Category Archives: Food

Food and recipes on the super awesome farm


We harvested these carrots fresh from the organic section of the store for less than a dollar. Cheaper than even the dollar store.

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Much like our green beans, these carrots will be made naturally into super foods by bacteria. More like they grow and develop into their natural super abilities, like Professor X, rather than being injected with something to become super, like Captain America.

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I have been on a hamburger pickle chip kick, so we cut them into slices, as opposed to matchstick pieces. These take approximately no time to make, besides the waiting. There is the waiting time after you sprinkle salt on them, and then the waiting for the bacteria to pickle them part.

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But after you finish waiting for them, they will wait for you to eat them in the fridge for months. So at least they reciprocate. Make this delicious snack today, and you will be able to eat them in like a couple days from now.


3 organic carrots

about an inch of ginger (or to your taste)

One garlic clove (or to your taste)

about 1/2 tbsp sea salt

1. Cut carrots into slices. Slice up ginger. Smash garlic clove and cut in half.

2. Put carrots, ginger, and garlic into a bowl. Sprinkle the salt on top. Using your hand, mix up the ingredients. You can kinda be rough on the carrots, to help the salt soak in.

3. Wait about 5-10 minutes for carrots to start looking juicier. They will start to look kinda wet.

4. Pack the carrots into a jar, and pour any remaining liquid from the bowl on top of them. Fill jar with water to cover the carrots.

5. Leave jar on counter not in the direct sun for a couple days. *Gently put the lid of the jar on, do NOT tightly screw on. The organisms preserving the carrots will create gas that needs to escape, and you don’t want an explosion.

6. Keep tasting until they are pickled to your taste, a few days to two weeks, depending on temperature. When you like them, put in the refrigerator, where they will keep for a couple months.

Great for a snack with some more pickle chips!


On Saturday morning, we sat out on the front porch in sweatpants, drinking warm coffee, and we didn’t sweat a drop. We skipped straight past the crisp, sunny late summer days, and went directly into the dreary drizzly days. We enjoyed it for a little bit, then got headaches from the rapid weather changes.

To celebrate the arrival of fall, and probably its quick exit in the next couple days, we enjoyed some warm bread. We snipped some fresh rosemary, and made ourselves a big pan of focaccia to nibble on through the weekend.


The best part of making focaccia is poking it all over, and then filling the holes with olive oil. And then poking it a couple more times for good measure.

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We also put pizza toppings on top of it one night like geniuses.


Sprinkle 4 1/2 tsp yeast in 1 cup warm water. Let it sit a hot minute, then mix in 1 cup of flour. Cover with plastic wrap and let sit somewhere warm for one hour.

Add in 3 Tbsp olive oil, 3 Tbsp sugar, and 1 Tbsp chopped rosemary. Add another cup of flour and mix in. Add another cup of flour and 1 tsp salt and mix as best you can.

Knead for about 5 minutes. Dough shouldn’t be dry, but not too sticky.

Coat bowl and dough in olive oil, and cover and let rise again for one hour, until doubled.

Oil a baking sheet. Put dough on baking sheet and stretch to fit. If you have trouble, stretch it as much as you can, then let it rest a few minutes, and then try again.

Poke with fingers to make indents. Drizzle with more olive oil, and top with bits of rosemary, sea salt, and cracked pepper.

Bake for 30 minutes, until golden brown.



Brownies are good for two reasons. 1. They are a delicious chocolate treat. 2. When you cut them out of the pan, there are always little remnants. Bits of brownie stuck in the pan. Chocolate bits on the knife. These are the bonus bits that taste just as good as the actual dessert.


If I would have had walnuts, I would have thrown them in here. But in this case, mini chocolate chips were the lucky mix-in.



I love the crackly tops and deep craters the brownies make when you cut them. Its like they are really eager to show you whats underneath the surface.


I hear they are even good for breakfast, but I wouldn’t know from experience.

You can find the RECIPE here, except:

Use about 4 oz of unsweetened chocolate

Use cold coffee.

Remember to add the vanilla before adding the chocolate chips.

Use mini chocolate chips.

Be amazed at how many bowls are dirty.

Share with friends, and have a happy weekend.


Nothing makes me feel more accomplished than making pie crust. When it goes wrong, it tends to go terribly wrong, but when it goes right, you feel like the most successful homemaker of all time. The pie filling ingredients march by in a tiny parade to celebrate you.


We find that people have many different opinions about pie crust. Some have old family recipes, some swear by adding this ingredient or that. I say, the one that you can rock, that is the one you should make. A graham cracker or cookie crust would work just as nice. Chocolate pudding is very forgiving.


