Jo Cessna Cooks

01/29/2020

We were honored to join Jo Cessna Cooks at a broth cooking class tonight to learn about bone broth and share how our farming methods affect the food we eat.
If you're interested in making bone broth of your own, you can purchase soup bones from our farm! Available while supplies last.

09/07/2019

***EXCITING NEWS***

Have you ever wished you could go buy some fresh baked goods from Jen's Artisan Breads and be able to sit and enjoy it with a good cup of coffee? Well, we are about to make that a possibility! Starting soon we will be serving it up in the front space at the Pinecrest Grove Community Building. Twice a week on our bake days (Tuesday and Friday mornings) we will be in this space for you to pick up your orders, sit and enjoy it fresh, or try some of the new baked goods we are working on for you. It may still be a work in progress, but we are hoping to be open September 13th. Please spread the word!

11/20/2017

07/05/2017

Summer means fruit crisps!
Here is a redo of a recipe from my mom's collection given to her from one of her farm wife friends; Jerry Roby. I adapted it to a less sugar, whole grain version.
Rhubarb/Berry Crisp
4 cups rhubarb diced small or 4 cups of a mixture of fruit
(I like to use 2 cups strawberries and 2 cups rhubarb)
3/4 cup sugar (you can use 1/2 cup you are not using rhubarb)
2 heaping tablespoons arrowroot (or cornstarch)
3/4 cup water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup whole wheat pastry flour
1 cup oatmeal flakes
3/4 cup coconut sugar (or brown sugar)
1/3 cup melted coconut oil or butter
Heat oven to 350 degrees.
Mix flour, oats, coconut sugar and melted fat. Press half into a 8 or 9 inch square pan.
Mix sugar, arrowroot, water in saucepan cook until thick and clear. Stir in vanilla, cinnamon and prepared fruit. Pour over crust in pan. Sprinkling with remaining crumbs.
Bake 1 hour.

04/22/2017

The earth is incredible each year it provides us with a bounty of gifts. Every year faithfully rhubarb appears in the garden, a true sign of spring. The first rhubarb treat is the very best of the year.
Rhubarb Upside Down Cake was in the oven early this morning to welcome spring and celebrate Earth Day.

4 tablespoons butter and 1/2 cup sucanant or brown sugar
Put in ovenproof skillet. 350 degree oven for 5 to 8 minutes until bubbly.
3 cups rhubarb chop small
Mix 1 3/4 cup whole wheat pastry flour
1 teaspoon baking soda and 1/4 teaspoon baking powder
1/4 teaspoon salt
Beat together
3/4 cup sucanant or brown sugar
3/4 cup yogurt or buttermilk
2 eggs
1/4 cup walnut oil or light tasting oil
2 tablespoon chopped crystallized ginger
Sprinkle rhubarb over sugar butter sauce.
Mix dry ingredients with wet until combined. Stir in ginger. Pour over rhubarb and bake 30 minutes. Rest 10 minutes then flip out onto a platter.
www.jocessnacooks.com

04/19/2017

Louise of Willrett Natural Farms was our guest lecture last week in The Leishman Center of Culinary Health.
The Willrett Natural Farms practicing traditional farming which is now coined ORGANIC.
Louise's enthusiasm and love of the soil is contagious. She is a true steward of the land.
The health of our soil is truly a direct influence on the health of our selves.

02/25/2017

Rice Pudding

Thinking about mom today I decided to make oven rice pudding. She would make it as it was a great way to use up extra milk and eggs. The recipe was from the Virgil Cookbook called "Vittles from Virgil"
Aunt Marie Fabrizius’s rice pudding. She raised 11 children on a dairy farm she made the best homemade rolls and actually found time to make adorable birthday cakes for special birthdays. These farm women were pioneers of the land using what they had to create hearty fulfilling meals for their large families and whoever else was joining them at the table.
So I channeled my pioneer roots and created my 21st century version of rice pudding. Aunt Marie of course had chickens and a dairy so her pudding definitely included large amounts of both dairy and eggs, I was out of eggs and rarely use dairy; creating with what I had on hand much like they would.

Rice Pudding 2017
2 – 15 ounce cans coconut milk full fat
1 ½ cup water
¼ teaspoon sea salt
¾ cup natural cane sugar
2 tablespoons honey
1 1/2 heaping tablespoon arrowroot powder
½ teaspoon almond extract
¾ teaspoon vanilla extract
1 cup basmati rice, rinsed
1/3 cup dried fruit (raisins, dried cranberries, chopped apricots, chopped dates)
1 tablespoon coconut oil

1. Preheat oven to 350 degrees.
2. Using coconut oil, lightly oil an oven proof casserole with tight fitting lid 3 to 4 quart capacity.
3. Rinse rice, add remaining ingredients to pan and stir.
4. Place lid on pan and bake for 1 hour.
5. Remove from oven let rest 10 minutes.
6. Enjoy warm with a sprinkle of cinnamon.

A delicious sprinkle I love to keep on hand is Penzeys Spices Baking Spice it is a mixture of Ceylon cinnamon, china Cassia cinnamon, ground Spanish Anise Seed, Allspice, Mace and Cardamom – it takes the rice pudding up a notch.

02/20/2017

02/14/2017

This potato was in a bag I recently purchased. It is just too cute not to share! In fact, it's so cute, I'm not sure if I can bring myself to eat it. Do you think I could shellac it???

02/10/2017

http://jocessnacooks.com/recipe/raw-walnut-cacao-treats/

This year, I am using them as get well treats. One recipient has a torn ACL, another special friend is having surgery. These cacao treats are bringing smiles to all on the mend.

02/09/2017

Valentine's Day is less than a week away!

http://jocessnacooks.com/sharing-the-love-this-valentines-3-healthy-treats-for-your-sweets/

Made from all natural ingredients, these Valentine's Day treats are delicious AND good for you.