GF / Vegan One of my long-time favourite dinners is Shepherd’s Pie. When we were very young, Mom would set up the meat grinder and have us turn the handle over and over, mincing leftovers of roast beef, followed by onion and carrot. Mixed with some peas and gravy, then topped with potatoes, it was delicious, robust…
Author: farmhousecook
Blueberry Buckle
One of our family’s favourite desserts, in all seasons. Simple ingredients and a simple method bring it together quickly. Excellent with or without ice cream and definitely a lovely leftover for breakfast. The first time I made this was in 1983, baking it in our tiny trailer home’s gas stove, early days on the farm,…
Fresh Pepper Sauce
Grocery order pick-up has become a go-to for reducing shopping exposure during the pandemic. You send in your order, and either pick it up or have it delivered. Some interpretations have been surprising, like a bag of six eggplants instead of two zucchini, or eighteen single instead of eighteen ounces of Brussels Sprouts. In one of our orders…
Black-Eyed Pea Hummus
Inspired by Michael W. Twitty’s transformative book The Cooking Gene: A Journey Through African-American Culinary History in the Old South, this hummus is a nod to my continued journey of racism awareness. History moved the somewhat lowly black-eyed pea from a humble mainstay, or animal feed, to a symbol of good luck on New Year’s, due…
How to Cook Dried Black-Eyed Peas or Other Dried Beans
Makes about 5 cups of cooked beans ready to be included in a recipe:
farmhouse cook 