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Spring Vegetables
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Baby Greens Early Spring Greens in your Pasta -
Deborah DeBord
Early Spring Greens in your Pasta Nothing sings spring like early greens in everything you bring to table. We love to sauté a choice of early Stonebridge veg, like walking onions and green garlic while the pasta boils. We reduce a cup of crisp white wine to the veg as it tenders up. We add gobs of greens along with a half cup of the pasta water. adding sea salt and lots of pepper grinds. We return the drained pasta to its pot and oodge around the veg to warm and mix. We throw some Parmesan in the bottom of each bowl, lay the pasta in, and top it with the sautéed mixture. It's ten minutes at the stove and endless pleasure. And, of course, we use this same prep in the late summer with another round of greens, tomatoes, and peppers. Cook's tips and tricks: Covering the pasta pot as the water comes to a boil saves a gob of energy. Boil pasta with the lid off, though. And Deborah can tell you...pasta for 13 hungry young men in work camp at 10,000 feet, well, does not cook; it just kind of worries itself into something edible. HooHa! Deborah DeBord
Eggs Baked on a Flat of Braised Greens, Shallots and Croutons 2 tablespoons butter, divided Preheat oven to 400 degrees with a baking sheet in the middle of the oven. Butter two individual baking dishes if you have them, or one large shallow one, preferably glass or terra cotta. Quickly cook the bread cubes in one tablespoon butter in a small skillet over medium flame till crisp, but not hard, about seven minutes. Set aside Heat the remaining tablespoon butter and the olive oil in a large skillet over medium-high heat and sauté the shallots till soft, about five minutes. Add the greens and stir till wilted. Sprinkle with half the herbs, a bit of salt and pepper. Reduce heat and cover. Let braise about five minutes. Meanwhile, peel the tomato, if you are not a peely person, or leave it skin-on. Halve the tomato. Squeeze all the juice and seeds in a small bowl to use on a different day. Squeeze the meat of the tomato through your fingers several times, making a sticky paste into a small bowl for today. Uncover the skillet and raise the heat. Add the tomato rendering and wine. Scrape all the good bits off the bottom of the pan while it bubbles away. Leave a little of the reduced juices. Turn off heat. Layer the croutons on the bottom of the baking dishes, followed by the juicy veg. Gently break the eggs on top of the veg. Salt and pepper to taste. Place the two dishes on the baking sheet and bake for 15 minutes, till the eggs look good for your taste.. Remove from oven and sprinkle with remaining herbs. Serve in the dishes immediately. Serves 2 Cook's tips and tricks: Any baked eggs want a quiet oven, so use conventional, rather than convection settings. tested and prepared for
Greens, Beans, Fruit, and Nuts I love a good Venn diagram. It communicates quietly and with grace. If you leave several unacquainted three-year olds for free play in a room with hula hoops, stuffed animals and different mechanical toys, it takes them no time to organize themselves and their toys into Venn diagrams. Overlapping, touching, not touching. They do not need instructions; they do not need to speak the same language. That's the way I like my stir-fry and rice. Standing on their own and independent. Coming together in an overlap to complement flavors. Then if I lose composure and stir it all together, that's my business. 2 tablespoons good extra-virgin olive oil Film a sauté pan with olive oil. Cook onion and green stems over medium-high flame. Salt and pepper after two minutes and continue cooking till soft. Add garlic and herb; cook two more minutes. Add green leaves and blend thoroughly to heat through. Add1/2 cup water and cook till it disappears. Add another 1/2 cup water and make it disappear again. Scrape all the good bits off bottom of pan. Add nutmeg, pepper sauce, and beans. Blend thoroughly. Add 1/2 cup water and cook away. Add another 1/2 cup water and cook away. Greens should be melt-in-your-mouth tender, moist, but not wet or drippy. At this point, you can save to reheat later. Just before serving. warm it up, add fruit; let stand to plump. Add nuts. Serve warm lapping over a husky pile of brown rice on a beautiful plate. Garnish with remaining herb and nuts. Serves 4 Cook's tips and tricks: Grains and beans in tandem perform as a complex carbohydrate with the properties of a protein. tested and prepared for
