Creating a center for culture in our community to build health through local farms, food, and arts
By Lindsey Hickman Buzzwords such as all natural, local, farm fresh, superfood, and probiotic have flooded supermarkets and product labels, but are they anything more than marketing eye catchers? All too often the answer is no. We all want to lead healthier lives, and the new year always seems like the perfect time for a… Continue reading Local, seasonal eating: Your answer to health in the new year?
To store your starter at room temperature: Stir the starter well and add equal parts flour and water- usually about 1 cup of each. Mix until smooth, and cover. Repeat every 12-24 hours, depending on how soon you would like to use your starter and how much starter your recipe will need. Remove the starter… Continue reading Maintaing your wild yeast sourdough starter
2 QUARTS OF WATER 1 CUP WHITE VINEGAR ½ CUP PICKLING SALT 2 TO 3 POUNDS OF HOT PEPPERS 3 CLOVES GARLIC WASH 6 PINT JARS AND THE LIDS - SET ASIDE. MEASURE THE WATER, VINEGAR AND SALT INTO A 3 QUART SAUCE PAN, AND STIR UNTIL SALT IS DISSOLVED. BRING TO A SIMMER. WASH… Continue reading Pickled Hot Peppers
If you're looking for the perfect, basic sugar cookie cutout recipe, look no further. 1 cup of your choice of granulated sugar (coconut, cane, maple, or sucanat work great!) 1/2lb butter room temp NOT MELTED 1 egg room temp 1 egg yoke room temp pinch of salt 1 teaspoon vanilla extract (or lemon, maple, peppermint,… Continue reading Perfect, no rise sugar cookies
Above all, The Barn & Pantry values the farmers who grow the food that nourishes us. Everything we create is only to enhance what they've worked so hard to create for us.