We had planned on having a homemade white Pizza when we got back from our hike in Montague. However, we ran out of wheat flour, and so we couldn’t prepare a dough until we got back from Upinngil Farm (which we stopped at before the hike and picked up a ton of flour and wheat berries, ground beef, some raw milk and their farmhouse cheese, which is amazing!). We also ran into unexpectedly bad traffic getting back into the city. So, when we arrived home, we decided to still have a pizza-like event, without the pizza dough. Theresa’s idea was to make biscuits, which was awesome. We sort of modified our pizza plans into a topped biscuit idea, and the result was lovely!
Biscuit Recipe (serves 4):
- 2 cups whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 tsp honey
- 1/2 cup milk
- Preheat oven to 425 F.
- Combine dry ingredients.
- Stir in oil until mixture is crumbly.
- Add sweetening and enough milk to make a soft dough.
- Pat dough gently into 4 big biscuits, about 1/2 to 1 inch thick.
- Place on a baking sheet, with sides touching to made tender biscuits.
- Sprinkle salt and herbs on top.
- Bake for 15-20 minutes until browned.
We roasted tomatoes, onions and garlic by simply cutting these items in half and putting them on tin foil on a baking sheet, and sprinkled them with salt. We put them in the oven for the duration of the biscuits baking, and then when the biscuits were done, we broiled them until well roasted.
We simply pan-cooked the Sweet Italian Sausage from Stillmans Farm, and served the biscuits, roasted veggies (all from Red Fire Farm) and sausage all together with grated Garlic Farmstead Cheese from Chase Hill Farm.
Lastly we tried a new cold cucumber soup recipe from Farmer John’s Cookbook. It was pretty tasty. A little strong from the raw garlic and scallions, but very tasty.
Cold Cucumber Soup (Serves 4):
- 5 medium cucumbers, washed and chopped
- 1 cup of water
- 1 cup of yogurt
- 1 clove of garlic
- 1 tbsp fresh dill
- several fresh mint leaves
- 1 tbsp honey
- 1 tsp salt
- 2 scallions, finely chopped
- Add all ingredients except scallions together.
- Blend them together either in a blender or food processor.
- Chill in the refrigerator until serving.
- Serve with scallions on top.
We also planned to have cherry chocolate chunk frozen custard, but we didn’t cool it enough for our ice cream maker to freeze it. So, we served ourselves a little cooled custard with some cherries and chocolate pieces for dessert and saved the rest to be made into frozen custard for the next evening.
It still tasted very good, and was nice to taste the custard unfrozen for once. However, it will be frozen for dessert the next round.
Slots and grocery shopping: We finally went grocery shopping and filled our slots for the week, as follows:
- Slot 1: Organic apple cider vinegar (for making pickles later this week)
- Slot 2: Organic fair trade sugar (for making jam)
- Organic fair trade olive oil
- Slot 3: Organic lemon juice (we had been out of it for a week or so- good for jam making and so many other things)
- Slot 4: mayonnaise (we had thought to make our own.. but we in the end decided it would require us to buy a lot of oil… so why not buy the mayo?)
- Slot 5: (last week’s unused) Organic soy sauce
We will admit that we have not gone to a normal grocery store (although whole foods is not necessarily your normal grocers…)for a while. Instead we have been mostly shopping at farm stands, farmers markets and sherman’s market. To go back to the grocery store felt a little weird. Theresa said it felt like ‘cheating.’ I think that we need to remain a little moderate on this topic, but I will admit that it did feel a little weird.