve got a tip for you. Waste not, want not.
Here’s our big announcement 2 years in the making: @vivs_fridge, a 24/7 smart fridge extension of our @chefandthefarmer kitchen, is now open on Bald Head Island. Coming soon to Kinston & the Crystal Coast. Follow along @vivs_fridge as we launch this brand new business and show you how to really lean into your vacation.
Since we’re all out here trying to save the planet, why not start in your kitchen? Watch how I sneak past their prime carrots into my turkey burgers. It’s a quadruple win kinda sitchy here, folks. #earthday
THE TIPS ARE COMING BACK & they’re quirkier than ever. Also, meet @tinatootinturnip, everybody.
My first memory of flowers was of my mom planting many bright red geraniums each summer. I loved the way they smell, and to this day, I still plant one in a pot of my own. The Small Driftwood Vase is just so beautiful- it gives you the opportunity to not focus so much on the flowers and more so on the vase. I spent a lot of my early life using salvaged vases, so the adult me can certainly appreciate the beauty of a vase. Someone once told me that cut flowers are art for people who don’t have any money. I think this merges that idea because the vase is definitely a part of the art that is flowers. I tend to be really keen on wild things when it comes to flower arrangements. I often put things in vases that are naturally occurring around me like flowers from ditches and lots of greenery. With this thought, no matter what time of year it is, there are always things to find to put in your vases without having to buy them. Shop the latest addition to my @haandmade collection at haand.us 🌸
I don’t hunt or fish or horseback ride, but I do love to be outside, and I sure do love this coat! Thanks to my friends at @tombeckbe for letting me be a part of their first women’s jacket launch.
As always, I love these illustrations by @jkroik. But I love driving even more.
Someone told me to share what I consider to be the 44 most quintessential Vivian Howard recipes for my birthday today. I told them I only needed 32. 😂 How’d I do?
Join me on April 18th in Durham to kick off Library Fest 2022 with @durhamcountylibrary. I’ll be chatting with @andreagailreusing about… well, you’ll just have to join us to find out!
#WallabyPartner Do you like banana pudding? Do you like no-brainer treats? Behold, my frozen Banana Pudding Bark with @WallabyYogurt Vanilla Yogurt. There’s no fussing with meringue on this one; hop over to my stories to see just how easy it is, or catch the recipe below. #WallabyYogurt #WallabyOrganic Banana Pudding Bark Recipe 11 oz box vanilla wafers 1 cup Wallaby Organic Vanilla Whole Milk Greek Yogurt 3 ripe bananas in their peel 1/4 tsp salt Preheat oven to 350°F. Place bananas on a baking sheet ideally lined with a silpat. Roast for 15 minutes on the middle rack. They should be quite brown, squishy, and juice should have started to leach out the ends. Remove and allow to cool completely. Once the bananas are cooled, remove the peel and discard. Season bananas with salt and smash with a fork taking care to keep the juices with it. Fold the smashed banana into the yogurt. On a baking sheet lined with a silpat, sprinkle 2/3 of the vanilla wafers on the bottom. Spoon the yogurt-banana mixture over the wafers and carefully spread to ensure you have one piece of bark. Sprinkle the remaining vanilla wafers on top. Freeze overnight. Then, break into pieces and store in a sealed container in your freezer.
#WallabyPartner Do you like banana pudding? Do you like no-brainer treats? Behold, my frozen Banana Pudding Bark with @WallabyYogurt Vanilla Yogurt. There’s no fussing with meringue on this one; hop over to my stories to see just how easy it is, or catch the recipe below. #WallabyYogurt #WallabyOrganic Banana Pudding Bark Recipe 11 oz box vanilla wafers 1 cup Wallaby Organic Vanilla Whole Milk Greek Yogurt 3 ripe bananas in their peel 1/4 tsp salt Preheat oven to 350°F. Place bananas on a baking sheet ideally lined with a silpat. Roast for 15 minutes on the middle rack. They should be quite brown, squishy, and juice should have started to leach out the ends. Remove and allow to cool completely. Once the bananas are cooled, remove the peel and discard. Season bananas with salt and smash with a fork taking care to keep the juices with it. Fold the smashed banana into the yogurt. On a baking sheet lined with a silpat, sprinkle 2/3 of the vanilla wafers on the bottom. Spoon the yogurt-banana mixture over the wafers and carefully spread to ensure you have one piece of bark. Sprinkle the remaining vanilla wafers on top. Freeze overnight. Then, break into pieces and store in a sealed container in your freezer.
