recipe

Rhubarb Sour Cream Cake

This recipe is adapted from one of the best Martha Stewart recipes I’ve ever come across. I’ve got a few variations, but you can find a link to the original recipe at the end of this post. Ingredients For the Topping 4 tablespoons unsalted butter, melted 1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon Continue reading >>

Rhubarb Orange Zest Jam

Ingredients 2 pounds of rhubarb 5 cups sugar 2 oranges 1 package liquid pectin Weigh, wash and dice your rhubarb in small pieces. They will retain size in final product, so I like mine very small so the jam is less chunky. Do what you prefer. Zest one orange. You want to end up with Continue reading >>

Farmhouse Ham and Vegetable Chowder

On the coldest days of winter, we turn to our hearty soup and stew recipes here at We Grow. In our attempt to expand our use of home grown ingredients, we’ve fallen across a really tasty cream based soup we would like to share with you. We dried a lot of thyme this summer, raised our Continue reading >>

Squash Scones

Every fall, I cook down squash that I will keep handy in the freezer specifically for this recipe. All my boys love these squash scones. I’ve even had request to make them for a school snack last winter. Of course, I think they are best served with a hot cup of tea. Every person’s results will be different as Continue reading >>

What To Do with Winter Squash

Don’t be intimidated by a massive heirloom squash. It is the perfect end of season storage food. Put it in a root cellar and it will last for several months. Or, if you’re like us, wait until the weather cools, when your farm is tucked in for the winter. Now is the time to warm up Continue reading >>