{bake around} The World’s Easiest Cookies

I couldn’t wait for Elizabeth‘s book to be in my hands. Yes, she is a dear friend, my mentor (more on this on a future post) and an occasional FSC contributor, but also because her newest book, World’s Easiest Paleo Baking (Lake Isle Press, 2016), was sorely needed in the paleo cookbook marketplace. You see, Elizabeth is a trained…

{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…

{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…

{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…

{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…

{Indian Breakfast} Aloo Paratha

    My son went to Dehli for a week last summer and ever since he came back he has been making aloo paratha for breakfast. A stuffed flatbread, it can be made with any kind of filling you want, but spiced mashed potatoes are both delicious and traditional. I would claim that we make…

{meet the meat} Carnivore Questions

When Chris first approached me about writing for From Scratch Club (over a year ago! woot!) we were both excited for me to write about meals and recipes that were a bit more meat-centric. I’m not a “Meatless Monday” kind of gal. I’m more of a “oh you aren’t eating meat on Monday? MORE MEAT…

{Recipe} Aunt Marie’s Swedish Meatballs

I posted a photo of these meatballs to Instagram and Facebook and few months back and the response was definitive: everyone wants my recipe. Here it is, Aunt Marie’s gift to you, Jennifer — When I met Aunt Marie back in the 1980s she was an active mother, grandmother and wife of the former mayor….

{Feel the Love} Pork Rillettes

I don’t think I’ve been shy about my love of the pig.   I honestly think the best thing you can give a gal involves some kind of pork fat and since February is the month of the Valentine, I think it’s also the time for indulging a little.  Forget the chocolate covered strawberries.   I…