#WallabyPartner If you’re into fermented drinks like kombucha, it might sound crazy but you can make something similar with Wallaby yogurt, a strainer & water. Plain, whole milk Wallaby yogurt has all the active ingredients to ferment this beet kvass (plus a pinch of salt). You don’t have to order a ball of wriggling bacteria or spend a whole lot of extra money. AND, by straining away the bacteria-filled whey, you end up with labneh. That’s all. #WallabyYogurt #WallabyOrganic Beet Kvass Recipe 1 container @Wallabyyogurt Organic Plain Whole Milk Greek Yogurt 3 cups fresh beets cut into rough 1″ cubes 1 Tbsp salt Filtered water To make the Kvass, empty your container of yogurt into a strainer lined with cheesecloth set over a bowl. Let that sit in your refrigerator overnight to collect the whey. Cut 3 cups of fresh beets into rough 1 inch cubes and place in a half gallon glass jar. Combine 1/4 cup of the whey and the salt and pour over the beets. Fill the remainder of the jar with filtered water. Cover with a towel or cheesecloth and store in a room temperature spot away from sunlight for 10-12 days. Strain and transfer to the refrigerator. Pro tip– you can make a new batch with the same beets and new whey! Hot Honey Labneh Recipe Labneh (strained yogurt) from the kvass recipe 3 Tbsp olive oil 3 Tbsp hot honey 3 Tbsp tahini Take the labneh and drizzle with a nice fruity olive oil, hot honey, and tahini. Serve with pita chips, crackers, or veggies of your choice.
#WallabyPartner If you’re into fermented drinks like kombucha, it might sound crazy but you can make something similar with Wallaby yogurt, a strainer & water. Plain, whole milk Wallaby yogurt has all the active ingredients to ferment this beet kvass (plus a pinch of salt). You don’t have to order a ball of wriggling bacteria or spend a whole lot of extra money. AND, by straining away the bacteria-filled whey, you end up with labneh. That’s all. #WallabyYogurt #WallabyOrganic Beet Kvass Recipe 1 container @Wallabyyogurt Organic Plain Whole Milk Greek Yogurt 3 cups fresh beets cut into rough 1″ cubes 1 Tbsp salt Filtered water To make the Kvass, empty your container of yogurt into a strainer lined with cheesecloth set over a bowl. Let that sit in your refrigerator overnight to collect the whey. Cut 3 cups of fresh beets into rough 1 inch cubes and place in a half gallon glass jar. Combine 1/4 cup of the whey and the salt and pour over the beets. Fill the remainder of the jar with filtered water. Cover with a towel or cheesecloth and store in a room temperature spot away from sunlight for 10-12 days. Strain and transfer to the refrigerator. Pro tip– you can make a new batch with the same beets and new whey! Hot Honey Labneh Recipe Labneh (strained yogurt) from the kvass recipe 3 Tbsp olive oil 3 Tbsp hot honey 3 Tbsp tahini Take the labneh and drizzle with a nice fruity olive oil, hot honey, and tahini. Serve with pita chips, crackers, or veggies of your choice.
Here at Lenoir, we cook and serve to perpetuate the food of the rural, agricultural South. Join us as we explore the cuisine of the frugal farmers of Eastern North Carolina, one dish at a time.
The Holy Trinity of eastern North Carolina cuisine isn’t complete without the sweet potato.
Our grits & greens is a love letter to the stewed salad greens of Eastern North Carolina, baked in a bubbling @smitheyironware skillet of comfort.
This week on #MilkStreetRadio, #FriendofMilkStreet Vivian Howard (@chefandthef) tells us about growing up on a tobacco farm in North Carolina, “turnip run-ups,” and embracing imperfection on her show “Somewhere South.” Plus, we explore the future of algae-based food; #FriendofMilkStreet Dan Pashman (@thesporkful) puts a modern twist on family cocktail parties; Christopher Kimball and Sara Moulton answer your cooking questions; and we make Mashed Avocados with Sesame and Chili. Listen and subscribe on @applepodcasts via the link in our bio, or head to our website for more ways to listen. Got a recipe question? We can help. Submit your cooking questions now for a chance to have them answered on-air! Email [email protected]. 📷: Larisa Blinova #podcast #foodpodcast #podcasts #foodpodcasts #friendsofmilkstreet
Are you a collard eater or a turnip eater? Either way, a mess of stewed greens is a salad in Eastern North Carolina.
