Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

01 March 2016

maple pudding

Mostly farm fresh pudding with our eggs, milk and maple...
1/2 cup maple syrup
1/4 cup cornstarch 
1/8 tsp salt
5 egg yolks, lightly beaten
2 1/2 cups whole milk

Whisk the maple syrup, cornstarch and salt together in a medium saucepan.  Add the yolks, then immediately, but gradually whisk in the milk.  Cook over medium heat, stirring frequently at first, then constantly as the mixture starts to thicken and begins to simmer, 8 to 10 minutes.  Once the mixture simmers, cook for 1 minute.  Pour into ramekins and place parchment on top, and refrigerate until cool.  

I have some friends who prefer not to use cornstarch but I haven't made it with alternate thickener (and we can purchase organic nonGMO cornstarch in bulk at our co-op).  Maybe something like arrowroot would work?  

This recipe makes 6 small ramekins of pudding. 

17 September 2014

around the farm (kitchen)

Feeling the pressures of fall in the kitchen... preserve, preserve, preserve.
flowers and tomatoes
more sauce
enchilada filling
grape jelly
future puree

What's going on around your farm, garden or homestead (or kitchen!)?
Share a link in the comments, I'd love to see!

28 May 2014

around the

Having some issues with my farm photos for this week--so we'll head to the kitchen!
Milking three cows for our micro-dairy means we eat lots of dairy products here.
The main one (besides all of the raw milk my kids drink) is yogurt (I've mentioned this before).  I make more than 7 quarts a week!  I just snapped this photo of what our yogurt looks like since our cows are back on pasture--check out that cream!
I've also been experimenting with cultured butter.  I started leaving our cream out at room temperature for 8 hours before making butter, but have been leaving it out even longer now.  The taste of the butter when the cows are out on fresh pasture is quite strong and my kids are still getting used to it, but I've been enjoying it on some homemade spelt bread.  

What's going on around your farm, garden or homestead (OR in your kitchen) ??
Leave a link in the comments--I'd love to see!

08 January 2014

in the kitchen (from the garden)

Tried out this recipe from the Moosewood Restaurant New Classics (which I just got from paperbackswap!)
Of course (like usual) I had to tweak a few things.  
I didn't have a lime and I used frozen cilantro (from the garden).
I used butternut squash (bartered from a friend's garden in the fall) instead of sweet potatoes.
I didn't have any rice, so I used millet.
I used frozen spinach (that I picked last fall and froze)
and I was out of cornmeal and used our 5 grain mix.
it was so delicious that I had to post it.  Enjoy!

02 July 2013


 I have not been crafting at all for my Tuesday crafty posts... 
unless you count some "crafting" in the kitchen.
As more produce is ready, I've been looking around pinterest for some different recipes.
The first few look like they'd be great to try out with fresh veggies from the garden,
the last few just look like some sweet treats! ;)




and this.

02 April 2013

a favorite snack

Yogurt is one of our favorite snacks around here.
After years of making yogurt by wrapping quart jars in dishcloths and packing it into a cooler, we received this wonderful gift.  I can just set it for 15 hours and leave it be.  It's one of my favorite kitchen tools because we use it several times a week (and it fits a 1.5 quart pyrex container perfectly!)

We love to eat our yogurt with maple syrup or granola.  I enjoy dried cherries or cranberries in it, the boys love it with some mini chocolate chips for an extra special treat.
None of my boys are big fans of nuts, so our granola is very simple.

Preheat oven to 350 degrees.
Combine in a large bowl:
4 cups rolled oats
1/2 cup coconut flakes
1/2 cup sesame seeds
1/2 cup sunflower seeds
3/4 tsp salt
1 tsp cinnamon

Combine separately and add:
1/2 cup maple syrup
1/2 cup vegetable oil (we love melted coconut oil)
1/2 tsp vanilla

Mix it thoroughly.  Spread into a 9 x 13 pan and bake 20-25 minutes, stirring occasionally.
Let it cool before storing.

18 March 2013

mexican chili beans

Adapted from one of our favorite cookbooks, More with Less.

