Mark has been on a bread-baking tear the last couple of weeks. He recently read Michael Pollan’s Cooked, and has been working on Pollan’s no-knead 100% whole wheat sourdough loaves. It’s not an easy feat, but these loaves have been really good and getting even better. Pollan … [Read more...] about Essex Farm: Bread-Baking
baking
Full and By Farm: Baking Sweet Wheat Bread
A very sunny Saturday made for a beautiful break in the wintry weather. From my kitchen window I looked out over the horses and young heifer cows. After days of standing with their backs to the wind and eating around the clock—keeping up their energy against the week-long … [Read more...] about Full and By Farm: Baking Sweet Wheat Bread
Full and By Farm: Good Season for Baking
Next Thursday is Thanksgiving so we will be holding csa pick up on Tuesday from 4 -6. Load up on good thanksgiving meal ingredients—sweet potatoes, pumpkins, onions, garlic, leeks, and potatoes for mashing. Add some tasty brussel sprouts to the spread for something green. The … [Read more...] about Full and By Farm: Good Season for Baking
Amy Guglielmo Discovers Gluten-Free Baking in the North Country
Local artist Amy Guglielmo recently published a humorous (and informative) article in the North Country magazine Strictly Food for Thought entitled, "My Sweet Gluten-Free Life." Amy recounts a few childhood misadventures with baking that made her avoid baking for years. Those … [Read more...] about Amy Guglielmo Discovers Gluten-Free Baking in the North Country
Whallonsburg Grange: Preserving and Baking with Small Fruits
The Whallonsburg Grange is now offering cooking and food preservation classes in its community kitchen! Coming up first is a class dealing with small fruits--berries! Delicious. Picking berries is always a fun and tasty outing. Though you have to be careful not to eat more … [Read more...] about Whallonsburg Grange: Preserving and Baking with Small Fruits