We are trying hard to cultivate frugality so we can stop working and do what we want; writing, gardening and traveling. This is not an easy lift for me. I have taken to silently chanting “cessation of desire” every time I step into a store. Because of our life style goals, that is, life without…
Tag: baking
{FSC Book Club} Assignment 1 & 2 Recap
We read, we cook, we chat. That is the FSC Book Club. Can you believe it? We’ve already finished our first two assignments for Round 4 of the FSC Book Club. We are reading and and cooking our way through Put ‘Em Up Fruit: A Preserving Guide & Cookbook. Creative Ways to Put ‘em Up and Use ‘em…
{fancy food club} We’re Bringing Fancy Back
Awhile back I wrote a piece about our Fancy Food Club. Since the other three couples in our club were Navy families, they have since moved from the area. This just left Chris and I and we certainly weren’t prepared to give up FFC. So, here’s a quick recap of what it is: a group…
{grain brains challenge} Alan’s Rye Berry Salad
Grain Brains Challenge: A recipe challenge to help you get whole grains into your mouth, not just your kitchen. I love wheat berry salad. The nutty-crunchy-sweetness in most recipes is just delicious. But I got curious about how it might taste without the crutch of a sweet component. What about a more savory grain salad? No raisins…
{recipe} Versatile Green Herb Sauce
This month’s recipe from my kitchen takes its inspiration from both Asian Indian and Argentine cuisine. My CSA share from Soul Fire Farm has been wonderful, and full of greens. In the past week, I got a nice bunch of curly parsley and lemon basil. Curly parsley gets a lot of flack for being nothing…
{meet the meat} Grass Fed Ground Beef
You wouldn’t think that ground beef would need it’s own blog post, would you? Well, it does. Ground beef from feedlots (ie. the stuff you generally get in the conventional grocery store) is relatively forgiving. You can cook the heck out of it and it still tastes the same. Many a frying pan of taco…
{reflections on food} My Independence Day
Last 4th of July I began my independence from sugar. I went to the parade on Avenue A, the street where I grew up. The parade began with my generation, in the thick of the centennial spirit of the mid-seventies. One year I wore the bridesmaid gown I wore at my uncle’s wedding. The next…
{drink it up} Lemon Syrup, Lemonade & Lemon Vinegar
Editor’s Note: Jennifer Wilkerson has given us homemade bread & dinner rolls and farmer’s cheese… now she brings us a triple doozy: Lemon Syrup, Lemonade & for your cleaning needs lemon vinegar. Man, she’s good isn’t she? -Christina When farmers markets and fruit stands are bursting with seasonal goodness meals are easy. Any combination of…
Experimenting with Green Wheat: Freekeh & Gruenkern
While obsessively researching wheat on the web, my husband Michael came across a description of freekeh, or Gruenkern (pronounced groon cairn), that is, green wheat. It is apparently something of a craze in certain foodie/grainy circles of people and a traditional food in both the Middle East and a few villages near Wurzburg, Germany; go…
{diy project} Pickled Red Onions
Often times my favorite part of a meal are the condiments. Condiments take everything to the next level whether it is your favorite barbeque sauce, mustard, hot sauce, pickle or even ketchup. I often find food to simply be the vessel that delivers the delicious flavors of all the extras. One of my go to…
{Brain Grains Challenge} Buckwheat Amy
Grain Brains Challenge A recipe challenge to help you get whole grains into your mouth, not just your kitchen. Buckwheat is one of those good for you foods that are hard to use. I tend to buy groats or kasha when I’m on a mission to expand my food horizons and the stuff sits in the cupboard,…
{meet the meat} Baby Back Ribs
Ribs. Dang, I love ribs. Beef Short ribs, St. Louis Style Ribs, Baby Back ribs… There is just something about gnawing on a bone that brings out the Fred Flintstone in me. The baby back ribs are the cut that are the closest to the loin which sits on top of the spine of the…
{recipe} Vivid Choi Salad Dressing
This week is the first time I’ll be working at a farmers’ market for myself. For 4 years I have (and still do) work with Kilpatrick Family Farm at the Saratoga & Glens Falls Farmers’ Markets. I really, truly love it. Since starting Little Sparrow Farm I was uncertain about how I’d sell my products…
{recipe} Black Bean Mushroom Burger
We are very thankful for the rain and the first fruits from our garden: mushrooms and chard. With a pot of freshly cooked black beans, I am ready to make some burgers. You could use other kinds of beans or replace oats with breadcrumbs, but this held together and will be great for the grill. RECIPE: Black Bean…
{FSC Book Club} Round 4 Selection & Giveaway!
THIS GIVEAWAY IS OVER AND THE WINNERS ARE: Kate “This summer I want to make cucumber pickles. I can never seem to grow enough cukes for a batch.” and Stephanie: “Moving into a house with cherry trees, and could use some preservation ideas!” We read, we cook, we chat. That is the FSC Book Club….
