The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,691 dues-paying members who have earned an amazing number of merit badges so far—9,460 total! Take it away, MBA Jane!!! MJ 

For this week’s Farm Kitchen/Unprocessed Kitchen Expert Level Merit Badge, my plan was simple: My girlfriends and I were going to get our significant others (not to mention small ankle biters … ahem, I mean, children) to eat more salad.

You know. Bunny food.

Amid the wailing and gnashing of teeth from the menfolk, we concocted a plan: Come up with some super-yummy, homemade, DIY, organic salad dressings that would make our muscle men, our Hercules, our testosterone-laden overgrown boys swoon for vegetables.

We spent weeks preparing. The men piped down and slowly stopped peering suspiciously in the fridge (probably due to their lack of energy from eating too much red meat and not enough lettuce). Our logic was simple: Swamp ‘em with flavor. Drown ‘em in deliciousness. Spoon them swirls of ranch-flavored goodness, and they’d never even notice the absence of animal flesh.

And the rugrats? What kind of child could resist a poppy seed and strawberry salad? Or a blueberry honey dressing? Or a barbeque chicken chopped salad? They would be powerless to resist the lure of our potluck.

Each farmgirl brought their A game, so to speak. We brought only the best concoctions to our get-together. And the menfolk? Fat Slim and happy.

Photo by jeffreyw via Wikimedia Commons

But that could be partially due to my homemade bacon bits, I don’t know.

Homemade Bacon Bits

Thinly slice bacon (I like to use kitchen shears), Cook until crisp and drain on paper towels. Flash freeze in a single layer on a cookie sheet for about 10 minutes. Place in jar or a ziplock bag and keep in freezer. They’ll defrost quickly, and you can pull them out whenever you need a shake on your salad or baked potato. Or whenever you’re jonesin’ for bacon.

Asian Dressing (perfect for regular salad, but even better on pasta salad, with plenty of colorful veggies mixed in)

• 1/2 cup extra virgin olive oil
• 1/4 cup soy sauce
• juice of 1 lime
• a handful of poppy seeds and a handful of sesame seeds
• 2 cloves garlic, finely minced
• 2 small shallots, finely minced (can substitute red onion)
• 1 t honey
• 1 t minced fresh ginger
• a splash of rice vinegar or apple-cider vinegar (more if you like it tangy, or if you’re omitting the lime)
• salt and pepper to taste

Photo by Takeaway via Wikimedia Commons

Summer Rolls (they’re like salad, to go!)

• rice-paper sheets (If your grocery store doesn’t stock them, try an Asian market. They’re less than $2 for a large package.)
• thinly sliced vegetables of your choice (Good options are: purple and green cabbage, green onions, carrots, edamame, chiffonade-style spinach or kale (roll up, then slice the rolls), any and all types of lettuce, sugar-snap peas, fresh asparagus, julienned cucumbers, or zucchini.)
• fresh mint and/or cilantro
• shrimp or chicken (optional)
• homemade Asian dressing (see above)
• cooked Asian noodles or crunchy ones (optional)
• peanuts (optional)

Soak rice paper in hot water, one at a time, until pliable (around 30 seconds). Lay flat on a kitchen towel (it will stick to your counter, so a towel works well). Lay your ingredients in the middle, drizzle with dressing, and roll as you would a burrito (sides in first). Roll tightly! This takes some practice. If your rice paper tears, just toss it and try again. The fillings for these are practically endless: try a Buffalo Chicken one with blue cheese and celery, or a Mexican-flavored roll with a taco salad filling. Perfect for lunches and great for little hands, too. Not to mention, they look amazing and you just might get the cover of your favorite foodie magazine …

Bloody Mary Chopped Salad

• very ripe tomatoes (halved cherry tomatoes are the prettiest)

• celery, thinly sliced on the diagonal

• red onion, thinly sliced

• your best dill pickles (homemade if you’ve got ‘em), chopped (could also use capers)

• 1 T celery seed

• shrimp (optional)

• 1/3 cup clam juice, vegetable juice, or tomato juice

• splash of Tabasco (adjust to taste)

• 4 T Worcestershire sauce

• 1/4 cup olive oil

• 3 T horseradish (adjust to taste)

• 1 T Dijon mustard

• black pepper and salt, to taste

• wedge of lime for each serving

Toss together and let marinate for an hour or so. All ingredients are “eye-balled,” depending on how spicy and flavorful you like it. And of course, if the kiddies aren’t partaking, you could always soak your tomatoes in vodka before chopping …

Photo by anders pearson via Wikimedia Commons

Pink Strawberry and Poppy Seed Dressing

• 1 cup fresh strawberries
• 1/3 cup white balsamic vinegar
• 2 T coconut oil, extra virgin olive oil, or avocado oil
• 1 clove garlic, minced
• salt and pepper to taste
• 2 T poppy seeds
• a drizzle of honey (depending on the sweetness of your strawberries)

Combine in blender. Store in fridge. If using coconut oil, you’ll want to bring to room temperature before pouring. This makes a beautiful pink dressing, perfect for the pretty princesses in your life.

