It’s the feel of the dough that’s most important. When the milk and oil and flour and that pinch of salt are all mixed together and I scoop my hands into the bowl to knead the final moisture into the dough, I know immediately if it will roll out or not. If it breaks at …
The first tomato sauce I ever made from scratch came from the Cook’s Illustrated Best Recipes cookbook. It was a fresh, chunky sauce, and simple, too, with extra virgin olive oil, minced garlic, two pounds of ripe tomatoes, a few tablespoons of fresh basil and a dash of salt. I diligently followed each step, coring the …
“All knowledge is rooted in wonder, and what better place to cultivate wonder than in our own gardens?” ~Sharon Lovejoy I gave birth at the end of July 2013, bringing our baby boy into the world the same summer that we started the farm. Some folks thought it bad timing—a baby in the middle of our …
Dirty Hands, Happy Hearts: Growing with Kids in the Garden Read More »