Lemony Cream Chive Dressing At five years, I was seduced by learning and discovery. But when I found something that flew through the hair of what I thought I knew as A Given, it rocked my world. I certainly hope I am more flexible and seek out those life shakers Wanting a dressing to last for at least a few days in the fridge, I always skirted around the preps with a milk product and lemon. I forever had such bad results with curdling. Then I discovered that my low-fat content was the problem. As long as I use half-and-half or a table cream, the curd stays emulsified. I like this one on a bed of heirloom tomato slices interspersed with a good mozzarella. It clings famously to leafy green salad topped with thin slices of hard-cooked egg. Lemony cream chive dressing If your salt is not super-fine, dissolve it in a jar with the lemon juice. Measure everything else into the jar and shake. Pop directly into the fridge to avoid heat curdling. Shake each time before serving. Keeps 5-6 days Makes 1 1/2 cups Cook's tips and tricks: Making half batches of three quick dressings like this one gives you a choice during the week. tested and prepared for
Orecchiette with Sautéed Greens and Scallion Sauce
Ingredients: Serves 4 Compliments of
Oven Omelet with Greens, Dried Fruit, Nut, and Cheese The other Deborah spelled her Debby with the Y on the end. She ate her dessert first. She closed her eyes while drinking milk from the little carton. She was so quiet that you might think her absent. But she was always chosen first at recess 'cause she could kick a ball over the railroad tracks into the next school district. Never poo-pooh the power of the humble egg. 1 pound chard, spinach or kale , triple washed, stems and leaves separated, each coarsely chopped Preheat the oven to 350 degrees. Film a large oven-proof skillet with olive oil. Cook the greens' stems and onion over medium-high flame. Salt and pepper to taste. Add garlic when stems are soft and cook another minute. Add the greens' leaves by the handful and stir constantly till wilted. Mix together eggs, milk, and nutmeg/salt/pepper. Whisk slightly. Add 3/4 of all the cheeses and fold gently, Pour over vegetables in the skillet and top with the remaining cheeses. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil an continue baking for 10-15 more minutes till knife comes out nearly clean. Remove from oven and let rest for 7 minutes before cutting into wedges. Serve warm, at room temperature, or cold. Sliced ripe tomato and a crusty bread on the side make the fritatta lovely. Serves 4 Cook's tips and tricks: Take care with the hot handle of a skillet which has been in oven. It is so very easy to forget and grab it. This dish can be mostly prepared ahead with three containers left in fridge: veg, egg mixture, and remaining cheeses. Easily thrown together the next day. tested and prepared for
Garlic Scapes Garlic Scape and White Bean Dip - Kayann Short
Garlic Scape and White Bean Dip 1/4 cup sliced garlic scapes (three scapes sliced in thin rounds)
Compliments of Kayann Short
Garlic Scape Pesto Garlic scape is the green leafy stalk that grows from the garlic bulb. In a blender, combine the Garlic scapes and extra virgin olive oil. Pour mixture Makes 4 cups. compliments of
Jerusalem Artichokes Jerusalem Artichoke Relish - Diane Wright
Jerusalem Artichoke Relish
Jerusalem Artichoke Soup with Roasted Nuts
Serves 6 Compliments of
