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    <title>News</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/" />
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    <id>tag:www.farmersdaughterbrand.com,2008-11-07:/newsblog//1</id>
    <updated>2010-02-19T04:16:45Z</updated>
    
    <generator uri="http://www.sixapart.com/movabletype/">Movable Type 4.21-en</generator>

<entry>
    <title>A Few Good Recipes</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2010/02/a-few-good-recipes.html" />
    <id>tag:www.farmersdaughterbrand.com,2010:/newsblog//1.22</id>

    <published>2010-02-19T03:58:59Z</published>
    <updated>2010-02-19T04:16:45Z</updated>

    <summary><![CDATA[ I'm giving a presentation on the Basics of Preserving for the Georgia Organics Conference this weekend in Athens, Georgia.&nbsp; Here's a link to the recipes I am sharing with the class.&nbsp; GeorgiaOrganics_recipes.doc...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="applesauce" label="applesauce" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="blueberrypreserves" label="blueberry preserves" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cannedtomatoes" label="canned tomatoes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sauerkraut" label="sauerkraut" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/canned_toms.JPG"><img alt="canned_toms.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2010/02/canned_toms-thumb-400x300.jpg" class="mt-image-left" style="float: left; margin: 0pt 20px 20px 0pt;" height="300" width="400" /></a></span> <div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I'm giving a presentation on the Basics of Preserving for the <a href="http://www.georgiaorganics.org/conference/">Georgia Organics Conference</a> this weekend in Athens, Georgia.&nbsp; Here's a link to the recipes I am sharing with the class.&nbsp; <br /><br /><span class="mt-enclosure mt-enclosure-file" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/GeorgiaOrganics_recipes.doc">GeorgiaOrganics_recipes.doc</a></span><br /><br /></div><div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Preserving Resources</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2010/02/preserving-resources.html" />
    <id>tag:www.farmersdaughterbrand.com,2010:/newsblog//1.21</id>

    <published>2010-02-19T03:33:10Z</published>
    <updated>2010-02-19T03:58:28Z</updated>

    <summary>The USDA (United States Department of Agriculture) continues to support research and education on canning and preserving through its Extension Service partnership at the University of Georgia. These are tax dollars are well spent! It includes an excellent introduction to...</summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="books" label="books" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="canning" label="canning" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="preserving" label="preserving" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="waterbath" label="water bath" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/assets_c/2010/02/FarmersDaughterfall%20046-thumb-2448x3264-thumb-300x400.jpg"><img alt="Thumbnail image for Thumbnail image for waterbath.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2010/02/FarmersDaughterfall%20046-thumb-2448x3264-thumb-300x400-thumb-300x400.jpg" class="mt-image-center" style="text-align: center; display: block; margin: 0pt auto 20px;" height="400" width="300" /></a></span><p><span style="font-size: 10pt; font-family: &quot;Georgia&quot;,&quot;serif&quot;;">The USDA (United States 
Department of
Agriculture) continues to support research and education on canning and 
preserving through its Extension
Service partnership at the University of Georgia. These are tax dollars 
are well
spent! It includes an excellent introduction to home
canning.<span style="">&nbsp; </span>Check it out at: </span></p>

<p class="MsoNormal"><span style="font-size: 10pt; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;;"><a href="http://www.uga.edu/nchfp/" target="_blank">National Center For 
Home Food
Preservation</a><span style="">&nbsp; </span></span><span style="font-size: 14pt;"><o:p></o:p></span></p>



<p class="MsoNormal"><o:p>&nbsp;</o:p></p>

<p class="MsoNormal"><b><span style="font-size: 10pt; font-family: &quot;Georgia&quot;,&quot;serif&quot;; color: black;">Other Websites<o:p></o:p></span></b></p>



