Tag Archives | bread

Local Cheese is the Brie’s Knees!

CheddarTogetherClock-01

Cheese + Beer are Cheddar Together! Beer is another fermented beverage that (like wine) tastes great with cheese. Use our cheese board, above, as inspiration for creating your own cheese plate! At our Cheddar Together event at the Franconia Brewery, we hosted cheese, bread, cracker, chocolate, jam, and honey vendors. Here are some of our lovely Greenling vendors that attended the event. Did you find a new favorite? Add ‘em to your basket!

Cheese: Rosa Family Farm (we used their goat cheese) | Eagle Mountain Farmhouse (we used their gouda) | Full Quiver Farm (we used their cheddar) | Veldhuizen (we used their bosque blue)
Jam: In A Pickle | Luscombe Specialty Foods
Honey: Texas Honeybee Guild
Bread & Crackers: Empire Baking Company | Dr. Kracker
Chocolate: Dr. Sue’s Chocolate | HANK Dessert Bars

Why Local Cheese? Our local producers’ delicious cheeses start with happy, healthy cows and goats! Most of our cheesemakers are “farmstead,” which means they use milk from their own herds. Letting the animals roam freely and eat good food (no corn for cows!) means they don’t need antibiotics (unlike their fatory farmed counterparts.) Happy animals don’t need harmful antibiotics or growth hormones! Local, sustainable cheeses are better for our bodies, the earth, and our taste buds.

Tips & Tricks

  • Cheese as a main course? Plan for about 1 ounce of each kind of cheese per guest. If cheese is simply an appetizer, .5 oz per guest will suffice.
  • Create a cheese plate with variety! Choose 3-4 different cheeses based on:
    - texture (hard, soft)
    - milk type (sheep, cow, goat)
    - type of cheese (gouda, cheddar, blue)
    - cuisine (Italian, Spanish)
  • Store leftover cheese in wax paper or parchment paper in the refrigerator.
  • Take cheese out of the refrigerator 30 minutes before serving.
  • Use a different knife for each kind of cheese. Use a chalkboard board or cheese flags and write the name of each cheese, the producer, and milk type.
  • Pair cheese with 3-4 different accompaniments – like our local favorites above! We recommend sticking to sweet (honey, jam, fruit, chocolate, nuts) or savory (balsamic, pickles, olives, nuts)
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Local Cheese is the Brie's Knees!

CheddarTogetherClock-01

Cheese + Beer are Cheddar Together! Beer is another fermented beverage that (like wine) tastes great with cheese. Use our cheese board, above, as inspiration for creating your own cheese plate! At our Cheddar Together event at the Franconia Brewery, we hosted cheese, bread, cracker, chocolate, jam, and honey vendors. Here are some of our lovely Greenling vendors that attended the event. Did you find a new favorite? Add ‘em to your basket!

Cheese: Rosa Family Farm (we used their goat cheese) | Eagle Mountain Farmhouse (we used their gouda) | Full Quiver Farm (we used their cheddar) | Veldhuizen (we used their bosque blue)
Jam: In A Pickle | Luscombe Specialty Foods
Honey: Texas Honeybee Guild
Bread & Crackers: Empire Baking Company | Dr. Kracker
Chocolate: Dr. Sue’s Chocolate | HANK Dessert Bars

Why Local Cheese? Our local producers’ delicious cheeses start with happy, healthy cows and goats! Most of our cheesemakers are “farmstead,” which means they use milk from their own herds. Letting the animals roam freely and eat good food (no corn for cows!) means they don’t need antibiotics (unlike their fatory farmed counterparts.) Happy animals don’t need harmful antibiotics or growth hormones! Local, sustainable cheeses are better for our bodies, the earth, and our taste buds.