A Salad Place for Sunchokes and Other Brights 1 pound jerusalem artichokes, scrupulously scrubbed, thinly sliced Mix the sliced Jerusalem artichokes, grated carrots, chopped apple, and nuts in a large bowl. Gently toss with chives and dill. In a small pitcher, whisk oil, vinegar, lemon juice, salt and pepper. Dress the salad and garnish with capers. Chill only slightly. Serves 6 to 8 Cook's tips and tricks: tested and prepared for
Mint Mint Shortbread Cookies
- Deborah DeBord
Mint Shortbread Cookies 3/4 cup (1 1/2 sticks) unsalted butter, softened Preheat the oven to 350°F. Place the dough on plastic wrap and roll it into a tube 1 1/4 inch around. Wrap again in plastic, then place in the refrigerator until the dough is firm — about 1 hour. Put cookie sheets into the hot oven and bake for 8-10 minutes, until Here is the source, as well as instructions for baking with children:
Refreshing Mint Coolers With bottled waters being so spendy and bad for the land fills, you might try this summer refresher to pop in your glass of filtered H2O. A long, cool slurp in the shade takes the edge off the heat and relieves any headache or lapse of memory. Compliments of
Radishes Radishes with Pasta and Radish Greens - Sarah Rocker
Radishes with Pasta and Radish Greens 1 cup sliced radishes with green tops Separate the greens from the radishes. Wash greens thoroughly and then drain. Wash and trim radishes and slice thinly. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper, to taste. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Serves 2 compliments of
Smashed Radish Salad 1 bunch watercress or other firm greens, rinsed, dried and trimmed Arrange watercress in the bottom of a serving bowl. In another small bowl, combine soy sauce, vinegar, sake, and sugar and oil. Lay radishes on a cutting board. Using the flat side of a cleaver or a mallet, smash each radish. Smash it like you mean it! It should break apart. You may have to cut the radish in ½ before smashing it. It depends on the size of the radish. Add the smashed radishes to the bowl and toss with the dressing you made and let the flavours blend for at least a half hour or so. When you are ready to eat, pour over the watercress and garnish with sesame seeds and cilantro. Makes 4 appetizer servings. If you don’t want the Asian flavour just smash the radish and add oil and vinegar and some herbs from your garden and proceed. Mo McKenna
Rhubarb Cake Desert – Kayann Short’s mom
Rhubarb Cake Dessert
compliments of
Rhubarb Chutney 1 cup sugar or 15 packets Splenda Set rhubarb, currants, and onions aside. Stir remaining ingredients into a heavy skillet. Bring slowly to a simmer-boil and cook, stirring, till sugar is dissolved. Add remaining fruit and veg. Cook over medium heat till rhubarb is tender, but not mushy, about 5 minutes. Cool to room temperature. Store in fridge overnight to blend flavors. Bring to room temperature for about an hour before serving. Makes about 2 cups Cook's tips and tricks: Sits nicely next to pork. Works wonders in a yoghurt and brown rice bread. Finds its way, wherever chutneys are known to lurk. Throw in a few strawberries or dried cherries for a shift in flavor and color. tested and prepared for
Rhubarb Jam Combine 4 cups chopped rhubarb and 4 cups sugar. Let stand 2 ½ hours or overnight. Put into a large saucepan and boil 10 minutes or until rhubarb is tender. Add 1 small can crushed pineapple and 2 cups cut up fresh or frozen strawberries. Boil 5 minutes more.
Roasted Rhubarb 14 ounces rhubarb 1. Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine. Serves 4 compliments of
Rhubarb Strawberry Cornmeal Crumble Some pleasures are short-lived, but so very good that they are worth the wait. Snow bells. Girl Scout cookies. High tides. Rhubarb and strawberries.
Rhubarb - Strawberry Sauce 5 cups rhubarb, washed and cut into 1 inch pieces Mix together and let stand overnight. In the morning pour into a large saucepan and bring to a boil over medium heat. Then simmer over low heat for 10 min. stirring often. Add 2 cups sliced fresh strawberries. Stir well. Add 1 small pkg. strawberry jello. Stir all together and pour into a large bowl. Refrigerate. Serve as a sauce for dessert or as a topping over waffles, ice cream, shortcake or bisquick biscuits.
