Backyard Farms

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Rosemary Caprese Skewers

  • Prep Time: 2 minutes
  • Cooking Time: 5 minutes
  • Serves 4-6
Rosemary Caprese Skewers


  • ¼ cup balsamic vinegar
  • 2 tablespoons pomegranate juice
  • 12 rosemary sprigs
  • 12 fresh ciliegine mozzarella balls, drained
  • 12 Backyard Farms Cocktail Tomatoes
  • Salt
  • Black pepper


In a small saucepan over medium-high heat, bring the balsamic vinegar and pomegranate juice to a boil. Cook until the liquid is reduced by approximately half, about 5 minutes. Remove the saucepan from the heat and set it aside to cool.

Remove the leaves from the bottom of the rosemary sprigs. Then thread one mozzarella ball and one tomato onto each sprig. Place the skewers on a serving plate. Drizzle with some of the pomegranate-balsamic reduction and sprinkle with salt and black pepper. Serve and enjoy.

Recipe adapted from The Pioneer Women


Liz Harris, Floating Kitchen

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.