Category Archives: Cooking

Preserving Local Produce

First of all, a huge shout out to the Peachtree Road Farmers Market – they do an amazing job with providing an avenue for local Georgia farmers to sell their products to people like me :)

I’ve begun the process of following in my Grandmama’s footsteps – I canned strawberry jam and froze green beans!  Some EXCELLENT resources that helped me along the way:

So my first venture was the jam.  I purchased some beautiful strawberries from Burge Farms at the farmers market and was pretty darn proud of how it turned out!  I made some shortbread to go with the jam and oh my goodness, why didn’t I ever do this before?

Fresh Strawberries from the Market

My very first strawberry jam! So tasty!

So then, a couple weeks later, I purchased some green beans from Planted Rock Farm – they we so flavorful and the texture so spot on that the next week I went back for 3 lbs. to freeze.  My favorite part of putting up beans and peas is how darn green they get once you blanch them.  Truly beautiful!

Fresh Green Beans

Blanched Green Beans Cooling

I can’t wait for peaches to come into season!

Grandmama’s Biscuits

I treated myself to some of my grandmother’s biscuits this morning.  We make them about the size of a silver dollar, and they are so tasty!  Delicious with a little honey or jelly, they keep great – I’ll be slicing them open and toasting them open-faced for several days! These biscuits are super easy to make.  The key is in what kind of flour you use.

Deliciousness!

The only flour that my grandmother ever used was White Lily. I’m actually a bit torn about flour right now. I have used White Lily my entire life (mostly because it did right by Grandmama), but now that I’m trying to be more conscious of the ingredients I cook with I’ve got a little thinking to do.  White Lily does not make organic flours (and they also don’t make unbleached all-purpose flour).  I’m curious to know what flours other people use, particularly with baking.  I know that King Arthur carries a lot of different organic flours – is it worth it to switch from the flour that my family has used (literally) for generations?

Any other bakers out there care to weigh in? What flour do you use, and have you experimented with organic flours?

Shrove Tuesday Pancakes

Happy Shrove Tuesday everyone!  In honor of today, I had pancakes for supper :-). Why pancakes?

In most traditions the day is known for the eating of pancakes before the start of Lent. Pancakes are eaten as they are made out of the main foods available, sugar, fat, flour and eggs, whose consumption was traditionally restricted during the ritual fasting associated with Lent. Wikipedia

Lent begins tomorrow, and I’ve decided to give up soft drinks and fast food.  I also will be taking on a renewed commitment to dedicated prayer time.  Are you committing to a Lenten practice this season?