1. The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel. (see note)
2. The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside (or use muffins liners)
3. In a large cast iron skillet over medium-high heat add your sausage, thyme, pepper flakes, nutmeg and salt. Use a wooden spoon to break it up a bit and cook until lightly browned and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate. Reserve 1 Tablespoon of the drippings and add the spinach. Cook until the spinach is wilted. Remove from the heat. (If serving this to a young toddler, dice up the spinach so it's easier to eat).
4. Add the baking soda and salt to the bowl with the dough and mix. Add the eggs and olive oil and then fold in the cooked sausage, spinach, cheddar and apples. The mixture will be a bit "gummy" and that's totally fine.
5. Fill the prepared muffin tin with the batter and bake until lightly browned and cooked through. About 20-22 minutes.
6. Store the muffins in the fridge for up to 5 days. Reheat before enjoying and smear with a dollop of grass fed butter for good measure. 

NOTE–It's important to soak the flour in the yogurt the evening before to help break down the phytic acid in the grains. This step helps to make the grains more easily digested and nutritious. If you can find sprouted grains you can skip the soaking process.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1. Add milk and sugar to a large pot over medium flame.

2. Let it slowly come to a light boil. Stirring occasionally.

3. Keep an eye on it! Once it starts thickening, you need to mix it constantly. You do not want it to stick to the pot.

4. Add vanilla and nutmeg and keep stirring. Make sure you scrape the sides of the pot as you stir.

5. Once the texture is thick enough to form a “shape” (it’ll be sticky and a loose shape), spread it on a greased baking sheet and let it set.

6. Cut into squares and put it in the fridge for 1 hour before serving.

1. Add milk to a pot and heat until the temperature reaches 110°F.

2. Add milk to an instant pot/vitaclay. Whisk in yogurt until it is smooth.

3. Using the yogurt setting, select 8 hours for a thinner yogurt or 12 hours for a Greek-style yogurt.

4. Refrigerate for 6 hours.

5. Serve with your favorite seasonal fruits.

1. Add kefir grains to a clean glass jar with milk. Make sure there is about 1 inch of room at the top of the jar.

2. Place a lid on top of the jar, but do not tighten.

3. Place the jar in a warm spot in the kitchen (not in direct sunlight) for 24 hours.

4. The kefir will be ready when it is slightly thickened and starts to smell fermented.

5. Tighten the lid and shake well.

6. Place a stainless steel strainer over a glass jar and strain the kefir into the jar.

7. Refrigerate for 6 hours.

8. Serve with your favorite seasonal fruits.

1- Start with softened unsalted butter. 

2- Blend in the herbs and spices.

3- Transfer to parchment paper and roll into a 2" log.

4- Chill for 2 hours. This gives time for the butter to absorb the flavors throughout. The butter will harden and be perfect for slicing and serving.

5- Slice and serve melting over a steak off the grill. Adds decadent flavor and extra juiciness to impress. You can also serve with bread, veggies, and corn on the cob!

*If you cannot tolerate dairy, you can also use coconut oil. 

1 - Put the milk and salt in a pot on the stove. Stir. Heat until steaming (about 185F).

2 - Lower the heat to low. Add the lemon juice (or vinegar). Stir for about 2 minutes. You will notice the curds separating from the whey.

3 - Remove from the heat. Cover and let stand for about 20 minutes. 

4 - Line a colander with a couple layers of cheesecloth. The more cheesecloth, the creamer the cheese. The less cheesecloth, the firmer the cheese. Put the colander over a large bowl.

5 - Pour the curds and whey into the cheesecloth-lined colander. For a creamier cheese, let sit 3-5 minutes. For a firmer cheese, let sit up to 20 minutes.

Enjoy immediately. Or, refrigerate in an airtight container for up to 3 days.

It can be challenging to find the right BBQ sauce. First, it has to align with your taste buds. Second, it has to align with your diet, And, third, it’s hard to find a store bought sauce without all the junk - fillers, emulsifiers, artificial flavors, etc. 

Why not make your own? It’s pretty easy but does take some time to cook down.

Here’s a very loose recipe for creating a BBQ sauce that aligns with your taste and your preferred ingredients. Make your personal secret sauce. It should make about 4 cups of BBQ sauce.

Your spice choices will make a big impact on the flavor of your sauce. Choose things you love! Here are my recommendations for a traditional BBQ sauce:

• 2-½ Tbsp dry mustard
• 2 tsp paprika
• 2-1/2 tsp salt
• 1-3/4 tsp black pepper
• ½ tsp onion powder
• ¼ tsp garlic powder
• ⅛ tsp celery salt
• 1 whole clove
• Hot peppers - Not everyone likes spicy food. But, if you do, add hot peppers! There are so many options for hot peppers and each has a different spice level and flavor. This week, the farmer is offering locally grown organic chili peppers.

