The Fox and Crow Café

12/28/2025

11/05/2025

Most of you know the Fox and Crow closed permanently in the fall of 2023. It was, and still is, a very sad ending. The tavern was a very special place and I miss it (and you all) very much.

But it was time to move on. I found my heart and mind rejuvenated by flowers. Growing flowers, farming, being home with my pup, and getting my health back.

Now that I’ve got the first season behind me, I know what I can offer, how much this tiny little slice of land will produce and how and where I’ll market what I’ve got. I’m excited about what’s ahead.

Please jump on over to follow my new venture

09/19/2025

Do I miss the restaurant? Yes, I do, but I get to harvest all of this and don’t want to miss it!

09/18/2025

Trying new things

09/01/2025

Thank you to everyone who has been kind, concerned, and supportive since the closed.

It’s been a long, strange trip but not without some very good lessons.

11/18/2024

I go out of my way to eat at this place!

10/28/2024

Wellfleet Oysters, big ones!
We like these best for broiling because they don’t shrivel up to the size of a lima bean once they’re broiled.
Lightly steam them till the shells pop open, keeping them stable on the pan so the juices are not lost. Removing the top shell is easy now and the oyster meat is intact.
From here, you can refrigerate them, covered, until service or top them, broil, and serve immediately.
They are not fully cooked through by the steaming so treat them more like a raw oyster as far as holding times go and be careful to not leave them out on the table for more than an hour (or less depending on temps).

10/24/2024

Move over condiments.

10/22/2024

We harvested the rest of the biquinhos and shish*tos two days ago.

It’s pickling time!

10/18/2024

This recipe came across my feed and I just had to try it!

It was simple to make and it could be adapted easily towards Asian or even BBQ flavors. Try it!

https://www.instagram.com/p/DAy9KrrsIzG/?igsh=ZjRieGcxYjVoNGQ1