<p class="MsoNormal"><span style="font-size: 10pt; font-family: &quot;Georgia&quot;,&quot;serif&quot;; color: black;"><a href="http://www.lehmans.com/">Lehman's</a>, the 
Amish, non-electric
catalog - a great, fair priced sourced for stoneware crocks, canning 
kits &amp;
supplies, dehydrators, and so much more.<span style=""> </span><o:p></o:p></span></p><p><span style="font-size: 10pt; font-family: &quot;Georgia&quot;,&quot;serif&quot;; color: black;"><a href="http://www.homecanning.com/">Jarden
Home Brands</a> - commercial website of the maker of Ball jars.&nbsp; Includes canning instructions and dependable recipes.</span><span style="font-size: 10pt; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; color: black;"><a href="http://www.homecanning.com/" target="_blank"><br /></a></span></p><p><span style="font-size: 10pt; font-family: &quot;Georgia&quot;,&quot;serif&quot;; color: black;"><a href="http://www.splenda.com/">Splenda</a>
- I've never made sugar-free preserves, but lots of people ask me about 
doing so.&nbsp; Splenda gives tips on jam making using the Splenda as the 
sweetener on their website.</span><span style="font-size: 10pt; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; color: black;"><o:p></o:p></span></p>

<p><span style="font-size: 10pt; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; color: black;"><a href="http://wildfermentation.com/">Wild Fermentation</a>- 
the
source for everything you ever wanted to know about fermentation by the fermentation guru, Sandor Katz.<b><br /></b></span></p><p><a href="http://tigressinajam.blogspot.com/">Tigress in a Jam</a> - an adorable blog all about preserving.</p><p><a href="http://www.portlandpreserve.com/">Portland 
Preserve</a> - an inspiring website and Portland, Oregon based classes on all manner of preserving, plus a healthy dose of philosophy. <br /></p><p><a href="http://www.farmersdaughterbrand.com/mt-static/html/www.junetaylorjams.com">June Taylor Jam</a> - Source
 of some of the best preserving classes and preserves out there.<br /></p><br />

<p><b style="">Books -My Personal Favorites --Support your independent bookstore!&nbsp; <o:p></o:p></b></p>

<p><a href="http://www.amazon.com/Joy-Pickling-Revised-Flavor-Packed-Vegetables/dp/1558323759/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266551362&amp;sr=8-1"><i style="">The Joy of Pickling</i> by Linda
Zeidrich</a><span style="">&nbsp; </span>-- an excellent resource for
all things pickled.<span style="">&nbsp; </span>I particularly like
the recipes for all sorts of international cabbage pickles.<span style="">&nbsp; </span>Great guide to common problems with
fermenting that is worth the cost of the book. The best pickling book 
out there
in my opinion.<span style="">&nbsp; </span>Linda Zeidrich also has a
book on jamming and preserving, that would be worth checking out.</p>

<p><a href="http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266551425&amp;sr=1-1"><i style="">Wild Fermentation</i> by Sandor Katz</a> -
Sandor Katz has led the fermentation revolution in the US.<span style="">&nbsp;
 </span>His gift is demystifying fermentation for the
novice and luring the unsuspecting layman into the kitchen.<br />
<br />
<a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266551471&amp;sr=1-1"><i style="">Nourishing Traditions</i> by Sally Fallon</a>
- a classic that "challenges politically correct nutrition and the diet
dictocrats."<span style="">&nbsp; </span>A must read.<span style="">&nbsp; </span>Explains
 the benefits of eating raw,
unpasteurized lacto-fermented foods in depth, hails the wisdom of 
traditional
cultures, and contains many recipes.<br />
<br />
<a href="http://www.amazon.com/Mes-Confitures-Jellies-Christine-Ferber/dp/0870136291/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266551509&amp;sr=1-1"><i style="">Mes Confitures</i> by Christine Ferber</a> -
a beautiful, inspiring French cookbook (in English) for making 
traditional
(artificial pectin free) fruit preserves.<span style="">&nbsp;
</span>Recipes are wonderful; produce results similar to old timey
Southern-style preserves with a slightly softer set than jam.<span style="">&nbsp; </span></p>