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Denise Christiansen!!!

Denise Christiansen (#5509) has received a certificate of achievement in Stitching & Crafting for earning a Beginner Level Aprons Merit Badge!

“I made the clothespin apron from the Farmgirl Jubilee. Its a fun apron and I use it around the house. I have also made several tea towel aprons for gifts.

I think the clothespin apron turned out really cute, especially since it’s out of one of MaryJane’s Milk Cow Kitchen fabrics.”

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Rebecca Riccio!!!

Rebecca Riccio (ladybek9756, #4932) has received a certificate of achievement in Stitching & Crafting for earning an Intermediate Level Crochet Merit Badge!

“I made a doll for a farmgirl’s newborn baby. I used just about every crochet stitch to make all the flowers that adorned the doll’s dress as well as the dress itself.

The doll came out really nice and the flowers around the entire border of the dress added just the right touch to make the gift special for this baby and her mother.”

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Jill Schrader!!!

Jill Schrader (#6177) has received a certificate of achievement in Outpost for earning a Beginner Level Speak for the Trees Merit Badge!

“Since I live in the woods, out of town, this was an obvious merit badge to earn. I have always loved identifying trees, as well as native wildflowers, mammals, birds, and insects. I’m always pulling out my reference books when I see something past my window that I can’t identify.

I take my books with me whenever we go camping and keep them handy at my coffee table. My relatives know I’m the go-to person to ask if it comes to a nature question. I about have my field guides memorized by picture. If I don’t know the answer, we look it up together and find the answer!

I have Western Red Cedar, Western Larch, Douglas Fir, Quaking Aspen, Lodgepole Pine, White Pine, and Hemlock growing on my property. I love to study nature and am always learning and love to share this information with others as they show an interest in the great outdoors!

I was able to identify most, if not all, the trees growing around me. My uncle was a logger, so he has taught me the common names, as well as some of the “slang” names, which often go by color, such as a Ponderosa Pine is also known as a yellow pine, a Douglas Fir is also known as a red fir. I have enjoyed being able to identify trees whether I’m here at home, or traveling and see something different.”

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Debbie Klann!!!

Debbie Klann (#770) has received a certificate of achievement in Farm Kitchen for earning a Beginner, Intermediate & Expert Level Bread Making Merit Badge!

“I have been baking bread since I was a newlywed 32 years ago, but have learned MUCH in those 32 years! I’ve always known baking is more of an exact science … getting just the right amount of leavening agents so your product turns out the way you want it to.

While I’ve always used baking powder and baking soda when called for, I was never exactly sure what made each one similar and different. I recently read up on how each works and how they are not interchangeable!

I also learned that baking soda is about 4x the strength of baking powder and why you will sometimes need to use each one in the same recipe.

I’ve made several recipes using baking powder, baking soda, and cream of tartar. One of my favorite recipes was an Amish Sugar Cookie, which used cream of tartar and soda. I loved the silky texture. My favorite biscuit recipe calls for an addition of cream of tartar. They were higher and finer textured than some that I have tried. I also tried making a Cream Biscuit using a self-rising flour and cream. These seemed to raise well … and then deflated quickly! I always use unbleached flour and have recently found a whole-wheat pastry flour from soft wheat that makes the most delicate pie crust!

For my Intermediate level, I baked some bread. I love making my own bread. Store bought does not even compare. And the smell that fills your house is wonderful!

I’ve used several types of yeast in my breadmaking … regular active dry yeast, quick-rising yeast, and a special yeast for pizza dough. I prefer just the regular yeast over the quick-rising. I just prefer the texture and how it works better. I really do like the pizza-dough yeast. I think it gives it just the right amount of leavening.

Besides making our weekly bread, I also make some special dark dinner rolls that have cocoa powder, whole wheat flour, and orange juice. They were a big hit with the family!

I also tried an Irish Soda Bread. I remember reading when I was young in the Little House books how Laura’s mother would make it for the holidays. The recipe I tried included whiskey, caraway seeds, and raisins, but I substituted currants. I wasn’t too sure how this mix of ingredients would taste together … but it really wasn’t too bad! I still prefer the texture of a yeast bread to one made with baking soda.

Expert level required sourdough mothers. Over the years, I have tried several different sourdough starter recipes … some created so much gas they blew the lid right off the jar, and some never did much of anything. I finally found one that worked for me. I used the starter recipe in the King Arthur Flour baking book. This one uses a rye flour to start, eventually being replaced over the next 10 days or so with unbleached flour.

This starter was by far the best I’ve ever used. I tried a new sourdough biscuit recipe that was “ok.” I thought it was a little dry. But the sourdough pancakes were divine! The batter foamed up like meringue, and they were a little slice of heaven! Definitely worth keeping a starter JUST for those pancakes.

I did learn that even if you keep your starter in the fridge while you’re not actively using it, you still need to feed it once a week.”