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Farm Cooks

It’s time for quick bread

By CAPPER’S FARMER EDITORS Grit Magazine Who doesn’t appreciate a piping hot loaf of bread, especially this time of year, when there’s a chill in the air? The problem a lot of us have with baking homemade bread is that it’s time-consuming. For folks who just don’t have the time to ...

Warm up with winter soups

BY VALERIE BOESE Grit Magazine Homemade soups are the perfect comfort food, satisfying even the hungriest of appetites. They offer the flexibility of cooking with what you have on hand, and there are no rules when it comes to the ingredients. Plus, soups can be made in short order with ...

Winter holiday brunch

By SUSAN BELSINGER Grit Magazine This festive brunch menu is as colorful as it is flavorful, and it makes great use of seasonal ingredients. Winter greens, bell peppers, onions, pumpkin, cranberries and more provide sweet and savory flavors, guaranteed to please friends and family. ...

Blue ribbon baked beans

By ANDREW WEIDMAN Grit Magazine Some dishes are seasonal, like cool salads and sandwiches during summer and warm, hearty roasts and casseroles for winter. Baked beans have no season, because they need none. They’re just as welcome at summer barbecues as they are at winter socials. Baked ...

There’s always room for gelatin

By JEAN TELLERGrit MagazineUntil the 1890s, gelatine or gelatin -a substance made from the collagen in animal skin and bones-was odorless, colorless and tasteless. Along came carpenter and cough remedy maker Pearle B. Wait from LeRoy, New York. His 1897 experiments added fruit flavoring to the ...

Zucchini jam and plum reserves

By JEAN TELLERGRIT MagazineReports on food safety can be alarming, and many people have started their own gardens to counteract such concerns, in addition to yearning for more flavorful produce. Folks also are learning that great taste doesn't need to end when the harvest is finished.As the ...

Goner for gumbo

By JEAN TELLERGrit MagazineGumbo recipes are as varied as the cooks who prepare the Louisiana delicacy. You start with a roux (flour and oil or butter cooked to a dark brown), or not; you add cooked okra, or not; you thicken with file (powdered sassafras root), or not; and you add seafood ...

Simple sourdough

By EMILIE RAFFAGrit MagazineCreating a starter from scratch is simple, and ultimately marks the beginning of an ongoing relationship. It's also the most intimidating part of the sourdough baking process, because it's often misunderstood. Here, you'll get step-by-step instructions for making a ...

Let us eat cake

By JEAN TELLERGRIT MagazineMarie Antoinette, the French queen during the Revolution, may not have actually uttered the words, but the phrase has gone down in history as a famous saying from a royal personage. "Let them eat cake!" was actually "Let them eat brioche!" Brioche, a French pastry, is ...

Overcooked and underloved jam

By RENEE POTTLEGRIT MagazineI'm asked over and over: "How do I fix my overcooked jam?"It's frustrating. You spend time, money, and energy to lovingly make a batch of beautiful jam. You have visions of tucking jars of it into Christmas presents or serving it on top of homemade biscuits. You ...