<p><a href="http://www.amazon.com/Preserves-River-Cottage-Handbook-No-2/dp/0747595321/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266551557&amp;sr=1-1"><i style="">Preserves: River Cottage Handbook No.
2</i> </a>by Pam Corbin - So far the book has not been published in the US, 
but the
UK edition is available through Amazon UK.<span style="">&nbsp;
</span>However, it is wonderful for both inspiration and usage if you 
bear to
convert it from metric. It contains recipes for all sorts of preserves 
from
Elderberry Cordial to British Pub-style Pickled Onions.<span style="">&nbsp; </span>I
 love this book!<span style="">&nbsp; </span></p>

<p><o:p>&nbsp;</o:p></p>

<p><b style="">Interested in Starting Your Own
Preserved Foods Business?&nbsp; <o:p></o:p></b></p>

<p><a href="http://www.uga.edu/nchfp/business/starting_business.html">National Center for Food Preservation</a></p>

<div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>A Beacon in the Night</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/04/a-beacon-in-the-night.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.19</id>

    <published>2009-04-02T17:59:36Z</published>
    <updated>2009-04-02T18:06:47Z</updated>

    <summary><![CDATA[Thanks Frankie and Anna.&nbsp; You are an inspiration.&nbsp;...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="lappe" label="Lappe&apos;" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<a href="http://www.smallplanet.org/">Thanks Frankie and Anna.&nbsp; You are an inspiration.</a>&nbsp; ]]>
        
    </content>
</entry>

<entry>
    <title>The End of Wheat-centricity</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/03/the-end-of-wheat-centricity.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.18</id>

    <published>2009-03-31T16:39:50Z</published>
    <updated>2009-03-31T17:24:09Z</updated>

    <summary><![CDATA[ Handcrafted bread from Farm &amp; Sparrow Bakery in Marshall, NC.I just got back from the Asheville Artisan Bread Festival.&nbsp; I was there primarily to get the full scoop on the North Carolina Organic Bread Flour Project and to begin...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/Farm_sparrow.JPG"><img alt="Farm_sparrow.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/03/Farm_sparrow-thumb-450x600.jpg" class="mt-image-none" style="" height="600" width="450" /></a></span> <div><br /><i>Handcrafted bread from Farm &amp; Sparrow Bakery in Marshall, NC.</i><br /><br />I just got back from the Asheville Artisan Bread Festival.&nbsp; I was there primarily to get the full scoop on the <a href="http://www.ncobfp.blogspot.com/">North Carolina Organic Bread Flour Project</a> and to begin thinking about the state of grain growth in North Carolina and the rest of the country.&nbsp; <a href="http://www.bonappetit.com/magazine/baawards/2008/10/baa_2008?currentPage=7http://">Glenn Roberts</a>, the savior of Southern grains, of <a href="http://www.ansonmills.com/">Anson Mills</a> was there to give us some incite into the grain husbandry of yesteryear as well as a glimpse of our futures as bakers. Much was learned. <br />Did you know that 100 years ago there were an average of 30 grist mills per county?&nbsp; Now we have 2 that I know of in the whole state of NC.&nbsp; Grist mills were once the centers of communities and folks had their corn and wheat and other grains ground on a weekly basis.&nbsp; The nutritional quality of fresh ground whole grains is far and above today's standard supermarket shelf stable,&nbsp; inert, fortified grains.&nbsp; <br />&nbsp; <br />The good news is Roberts predicts we will move back to this model for lots of reasons. First, lab developed wheats are failing us.&nbsp; We are currently seeing the yields of midwest grown wheat plummet as salt builds up in the soil from excessive irrigation and new diseases pop up faster than the lab can generate resistant strands.&nbsp; Diesel dependent, water wasting industrial agriculture is on its last leg.&nbsp; The green revolution is failing us.&nbsp; The solution lies in <a href="http://en.wikipedia.org/wiki/Landrace">landrace</a> grains and good old fashioned seedmanship.&nbsp; <br /><br />In order to grow wheat or rice while maintaining the health of the land, one also has to grow buckwheat,
sorghum and cowpeas, which suppressed nematodes, as well as weeds, and
provides nutrients for the grain crops.&nbsp; We are moving back to a whole system approach to agriculture, and Roberts predicts it will happen sooner than we think.&nbsp; In a room full of bakers, Roberts estimated that in as few as three years bakers could be using landrace grains - like the Red May Wheat that Anson Mills now sells to primarily fine-dining chefs for $6 per pound- but at a price comparable to what we now pay for mono-crop Midwestern wheat.&nbsp; <br />For the health of communities and health of us all, I say "Amen!"<br /><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Sassy Sassafras Tassies</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/03/sassy-sassafras-tassies.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.17</id>