In a perfect world, this pie would have a fluffy layer of whipped cream, and then a dusting of curly chocolate shavings. I was feeding a hungry pack of impatient pie consumers, so the final product photo does not exist. But like the pie, the memory will live on forever.


Prepare 9″ pie shell of your choice, and cool.

Pour 1 1/2 cups sugar, 1/2 tsp salt, 2 1/2 tbsp cornstarch, and 1 tbsp flour into saucepan and mix.

Stir 3 cups milk in gradually. Add 3 oz of chopped chocolate.

Cook over medium heat, stirring almost constantly, until it starts to thicken, and then bubbles and boils. Boil one minute.

Meanwhile, in a separate bowl, slightly beat 3 egg yolks.

Stir part of the hot mixture into the eggs to temper them. Then pour the egg mixture into the saucepan. Boil one more minute, stirring constantly. Remove from heat.

Add 1 tbsp butter and 1 1/2 tsp vanilla.

Cool mixture, then pour into cooled pie crust. Chill for several hours, and top with whipped cream and chocolate shavings if desire.



Our farmhouse has a strict August rule: no oven between the hours of 2pm-sundown. No fresh baked cookies for after-school snacks. No lasagna for dinner. We are in the process of inventing dinner for breakfast, more details to come.

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But for now, I think we most lament pizza for dinner. We love pizza. Thankfully, we found a weekend loop hole. On the occasions where you have a late lunch, which leads to a late dinner, sundown comes before dinner. And the oven embargo can be lifted for a quick minute to make a simple pizza.

This pizza is the laziest. We find the pre-made french bread in the bakery section. The kind already buttered and everything. Then we add some mushrooms, cheese, and some arugula. Quick and delicious, and worth the couple extra degrees.

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I understand if you use your sundown oven time for dessert, but this is a worthy contender.


Heat oven to 425.

Slice a handful or so of mushrooms. Place mushrooms on top of pre-made french bread from bakery section.

Top mushrooms with handful of grated mozzarella.

Bake for 8-12 minutes, until cheese is melted and bread is warm.

While pizza is baking, dress 2 handfuls of arugula with a little bit of olive oil and salt.

Remove pizza from oven, slice if necessary, and top with mountain of arugula.


This is a perfect snack. You get to munching on this pair, and you might forget to mix up the cookie dough. But if you do, then walnuts dipped in cookie dough becomes the perfect snack. So at the very least, power through to the cookie dough.


There are many schools of thought regarding chocolate chip cookies. We happen to think it depends on what you are in the mood for. On this occasion we were in the mood for the kind that are still chewy, but a tiny bit crispy.

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We add dark chocolate chips to the chewy and crispy cookie requirements. The addition of walnuts to chocolate chip cookies is a good thing. We like a hearty cookie. Everyone claims to have the best chocolate chip cookie recipe, but really, its whatever one is in front of your face at the moment.

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Give us your location and we’ll have some doves deliver you some.


makes about 2 dozen cookies

Oven at 375. Line cookie sheet with parchment.

Cream 6 Tbsp butter, 1/2 cup brown sugar, 1/4 cup sugar, and pinch of salt.

Add 1 egg, and 1/2 tsp vanilla.

Mix in 1 cup flour and 1/2 tsp baking pwd just until combined.

Add in 1 cup dark chocolate chips and 1/2 cup chopped walnuts.

Drop onto cookie sheet. Bake 10-12 minutes until edges are a tiny bit brown.

Cool on cookie tray for a couple minutes, and then cool on rack.

Put a few in a bag and give to your favorite person.



We could write poems about pie. The dessert that is simultaneously appropriate for summer evenings, and cozy winter nights. It can be warm or cold. It can take minutes to make or hours. But it is usually consumed in the presence of loved ones. Pretty sure there is a poem in there somewhere, titled the singular duality of pie.


When we need a pie, the first thing we do is look in the fridge. If there is not a pie already in there, we move to plan B. Our go-to for quick pies is the almost expiring products in the cupboard. This pie was brought to you by this can of sweetened condensed milk.


This pie is a simple summer pie. It is bright and citrus-y, and doesn’t spend too long in the oven heating up your whole house. It starts with a cookie crust, which doesn’t require as much muscle sweating as rolling out pie dough. We used these tasty citrus sable cookies, but the cookie of your choice, like these, would work just fine.


After the crust spends a few minutes in the oven, you just mix the filling together, pour, and pop it back in. Let the pie get nice and cold, and then pac-man style eat it all up with some not too sweet whipped cream.

