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Bretton Scott

@brettonbuttered

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Cool as a cucumber. Also-eat cucumbers all the time and life will be good. by @brettonbuttered

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2 months ago

End of tomato season and I am ever fascinated about the beauty of rotten tomatoes. And the good news is the pigs love them. taken in Plymouth, Wisconsin by @brettonbuttered

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9 days ago

No rush to end tomato season. @springdalefarmcsa - with cool weather coming unless stay late the end is near. taken in Springdale Farm CSA by @brettonbuttered

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14 days ago

Bigger eggplants aren’t necessarily better actually, the medium and smaller one are sweeter and more tender. When picking your eggplant make sure the skin is smooth and taut. It should feel firm with just a touch of sponginess. The inside white part of an Eggplant is low in calories, but high in micro nutrients which is good for your digestion and overall well-being. by @brettonbuttered

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14 days ago

After my road trip of 3 months I had being eating garbage American food. I changed my ways and started working @springdalefarmcsa eating pretty much mostly vegetables. I eat very little meat and for protein mostly @farmcraftfarm eggs. Just hit my 50th year and keep in it tight. I feel physically better than I reí when I was 23 years old. Diet is everything. So is hard work. by @brettonbuttered

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16 days ago

This is psa about over obsessive use of your smart phone in public spaces like the gym the sauna the classroom the dinner table. I know it’s an odd thing to try to control people, but it’s just rude in my opinion. by @brettonbuttered

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23 days ago

Last day of Summer in Wisconsin. Bittersweet. The mood has shifted. The docks are in, the boats asleep. The corn is dry there’s no more wheat. The tomatoes leaves are dry and crisp: the fields are filled with fog and mist. The sound of crickets fades each day, the tall green grass is now just hay. The grill is covered and corn is done. Boy this summer I had some fun. I also worked and typed and read. There were some things I’d have done instead. But now I pull my flannels out, my gloves my hats my curdoroys. Now instead of summer flings, or flippant flirting with nameless boys. I look for something I have not found. I tell myself to embrace the cold, the darkened thoughts and empty sound. I’ll build a fire and wax my skis, some stews and soups made with split peas. So, so long summer I’ll let ya go. I’ll rake my leaves and shovel snow. My tan will fade and skin will dry, embrace the lonely nighttime sky. Pull out the furs the minks and muffs, get out the whiskey and dark red wine. Sharpen the blades on my figure skates, cause just like that it’s winter time… taken in Sheboygan, Wisconsin by @brettonbuttered

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25 days ago

Last day of summer. Red Raspberries and tomatoes going strong. We need to stop season pushing so hard. We have the rest of the winter for squashes and potatoes so just calm down everyone. @springdalefarmcsa taken in Springdale Farm CSA by @brettonbuttered

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25 days ago

All the goods from @springdalefarmcsa. Let’s stay here, we have some Delta squash with anise hyssop. Cabbage and beef. Stewed fennel and San Marzanos. The new way that I’ve been cooking all my vegetables is on the grill, but on individual round cast-iron pans. I know that a lot of people switched to those Blackstone grills, which is honestly just a waste of money because you could just use your existing grill and then you have individual cast-iron pans on it. I don’t really have to wash them. I had a little bit of butter olive oil or bacon fat each time and they stay perfectly seasoned. Put in the cast-iron in the grill acts like a searing pan and an oven at the same time. Keep it low and slow and you’ll have to do very little. Anyway, this is how I’ve been cooking my vegetables all summer I highly recommend. taken in Plymouth, Wisconsin by @brettonbuttered

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a month ago

Verdura Cocida. A dish I learned how to make in Alicante in 1992 by the abuela. Trying some long format cooking videos. I encourage you to watch all the way through because I think he’ll gather more information with more information rather than some chaotic soulless short form video. It’s potatoes, onions, green beans slowly simmer together for about 45 minutes. The key is finishing it with good olive oil and fresh lemon. I think you’ll be surprised how delicious this combination and texture is! Ingredients from @springdalefarmcsa best organic vegetables. @millerhighlife and @costco olive oil cause I find it the best for the price. taken in Springdale Farm CSA by @brettonbuttered

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a month ago

Eggplants. full of fiber. b6, K, and potassium. Everything needs an eggplant or several in their lives. Keep to real. Eat your veggies. Good food for good people. by @brettonbuttered

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a month ago

Food preferences. First of all don’t yuck my Yum. If you worked in the food service industry- you will know what I’m talking about. Everything has some kind of a thing and fussy factor- especially in America. Calm down and eat your veggies. Just buy them from @springdalefarmcsa organic sustainable and local as possible. by @brettonbuttered

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a month ago