    <published>2009-03-25T21:38:29Z</published>
    <updated>2009-03-25T22:07:08Z</updated>

    <summary><![CDATA[ I don't remember when my interest in wild foods began, but I know when it became an obsession.&nbsp; When I took Will Endres' Wildcrafting class at Central Carolina Community College.&nbsp; The class blew me away.&nbsp; It opened me up...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/sassafras_tassies.JPG"><img alt="sassafras_tassies.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/03/sassafras_tassies-thumb-400x300.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="300" width="400" /></a></span> <div>I don't remember when my interest in wild foods began, but I know when it became an obsession.&nbsp; When I took Will Endres' Wildcrafting class at Central Carolina Community College.&nbsp; The class blew me away.&nbsp; It opened me up to a whole new way of relating to the world, but it was the wild foods potluck at the end of the semester that changed the way I and everyone else in the class thought of wild foods forever.&nbsp; We had talked about "Cherokee-aide" or pink lemonade being a drink that the American Indians made from sumac berries, which led me to the crazy idea that I would make a sumac meringue pie.&nbsp; It was amazing.&nbsp; Very similar to lemon meringue pie but with sumac's characteristic, pleasing astringency and a lovely mauve color.&nbsp;&nbsp; Since then I have been on a mission to introduce people wild foods in very surprising ways.&nbsp; I got the idea to make a dessert with sassafras a long time ago, but only recently finally got around to it.&nbsp; My inspiration to make sassafras tassies was primarily one of consonance.&nbsp; "Sassy tassies" just sounded good. &nbsp; But then I thought about how good a whisper of root beer would be in a pecan pie and I knew I was on to something. &nbsp; I absolutely loved the results.&nbsp; I hope to have these soon at market, but first have to make sure Will's got the sassafras. &nbsp; &nbsp;&nbsp;  <br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Ode to Housewives</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/03/ode-to-housewives.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.16</id>

    <published>2009-03-23T16:21:34Z</published>
    <updated>2009-03-23T16:41:36Z</updated>

