Category Archives: Big Food

Food we grow, cook and eat at Farther Along Farm

Recipe: Israeli Sabbath Twist

This is one of the oddest breads I’ve baked. At every stage I thought it was going to be a complete disaster up until I checked it 20 minutes into baking. What a delightful surprise! The dough is the softest I can remember working with. I let it rise 30 minutes longer the first time,

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Easter Menus

I shall transcribe. Easter Breakfast (actually Easter Brunch) Creole Eggs (Luncheon variation) (1/2 recipe) Boiled Shrimp (1/3 recipe) Fluffy Golden Grits Bread Easter Dinner Baked Ham w/ Honey Glaze Sautéed Leeks (there’s a story) Maple Mashed Sweet Potatoes There will be pictures!