Phew, we're finally recovered and back to normal after last weekend's crazy busy, and fun-filled Sunday! My lady and I hosted our 4th Annual Crawfish Boil - a time where I bring a little bit of m...
On weekends during market hours, I'm asked "What do I do with cabbage?" pretty regularly. I readily rattle off a few random recipes - maybe something I've made in the past, or something completel...
http://www.chefonthefarm.com/2014/05/braised-coconut-curry-cabbage.html
After cleaning up the garden a bit this afternoon I was faced with 2 dilemmas: what should I make for dinner tonight, and what in the world can I do with all of these leftover greens I'd just har...
http://www.chefonthefarm.com/2015/03/what-to-do-with-leftover-garden-greens.html
John and I have often been asked what nutritional supplements we take on a regular basis. Fermented Cod Liver Oil is one of the the only supplements we take regularly & recommend to...
http://www.chefonthefarm.com/2015/03/whats-the-deal-with-fermented-cod-liver-oil.html
Hi friends! To celebrate the beginning of spring, I thought I'd spotlight one of my favorite herbs around here... lemon balm! Lemon balm is easy to grow and makes a great cura...
http://www.chefonthefarm.com/2015/03/muddled-lemon-balm-vinaigrette.html
Today, I had a photo shoot at the farm for Edible magazine. Although not one of the most beautiful days we've had, all the plants seemed to enjoy the heavy rains, happy to be alive. Turns out, it...
Lately, I've been challenged to create meals outside of my comfort zone as a chef. These same ingredients I've used my entire career, but in different ways. I've had to step back a bit,...
http://www.chefonthefarm.com/2013/05/blueberry-marinade.html
If you've found your way to Chef on the Farm through the South Tampa Magazine or its email newsletter, Welcome! ~Chef John
http://www.chefonthefarm.com/2012/08/welcome-south-tampa-magazine-readers.html
Summer is almost over... finally. Just the other day, Dave turned to us and said, "The taste of Fall is in the air." I, for one, could not be happier. I wish this meant the rains would stop, but ...
Every so often, I come across a few friendly faces hidden among the rows of vegetables throughout the farm. Sometimes they literally jump out at, or even on, me! When I get th...
For my inaugural class, I decided to offer a little bit of everything. Come out to The Barn at Urban Oasis March 17th at 11:30am and learn basic knife and saute skills, time management, and safet...
http://www.chefonthefarm.com/2012/03/introduction-to-cooking.html
Some time ago, I made chocolate ice cream with Guinness, and let me just say how awesome it turned out. Loved it! Afterwards, I had a few extra cans sitting in my beer fridge, wait...
There is a space in front the house at Urban Oasis that I called at one time "the front yard". Over the years, it became an unused space where dust and weeds came to settle, and piles of un...
The About Me page is up! Please take a minute to look over my culinary journey and feel free to contact me with any questions or comments.
Kale has been growing in full strength this season, and members of Urban Oasis have been lucky enough to get a bit each week. Yet, I still hear the question "What can else I do with kale?" &...
http://www.chefonthefarm.com/2012/01/demo-day-creamy-kale-artichoke-dip.html
As I sit here typing up tonight's dinner recipe, I noticed this would make two posts about cabbage in a row - and I'm perfectly ok with that. Farming is seasonal work. I know th...
Bacon & Cabbage by Chef John N Carminati Ingredients3 strips of your favorite bacon, sliced thick Julianne 1 medium cabbage diced 1 medium bok choy diced, separate top from bottomĀ½ bunch cho...
http://www.chefonthefarm.com/2012/01/demo-day-bacon-and-cabbage.html
At Urban Oasis, we have many different varietals of tomatoes. Varying in size, color, sweetness and acidity, these different characteristics all play a large part in food paring. I re...
http://www.chefonthefarm.com/2012/01/parsley-tomato-salad.html
So, as I mentioned previously, I occasionally perform demos at the farm, themed by a particular ingredient. Dave and Cathy approached me the first time a few weeks ago to demo ways to serve...
http://www.chefonthefarm.com/2011/12/first-demo-at-farm-swiss-chard-caprese.html
Turnips have been the talk around the farm lately, we've been waiting and watching, then waiting some more for them to be ready. Now, the wait is over! The beautiful greens rise from their ...
I arrive at the farm this morning with a chill in the air, the sun-kissed green blinding my way. It's the start of a beautiful day. My chores are calling me, and I've got the rest of ...
A few weeks ago, when I did the demo with kale, this was something I threw together on the fly. It wasn't anything I thought would be very impressive, but as I ran through the recipe, my mind cha...
http://www.chefonthefarm.com/2011/11/warm-kale-salad-dedicated-to-cathy-hume.html
Yesterday was a great day at the farm. We had a very busy member day - so great to see everyone pick up their shares when you know they've all got Thanksgiving leftovers filling up the frid...
The day before "Turkey Day" has been a busy one for as long as I can remember - things to do, people to see, and food to make. Needless to say, my day and evening has been spent in my own kitchen...
http://www.chefonthefarm.com/2011/11/day-before-turkey-day-has-been-busy-one.html
This past weekend, out at the farm, I performed a demo of kale recipes to the members at the market. I hadn't really decided exactly what dish I'd be creating, but knew I wanted to utilize ...
http://www.chefonthefarm.com/2011/11/kale-pomegranate-salad.html