Soak overnight (we like to soak for 18-24 hours and then rinse well):
1 lb beans (the recipe calls for kidney beans, but we use our hutterite and jacob's cattle and also love it with black beans)
2 qts water

Bring to a boil.
Simmer just until tender, about 40 minutes.

Saute in olive oil:
2 cups onions, finely chopped
4 cloves of garlic, finely chopped

2 tsp salt
1 tsp pepper
2-4 tsp chili powder
1 tsp dried oregano
1/2 tsp cumin
3/4 cup tomato paste
1 cup tomato sauce (we use our pureed canned tomatoes)

Simmer 15 minutes.
Drain and rinse beans.  
Add beans to the tomato mixture and add water as needed.  
Cook for at least an hour.

We love to eat this with rice and sour cream.  Some of the boys enjoy tortilla chips with it.  Sometimes we'll add veggies to it (we added finely chopped carrots this time because we have so many carrots left in storage).  In the summer, it's delicious served on fresh greens.

13 March 2013

blueberry waffles

with our fresh maple syrup.

2 cups flour (we use spelt flour)
2 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
1 3/4 cups milk + 1/2 cup blueberries pureed together
2 large eggs
4 Tbs veggie oil or melted butter

Mix dry ingredients.
 Mix wet ingredients.
Then mix together.

06 March 2013

homegrown icecream

yesterday, i made a new icecream recipe.
it turned out great!**  a yummy use of our homegrown eggs, milk & cream (thanks, jemima!)

**turned out great...after a little accident (what a MESS!!)

24 October 2012

pickled beets

Someone asked for the recipe, so I thought I'd make a quick post with it!
We use a very simple recipe that has become a family favorite.  It's from Putting Food By.
Basically--just scrub your beets and boil them until they are as tender as you like.
Put them into cold water and they peel very easily.  Slice, chop, or whatever you prefer
and pack your clean canning jars.  Fill with your pickling syrup, which is equal parts vinegar 
and sugar (we use apple cider vinegar and organic evaporated cane juice) that you've boiled so the sugar is dissolved.  Wipe the tops, cover and can.  
They need about 30 minutes in a boiling water bath. 

We love them on top of salads...or as a salad in the winter months (with a little feta cheese
and roasted pumpkin seeds)  Enjoy!

10 October 2012

apple pizza

Z brought home this recipe from the elementary school (where he attends "specials" in
the afternoons) and couldn't wait to try it out! 
We made a few minor adjustments (using butter instead of oil and adding oats to the top). :)

Crust:  2 cups flour
1/2 tsp salt
1/2 cup butter
5-7 Tbs cold water

Mix and pat into pizza pan.

Filling: 7 medium apples (sliced, cubed, or chopped)
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg (or a generous amount of fresh grated nutmeg)

Mix together and spread over crust.

Topping:  1/2 cup flour
1/2 tsp cinnamon
1/3 cup butter
1/2 cup oats

Mix until crumbly and spread on top of apples.

Bake 12-15 minutes at 400º.

30 July 2012

our favorite pickles

We *sort-of* use the Nourishing Traditions recipe...
only this year we made them very simple.

Just 1 Tbs sea salt per quart filled with "filtered" water (although I haven't always followed that)
and lots of homegrown dill in each quart.  And, of course, many scrubbed/washed whole cucumbers.

We'll let them sit on the counter for 3...or 5....or 7 days (depending on how fermenting is going) before moving them to the fridge.

We love lacto-fermented cukes!

07 February 2012

in the kitchen, on the needles

we've been experimenting with our new grain mill attachment for the kitchen aid. our favorite so far--nourishing tradition's 5 grain cereal as waffles.

this strangely mild winter hasn't been the best for the root cellar veggies--trying to use up squash before it goes bad = a whole lotta roast squash.

i picked up this book the last time i was at Northshire. i love it.

i've been trying out some fairisle with a variety of peace fleece colors.

What's going on in your kitchen or on your needles?

29 June 2011


This time of year, despite the garden goodies we pick everyday, I get in ruts with food. It probably has to do with the busy-ness of the season, but we eat a lot of salads, tacos/wraps and pasta with veggies. I'm looking for some inspiration in the kitchen. Leave a comment with what you've been cooking with your garden goodies! :)

*assorted old foodie photos*