Our favorite recipes

27 01, 2020

Sage’s Homemade Ketchup Recipe

By |2020-01-27T11:16:08-08:00January 27th, 2020|Recipes|

Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran  [keep reading...]

9 01, 2020

Make your own Mustard

By |2020-01-27T11:30:56-08:00January 9th, 2020|Recipes|

Making your own mustard is dead simple and delicious! Here's how to do it. (TL/DR: Click here to skip straight to the recipe) My wife loves mustard. Not the vinegary yellow liquid you get in packets at the hamburger joint, but the spicy, seedy brown stuff that’ll make your eyes water and sinuses clear along with the tongue tingling goodness. If we don’t have 10 different varieties on hand at all times, she’ll claim “we’re out of mustard!” and carry  [keep reading...]

11 12, 2019

Terri’s Fresh Rosemary Bread

By |2019-12-10T12:59:46-08:00December 11th, 2019|Recipes|

Finding things to do with all the herbs, fruits and vegetables Sage grows around here, can be a challenge (what does one do with a pound of Borage?), but one use that’s always guaranteed to be a big hit is fresh rosemary from the garden in my homemade rosemary bread. It’s actually a simple bread recipe, but when it’s spiked with a little biga and finely chopped fresh rosemary, it makes a nutty, woodsy, slightly chewy bread that’s great all  [keep reading...]

10 12, 2019

Terri’s Biga Recipe

By |2019-12-10T12:36:01-08:00December 10th, 2019|Recipes|

The secret to great bread is old dough. Not the “hey, I found this package of ready-bake biscuits at the back of the fridge” type of old dough, but the kind that turns a pretty good loaf into a delicious toasty, tangy, chewy, sensory delight. Old dough is the magic behind sourdough as well as many Italian, French and other breads and goes by names like “biga”, “poolish” and “starter.” Bakers call these “pre-ferments”, but it’s more accurate to call  [keep reading...]

Go to Top