Raising a healthy Jane (or just being a healthy grown-up Jane) comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! When time allows, here’s where you’ll find one of my how-to-convert-to-an-organic-diet recipes.
Winnie Nielsen says: This recipe looks so simple and delicious! I have one prolific Roma tomato plant in my tiny garden and the tomatoes have all ripened at the same time! I copied the link to the MJF Connection below to show you what I did with some of them. But more are ripened this week and I think this recipe will be one delicious solution for using some more up.
http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=58890
I think I might have to can the rest but then, they will be at the ready for next January when this recipe will be greatly enjoyed again!
Julie Kram says: I remember the days when making butter had nothing to do with a food processor and more to do with muscle processing! Grandma Hattie would have LOVED the innovation! Congratulations on your latest venture.
Terry Steinmetz says: WooHoo! Super, way-to-go! Too bad this is in Idaho. I live in Michigan, but would love your milk!! Can’t get GMO-free, organic, etc. here.
Would I not just LOVE to be able to get this!!! Unfortunately, I became seriously lactose intolerant about 10 years ago. It is such a serious pain to not be able to enjoy the “fruits of the cow” (or goat or sheep for that matter) :~(
But, I am so glad that others can get this great experience. Thanks MJ
Winnie Nielsen says: Now this is just totally wonderful AND beautiful!! Oh, I love the milk labels and the recipe for butter with a cuisinart!! I know this sounds weird, BUT is there a way we could buy some of your milk labels???? Please, oh please???? I have a small collection of the glass bottles from the dairy in the town I grew up in. Framing a MJF label would be perfect amidst those bottles in my kitchen!!! And living ALL the way down here in Florida, I can’t shop at the Co-op! Congratulations on making all of your hard work a reality. The milk drinkers of your area are quite lucky to have this option!!
MaryJane says: But of course. Send your address to iris@maryjanesfarm.org and it’s in the mail, my friend!
MaryJane says: After making our butter recipe, you are left with butter and a lot of liquid. What is the liquid and what can you use it for? It is called buttermilk, but this name is deceptive. It does not refer to the thick and tangy buttermilk that you would buy in the store. It is closer to whey than anything else. We like to use this liquid to make whey ricotta—it gives a little higher yield than traditional whey ricotta. Whey is also fantastic for gardens and flowerbeds—don’t use it on houseplants though, it might attract bugs!
So this leads into another question: what is the buttermilk that you buy in the store if it is not a by-product of butter? It is cultured dairy product made with non-fat milk (or non-homogenized milk with the cream skimmed off the top), similar to yogurt and sour cream. There are two main types of cultures used in cultured dairy products and cheese: mesophilic which thrives in lower temperatures (86°F-104°F), and thermophilic which thrives in higher temperatures (122°F-154°F). Sour cream and buttermilk are cultured with mesophilic culture.
Winnie Nielsen says: Thank-you Mary Jane!! I have emailed Iris about sending the label and quite excited about having one!!
May I ask about Chill Over? I just received my first order and just wanted to ask, can we use it instead of purchased pectin to make jam? Do you have to adjust the sugar in the usual recipe? Blueberries are ripe and readily available here and I want to make some jam this weekend.
MaryJane says: Winnie,
Here’s a recent discussion about substituting blueberries. You can cut down on the sugar no problem if you’d like and either process or freeze the jam. Make sure you sprinkle the ChillOver powder in slowly so as not to create lumps and follow the directions exactly. Makes far superior jam than pectin. You’ll see. The flavor and color of the original fruit is preserved with ChillOver. Good luck! And thanks for buying my ChillOver powder!!!! http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=58661
Winnie Nielsen says: A tried and true recipe just in time for the Florida peach season!! This recipe will be made soon!!
MaryJane says: I must say that I alone ate half that dish for breakfast over several days. It’s beyond YUMMY!
Winnie Nielsen says: I have never actually used gruyere cheese but me thinks that might be the secret ingredient?? It looks fabulous! Do you serve this at the B&B sometimes?
MaryJane says: We haven’t served this yet but might, especially if you come:)
Winnie Nielsen says: This year is all sold out BUT next year….I’m comin’ to Idaho!! Aprons, cowgirl boots and a couple of friends! I’ve already started the savings!!
Pingback: It’s that time of year again … | Raising Jane Journal
Winnie Nielsen says: I love this simple recipe for a all time favorite! No more soggy veggies in the mix! Personally, I love shallots better than onions because they are easier to digest and less over powering. And your Budget Mix works so perfectly for these kinds of meals. Me thinks I will try this one And the Rice Cakes one very soon! Yum!
MaryJane says: Let us know how it turns out and if you suggest any changes. The rice cakes didn’t LOOK overly glamorous but they were tasty. The chicken pie was DELISH without the veggies. Pure YUM. Both recipes are excellent with our gluten-free mix.
Pythagoras, the ancient Greek philosopher and mathematician, knew it. “Friends share all things.”
Around 2,500 years later, John Lennon, the modern-day philosopher and musician, knew it too.
“Imagine all the people, sharing all the world.”
Sharing is good. We know that.
Food? Sharing food? We all do that.
Here are some hard numbers:
Winnie Nielsen says: Isn’t it amazing how one seemingly simple act could make a difference??? Community and school gardens are growing but I wonder if we have made the right connection with the need to share with those who need it the most? I like this reminder for me to do more .
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Wow, this looks so delicious and festive for the 4th of July! Perfect dessert for a family gathering too. I love summer get togethers with friends and family and all the yummy picnic foods!
I enjoy making this cake, and eating this cake, it is very good, my husband joseph and my two kids trout and holliter love it as well 🙂 love all of my fans <3
Hi Mary Jane, looks delicious and congrats on your fantastic recreation. Just wondering if you have the year /month this recipe was published in Comfort Magazine, as I’d like to cite it in a paper.
Hi Annabelle, It looks like this recipe was published in January of 1916. I hope that helps!