Summer is in full force in Stamford, and I am loving every minute of it. I have a couple major updates in the house and kitchen for you -- First, we purchased a quarter cow from the gorgeous Devonpoint Farm in Woodstock, CT. This part of Connecticut (to our surprise) is called the "quiet corner". It was a gorgeous drive up, and we pulled up to the most beautiful farm house with whitewashed brick hand-painted by farm co-owner Patty. Patty was gracious enough to take a quick break from the farm camp's homemade ice cream demo (best camp ever?!) to give us a quick tour and provide us the meat from the quarter cow, a few chickens, and lots of fresh veggies. The meat stayed fully frozen for our 2+ hour drive home, and we have been enjoying it ever since. The second big update is the construction of our first garden (and the precursor to Caravella Family Farm). Ryan and his dad David built the entire thing (about 16'x20') by hand, and we planted tomatoes, kale, chard, rainbow carrots, rainbow beets, leeks, scallions, peppers, celery, peas, purple beans, zucchini, cucumbers, and a handful of squash varieties. I will be posting updates on the garden, but here is the initial view from early June when it was first built:

Today's recipe is a staple in my kitchen and a go-to recipe for Monday nights. If I buy groceries on Sunday afternoon, I like to cook my fish on Sunday or Monday nights so it is at its freshest. Salmon is one of the few seafood dishes Ryan will eat, so I am always testing out new recipes. He is loving the fresh rosemary from our garden, so this has been on our summer rotation. Enjoy!




  • 1 pound salmon, cut into 3 pieces
  • 1 tsp. olive oil 
  • 1 large or 3 small sprigs of rosemary, leaves removed and chopped
  • Salt, pepper, and garlic powder
  • 1/2 lemon


  1. Preheat oven to 400 degrees
  2. Brush the salmon with the olive oil, and then sprinkle with salt, pepper, and garlic powder
  3. Top with rosemary, and then bake for 10-12 minutes until firm
  4. Turn the oven up to broil, and cook another 1-2 minutes until crisp
  5. Squeeze lemon over salmon filets, and then serve immediately

Note: I cook the salmon on a foil-lined pan, and then the skin simply sticks to the foil when I use a spatula to serve it. If you prefer eating the skin, you can cook the salmon skin-side up and enjoy the crispiness!