Tips & Tricks

  • Cheese as a main course? Plan for about 1 ounce of each kind of cheese per guest. If cheese is simply an appetizer, .5 oz per guest will suffice.
  • Create a cheese plate with variety! Choose 3-4 different cheeses based on:
    - texture (hard, soft)
    - milk type (sheep, cow, goat)
    - type of cheese (gouda, cheddar, blue)
    - cuisine (Italian, Spanish)
  • Store leftover cheese in wax paper or parchment paper in the refrigerator.
  • Take cheese out of the refrigerator 30 minutes before serving.
  • Use a different knife for each kind of cheese. Use a chalkboard board or cheese flags and write the name of each cheese, the producer, and milk type.
  • Pair cheese with 3-4 different accompaniments – like our local favorites above! We recommend sticking to sweet (honey, jam, fruit, chocolate, nuts) or savory (balsamic, pickles, olives, nuts)
Comments { 1 }

10 Cool Things To Do With Dill

So you’ve opened up your Local Box and you’re left in awestruck wonderment at the glory you see before you.  Scrumptious squash, tempting turnips, delicious dill! Wait. Dill? What in the world am I going to cook my family with dill, you wonder. Well, besides  containing the magical ability to turn cucumbers into pickles, dill is actually a fairly versatile herb. Here are some delicious ways to feed your family dill!

1. Try Hungarian style summer squash and dill to quell hungry tummies and expand  your culinary palette!

2. Go Greek for a night and make your own tzatziki sauce! Dill is a main ingredient in this delicious sauce that goes great on a pita sandwich.

3. Dill is an easy, but delicious way to spice up chicken. Lemon dill chicken skewers!? Who could resist?

4. Tyler Florence understands the wonderful potential of dill and seafood! Try out his pan seared salmon with sour cream and dill and you’ll understand too!

5. Potatoes are a staple of American cooking, cook up some roasted dill potatoes if your family seems reluctant to try dill! Potatoes will surely change their minds.

6. Even with summer approaching, we all crave soup sometimes! A chilled cucumber and dill soup  is perfect for lunch in any season.

7. If you don’t feel like using fresh dill, hang it upside down by the stem in a warm, dry area of your house and let it dry out. The dill will be ready to store after a couple days when the leaves crumble in your hand. Make sure to store it in an airtight container!

8. Are you looking for a side dish to complete a meal? Rice is a great place to start, add some dill and make garlic dill rice to spice up any meal!

9. Dill is a fantastic way to add some adventure to bread! Dill and cheddar beer bread is an excellent compliment to a hearty soup.

10. And finally, no list of dill would be complete without pickles. I can’t share with you my grandma’s secret recipe, but here’s a great guide complete with photos for the pickle novice!

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Apple Cinnamon Swirl Bread

Although the temperatures keep creeping up into the 80s, I’m finding it’s the perfect time to be getting back into the swing of baking bread. For whatever reason, one bread I always have success with is cinnamon swirl. Thanks to the apples we’ve been getting in our Local Box, I was inspired to add some fruit to this classic breakfast bread.

 

While bread does take some time, most of it is hands-off. When I worked outside the home full time, I found it worked perfectly to mix up the dough when I got home and let it rise while dinner cooked. After we ate it was time to punch down and shape the dough, and after the dishes and cleanup it was time to bake, ensuring a fresh loaf for breakfast and sandwiches the next day. And trust me, the little bit of trouble is worth it!

Apple Cinnamon Swirl Bread

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon honey
2 tablespoons grapeseed oil
1 1/3 cup whole milk
2 tablespoons butter, softened slightly
3/4 cup chopped apple (equals about 1 medium apple)
1/3 cup sugar
1 1/2 teaspoons cinnamon

Mix together flours, yeast, and salt in a large bowl, stand mixer, or food processor. Stir in the honey, oil, and milk, mixing until the dough comes together and forms a ball. If the dough is too sticky add a small amount of all-purpose flour; if too dry, add a small amount of milk.
Turn dough out onto a floured surface and knead for a couple of minutes, until the dough is smooth. Let rise in a covered bowl until doubled in bulk, about two hours.
Punch down dough and put onto floured surface. Roll out into a rectangle with its short side approximately 9 inches (to fit a loaf pan). If the dough resists rolling out, let it rest 10 minutes and continue.
Spread butter on dough. Scatter apple pieces across, similar to topping a pizza. Mix together sugar and cinnamon and sprinkle over the entire surface.
Roll up dough and pinch ends closed. Place in a greased loaf pan, and press down dough to fit into the pan, making sure to reach the corners. This will help ensure an even second rise and properly shaped loaf. Let rise approximately 1 hour.
Bake at 350 degrees for 45 minutes. Let cool completely before slicing. After the first day, store in the fridge.

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