Bring some joy into your home kitchen with a CSA (Community Supported Agriculture) box!  White glove hand-picked and delivered by Chef Ollie!  Here are some recipes to inspire you while you are staying at home. Feel free to reach out on chat!


1 basket Weiser Farms spuds cut on the bias to maximize surface area for crispiness
2  teaspoons olive oil
Freshly ground pepper to taste
1  teaspoon salt
1 sprig fresh rosemary, 1 sprig fresh thyme (left whole)
Heat the oven to 450 degrees. Toss the potatoes with the olive oil, salt and pepper and spread on a foil-lined baking sheet, shiny side up (for easier clean up and induction). Roast until tender, shaking the pan occasionally, about 30 minutes until you achieve desired crispiness. Remove the rosemary and thyme sprigs.  Toss with more salt and chopped herbs and serve.



1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for rolling 1/3 cup fine semolina 3 large eggs, at room temperature 3 large egg yolks, at room temperature

How to Make It

Step 1    

In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 30 minutes.

Step 2    

Divide the dough into 3 pieces; keep 2 pieces wrapped. Flatten the remaining piece of dough, dust it with flour and roll it through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick. Uncoil the pappardelle and toss them with flour. Transfer the pappardelle to a flour-dusted baking sheet. Repeat with the remaining pieces of pasta. Toss the pappardelle occasionally to dry them out evenly and keep them from clumping.

  Make Ahead

The pappardelle can be prepared earlier in the day and kept uncovered at room temperature.




Cooking olive oil, or melted butter, for brushing pan

1 cup all-purpose flour

1/2 teaspoon salt

5 large eggs, separated

3/4 cup sugar

2 tablespoons grated fresh lemon zest, or more, to taste

1/2 cup Dolce Paradiso olive oil

1/3 cup sweet white wine

2 large egg whites

1 pint fresh berries, plus additional for garnish

2 to 4 tablespoons confectioners' sugar or more, to taste


Preheat oven to 325 degrees F.

Brush a 9-inch springform pan with  oil; line bottom with parchment paper.

Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.

In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.

Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.

Optional:  Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries.


This is a recipe I learned in Spain and would make for my family in Ischia Italy - cheers to you Luciano, Gina, Niello, Luciano Jr, Luigi,  and, of course "Grande Luigi" (who sometimes ended up sleeping in the window after a few?)


1 bottle of red wine (or white, or rose, or sparkling)  

1 lemon (cut into wedges)

1 orange (cut into wedges)

Any fruit you want (if fruit is bad it will not get better, jam fruit is ok)

2 tablespoons sugar, honey or agave)

1 1/2 ounces brandy, bourbon, rum or whatever

2 cups ginger ale, club soda, or sparkling water 

Steps to Make It

Gather your ingredients.

Pour the wine into a pitcher and squeeze the juice from the lemon and orange wedges into the wine.

Toss in the fruit wedges (try to remove seeds first, if possible) and add the sweetner of choice, brandy or other hard alcohol,stirring gently until the sugar dissolves.

Add other sangria ingredients into pitcher

Cover the pitcher with and chill it in the refrigerator for 8 hours or overnight to marry the fruit and wine flavors.

Add the ginger ale or club soda just before you serve it. Garnish with freshly cut lemon or orange wheels if desired. 


Best Wines for Sangria:

A Spanish Rioja, such as tempranillo or garnacha or even a blend, makes a good choice as the base for sangria, but you can use a shiraz or a zinfandel too. In fact, you can choose almost any bottle of red wine you like, but it's best to start with a drier one. A white sauvignon blanc pairs well with tropical fruits if you decide to go that route.


Weiser Farms Lilacs


A Few Ways to Use Lilacs in the Home and Kitchen:

1. Eat them!  Roll them in granulated sugar for a sweet and lovely garnish.

Pass them through a bowl of water, or mist,  (freshly picked and clean, do not use lilacs that have been treated with pesticides) and roll them in granulated sugar. Use them to top Mother's Day pancakes, french toast, shortbread, sweet bola, and other desserts. They are totally edible as long as you follow the guidelines above!  I've already sourced organic for ya!

2. Ice ice, baby.

Freezing lilac blooms in ice cubes for next year's social gathering. This will enhance cubes with some color and add flavor to lemonade or cocktails. It is pretty and adds a nice touch for a future event when you don't have as much time on your hands.  Pair them with pansies and dianthus!

3. DIY lilac honey.

Make your own lilac-infused honey with fresh lilacs and local honey of your choice. Place the stems in the honey jar and allow to infuse for 4 weeks in a cool and dry place. This lilac honey is great on toast, in teas, or anything else -- use your imagination!

4. Lilac "french water"; a facial toner.

Here is one of my favorite ways to use lilacs! Lilacs are gentle and wonderful on the skin. You can infuse your own astringent with lilac blooms or make your own astringent by mixing witch hazel with fresh lilacs and allow the mixture to infuse for 2-3 days. You can strain if you wish.  Apply the  astringent with a cotton ball for a fresh-faced Zoom date.

5. Display them!

Cut your lilacs at an angle and run the stems under cool water. Place some clean water in a vase and add a crushed aspirin to help them live longer. Keep your lilacs out of the sun (no sunny windows) and you should be able to enjoy them for a week. Place them by a bedside where the aroma can help promote sleep and relaxation.

The season for lilacs is about 3 weeks, and this year it is even shorter with the heat, so let these uses for Weiser Family Farms lilacs allow you to maximize their use to the fullest! 

Here are some other gardening topics I have been working on!



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