Salt + Pepper
The most basic and important of seasoning! We use freshly ground black pepper, so often our recipes call for a “few grinds” or “to taste”. If the measurement is important, we’ll grind a bunch into a small bowl, then measure it. To us, the flavor difference is worth it, but feel free to sub ground black pepper. We generally use basic sea salt in the kitchen and often “to taste”. If the measurement is important (i.e. in baking), it is noted in the recipe.
For savory cooking we use organic, salted butter. For baking we use organic, unsalted butter. For cooking, panfrying, etc unsalted butter can be used in place of salted. For baking the salt works in combination with leavening agents, etc. Using salted butter in place of unsalted butter can alter the results.
We typically use large, organic brown eggs – from our farmer friends! The most important thing to take into consideration is using the same size egg for the same results. A small or extra large egg will change the results – although the finished dish may taste and look great. Because we use local pastured eggs, the yolks are usually much brighter, which affects the color of the finished dish at times.
In the farm kitchen we use Organic All-purpose Flour, Organic White Whole Wheat Flour, Whole Spelt Flour, and at times Gluten-Free Flours. For general cooking we often use Organic White Whole Wheat, subbing All-purpose Flour or Whole Spelt Flour usually works, but any substitutions may yield different results. We have some experience with gluten free flours, and offer substitutions when we have tested them. We have had the best results using Bob’s Red Mill Gluten Free All Purpose Flour for savory dishes, thickening sauces, etc. For baking we like Pamela’s Baking & Pancake Mix. There may be other gluten-free flours that work, these are just the ones we’ve had the best results with.
Beans & Grains
We often purchase grains and beans from the bulk department, check your local natural food store to see what’s available. Our preference is to cook beans from dry in a pressure cooker, but canned beans can be subbed anytime. We typically use a rice cooker for cooking rice and other grains like, whole spelt, farro, etc.
We make rich homemade stock with leftover vegetables, and the bones from whole chickens. We store stock in the freezer in 1-quart and 1-cup portions for cooking. Making your own stock costs next to nothing, tastes better, and there are no additives or preservatives. Try our Rich Vegetable Stock or Homemade Stock. You can sub store-bought stock in any of our recipes.
For everyday cooking we use organic extra virgin olive oil. It’s perfect for roasting, sautéing, salad dressings, and more. For higher heat cooking like stir-frying, frying, etc. we like to use organic non-gmo canola oil. At times we use unrefined coconut oil in baking, roasting, etc. You can sub different oils, just pay attention to the smoking point.
Breads, Crusts, Dough, etc.
We like to make homemade pie crust, pizza dough, etc. For bread we usually grab a loaf from a local baker at the farmers’s market. If you’re not comfortable making dough from scratch – relax and just use pre-made! If there is a gluten-free alternative that we have tested we’ll let you know, if not use your favorite gluten-free recipe or product. There are lots of good quality products available that can make putting meals together easier.