Our passion is great bread!
When my youngest son and I visited our favorite farm a few weeks ago, I bought two different varieties of peaches – Jersey Queen and Sun Prince. Both varieties were juicy and delicious, but as my son so aptly put it, the Jersey Queens were the really sweet ones and the “jammable” ones were the Sun Princes. We enjoyed eating both varieties, but I used
The bread of the month for the Bread Baking Babes is Vienna Bread. Vienna bread is a type of bread developed in Vienna, Austria in the 19th century. The shape of Vienna Bread is determined by the baker, based on the intended function of the loaf. It can be formed into batards, torpedo rolls (pistolets) or a sandwich loaf. It is typically twelve inches long
Black Bread is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds. The sourdough gives it a bit of a tang and the coffee grounds provide the deep coloring. I didn’t have any new old bread (meaning only a few days old) so I used some rye bread that I cut into cubes and froze a few months
As I was thumbing through the August 2011 issue of bon appétit magazine, I saw these peach preserves. They sounded unique and tasty so I decided to try them. My youngest son was home for a couple of weeks between semesters so I took him to our favorite farm to get peaches and homemade ice cream. This farm is about an hour an
I’ve been looking for ways to utilize my tomato harvest. I have an assortment of 30+ tomato plants. I planted a lot of Roma tomatoes to make marinara and tomato sauce, but I also have lemon cherry, Virginia Sweets, First Prize, Giant Belgium, Early Girl, Viva Italia, San Marzano, Beefmaster, and Black Russian. Some of them are heirloom and some aren’t, but I started all