    <summary><![CDATA[I am constantly asked why I chose to pursue this business.&nbsp; The reasons are many and complex, but I know that I grew up in an environment that deeply respected the many skills of country farmhouse women.&nbsp; The skills of...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="craft" label="craft" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="housewife" label="housewife" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<blockquote><p>I am constantly asked why I chose to pursue this business.&nbsp; The reasons are many and complex, but I know that I grew up in an environment that deeply respected the many skills of country farmhouse women.&nbsp; The skills of my grandmother, mother, and my Aunt Pat inspired me at a young age.&nbsp; I was eager to learn everything I could, and I took advantage of their wisdom.&nbsp;&nbsp; Later when I moved away to graduate school and into the modern suburban world, what amazed me most was that people couldn't actually <i>do</i> anything.&nbsp; I wasn't schooled in rejecting the so-called drudgery of cooking and preserving the harvest until I had already fallen in love with it.&nbsp; I found my academic work boring and disconnected in contrast.&nbsp; Luckily for me, I had an encouraging boyfriend (who of course I then married) who saw my skill and encouraged me to follow my instinct.&nbsp; The following is an excerpt from an essay by Wendell Berry that captures quite eloquently much of my feelings on the subject.&nbsp; Thanks to all the amazing women who have taught me their craft.</p><p><br /></p><p>&nbsp; &nbsp; &nbsp;  <br /></p><p>"What are we to say of the diversely skilled country
housewife who now bores the same six holes day after day on an assembly
line? What higher form of womanhood or humanity is she evolving toward?</p>
<p><strong>How, I am asking, can women improve themselves by submitting
to the same specialization, degradation, trivialization, and
tyrannization of work that men have submitted to?</strong> And that question is made legitimate by another: <strong>How have men improved themselves by submitting to it?</strong> The answer is that men have not, and women cannot, improve themselves by submitting to it.</p>
<p>Women have complained, justly about the behaviour of "macho" men.
But despite their he-man pretensions and their captivation by masculine
heroes of sports, war, and the Old West, <strong>most men are now
entirely accustomed to obeying and currying the favour of their bosses.
They are more compliant than most housewives have been.</strong> Their
characters combine feudal submissiveness with modern helplessness. They
have submitted to the destruction of the household economy and thus of
the household, to the loss of home employment and self-employment, to
the disintegration of their families and communities, to the
desecration and pillage of their country, and they have continued
abjectly to believe, obey, and vote for the people who have most
eagerly abetted this ruin and who have most profited from it. <strong>These
men, moreover, are helpless to do anything for themselves or anyone
else without money, and so for money they do whatever they are told</strong>.
They&nbsp; know that their ability to be useful is precisely defined by
their willingness to be somebody else's tool. Is it any wonder that
they talk tough and worship athletes and cowboys? Is it any wonder that
some of them are violent?</p>
<p>It is clear that women cannot justly be excluded from the daily
fracas by which the industrial economy divides the spoils of society
and nature, but their inclusion is a poor justice and no reason for
applause. The enterprise is as devastating with women in it as it was
before. There is no sign that women are exerting a "civilizing
influence" upon it. <strong>To have an equal part in our juggernaut of national vandalism is to be a vandal.</strong> To call this vandalism "liberation" is to prolong, and even ratify, a dangerous confusion that was once principally masculine.</p>
<p>A broader, deeper criticism is necessary. <strong>The problem is not
just the exploitation of women by men. A greater problem is that women
and men alike are consenting to an economy that exploits women and men
and everything else."</strong></p>
<p><em>- excerpt from Wendell Berry's essay, "Feminism, the Body, and the Machine</em>.</p></blockquote> ]]>
        
    </content>
</entry>

<entry>
    <title>Spring and Sunshine, Buns that is!</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/03/spring-and-sunshine-buns-that-is.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.15</id>

    <published>2009-03-20T15:33:39Z</published>
    <updated>2009-03-20T16:00:00Z</updated>

    <summary><![CDATA[ Well, it is officially spring!&nbsp; To celebrate the arrival of the warm sun, Farmer's Daughter is introducing a new breakfast pastry called Sunshine Buns.&nbsp; I have been exploring the tactile wonderland of yeasted and pre-fermented doughs of late, and...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="sweetpotato" label="sweet potato" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<div align="center"><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="Thumbnail image for early spring 039.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/03/early%20spring%20039-thumb-350x466.jpg" class="mt-image-none" style="" height="466" width="350" /></span></div> <div><br />Well, it is officially spring!&nbsp; To celebrate the arrival of the warm sun, Farmer's Daughter is introducing a new breakfast pastry called Sunshine Buns.&nbsp; I have been exploring the tactile wonderland of yeasted and pre-fermented doughs of late, and this is one of the results.&nbsp; I wanted to make a super delicious soft and doughy breakfast pastry, similar to cinnamon rolls or sticky buns, that said something about the place from which it comes.&nbsp; To the rescue comes the sweet potato.&nbsp; I have long made <a href="http://www.farmersdaughterbrand.com/mt-static/html/http//www.grist.org/advice/daughter/2008/11/20/index.html">sweet potato yeasted rolls and sweet potato-cardamom monkey bread</a>, and this is essentially the same dough in a different form.&nbsp; If one is needed, I volunteer for patron saint of the sweet potato.&nbsp; So versatile, so easily adapted to all manner of recipes and techniques and almost always to their benefit.&nbsp; You can get your sunshine bun at Carrboro Farmer's Market Saturday mornings or on Thursday mornings at <a href="http://www.3cups.net/">3 Cups in Chapel Hill</a> by 8:15. &nbsp; &nbsp;  <br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>A Little Bit Country</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/03/a-little-bit-country.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.14</id>

