Saturday, January 28, 2012

A Breakfast Favorite

Biscuits & Gravy have been a favorite of Beth and mine since we were learning to cook together as newlyweds in Salt Lake City, Utah. Back then, before farming and kids we would spend leisurely Sundays making breakfast and reading the paper. We still enjoy breakfast; but lazing away hours reading the paper is a distant memory. Hopefully, you’ll enjoy this breakfast as much as we do!

Drop biscuits recipe (this comes from Betty Crocker)

2 cups flour

1 T. sugar

3 t. baking powder

1 t. salt

½ cup shortening (Lard is our favorite & makes the best biscuits)

1 cup milk (whole is best)

1. Heat oven to 450

2. Mix flour, sugar, baking powder, and salt in a medium bowl. Cut in lard using pastry blender, until mixture looks like fine crumbs. Stir in milk until dough is soft and sticky.

3. Drop onto ungreased cookie sheet – 10 to 12 spoonfuls

4. Bake 10-12 minutes – biscuits should be golden brown. Remove immediately from cookie sheet. Serve warm.

Sausage Gravy

1lb CVSF Italian Sausage

½ gallon milk

4 T. butter

4 T. flour

1. Gently brown sausage and crumble.

2. When fully browned and crumbly, add milk.

3. While milk and sausage heats, make a roux.

4. Melt butter in sauce pan.

5. Add flour to melted butter and stir smooth.

6. Continue heating and stirring until roux turns brown

7. Remove from heat.

8. When milk and sausage is steaming, stir in roux.

9. Continue stirring as gravy thickens. If gravy is not as thick as you like, prepare additional roux 1 tablespoon buter/flour at a time.

10. Serve over warm biscuits.

Sustainable Farm – a blog about farming and life

Okay, I’ve written and posted to the Cedar Valley Sustainable Farm blog sporadically over the past few years, but I just haven’t gotten on a regular schedule.

A couple of posts went up this past week – both are about connections – the currency of sustainability. I’ve begun sharing to facebook when I post. I was astounded that close to 100 people have gone to see those posts. I’ve decided to get more disciplined about writing (and posting). Look for a couple of posts per week.

For those of you who know me, I LOVE talking about what we do. Also, I have opinions and ideas on a range of topics – and given the chance, enjoy sharing them. As we’re fully immersed in farming and sustainability, things tend to circle back to those themes.

Generally, the feedback I get from my in person and blog explications are positive. My goal for this blog is to extend and expand our connections. I will continue to write about the many connections of Cedar Valley Sustainable Farm – how they change with the seasons and how they often intersect in interesting ways. Some other topics I’ll be writing about in the coming weeks include: food and farm policy; rural/urban ties; food webs and niches; media literacy in terms of Corporate Ag’s propaganda push; balancing farm, family, and home education; food – what we eat, how we cook, recipes, tips, links, etc.; food & farm activism advocacy; the politics of food – eating as a political act. Larger writing projects that will receive attention are: a document on writing a successful grant application; creative marketing techniques; starting a Meat CSA – A how to guide.

If one of these topics is of particular interest to you please comment (on fb or on the blog itself), and I will try to cover it sooner rather than later. Comments are welcome; I enjoy good conversation and will respond as much as possible. If you like what you read, please share with your friends and networks.