One of the best parts of working at a farm is thinking about delicious ways to eat the food we grow and sell! Click here for some of our favorites. Let us know what you think!

You never know where a coffee shop conversation will take you. 

This past weekend I was enjoying some coffee when a woman came by to pet my pup, Lilly. We started talking and, no surprise, the conversation turned to food and culture. Born in India, Soumita was quick to start talking about the food of her country and as soon as I shared with her that I was planning on making Saag Paneer that evening for dinner, she lit up! We started discussing cooking methods, how to make different Indian breads and then moved on to the subject of the paneer. For those who don’t know, Paneer is an Indian cheese that has a very low melting point and is perfect for soaking up all the yummy flavors of whatever sauce you throw it in. Soumita was kind enough to share with me the perfect method for making sure your paneer is the best it can possibly be; soak the paneer in warm salt water for 5-7 minutes to soften it up and then give it a quick fry to caramelize the sugars before tossing it into your sauce. It is sure to absorb the flavors that much more and, in her own words, “everything comes back to life in water.”  I, for one, am super excited to try out this new cooking method and am so grateful to Soumita for sharing her wisdom. 

Happy cooking friends! 

~ Chef Kelcy 

This past week I had the pleasure of hosting the first in-house farm supper at Wright-Locke Farm;