    <published>2009-03-09T15:32:35Z</published>
    <updated>2009-03-09T16:02:21Z</updated>

    <summary><![CDATA[Fried Pies, sometimes called "mule ears," are a near-forgotten, old Southern favorite.&nbsp; They were almost gone by the time I was making the family reunion circuit.&nbsp; By then it was only my dad's oldest and most rural great-aunts who would...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="friedpies" label="fried pies" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/italy%20141.JPG"><img alt="italy 141.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/03/italy%20141-thumb-450x337.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="337" width="450" /></a></span><div><br /></div><div>Fried Pies, sometimes called "mule ears," are a near-forgotten, old Southern favorite.&nbsp; They were almost gone by the time I was making the family reunion circuit.&nbsp; By then it was only my dad's oldest and most rural great-aunts who would make them.&nbsp; Children of my generation usually passed them by for the new fangled, Betty-Crocker-type chocolate desserts, but my dad gets misty-eyed talking about them.&nbsp; They were THE dessert of his childhood and the sustenance farming tradition that he was born into and were filled with homemade apple or peach butter or mashed sweet potatoes and fried in home rendered lard.&nbsp; The industrialization of agriculture was part of my father's personal experience, as was the industrialization of Southern desserts.&nbsp; <br />The fried pie tradition that remains is largely a debased adaptation of its original glory.&nbsp; The pie crust and the apple butter is often store-bought and more often than not the home-rendered lard from healthy, pastured pigs has been replaced by either hydrogenated vegetable shortening or worse - rancid and hydrogenated lard from the supermarket.&nbsp; <br />At Farmer's Daughter, I am very happy to restore the fried pie to its respectful position.&nbsp; I make&nbsp; my own apple and peach butter from North Carolina fruit.&nbsp; The crust is homemade and the pies are fried in a cast iron skillet in fresh lard from pastured pigs just like my great-grandmother would have done.&nbsp; Now available on Saturday mornings at the Carrboro Farmer's Market.<br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Gumbo Z&apos;herbes Recipe on Grist</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/gumbo-zherbes-recipe-on-grist.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.13</id>

    <published>2009-02-27T18:14:46Z</published>
    <updated>2009-02-27T18:20:14Z</updated>

    <summary>For the recipe, some thoughts on foraging, and a bit of gumbo z&apos;herbes history, check out my new post on Grist....</summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="greengumbo" label="green gumbo" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/green_gumbo.JPG"><img alt="green_gumbo.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/green_gumbo-thumb-450x337.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="337" width="450" /></a></span><br /><br /><a href="http://www.grist.org/advice/daughter/2009/02/26/index.html">For the recipe, some thoughts on foraging, and a bit of gumbo z'herbes history, check out my new post on Grist</a>. <div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>The Economics of Lacto-fermentation</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/the-economics-of-lacto-fermentation.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.12</id>

    <published>2009-02-25T21:29:21Z</published>
    <updated>2009-02-25T21:39:51Z</updated>

    <summary><![CDATA[Thanks to Charles Eisenstein for explaining handmade economies so well.&nbsp; It is something that I constantly struggle with.&nbsp;...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/amish_kraut.JPG"><img alt="amish_kraut.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/amish_kraut-thumb-450x337.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="337" width="450" /></a></span><br /><br />Thanks to Charles Eisenstein for explaining <a href="http://www.westonaprice.org/foodfeatures/Realthing.html">handmade economies</a> so well.&nbsp; It is something that I constantly struggle with.&nbsp; <br /> <div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Marma Mia!</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/marma-mia.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.11</id>

    <published>2009-02-22T19:20:20Z</published>
    <updated>2009-02-22T21:31:27Z</updated>

