Jan 16, 2019 | Take Five Cookery Blog
Today’s Hot Special Blackboard Potato crusted Cod with a Homemade Lemon-Thyme Sauce served over Vegetable Rice $9.95 Roast Chicken Breast Stuffed with Spinach and Cheese offered with a mushroom Marsala Sauce Over Escarole Spiked Vegetable Rice with Peas $8.95...
Jan 14, 2019 | Take Five Cookery Blog
Today’s Hot Special Blackboard Home Made Meatloaf with a Tomato Based Brown Sugar Topping served with Mashed Potatoes and Home Made Brown Gravy $8.95 Herb infused Poached Norwegian Salmon with a Roasted Red Bell Pepper Coulis Sauce served in a Puff Pastry over...
May 24, 2017 | Take Five Cookery Blog
Year 2017 is a new spring at Take Five Cookery’s Micro Farm. The Weather in Wethersfield has been, at best, uncooperative this year, but we have no control over that and move on. Challenges are abound every year when you work an unofficial organic property,...
Sep 21, 2016 | Take Five Cookery Blog
Today’s Hot Special Blackboard Roasted Pork Tenderloin Wrapped in House Cured Black Pepper Bacon, served with a Port wine laced Dried Bing Cherry Reduction Sauce and Mashed Potatoes $8.95 Chicken Cordon Bleu Stuffed with Baked Virginia Ham and Swiss Cheese,...
Sep 18, 2016 | Take Five Cookery Blog
Many of our guests ask whether we are a certified organic farm. My only answer is that technically, we are not, nor at this time, we have plans to officially certify this farm. Jumping through Certified Organic hoops is not part of the road I am interested in...
Sep 4, 2016 | Take Five Cookery Blog
Funny how you truly learn from your mistakes, or do you really? It has taken six years for Lisa and I to figure plant spacing. I blame this mostly on my spring fever. Like wearing a new pair of Kicks, I can’t help myself jumping from one plan to another updating...
