This weekend the boyfriend and I made our 2nd annual trek up to Stone Barns Center for Food and Agriculture in Pocantico Hills, NY. The place is so beautiful and an essential on my Autumn to-do list. I adore walking around the trails that weave throughout the 80 acre farm, pastures and woodland. My favorite part might be the simple fresh fare from the Blue Hill Cafe and stopping into the charming farm store.

colors of Fall

farm store

inside the Farm storefresh flowers

fresh cut flower bouqets
herbs

inside farm store

a wall full of jams and preservesflatbread

goat cheese, corn and onion flat breadplate of farm goodies

From top left – Flatbread, egg/potato frittata, wheat berry salad and Kale & cheddar scone.

After having the Kale and Cheddar scone from the cafe (see picture above),  I was compelled to make a version in my own kitchen, using fresh Kale from my boyfriend’s garden. I followed this recipe and introduced very finely chopped fresh broccoli to bolster the veggie goodness. I paired these savory scones with fresh vegetable soup for yesterday’s dinner, and it was divine!

sauteeVeggies are sautéed to soften before being folded into the batter

mix in

Veggies flour and cheese prepare for Buttermilk!
kale sconesThe finished product, ta dah!!!!

Thanks for stopping by everyone! =)

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