Laying season is now over for our geese, and we find ourselves with a few “extra” goose eggs that need to be put to good use. While goose (and duck) eggs are delightful in scrambles and other egg-based dishes, waterfowl eggs really shine in baked goods. As rice pudding fans, we decided to tweak a recipe we had for a custard-topped rice pudding – that we previously made with duck eggs – by using those enormous goose eggs, instead.Continue reading “Eat This: Goose Egg Custard Rice Pudding”
While we tend to lean low carb in our eating habits, we do like a piece of hearty toast in the morning before heading out to do the farm chores. Having taken a break from our sourdough to explore other options, we recently found an easy recipe for this rustic, crusty whole wheat loaf – baked in cast iron!Continue reading “Cast Iron Cooking: Rustic Whole Wheat Loaf”
Chilly weather, fewer hours of daylight…these seem to be triggers for carb cravings (at least for me). In an effort to avoid packing on the pounds over the winter, I look for ways to satisfy the cravings without consuming too many simple carbs and sugar – but that doesn’t mean doughnuts are off the table!Continue reading “Good Bites: Low Carb Sugar-Free Cake Doughnuts”
Who doesn’t love a hot, fresh, and easy-to-make biscuit? And I’m not talking about ones that come out of a tube. You can make these biscuits from scratch, no special equipment needed…not even a biscuit cutter! And they’re made with sourdough, so that extra starter you’ve been thinking about pouring off can be put to work instead of wasted. Sound good? Read on!Continue reading “Bake This: “Discard” Starter Sourdough Biscuits”
If you’ve followed us or just taken a look around, you’ve undoubtedly noticed that this blog is replete with posts about fermentation. I ferment things, different things, and often. But I’m not the only fermenter in the family!