Ian Knauer

This is the last post in Ian Knauer's Farm to Table series. Ian has been checking in weekly throughout the season with recipes and stories from his family farm in Knauertown, PA.

The cooked preserves have a beautiful pale-golden hue that's reminiscent of honey

All you need is some honey, flour, and water

This dark, leafy green withstood last weekend's blizzard

Next time a squirrel becomes a nuisance in your yard, you might want to consider eating it. (Warning: This post contains graphic photos of an animal being butchered.)

The best way to use surplus apples? Press them into cider

If you think arugula is arugula is arugula, think again

This was my dinner solution for a dude weekend (read: guns, whiskey) on the farm

There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.

When it comes to dealing with bees, it's all about staying calm--and maybe humming along with their buzz

No seriously, you should not forage unless you are an expert or have an expert guide. Now onto the recipe.

Get to know your knife and it will become your best friend in the kitchen

What does one do with 50 pounds of leftover pig?

You can do a lot with an egg, but sometimes it's the simplest thing that's just so good.

Ian Knauer writes about life on his farm. This week, he's picking strawberries and shares his strawberry shortcake recipe.

Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.

Ian Knauer writes about life on his farm. This week, he plants rhubarb and shares his Rhubarb Compote recipe.

Last time we covered the basics of modern fire cooking (aka: grilling). Since it's still grilling season, let's focus on one of everyone's favorite all-American summer treats: THE HAMBURGER!