    <summary><![CDATA[We had a very exciting week at Farmer's Daughter making our first ever batch of marmalade.&nbsp; The marmalade is a mix of meyer lemons, pink grapefruit, and sweet and sour kumquats, all organic and from L'Hoste Citrus Farm in Plaquemines...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    <category term="lhosteoraganiccitrus" label="L&apos;hoste oraganic citrus" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<div align="center"><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/NOT%20LOST%21%20045.JPG"><img alt="kumquat.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/NOT%20LOST%21%20045-thumb-400x300.jpg" class="mt-image-none" style="" height="300" width="400" /></a></span></div><div><br />We had a very exciting week at Farmer's Daughter making our first ever batch of marmalade.&nbsp; The marmalade is a mix of meyer lemons, pink grapefruit, and sweet and sour kumquats, all organic and from<a href="http://www.lhostecitrus.com/Home_Page.html"> L'Hoste Citrus Farm</a> in <a href="http://en.wikipedia.org/wiki/Plaquemines_Parish,_Louisiana">Plaquemines Parrish</a>, South Louisiana.&nbsp; Theirs is the best citrus in the whole world as far as I am concerned.&nbsp; I am just totally smitten with the resulting marmalade, which is not such good news for me.&nbsp;&nbsp; Marmalade is&nbsp; the most difficult of all fruit preserves to make when made in the hand-crafted manner.&nbsp; First we cut all the citrus by hand.&nbsp; For the grapefruit and the meyer lemons, we peel the fruit, julienne the peel, and <a href="http://www.youtube.com/watch?v=xa-_O4vJqRw">supreme the citrus</a>.&nbsp; Then we tied all the membranes left over from supreming in a piece of cheesecloth and threw them in the pot with the citrus.&nbsp; After cooking the citrus for about 30 minutes, I squeeze the cheesecloth of membranes to extract the their <a href="http://en.wikipedia.org/wiki/Pectin">pectin</a>, which I then add to the pot of marmalade with sugar and cook it to the gel point, that magical point where the marmalade will firm up to a semi-solid state when it cools.&nbsp; <br />I cook the marmalade (and all of my fruit preserves) in very small batches - yielding only 6 or 7 eight ounce jars.&nbsp;&nbsp; This&nbsp; and the fact that I use a&nbsp; traditional French copper kettle jamming pot, which has a very wide rim,&nbsp; helps the liquid to quickly evaporate and the flavor and color of the preserves to remain fresh and vibrant. <br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/NOT%20LOST%21%20051.JPG"><img alt="NOT LOST! 051.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/NOT%20LOST%21%20051-thumb-450x337.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="337" width="450" /></a></span><br />We made only a very small amount.&nbsp; Only 20 jars of marmalade and another 20 of honeyed-vanilla kumquats so get them while they last.&nbsp; <br /><br /><br /><br /><br /></div><div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Wish You Were Here -- Farmer&apos;s Daughter Social @ 3 cups</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/pictures-from-farmers-daughter-3-cups.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.10</id>

    <published>2009-02-17T14:32:55Z</published>
    <updated>2009-02-18T01:58:32Z</updated>

    <summary><![CDATA[ Chapel Hill Creamery Quark Cheesecake with Farmer's Daughter Lowcountry Pumpkin Chip&nbsp; Preserves.&nbsp;Having fun with our guests while Elaine spreads baguettes with pastured pork rillettes and Farmer's Daughter spiced muscadines.&nbsp; I am serving field pea cakes with Farmer's Daughter tomato...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/3cups_quark.jpg"><img alt="3cups_quark.jpg" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/3cups_quark-thumb-350x262.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="262" width="350" /></a></span> <div>Chapel Hill Creamery Quark Cheesecake with Farmer's Daughter Lowcountry Pumpkin Chip&nbsp; Preserves.<br /><br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="3cups_m_n_elaine.jpg" src="http://www.farmersdaughterbrand.com/newsblog/3cups_m_n_elaine.jpg" class="mt-image-none" style="" height="480" width="640" /></span>&nbsp;<br />Having fun with our guests while Elaine spreads baguettes with pastured pork rillettes and Farmer's Daughter spiced muscadines.&nbsp; I am serving field pea cakes with Farmer's Daughter tomato conserve. <br /><br /><br /><div align="center"><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/choucroute.jpg"><img alt="choucroute.jpg" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/choucroute-thumb-400x300.jpg" class="mt-image-none" style="" height="300" width="400" /></a></span></div><br />I was very sad not to make it for this event, but on Sunday, Sam Suchoff and Damon Lapas of the BBQ Joint hosted a Choucroute Garni (French for "dressed sauerkraut") dinner at 3 cups with Farmer's Daughter sauerkraut and their sausages.&nbsp; YUM!<br /></div><div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Gumbo Z&apos;Herbes Recipe in Carrboro Free Press</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/gumbo-zherbes-recipe-in-carrboro-free-press.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.7</id>

