Farm & Forage Kitchen has Moved..

PleaSe Click HERE To Visit Frank’s New Site

Hey Folks!

I’ve moved. For nearly 10 years, this website served many purposes, mainly as a way to offer host my work and offerings from Three Lily Farm. After leaving my off-grid home and settling closer to the coast and finding my way onto Ararat Farms, I utilized this site less and less. Unfortunately I neglected to pay my annual fee and my domain name was purchased. Although I had other domain names I could use, I lost my rankings in Google, making my website more of a ghost town then anything else.

So, here I am, moving all my info over to Patreon where I hope to create a thriving community of people who wish to become more in tune with the food they prepare for themselves and their families. I hope you will join me! ~ Chef Frank

Frank’s Food Philosophy:

For the past 30 years, cooking has been my way to travel, build community, financial support & nourish my family. What began as curiosity, my passion for feeding myself and others pushed forth into a way of life. A life long New Englander, I get to experience 4 true seasons, with each one providing an opportunity to connect with my local landscape. It is through the access of the oceans, streams, fields, and forests that I can utilize a wide range of ingredients.

I believe in simple but thoughtful preparations while incorporating time-honored traditional wisdom to maximize flavor and nutrition. Quality animal products, organically grown produce, herbs, fungi, and fermented foods all have a place in my kitchen.

Beyond my daily creations, food preservation is an essential technique used to prolong the season of everything from cabbage to alewives. Through processes like fermentation, dehydration, curing, and canning, we can enjoy locally farmed and foraged foods throughout the year, even in the “dead” of winter.