Spiced, Rhubarb Pineapple Upside-Down Cake Topping: For the over the top sugar treatment add another 2/3 cups brown sugar stirred into 2/3 cups melted butter (after the above is in the pan - see preparation instructions below). Batter: Chop the rhubarb into 3/4 inch (bite size) chunks, lightly steam in the large skillet cover on until just tender. Remove rhubarb to storage bowl until needed (resist the temptation to put some of the rhubarb on vanilla ice cream you will need it all for this recipe - no really). Melt one cup butter in the large skillet stirring in the brown sugar, distribute evenly across pan. Add the rhubarb and pineapple chunks back to the pan, again distribute evenly over caramel mix. Or perhaps let a little more fruit mix be on the outer rings as oppose to in the center like I did last time. Sprinkle chopped pecans evenly (yes evenly) over fruit. If you are an over the top kind of person this is where you add the extra melted butter and sugar mix again with emphasis to the outer rings as opposed to the center. Set the pan aside while you work on the batter. Measure dry ingredients into medium bowl and whisk together for an even mix of spices and flour. Cream the butter and sugar (I use a mixer) beat in eggs one at a time add vanilla, and cream, mix well. Alternately add the dry ingredients and the buttermilk/water mix, mixing well with each addition. Pour batter over the nut/fruit/caramel. Bake at 350 for 75 minutes for the three egg or 50 minutes for the two egg batter. Use toothpick to test center of cake before removing from oven. Immediately after removing from oven plate the cake. I use the downside up of my largest cookie sheet held against the skillet and flip it over being very careful not to burn my hide or any other delicate parts. Let the cake cool for as long as you can stand before cutting in half. This could be served warm with vanilla ice cream very nicely or allowed to cool while you lounge peacefully after a nice meal. Then cut pieces perpendicular to that centerline preserving one half for freezing tomorrow morning. My largest Tupperware holds half of this cake just right for going into the freezer. Should keep for several weeks in the freezer until your sweet tooth begs for satisfaction. Mine never seems to last much longer in the freeze than it takes to eat the first half but then the second half is still fresh when thawed. I like it as coffee cake in the morning and desert cake in the evening and sometimes as an afternoon snack but hey I like baked goods. Possible Variations This 3 egg recipe works exactly in my 11 inch diameter, by 3 inch deep large skillet. It was prepared at an elevation of 6500 feet, adjust according to your elevation. If you have a smaller pan try a two egg version adjusting all ingredients by that ratio. If you don't like sugar and butter stop reading and go do something else. compliments of
Easy, Easy Sorrel Dinner I squandered my entire bit of shredded sorrel last night. I had a random tested and prepared for
Florentine White Bean Soup
Florentine White Bean Soup A tasty, friendly use of Stonebridge onion or leeks, garlic, spinach, and herbs. And if we are lucky, carrots are overlapping with spinach. I omit the pork and sub a good mushroom stock for a vegetarian/vegan choice. 2 tablespoons olive oil 1. In a large saucepan over medium-low heat, warm the oil. When it is hot, add the pancetta and sauté until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and sauté until the vegetables are soft, about 5 minutes. 2. Stir in the tomato paste, mixing well. Add the broth and the beans. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes. Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with the parsley, and serve. Serves 4 Florentine White Bean Soup
Lemon Gnocci with Spinach and Peas
Makes 4 servings December 2007 Spanakopita Arriving at the barn last Saturday, I heard Bob's shout drifting on the wind as he drove away. Spanakopita, please. It's what my favorite Aunt Sibyl called Grecian purses. I looked for a good description of the technique and found this one in Gourmet. I have been known to put everything from nuts to potatoes, but then I guess they would be called samosas? An appley, crispy white wine on the deck would be good. 1 stick (1/2 cup) plus 1 tablespoon unsalted butter Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Preheat oven to 375°F. Melt remaining 1 stick butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Cooks' note: Gourmet November 2002 recipe