    <published>2009-02-13T23:22:41Z</published>
    <updated>2009-02-13T23:25:27Z</updated>

    <summary><![CDATA[&nbsp;&nbsp;&nbsp; Now at stands around town, but not online.&nbsp; I'll post the recipe here soon. &nbsp;...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[&nbsp;&nbsp;&nbsp; Now at stands around town, but not online.&nbsp; I'll post the recipe here soon. &nbsp; ]]>
        
    </content>
</entry>

<entry>
    <title>Want a good Valentine&apos;s Day dessert recipe?</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/want-a-good-valentines-day-dessert-recipe.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.6</id>

    <published>2009-02-13T22:52:33Z</published>
    <updated>2009-02-13T23:10:56Z</updated>

    <summary><![CDATA[You'll can lick the spoon.&nbsp; AND, you'll never miss the lack of butter or cream.&nbsp; Seriously! Don't worry, there's no soy margarine or anything "imitation."&nbsp;&nbsp; Just delicious virgin coconut oil.&nbsp; See my recent post on Grist.org....]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/fudge_frost.JPG"><img alt="fudge_frost.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/fudge_frost-thumb-350x262.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="262" width="350" /></a></span><div>You'll can lick the spoon.&nbsp; AND, you'll never miss the lack of butter or cream.&nbsp; Seriously! Don't worry, there's no soy margarine or anything "imitation."&nbsp;&nbsp; Just delicious virgin coconut oil.&nbsp; <a href="http://www.grist.org/advice/daughter/2009/02/12/">See my recent post on Grist.org</a>.<br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><a href="http://www.farmersdaughterbrand.com/newsblog/veg_choco.JPG"><img alt="veg_choco.JPG" src="http://www.farmersdaughterbrand.com/newsblog/assets_c/2009/02/veg_choco-thumb-350x262.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="262" width="350" /></a></span><br /></div><div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>First the Good, then the Bad</title>
    <link rel="alternate" type="text/html" href="http://www.farmersdaughterbrand.com/newsblog/2009/02/first-the-good-then-the-bad.html" />
    <id>tag:www.farmersdaughterbrand.com,2009:/newsblog//1.5</id>

    <published>2009-02-13T22:26:08Z</published>
    <updated>2009-02-13T22:43:33Z</updated>

    <summary><![CDATA[Because Farmer's Daughter is part of the larger sustainable agriculture community, here's some relevant news:In good news, Vilsack plans USDA community gardens.&nbsp; Now, will they be GMO?And now for the bad, More Appalachian Mountaintop Removal so we can be on...]]></summary>
    <author>
        <name>April McGreger</name>
        
    </author>
    
    
    <content type="html" xml:lang="en-US" xml:base="http://www.farmersdaughterbrand.com/newsblog/">
        <![CDATA[Because Farmer's Daughter is part of the larger sustainable agriculture community, here's some relevant news:<br /><br />In good news, <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/02/04/AR2009020403467.html?nav=hcmodule">Vilsack plans USDA community gardens.</a>&nbsp; Now, will they be GMO?<br /><br />And now for the bad, <a href="http://gristmill.grist.org/story/2009/2/13/122456/479">More Appalachian Mountaintop Removal so we can be on the internet longer.</a>&nbsp; There are lots of good country songs about this.&nbsp; I think I'll turn off the computer and go sing one now.&nbsp; <br /> ]]>
        
    </content>
</entry>

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