My first venture into making artisanal (ha!) style whole-wheat bread has been…interesting.
Here’s the deal: I have a favorite 100 percent whole-wheat bread, from Farm to Market Bread Co., that I like to use for sandwiches. It’s tasty, has a nice texture and is local, more or less. (It’s from Kansas City, about 40 miles down [...]
Slow-fermented whole-grain bread a puzzler
January 2nd, 2009 · 8 Comments · Food preparation, local food, recipes
Store’s pecans fail to live up to past standard
December 17th, 2008 · 4 Comments · Food selection
Holiday baking has me thinking of my dad. As I previously noted, Dad liked pecans (understandable for a Southern boy), and for the past few years he has treated his daughters at Christmastime to 2 pounds of shelled pecans from Sunnyland Farms in Albany, Georgia.
I thought those pecans were nice and tasted good, but extravagant, [...]
Great green tomatoes! Bring out the canner and cake pan! (And the relish tips…)
October 15th, 2008 · 11 Comments · Food preparation, Food selection, local food, recipes
When life gives you green tomatoes, you might as well make Green Tomato Cake and Green Tomato Chutney. Some people would also make Green Tomato Pickles. I probably should have. Here, in any case, is the story.
The setup
Sure, I told my sister. I’ll take some of your green tomatoes. Don’t just throw them out. Yea, [...]