Spinach Egg Salad 4 tablespoon red onion, minced The day before, combine all ingredients, except for pine nuts and spinach. Taste for seasoning. Toast the pine nuts; cover tightly. Triple wash spinach, drain very well, and roll in a towel; refrigerate. The next day, just before supper, toss egg salad with spinach and pine nuts. Serve on lightly toasted birdseed bread with fruit on the side. Serves 6 Cook's tips and tricks: Why 13 eggs? Two per person and one for the house. Use older eggs. Poke a pinhole in the fat end of each egg. Place cold eggs in a saucepan and cover with water, plus an inch. Bring just short of a boil, 15 minutes. Drain immediately and run cold water over the eggs for 10 minutes. The shell will slide off. No, really. tested and prepared for
Spinach Fritters Process enough crackers and or stale bread to make ½ cup fine crumbs. (Michiko introduced us to using cooked rice instead for a wheat-free alternative). Add 4 scallions (enough to make 3 T minced) and process until minced. Add about 4 cups washed spinach leaves and process until you've got a compact consistency. Pulse in 1/4 tsp salt and 2 well-beaten eggs. Here you can also play with herbs like basil or tarragon. Once it's all mixed, make 3 inch patties and fry in hot olive oil, turning once to brown both sides. Makes 10-12 fritters. You can also make mini-fritters for appetizers! Compliments of Spinach and Leek Gratin with Roquefort Crumble Topping Recipe on http://www.epicurious.com/recipes/recipe_views/views/232888 our modifications: tested and prepared for
Spinach for Supper Ever since I got chickens we have had breakfast for dinner at least once a week. So tonight, we’re having sautéed spinach topped with poached eggs and feta crumbles and sourdough waffles with blueberry rhubarb syrup. Mo McKenna
Spinach Mushroom Gratin 1 cup diced onions, sauteed if you have the time Preheat oven to 350. Lightly oil an 11 x 7 casserole dish (a 9 x 13 works too, just thinner). Spread half the tomato/onion mix in the bottom of the oiled pan. Sprinkle the orzo over the mix. Layer the greens, mushrooms, and 1 cup
Parmesan cheese, then add the rest of the tomato mix. Sprinkle with
the rest of the cheese and top with the sautéed bread crumbs. Cover tightly with foil. Bake for 25 minutes, uncover and bake another 25 minutes until browned. compliments of
Spinach Pie
Spinach Salad with Curry Dressing 1/3 cup peanuts Combine spinach with the apple, onions, and raisins in large salad bowl. Add peanuts and sesame seeds. compliments of
Spinach, Scallion, Parsley Salad with Couscous 1 cup couscous Microwave the tap water for one minute. Meanwhile toss the couscous and the salt in a bowl. Pour the hot water over the couscous and toss with a fork. Cover and set aside for seven minutes, tossing twice with a fork. Process the lemon juice, parsley, olive oil, and a couple of pieces of the sliced scallion in a blender till smooth Toss the parsley mixture and the scallions with the couscous. Store in fridge till you are ready to eat. Just before serving, place the spinach in a large festive bowl. Put just enough of your dressing on the spinach to thinly coat the leaves. Gently add the couscous mixture and toss till fully blended. Serves 4 as a side Cook's tips and tricks: Lay strips of grilled tofu or shreds of chicken atop for a supper salad for two. tested and prepared for
Spinach with Swiss Bake 2 tablespoon good olive oil Preheat oven to 350 degrees and butter a 9-inch square baking dish. Film a deep pot with olive oil. Skitter pepper flakes for 30 seconds over high heat. Sauté onions over medium-high flame till soft, but not brown. Add garlic and continue to cook two minutes. Add spinach, reducing heat to low. Cover and steam until completely wilted, but not dry. Add tomatoes and cook five minutes over low heat to warm through. In the meantime, mix eggs, cheese, salt and pepper in a large bowl. Add the spinach mixture; blend well. Turn into the baking dish. Top with bread crumbs and optional parmesan cheese with a few grinds of pepper. Bake until eggs are set, about 40 minutes. Remove from oven and let rest for 10 minutes before serving. Cook's tips and tricks: During the part of the growing season when we are likely to get tons of greens, I like to keep chunks of different melting and hard cheeses, flavored oils interesting and a choice of salts and fresh peppers on hand. Makes for tasty variety. tested and prepared for
