{FREE EBOOK} from scratch holidays

Originally posted on from scratch club:
Coined ‘from scratch holidays‘, we wanted to dedicate most of November & December’s content to various seasonal recipes for your holiday table, edible gifts and reflections on the holiday season as a whole. We have more to come, including radish toasts, DIY coffee creamer, beef jerky, dark chocolate covered…

FOOD SWAP WITH ALANA CHERNILA

CLASS IS CANCELLED. SWAP WILL GO ON:  {FSC SWAPPERS: TROY} FOOD SWAP with ALANA CHERNILA (3-5pm) *you do not have to attend the class to participate in the swap, sign up by clicking!*  

{FSC PODCAST} Episode 5: Raising Animals (for food)

Originally posted on from scratch club:
Raising animals for food. It’s a tricky subject, but we are tackling it with gusto in this month’s podcast. We’ve talked about growing vegetables, joining CSAs to pay someone else to grow vegetables and we’ve even talked a little bit about backyard chickens. Now we are bringing you an…

{FSC Book Club} Round 5 Book Announcement & Schedule

We read, we cook, we chat. This is the FSC Book Club. Welcome to the fifth round of the FSC Book Club! After a long hiatus, the FSC Book Club is back! We took some time off to live life and gather inspiration, and now we are ready to read and cook and chat alongside all of…

{fermentation} Kombucha Confessions

    I don’t like kombucha. There, I said it, and it feels good to get it off my chest. You see, I’ve been dabbling in fermentation for quite some time. I have brought milk and water kefir grains to food swaps and discussed probiotics with the best of them. I think a glass of water…

{fermentation} Make your own sourdough starter

Editors note: We’ve had a lot of talk about bread baking and sourdough lately, so I reached out to Otis Maxwell of “Burnt My Fingers” to solicit his expertise on making a sourdough starter from scratch.  Having sampled Otis’s bread at many a From Scratch Club Swap, I was very excited when he agreed to…

{summer wedding} Vegan Party Food

My son is getting married in a month and, since our caterer is a barbecued chicken joint, I am charged with making one or two supplemental dishes for the vegans to eat. I am perfectly comfortable with vegetarian food since I am a semi-vegetarian, that is, a social meat eater, but I tend to rely…

{making it last} Dehydrating Celery

Editors Note: I’m pleased as punch to welcome our newest Community Voice!  Ida Walker is a freelance editor and author. She’s also behind Ida’s Artisan Kitchen and the blog The Enabling Cook. She loves to make cheese, bread, sausage, bread, beer,  hot sauce, jelly, and jam, among other things. She also dehydrates, ferments, cans, and…

{local event} Weekend of Baking

I tend to stalk people who intrigued me. Most of these people are intrigued with flour. Two of my favorite flour people are going to be teaching together soon. If you like flour at all, you will love this. Richard Miscovich and Kate Lebo are teaming up for a weekend of baking at foodwriter Molly…

{Summer Drink} Maple-Sweetened Lemonade

The other weekend, I was strolling through a Vermont farmers’ market and stumbled on a maple farm stand selling maple-sweetened lemonade. Genius! I never thought to use maple syrup as a sweetener in lemonade, but I’m glad that I’ve been enlightened. The syrup darkens the color and intensifies the flavor more than white sugar, stevia…

{Bread Baking} Basic Sourdough

  I grew up in the San Francisco Bay Area, so one of my comfort foods in life is chewy sourdough bread, preferably still slightly warm from the morning oven. While there is decent, although not perfect, commercial sourdough bread available in Upstate New York now, when I first moved here in the late-80’s there…

{Cold Brewed Iced Coffee} Easy and Delicious

I first learned about cold brewed coffee a while back when I read Cory Doctorow’s young adult novel, Homeland, where the main character brings a stash of cold brew coffee to Burning Man, to use as barter currency on the playa. It’s popping up everywhere now, for sale in plastic jugs by the quart, or…

{Eggs} Two Recipes: Three Ingredients

This Spring we were able to make arrangements again for an egg share. Every two weeks we get 2 dozen eggs from Soul Fire Farm. The eggs are priced on a sliding scale $4-6 per dozen.  This experience is the next best thing to having chickens. We have been fostering 3 baby chicks as we…

{events} KATE PAYNE IS COMING TO TOWN

I am pumped with excitement to announce that Austin-based author, Kate Payne, is coming back to the Capital Region for a THREE-DAY Extravaganza!!!!! I love Kate, you love Kate, we all love Kate! Kate is coming to town June 6, 7 & 8th to celebrate her newest book in the “Hip Girls” series: Hip Girls Guide to…

{Ask FSC} Pick our brains

If you are looking at the fine print, you will notice that this is not Chris, but Jeni B.  We know things have been pretty quiet around here lately, and we thank you so much for sticking with us while we rearrange a few things. I am honored and excited that Chris has asked me…