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At Fair Hills Farm we enjoy many recipes made from whole foods.
Scroll down to see our favorite, every-day menu items!
Scroll down to see our favorite, every-day menu items!
Fair Hills Farm Whole Wheat Bread
Salad from Fair Hills Farm gourmet lettuce.
| Recipes |
This dressing has an Italian flair and a fine
reputation as a homemade balsamic vinaigrette.
Though often made without any precise
measurements, below is a general adaptation that
makes approx. 8 oz. (modify as necessary).
Garlic Salt (2 tsp)
Onion Salt or Powder (1 tsp)
Celery Seed (1/4 - 1/2 tsp)
Basil (one fresh leaf or 1/2 tsp dried)
Chives (chopped fresh or dried, 1/2 tsp)
Olive Oil (1/2 cup)
Balsamic Vinegar (1/4 cup)
Water (1/4 - 1/3 cup)
Mix the dry seasonings. Add balsamic vinegar
and olive oil; blend in water.
This is usually tripled to fill two 16 oz. cruets on
our table.
reputation as a homemade balsamic vinaigrette.
Though often made without any precise
measurements, below is a general adaptation that
makes approx. 8 oz. (modify as necessary).
Garlic Salt (2 tsp)
Onion Salt or Powder (1 tsp)
Celery Seed (1/4 - 1/2 tsp)
Basil (one fresh leaf or 1/2 tsp dried)
Chives (chopped fresh or dried, 1/2 tsp)
Olive Oil (1/2 cup)
Balsamic Vinegar (1/4 cup)
Water (1/4 - 1/3 cup)
Mix the dry seasonings. Add balsamic vinegar
and olive oil; blend in water.
This is usually tripled to fill two 16 oz. cruets on
our table.
| Fair Hills Farm okra, fresh from the garden... |
| ...And tomatoes and peppers... |
Honey Mustard
1/3 Cup mustard
3 Tablespoons honey
1 tsp Paprika
Combine mustard and honey; sprinkle in
paprika. Stir well.
1/3 Cup mustard
3 Tablespoons honey
1 tsp Paprika
Combine mustard and honey; sprinkle in
paprika. Stir well.
Fair Hills Farm Daily Bread
I have had several requests for this recipe which I use every
week to make our family's bread. Once I became committed to
making our bread, it became just another thing that gets done
almost mindlessly. I have a K-tech mill to grind our wheat, and a
Bosch mixer that can mix up this large batch of dough and knead
it to perfection. These tools really do the work for me, and have
paid for themselves times over. It takes probably 1 -1/2 to 2
hours from start to finish, but that includes the rising time and the
baking of the bread. The time for the actual hard work is really
not more than 30 minutes or so. I do this once or twice a week,
but most of the time only once a week. The flour I have leftover
after making the bread I put directly in the freezer and use it then
to make quick breads, cookies, gravy, biscuits, etc. - anything
that requires flour.
10 - 12 cups freshly ground whole wheat flour (hard white
winter wheat or hard red winter wheat)
4 1/2 cups warm water
1 heaping tablespoon of yeast (use the same amt, maybe
slightly less when making two loaves)
1 1/2 tablespoons sea salt
2 sticks butter, melted
1/4 to 1/3 cup raw honey
I use a large glass batter bowl to warm up the 4 1/2 cups water in
the microwave (for 2 minutes, 20 seconds). While that is
warming, I melt the 2 sticks of butter in a saucepan on the stove.
Then I start grinding my wheat (which takes about 5 minutes).
