Janes Good Food

I’m not in the real estate biz but
I have a 2 bedroom condo (sleeps 6)
In the Aspens in Jackson Hole.
July 27-August 3 (sat-sat).
It’s such a wonderful peaceful spot. Prime week to be in Jackson, Yellowstone, Grand Teton National Park.
Fresh Rocky Mountain air, bike trails, hiking, fishing, rodeos, river float trips, horseback riding, art galleries, great restaurants & cowboys all wrapped up in one of the best memorable vacations you’ve ever experienced.
Contact me directly.

Ramp season here in the northeast!
I make ramp salt, ramp pesto and ramp butter. Taste like mild garlic, bright green plants grow wild in the woods. RESPECT
the plants. No digging up roots, or pulling all the leaves off 1 plant. These tender guys are hand picked 1 leaf at a time.
I only take what I need.

last Saturday was magical

in Freedom Maine
to be invited to an old mill in the middle of nowhere and to have 14 courses for 5 hours was beyond amazing. All I can say is…..

Dinner at

was magical and so refreshing
to witness an evening of pure passion of food and hospitality in the most gorgeous old mill.
I’m so grateful to have been able to share these memories with family.
Truly a dream of mine came true last Saturday. I’ll treasure this for a very long time.

as you can see I’m still pinching myself
about last Saturday in Freedom Maine at The Lost Kitchen.
memories are made up of sight and sound and taste and smell. I hope to keep these with me after such a magical night.
this is only a glimpse but you get the idea…..

I got the call
you know THE CALL!
I thought I’d send the postcard to
The Lost Kitchen in April ( like millions of others do).
In case your new to the planet….
This restaurant is located in Freedom Maine. Erin French is the remarkable chef and her team cook every night from May -September. Pre-fix around 4to 41/2 hours of eating freshly prepared incredible food. The trick is you can only get there by sending in a postcard before April 15 to her P.O. Box in Maine.
Then you wait & pray.
Sooooo today I got the news that on the last day of summer (September 23) I’ll be in heaven called The Lost Kitchen.
I’m pinching myself. I’m beyond giddy. I’m taking her pickles.

bringing back my horseradish pickles… you in ?
Dm me
by the case only
split with friends

Lamb chops Sunday Supper

Nothing like hot sizzlin grilled
lamb chops on a summer night. Add some local corn in Weston and ripe tomatoes and green beans from Bridgewater. Thanks to all the local farmers in making dinner tonight!

back in the eastern shore of Maryland is some of the best blue crabs you’ve ever eaten.
crackin crabs dusted with old bay and drinking a cold rolling rock, in my opinion is summer at its best.
next to that are these all crab , no filler crab cakes. Sautéed not fried
in butter and served warm. serve some hot corn-on-the-cob, cold watermelon and feta, mint salad and you a livin right.
enjoy the summer heat, dance in the dark and eat fresh food!




thanks to

after 12 years of pickling
Good Food….
I’m putting my jars on the shelf and closing my pantry doors.
To say thank you is just a smidgin
of how I feel. You guys supported me from church fairs, country club luncheons, 8 farmers markets, 14 retail stores and numerous meet-you-in-the-parking-lots.
Hugs to each of you! Keep supporting the local guys and gals in the farming, flower, catering, homemade food world.
Cheers XO
Jane

I save menus and who came to my
dinners, brunches, lunches, holiday gatherings, birthday celebration, bbq
bashes.
Good memories and always Good Food
Have a nice holiday as we go into Passover and Easter!

I save all my menus from dinners, brunches, garden parties, birthday celebration that I’ve given. I always include who came and other memorable notes.
Small gathering this year but never the less always Good Food.

It’s finally here!
St Paddy’s week
So many great memories
and 2 birthday celebrations
on the 17th.
Hope you make some corned beef and cabbage with a horseradish sauce with
a cold beer or Irish whiskey.
I have a few jars of pickles if you need some. Dills ,Sweets and bread n butter.
Slainte!


#17

snowdrops are a bloomin!
early and absolutely no snow
here in lower Conn. I’m enjoying it
thanks Mother Nature.

road trip
love my conn

shot from the passenger car
window about 5ish new preston
conn. lake Waramaug
this January

Farmers Market Goods
Thursday


I stopped by today to see my
my buddies and catch up on the
dirt. I haven’t been a pickle vendor
for 4 years and I must admit I do miss
getting fresh farm and prepared foods every week. So now I’m on the other side of the “ table”, supporting them as best I can.
You should too! Take a break and head over to your local farmers market this week/end. Thank them for their very hard work in the fields, kitchens and hauling tons of good food for you.
This spring will be here soon and the produce will quickly turn from potatoes and shallots to lettuce, radishes and peas.
Hardest working people I know
using their hands and hearts to
make sure you have good food on your table.
Give thanks and support them.
No lecture. Just give another helping hand to those who’ve been feeding you for years.

a bit late….
smiles on a dreary day

cookie time is here
back in the day the index recipe cards were dusted off and proudly displayed
on the kitchen counter. sticks of butter, bags of flour and sacks of sugar lined the small side table in my
Mom’s kitchen. Cookie trays were greased and ready to go. cinnamon, nutmeg, vanilla, icing and those silver beads and sprinkles were front and center. (I’m not even going to talk about the fruitcake! That’s another post for another day.)
cookie cutters were set out with the rolling pin, floured cutting boards and kitchen oven mitts were ready to go.
we liked to bake a few batches of the same recipe per day. the dining room table was our “cookie headquarters”
I am not kidding when I tell you we made date cookies, snickerdoodles,
thin thin thin sand tarts, sugar, chocolate chip, something with peppermint, meringue, gingerbread
men/women, stain glass with lifesavers candy, linzer tarts, peanut butter and Hershey kisses in the center to name a few. Oh did the house smell marvelous!
keeping it real over here♥️

yes I’m that gal
tree is cut, up and in the stand
on Friday
this will be lite and decorated

early morning cups of coffee
by the tree, pine needle scents,
old and new ornaments, Christmas music blaring,
let’s decorate!

I think I was 4 or 5

happy thanksgiving












#♥️

orders for
rosemary toasted walnuts
cranberry ginger relish
Deadline this Friday 11-18
will be ready for pick up
Tuesday 11-22
Kindly dm me and we will work out drop off etc.

The walnuts are a perfect addition to your boards, toppings on soup, salads and pie!
The cranberry ginger tangerine relish
is a raw crunchy. O preservatives.
I’ve been known to put Aunt Bertha’s
recipe to shame! ( just saying)

here to help out

open a jar of my pickles
go ahead use your fingers
enjoy the crispy crunchy goodness

pickle time is any time of day!