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MONTEREYCHEVRE.COM

Monterey Chevre - fine goat cheese from Rawson Brook Farm, Monterey, MA

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Hunger Mountain Productions

Clifford Baker

PO ●●●332

Mon●●●rey , Massachusetts, 01245

United States

1.41●●●●5134
1.41●●●●9394
jo●@bakerworks.com

View this contact

Hunger Mountain Productions

Clifford Baker

PO ●●●332

Mon●●●rey , Massachusetts, 01245

United States

1.41●●●●5134
1.41●●●●9394
jo●@bakerworks.com

View this contact

Hunger Mountain Productions

Clifford Baker

PO ●●●332

Mon●●●rey , Massachusetts, 01245

United States

1.41●●●●5134
1.41●●●●9394
jo●@bakerworks.com

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Monterey Chevre - fine goat cheese from Rawson Brook Farm, Monterey, MA | montereychevre.com Reviews

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Links | Monterey General Store | 448 Main Road | 413-528-5900

http://www.monterey-general-store.com/links

448 Main Road Monterey, MA 01245 413-528-5900 Click for more info. Monterey, MA 01245. Find us on google maps. Find us on Facebook. Built by Umbrella Digital.

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News - John Andrews Farmhouse Restaurant

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John Andrews Farmhouse Restaurant. We are located at 224 Hillsdale Road, South Egremont, MA at the corner of Blunt Road, which is 2.2 miles west of the village of South Egremont and 4.4 miles east of the center of Hillsdale, NY. 224 Hillsdale Road (Route 23). South Egremont, MA 01258. GPS Guidance: 1 Blunt Road, Great Barrington, MA 01230. View on Google Maps. Closed (until May 1st). 4:00pm 8:00pm (until May 1st). News & Events. Press & Praise. Valentine’s Day Specials at the Farmhouse! February 13, 2017.

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Who We Are

http://blog.thebutcherandthebaker.com/p/who-we-are.html

Jake is a nose-to-tail butcher/ artist. Who loves to cook. He grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. Silka is a designer. Who loves to bake. She grew up in rural Western New York where her parents are candlestick makers. Is an effort to document that story and share the food we love. We are lucky enough to live near the Union Square Green Market, where we buy most of our ingredients. We cook in our small and simple kitchen w...

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Recipe: Potato Mash-Up with Spring Herbs

http://blog.thebutcherandthebaker.com/2014/05/recipe-potato-mash-up-with-spring-herbs.html

Recipe: Potato Mash-Up with Spring Herbs. Potato Mash-Up with Spring Herbs. 2 lbs red potatoes – washed with skin left on (you can also use Yukon Gold if you prefer). 1 tablespoon olive oil. 1 loosely packed cup of your choice of chopped herbs, plus more for garnish. 1 Put potatoes in a pot and cover with water. Throw in a few tablespoons of salt and bring to a boil. Let cook for 20-25 minutes, or until potatoes are tender. Note: This recipe originally appeared on RuralIntelligence.com. Tools of the Trade.

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Recipe: Corn and Jalapeño Fritters

http://blog.thebutcherandthebaker.com/2014/08/recipe-corn-and-jalapeno-fritters.html

Recipe: Corn and Jalapeño Fritters. Nobody’s perfect all the time. We do our best to stick to a seasonal produce schedule, buying locally when we can and often amending recipes or changing culinary tacks when we can’t. But there’s one night, almost weekly, when we fill our grocery carts with abandon, and that’s taco night. Corn and Jalapeño Fritters. 2 beaten large eggs. 1/4 cup all-purpose flour. 2 tablespoons grated Parmesan. 1 teaspoon kosher salt. 2 cups fresh corn kernels. 1 thinly sliced scallion.

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Recipe: Citrus Curd Layer Cake

http://blog.thebutcherandthebaker.com/2014/03/recipe-citrus-curd-layer-cake.html

Recipe: Citrus Curd Layer Cake. There is nothing that captures the essence of a season quite like ripe fruit. Sweet berries in the spring, juicy stone-fruit in the summer, crisp apples in the fall, and tangy citrus in the winter. We always have an overflowing bowl of seasonal fruit sitting on our kitchen table, lest we waste one single moment of the limited-time-only bounty. 3 to 4 Meyer lemons or 1 to 2 blood oranges. 189; cup sugar. 1 stick unsalted butter. 2 Melt the butter, and let cool. 7 Divide bat...

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Services

http://blog.thebutcherandthebaker.com/p/services.html

We help small farms and producers with web development, social media, branding/identity, and packaging design. PRODUCT DEVELOPMENT and CONSULTATION. We'll guide you in small-scale meat processing. Learn to break whole animals down to salable cuts, develop value-added products (both meat and otherwise) and cover all the legal bases. We work with Union Square Green Market vendors as well as farmers from the Hudson Valley and Western Massachusetts to serve you and your guests a local, rustic and robust meal.

blog.thebutcherandthebaker.com blog.thebutcherandthebaker.com

The Butcher and The Baker: Recipe: Currant Syrup + Cosmo

http://blog.thebutcherandthebaker.com/2014/07/recipe-currant-syrup-cosmo.html

Recipe: Currant Syrup Cosmo. Most evenings before dinner, we grab a container and go out to mine our precious jewels from their shrubs. Snacking as we go, we never seem to tire of foraging from own backyard. What makes it back inside is often gobbled up that evening as is, by the handful. Occasionally, with a little extra time and energy, we’ll spoon them over biscuits with cream. 1 Place all of the ingredients in a small pot and bring to a boil. 2 oz currant syrup. Juice of one lime. Tools of the Trade.

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Monterey Chevre - fine goat cheese from Rawson Brook Farm, Monterey, MA

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