We’ve been enjoying Egg Roll in a Bowl for years now. It’s a crowd-pleaser that’s easy to double or triple (if your wok is large enough!), and it’s a favorite with all ages. But only recently have we tried Egg Roll in a Bowl with Napa cabbage. We’ve discovered that using Napa cabbage instead of…
This easy homemade strawberry shortcake is flaky and delicious. Top it with fresh-picked, sliced strawberries and rich, local whipped cream from Columbia Community Creamery. Don’t over-mix or over-bake for an especially moist shortcake! I fed this to my grandpa for his 91st birthday and he thought it was the best. Check out the full recipe…
Every spring here at Front Porch Farm, we have a profusion of rhubarb, and what better way to use it than making a coffee cake? This cake is super easy to make and is the perfect treat for a warm spring day. It’s light, fluffy, and not too sweet. We always love it when the…
Grandma Billie’s Moist Chocolate Zucchini Cake has been a staple at family birthday parties and potlucks for years. We could spend hours telling you stories about the funny looks we get when we tell people that the secret ingredient in this cake is a vegetable. However, Great Grandma’s recipe also includes lots of sugar and…
This cake’s secret ingredient would keep you guessing for a while–it is farm fresh zucchini! Grandma Billie’s Moist Chocolate Zucchini Cake has been a family favorite ever since she first made it. The perfect cake for birthday parties, potlucks, or family dinners at home, you would never guess that there is a vegetable in it! …
Rhubarb Spoon Cake is a simple, rustic dessert for spring days. This light and fluffy cake is a fabulous way to enjoy fresh or frozen rhubarb–it’s just the right balance of lemon and rhubarb flavors. The cake batter has a lovely golden color when made with farm fresh eggs and the spring fruit tints the…
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“If more of us valued food and cheer and songs above hoarded gold, it would be a merrier world.”
“I have a comfortable home. My appetite is perfect, and I have plenty of food to gratify it. I sleep every night like a boy, for I haven’t a trouble in this world to disturb me.”
“If you could understand a single grain of wheat, you would die of wonder.”
“Whatever happens during the day, I do my best to cook an evening meal… The worst part is working out what to make.”
“We eat around the table together like this most nights, a family ritual, a coming- together. It feels wrong if someone is missing.”
“I like looking at cookbooks for inspiration and presentation ideas, but the bulk of my cooking is done by instinct and either buying fresh seasonal ingredients or using up what I already have in the freezer, basing my meals around good- quality meat. I don’t want a recipe that calls for lots of things I don’t have, so I tend to avoid cooking from a book. I have learned how to cook from trial and error, watching and copying, substituting ingredients according to my family’s tastes, and experimenting.”