When the water is warmed, I stir the honey into the water and
then stir in the yeast. I let that yeast mixture "sponge" for about 5
minutes. Once it gets bubbly, and the butter is melted (but not
too hot), I pour the butter into the yeast mixture. Then in my large
mixing bowl, I pour the liquid in and add to it a cup of flour with
the sea salt mixed in. I turn the mixer on (with the dough hook). At
this point, if you have any flaxseed, you can grind a cup full of
flax and immediately pour that into the dough mixture. This is one
ingredient I forgot to add to the list that I use, but you don't have
to have it. I stop the mixture every time I add more flour. If you
are doing this all by hand, you start with a big mixing bowl and
add the liquid first, then the flour 1 or 2 cups at a time. Keep
mixing or stirring and when the dough gets into a good chunk or
ball, then you can turn it out onto a floured board. I keep mixing
with the dough hook until I can touch the dough and it won't stick
to my fingers. The general rule for properly activating the gluten
by kneading is to knead the dough 7 to 10 minutes. Then I
grease my bread pans with butter, and then divide up the dough
into 4 loaves and shape them smoothly and place them in the
pans. ( I don't let the dough rise in a big bowl first.) I put the pans
on the stove and cover them with a flour-sack towel. I turn the
oven on to 375 degrees. I let the bread loaves rise for about an
hour, sometimes less. When the dough is risen nicely just above
the level of the bread pan, I place them into the oven for 25
minutes. On the last 5 minutes, I usually switch the top and
bottom loaves, so that they will brown evenly on the bottom and
top of the loaves.
As soon as you get the bread out of the oven, you will want to flip
the loaves out of the bread pans and let them cool on a wire rack.
I have had several requests for this recipe which I use every
week to make our family's bread. Once I became committed to
making our bread, it became just another thing that gets done
almost mindlessly. I have a K-tech mill to grind our wheat, and a
Bosch mixer that can mix up this large batch of dough and knead
it to perfection. These tools really do the work for me, and have
paid for themselves times over. It takes probably 1 -1/2 to 2
hours from start to finish, but that includes the rising time and the
baking of the bread. The time for the actual hard work is really
not more than 30 minutes or so. I do this once or twice a week,
but most of the time only once a week. The flour I have leftover
after making the bread I put directly in the freezer and use it then
to make quick breads, cookies, gravy, biscuits, etc. - anything
that requires flour.
10 - 12 cups freshly ground whole wheat flour (hard white
winter wheat or hard red winter wheat)
4 1/2 cups warm water
1 heaping tablespoon of yeast (use the same amt, maybe
slightly less when making two loaves)
1 1/2 tablespoons sea salt
2 sticks butter, melted
1/4 to 1/3 cup raw honey
I use a large glass batter bowl to warm up the 4 1/2 cups water in
the microwave (for 2 minutes, 20 seconds). While that is
warming, I melt the 2 sticks of butter in a saucepan on the stove.
Then I start grinding my wheat (which takes about 5 minutes).
When the water is warmed, I stir the honey into the water and
then stir in the yeast. I let that yeast mixture "sponge" for about 5
minutes. Once it gets bubbly, and the butter is melted (but not
too hot), I pour the butter into the yeast mixture. Then in my large
mixing bowl, I pour the liquid in and add to it a cup of flour with
the sea salt mixed in. I turn the mixer on (with the dough hook). At
this point, if you have any flaxseed, you can grind a cup full of
flax and immediately pour that into the dough mixture. This is one
ingredient I forgot to add to the list that I use, but you don't have
to have it. I stop the mixture every time I add more flour. If you
are doing this all by hand, you start with a big mixing bowl and
add the liquid first, then the flour 1 or 2 cups at a time. Keep
mixing or stirring and when the dough gets into a good chunk or
ball, then you can turn it out onto a floured board. I keep mixing
with the dough hook until I can touch the dough and it won't stick
to my fingers. The general rule for properly activating the gluten
by kneading is to knead the dough 7 to 10 minutes. Then I
grease my bread pans with butter, and then divide up the dough
into 4 loaves and shape them smoothly and place them in the
pans. ( I don't let the dough rise in a big bowl first.) I put the pans
on the stove and cover them with a flour-sack towel. I turn the
oven on to 375 degrees. I let the bread loaves rise for about an
hour, sometimes less. When the dough is risen nicely just above
the level of the bread pan, I place them into the oven for 25
minutes. On the last 5 minutes, I usually switch the top and
bottom loaves, so that they will brown evenly on the bottom and
top of the loaves.
As soon as you get the bread out of the oven, you will want to flip
the loaves out of the bread pans and let them cool on a wire rack.