Steamed Spinach Instead of Rice In these weeks of beautious spinach, we like to swap out brown rice and put
Stonebridge Calzone Dough: In food processor with plastic dough blade, place 2 cups whole wheat pastry flour, 1 cup unbleached wheat flour, and 1 1/2 tsp salt. Process till mixed. With processor running, slowly pour yeast mixture down the feed tube until a ball forms (you may not use quite all the liquid). If the dough is too wet, add a little more flour. Let the processor "knead" the dough for one or two minutes until it looks elasticky. Place in oiled bowl and cover loosely with cloth. Let rise Filling: Place in food processor bowl with metal blade and process until mixed but not mushy. Preheat oven to 400. Divide dough into 8 balls. Roll out each on floured surface to six-inch diameter. Place on oiled baking sheet or jellyroll pan. Place filling in the lower half of the circle, leaving 1/2 inch edging. Fold over the dough circle and crimp well with fork (they'll leak out if you don't crimp well). Give the tops a few fork pokes for venting and rub with soft butter. Bake for 20 minutes until lightly browned. compliments of
Stonebridge Spinach Quichffle I call this a “quichffle” because it’s kind of a crustless quiche and kind of a souffle. I wanted something that I could make in my food processor and bake in a 9 x 13 pan so this is what I created. Do try to wash your spinach, spin dry, and wrap in a towel the night before (or at least a few hours before) because if the spinach is wet, the quichffle will take longer to bake or may be soggy. Plus, if the spinach is ready, everything else can be thrown together—a 10 minute prep and pop in the oven! compliments of Kayann Short
Tofu Scramble with Spinach one block organic extra firm tofu, squeezed and drained (we use white Heat about 3 tablespoons of olive oil in a large skillet until very hot. Sauté green onions until soft, turn down heat to medium, add spinach and sauté until just wilted. Crumble the tofu into the skillet and cook until mixed with the veggies and warmed through, about five minutes. Pour on the Spicy peanut sauce until everything is coated and cook a few more minutes to heat. Serve over brown rice with a side salad. compliments of
Warm Walnut Salad, Politely Dressed 2 teaspoon butter or good olive oil Heat the butter or oil in a sauté pan over medium-high heat. Add leek/onion/shallot choice and sauté for 5 minutes. Add walnuts and sauté for 3 more minutes. Add chunks of fruit and heat through. Remove pan from stove. Immediately add walnut oil, vinegar, and orange zest to warm pan and let sit for 20 seconds, or until thoroughly warmed. Arrange spinach on warm plates and top with cheese choice, salt, and pepper. Pour contents of the pan over the cheese and spinach. Spinach will wilt and cheese will melt. Serve immediately. Serves 2 as a meal or 4 as a starter Cook's tips and tricks: Filling the sink with cold water, allowing the spinach to float several inches above the sink bottom will give you room to laundry-churn the leaves, encourages the sand to fall away.
Bob's Red Mill Multi-Grain Crackers Cheetah Pitas (for Kidz Only) 1 pita bread pocket per person You'll also need: a paring knife, aluminum foil, a baking sheet, a timer, and oven mitts. Preheat the oven to 400 degrees. Put out all the ingredients in bowls and plates on the counter. Let everyone build a favorite pita pocket sandwich: Slice the pocket in half to make two half-moons with pockets to fill. Start with just the bread and cheese. Wrap each one in foil and put on a baking sheet. Bake for 10-12 minutes so that the cheese will melt and the bread will crisp up a little. Unwrap and add the cold stuff inside the pocket and re-wrap. Put the fruit in a plastic bag. Stuff it all in your back-pack pockets and race out the door. Stick your head back inside the door and apologize for slamming! Serves as many friends as you can rustle up Cook's tips and tricks: tested and prepared for Stonebridge Farm compliments of
Bob's Red Mill Multi-Grain Crackers
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