FROM SCRATCH CLUB

I’ve been mulling over creating a great gluten-free, dairy-free, grain-free baking mix in my brain for almost a year now. Finally a moment of inspiration came to me and I made a bee line for my kitchen to put together this gem of a recipe. I say gem because it is the most versatile mix [...]

The 8th Annual Vermont Grain Growers Conference was held in Essex, Vermont on March 15th. I traveled north with my friend Howard, who’s been planting grains for years – rye, oats and barley, and last year, wheat – all for home use. About half the 130 people at the conference were also some version of [...]

The Somerset Grist Mill has a week left in its Kickstarter campaign , Flour with the flavor of home, so I have to tell you again how much I love this project.  Visiting Skowhegan, home to New Balance shoes and under 9,000 people, I felt like I was stepping onto a movie set. A slightly [...]

Editor’s Note:  Our first ‘Community Voices’ contributor Amy Halloran is back with her 2nd installment of ‘Scaling Up the Northeast Grains System’, her investigation into local grain production past and present. This month she brings us her exciting trip to Skowhegan, Maine. You can read Amy’s first post here. -Christina +++++ I went to Maine [...]

Editor’s Note: I am so happy to announce we are starting a new contributor-stream on FSC; Community Voices. These contributors will be monthly and are the voices in our local food community; whether it be a local chef, writer or swapper. First up, writer, teacher, wife, mother, urban homesteader Amy Halloran. I first met Amy [...]

Maybe it’s being trapped inside at home with a new baby, but I’m prematurely feeling that mid-winter desperation about what to make for dinner every night.  This feeling worsens when we’ve skipped a week at the farmers market and have no fresh, local produce.  Local green vegetables are already becoming less prevalent and I can [...]

Our rabbi, Jonathan Rubenstein of Temple Sinai in Saratoga Springs, runs a non-profit bakery out of the temple.  Most Friday mornings he is there, baking challah and babka, plus his kick-ass granola.  When we sold our house and garden in Argyle, New York three years ago and were moaning about where we would go to garden, Jonathan’s [...]

Editor’s Note: {How You Do It} is back! In general, the blog has been in a state of transformation and this recurring series is no different. When we first brought you this series, fellow local moms were writing guest posts about their kitchens, their traditions, their food. Since then we’ve made all guests regular contributors, [...]

Last Spring I stopped eating wheat for a few months.  During that time, to cope with the absence of ever-familiar wheat, I started broadening my grain repertoire.  I’ve tried to keep it up since then and this week I challenged myself to figure out roasted buckwheat, also known as kasha.  I was pleased to see [...]