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Farm Cooks

Fresh ideas for garden tomatoes

By TRACI SMITH Grit Magazine Tomatoes are all the rage this time of year, as they should be. After all, who doesn’t love fresh, juicy, mouth-watering tomatoes? However, after a couple dozen BLTs, we’re ready for something different. And, when we have a lot of tomatoes, we need to figure ...

Super-easy recipes for early summer produce

One of the very best things about summer is the abundance of fresh, local, homegrown foods we get to enjoy. At this time of year, a visit to the garden or farmers market is enough to inspire us in the kitchen. The following recipes from Vegetable Literacy all feature summer flavors and ...

Pack a basket of picnic favorites

By JEAN TELLER Grit Magazine Early summer brings warmer temperatures, vacations, family get-togethers, church potlucks, camping trips and picnic plans, among other pastimes. Many a cookbook holds a treasure trove of picnic favorites, and Grit’s recipe archive is no different. It ...

Smoking meats

By SHIRLEY SPLITTSTOESSER Grit Magazine Barbecue raises the flavor of meat and fish to a new high–and creates an atmosphere of relaxation for the cook. In the United States, now as in the past, a barbecue means a large party. For example, politicians used barbecues to lure voters in the ...

Options for using that leftover pulled pork

Here is a collection of recipes from the Capper’s Farmer archives Barbecued pulled pork pasta ‘n’ cheese Yields about 6 servings. 16 ounces cavatappi or other pasta 2 cups leftover pulled pork 1 cup barbecue sauce 4 tablespoons butter 1/4 cup all-purpose flour 3 cups ...

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 ...