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You know you have a can of condensed milk slowing dying back there. Go save it.

For the cookie crust:

About 2 cups of cookie crumbs

Up to 1/2 cup melted butter

A little sugar (depending on cookies used. I didn’t use any extra.)

Mix all ingredients, adding butter until it starts to stick together. Press into a 9″ pie pan. Bake for 10-15 minutes at 350 until it looks toasted.

For the filling:

14-ounce can sweetened condensed milk

4 egg yolks

1/4 cup lime juice

1/4 cup lemon juice

While crust is cooling, mix yolks and milk, then add the juice. Beat together well. Pour into pie crust, and bake for 15ish minutes at 350, until pie is set. Serve cold with fresh whipped cream.



Happy Friday, farmer friends! Have we got a treat for you today. A super healthy treat.

America’s hottest superfood is purslane. Like the hipster it is, this weed is invading a farmers market near you. This plant has EVERYTHING- more omega-3 fatty acids than any other veggie, the eicosapentaenoic acid of a fishy, all the vitamins, minerals, and a bunch of antioxidants to keep your body running errands around town in workout clothes. And if that isn’t enough for you, its also classified as a noxious weed.

We had to get our hands on this stuff, so we took 3 steps out our front door, and turned towards the closest market. Only the most fresh and local for us.


Thank goodness we remembered our reusable bags. We chose to proclaim our Austin-ness with the free SXSW tote bag. We keep it weird by sporting a bag that 50,000 other people also have.


After a short walk, we arrived at the Driveway Market, which is even closer than the Garden Market. We chose the freshest bunch of purslane we could find that wasn’t flattened by tire tracks, so we could be sure to reap all those good health benefits.

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We filled up our reusable tote with superfood, and headed home.


Now comes the part of consuming vegetables without juicing them. Enjoy purslane: in a salad with flax chive dressing, with salsa verde and tortillas (everything tastes better with tortillas), in tomato and cucumber salad, and mushed up in pesto.

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Doesn’t get more local than that. Enjoy your super weeds.



Remember those green beans we harvested the other day? Well they are back, and today we are making them into pickles!

These are naturally pickled green beans. We are going to preserve them by fermenting them with salt, and get all the good pro-biotic benefits. Make those bacteria work for their rent.


The recipe can vary greatly depending on the amount of beans, type of salt, temperature, and taste, but I have a hard time messing it up, so try it for yourself. Your ancestors did this to lots of food way before the invention of the internet.

1 pound fresh green beans (or however many you harvest)

4 cups water

1-3 tbsp salt

garlic, to your taste

dill, to your taste

1. Heat water so salt will dissolve in it. Cool to room temperature.

2. Trim ends of beans, and layer them in a glass jar with garlic and dill. We use normal mason jars. Use a jar you can pack the veggies into, not a size where they are swimming in it.

3. Cover beans with water, until they are fully submerged. You can push them in there a bit.

4. Leave jar on counter not in the direct sun for a couple days. *Gently put the lid of the jar on, do NOT tightly screw on. The organisms preserving the beans will create gas that needs to escape, and you don’t want an explosion.

5. Keep tasting until they are pickled to your taste, a few days to two weeks, depending on temperature. When you like them, put in the refrigerator, where they will keep for a couple months.

They should stay pretty crunchy, like a pickle. Enjoy all those good bacteria!


After a long day in the garden, or a short day in the garden when its 90 degrees outside, there is a hunger that is only satisfied by bbq. And then after that hunger is conquered, a new one comes along that can only be satisfied by cookies.


These blondies are packed with stuff. You just keep throwing food from the cupboard into the bowl until it can’t mix anymore. They fill the house with that cookie aroma when they are baking. They stay moist and chewy for a couple days, which is useful when two people are trying to eat an entire pan of cookies.

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Farmer blondies. Emptying out your cupboards while filling up your tummies.


Preheat oven to 350. Spray a 9×13 pan. Cover with foil or parchment if you have trouble with things sticking.

Melt 3/4 cups butter. Stir in 1 1/2 cups brown sugar. Heat again until its all hot, then let cool.

Pour butter mixture into bowl. Mix in 1 cup flour and 1 cup whole wheat flour, 2 1/2 tsp baking powder, and 1 tsp salt.

Add in 1 tbsp vanilla and 3 eggs.

Add one cup granola, one cup nuts (I used walnuts and sunflower seeds), and one cup chocolate chips.

Spread mixture into pan and bake for 30-35 minutes.

Let cool and cut into bars.