Because I’m the condiment queen (I wrote a book about them, you know), my friends at @marzettifs asked me to play around with a few of their wing sauces, and find outside-the-box ways to use them for restaurant menus. And I must say, each sauce brings a depth of flavor to these dishes that impresses even me. #ad *Add a smear of Hot Honey BBQ sauce and a pat of butter to your roasted oysters and poof! They’re fancy. *Stir a dollop of Honey Sesame wing sauce into your ground pork and a memorable rice bowl is in your future. *Give wings the night off, and instead, show black beans and queso the Buffalo treatment. See the link in my bio for all three recipes and even more culinary inspiration! #TMarzettiWingSauce #WingSauce Photos by @baxmiller
Because I’m the condiment queen (I wrote a book about them, you know), my friends at @marzettifs asked me to play around with a few of their wing sauces, and find outside-the-box ways to use them for restaurant menus. And I must say, each sauce brings a depth of flavor to these dishes that impresses even me. #ad *Add a smear of Hot Honey BBQ sauce and a pat of butter to your roasted oysters and poof! They’re fancy. *Stir a dollop of Honey Sesame wing sauce into your ground pork and a memorable rice bowl is in your future. *Give wings the night off, and instead, show black beans and queso the Buffalo treatment. See the link in my bio for all three recipes and even more culinary inspiration! #TMarzettiWingSauce #WingSauce Photos by @baxmiller
Because I’m the condiment queen (I wrote a book about them, you know), my friends at @marzettifs asked me to play around with a few of their wing sauces, and find outside-the-box ways to use them for restaurant menus. And I must say, each sauce brings a depth of flavor to these dishes that impresses even me. #ad *Add a smear of Hot Honey BBQ sauce and a pat of butter to your roasted oysters and poof! They’re fancy. *Stir a dollop of Honey Sesame wing sauce into your ground pork and a memorable rice bowl is in your future. *Give wings the night off, and instead, show black beans and queso the Buffalo treatment. See the link in my bio for all three recipes and even more culinary inspiration! #TMarzettiWingSauce #WingSauce Photos by @baxmiller
#WallabyPartner I’m always looking for the creaminess of mayonnaise without the fat. With this Whole Milk @WallabyYogurt, my Tzatziki Chicken Salad combines the flavors and textures of tzatziki with a lean protein, making it a meal in and of itself. Go wild with the herbs – you can never have too much – and plop it on a romaine heart or wrap. #WallabyYogurt #WallabyOrganic Tzatziki Chicken Salad 1 lb boneless, skinless chicken breasts 1 Tbsp olive oil 2 tsp salt, divided 1 tsp black pepper, divided 1/2 red onion, thinly sliced 2 Tbsp red wine vinegar 3 Tbsp fresh lemon juice, divided 2 cups thinly sliced cucumber with seeds removed (English cucumber) Zest of 1 lemon 1/4 cup olive oil 2/3 cup Wallaby Organic Plain Whole Milk Greek Yogurt 1-2 Tbsp each or up to 1/2 cup total of fresh mint, parsley, chives, dill, oregano, chopped 3 cloves garlic, grated 2 tsp honey 2 Tbsp tahini Turn the oven to 500°F. Toss chicken with olive oil and 1 tsp of salt and 1/2 tsp of pepper. Roast until cooked through and internal chicken temperature is 165°F and allow to cool. While the chicken is cooking, marinate sliced red onions in the red wine vinegar. After the chicken cools, slice into thin strips or half inch cubes and dress with 2 Tbsp lemon juice, 1 tsp salt, pickled red onions, and sliced cucumbers. Let this hang out for at least 15 minute before adding the rest of the ingredients. While waiting for the chicken mixture, stir together the lemon zest, olive oil, Wallaby Organic Yogurt, herbs, garlic, honey, 1 Tbsp lemon juice and tahini in a small bowl. Pour that mixture over the chicken and vegetables. Serve in romaine boats and top with feta (optional). Can also be served in a tortilla wrap if desired.
