4 Farmhouse Staples That Make Winter Cooking Brighter
simple, rustic recipes from my time cooking in a farmhouse reinvented for the season ahead
When I was cooking at the farm every day, I relied on a handful of quiet staples—small but mighty preparations that made our meals feel warm, bright, and intentional. With the season shifting, I wanted to revisit a few of those favorites. Here are four recipes I used often at the farm, reimagined for the colder months so you can bring them into your own kitchen.
Farmhouse Garlic-Herb Aioli
A bright, rustic, green-flecked - “put it on everything” sauce.
Ingredients + Method:
1 cup avocado mayo or good quality jarred mayo (or make your own - recipe below - chef preferred!)
2-3 garlic cloves, grated or smashed
1 lemon, zest + juice
1-2 tablespoons, chopped fresh herbs (parsley, chives, dill, or whatever’s on hand)
1 tablespoon good quality olive oil
salt + black pepper, to taste
optional: pinch of crushed red pepper or a spoonful of dijon
Add mayo, garlic, lemon zest/juice, herbs, and olive oil to a bowl. Whisk until creamy and cohesive. Season with salt and pepper until it tastes bright, lively, and balanced. Chill 20 minutes so the flavors bloom.
How I Use It: eggs, roasted carrots, grain bowls, sandwiches, grilled chicken, steamed greens.
Chef Notes: Add a little water to thin into a drizzle. Fold in capers or minced pickles for a tartar sauce style twist. Use as a dip, spread, dressing base, or finishing dollop.
All-Purpose Seasoning Blend
This seasoning blend I shake onto almost everything at the farm - eggs, roasted vegetables, soups, chicken, and grain bowls. It’s bright, savory, and brings out the best in simple ingredients.
Ingredients + Method:
2 tablespoons flakey sea salt (I prefer Maldon)
1 tablespoon granulated garlic (the gritty kind, not powder)
1 tablespoon granulated onion (the gritty kind, not powder)
1 tablespoon dried parsley
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried lemon zest (I love using homemade dried lemon peel — it’s easy to make and the flavor is so much brighter than store-bought. If you don’t have time to make your own, a good-quality dried zest works too. Here is a great”how to” to make your own.)
1/2 teaspoon cracked black pepper
1/2 teaspoon smoked paprika or chili flakes
Add all ingredients into a small bowl and stir to combine. Transfer to an airtight jar for up to 6 months.
ACV Quick Winter Pickles
My favorite way to add brightness + crunch to winter foods. Crisp, tangy, and a little sweet - pickled veggies of all kinds were a farm staple. These are lovely in the colder months when the brightness feels extra welcome. They are a one-jar shortcut to making any plate taste more alive.
Ingredients + Method:
Seasonal Veg Options: red or yellow onion, fennel, radish, carrot, celery, cauliflower, turnips, or whatever’s looking good.
Herbs: thyme, dill, rosemary (use one or a mix)
Brine:
1 cup apple cider vinegar
1 cup water
1-2 tablespoons honey or maple syrup
1 teaspoon salt
1/2 teaspoon peppercorns (I like using pink)
1-2 cloves of smashed garlic
optional: mustard seed, chili flakes, sliced jalapeño, Fresno chili, bay leaf
Pack your trimmed vegetables and herbs into a clean mason jar. Warm the brine - bring vinegar, water, honey/maple, salt, peppercorns, and garlic to a gentle simmer over low heat. just until the salt has dissolved. Pour the hot bring over the vegetables, completely covering them. Let cool uncovered to room temperature. Once cool, refrigerate - ready in about an hour, best after 24 hours.
Chef Notes: swap ACV for white wine vinegar if you prefer softer acidity.
Pairs well with: braised meats, sandwiches, beans, roasted squash, breakfast plates.
My Signature Fluffy Eggs (aka the soft-scramble) with Greens & Herbs
A simple and fan-favorite farmhouse breakfast - silky eggs, wilted greens, lots of herbs. This is the soft scramble I made almost everyday at the farm, always shifting with whatever greens and herbs were coming in from the garden.
Ingredients + Method:
3 good quality eggs
small handful of chopped greens like spinach, chard, kale, microgreens
1-2 tablespoons of fresh herbs like chives, parsley, dill or a mix
1 tablespoon of butter or tallow
kosher salt + flakey sea salt for serving
cracked black pepper
Optional: shredded cheddar, shaved parmesan, grated pecorino
Whisk eggs with a pinch of salt until combine, but not foamy. Warm butter/tallow in a well-seasoned stainless steel skillet over medium low heat. Medium-low is key - hot enough to cook, low enough to keep the eggs creamy and prevent browning.
Pour in the eggs and use a silicone spatula to gently push the curds from the edges toward the center. A flexible spatula is essential, giving you a clean swipe with every fold.
When still glossy and just set, fold in the greens. Remove from heat and stir in herbs (and cheese, if using). Serve immediately, finishing with flakey salt and fresh cracked pepper.
Chef Notes: cook low and slow for the silkiest, custardy texture. Add a spoonful of aioli on top to serve. Finish with sprouts or microgreens for freshness.
Variations: use any in season greens or herbs, fold in cheese, add chili crisp, or spoon over rice or sourdough for a heartier breakfast.