1 - Blend until smooth. Put all ingredients in a blender or use an immersion blender in a pot.

2 - Cook it slowly until reduced by half. Put the mixture into a slow cooker or pot on the stove and bring to a simmer. This is a whole day kind of thing that will make your home smell delicious. Start in the morning, and let it simmer all day.

I recommend tasting the sauce as it cooks down. If you feel it needs a little more of something, add it in! Not spicy enough? Add another pepper. Not tangy enough? Add more vinegar. Not sweet enough? Add more sugar.

3 - Once it’s done cooking, put it through a fine strainer. This will remove all the little bits and make it a creamy sauce. Transfer to a jar and store in the fridge. If you make A LOT, you can always freeze it for later.

One of my favorite ways to use BBQ sauce is with fall-off-the-bone, extremely-messy-to-eat ribs. Check out a recipe for BBQ ribs here.

1. Melt the ghee in a small pot. Set aside and cool.

2. Add egg yolk to a mixing bowl with lemon juice and salt.

3. Using a whisk, electric mixer, or stand mixer, whisk vigorously and very slowly drizzle in the ghee until the mixture emulsifies and turns into mayonnaise. Taste and add more salt if you like.

1. Add all ingredients into a cold bowl.

2. Using a whisk, electric mixer, or stand mixer, whisk on medium-low until foamy.

3. Increase the speed to high until soft peaks form, about 1-2 minutes.

1. Add cream into a mixing bowl. Using a whisk, electric mixer, or stand mixer, whisk on low. Gradually increase the speed. Keep a dish towel on hand because you will get splashed with cream!

2. Keep mixing until the cream solidifies to butter and the buttermilk separates. Turn off the mixer, and pour out the buttermilk (you can save it if you like).

3. Transfer the butter into a clean bowl and squeeze out any excess buttermilk (do this with clean, cold hands!).

4. Return the butter to the stand mixer and add 1/4 cup ice-cold water. Whip the butter for 10-15 seconds to "wash" the butter and get rid of excess buttermilk.

5. When the water becomes cloudy, pour it out, and repeat the process until the water is clear. Then store in an air tight container.

1 - Soften the gelatin in 1 cup cream for 5 minutes, then very gently warm the solution to fully dissolve.

2 - Add the rest of the ingredients, pour into ramekins or small bowls, cover with plastic wrap and chill till firm, about 2-3 hours.

3 - Top with berries, sliced or puréed fruit, jam, or whatever your heart desires. Yum!

Cost Breakdown

Estimated with no shipping/driving costs included

4 cups super heavy cream --> $23.26

4 tsp grass-fed gelatin --> $0.58

1/2 cup maple syrup --> $3.54

1 Tbsp real vanilla extract --> $1.00

TOTAL --> $28.38 ($7.10 per serving)

1 - Put warm water in a bowl. Sprinkle gelatin on top. Let sit and bloom for 10 minutes.

2 - Stir in cream and maple syrup.

3 - Put bowl over a pot of simmering water. Stir until warm and gelatin is dissolved.

4 - Pour into ramekins or cups. Let cool. Put in fridge for at least 1 hour or overnight. Cover after 12 hours.

Serve plain or topped with whipped cream, some maple candy, and fresh fruit.

1 - Put warm water in a medium bowl. Sprinkle the gelatin over top. Let sit and bloom for 10 minutes.

2 - Stir in the cream, sugar, and salt.

3 - Put bowl over a pot of simmering water. Stir with a whisk until warm and gelatin is dissolved. 

4 - Add the chocolate and stir until chocolate is melted and mixed in.

5 - Pour into ramekins or bowls. Let cool. Refrigerate for at least one hour. Cover after 12 hours in the fridge.

Serve alone or with whipped cream and some chocolate shavings. 

Learn more about einkorn flour here.

Make the dough

1- In a medium bowl, stir together flour, baking soda, and salt.

2- In a small bowl, combine 2 Tbsp of sugar and the cinnamon (save for later).

3- In a stand mixer or large bowl, cream together the room temperature butter, the remaining 1/2 cup of sugar, and the brown sugar.

4- Add 1 whole egg, 1 egg yolk, and the vanilla. Beat until well combined.

5- Add flour mixture and beat until just combined.

Prep the dough

1- Cover and refrigerate for 30 minutes.

2- Roll one heaping tablespoon in your hands until you make a ball. Then, roll the ball in the cinnamon sugar to coat completely. Place on a baking sheet, about 2 inches apart.

Bake the cookies

1- Preheat oven to 375F.

2- Bake for 10 minutes until the edges are golden brown.

3- Let the cookies cool in the pan for about 5 minutes then transfer to a cooling rack.

Enjoy!

Learn more about einkorn flour here.

Make the dough

1- Combine flour, baking soda, and salt in a medium bowl.

2- Cream butter and sugars together in a stand mixer (or a medium bowl).

3- Add eggs one at a time until well blended.

4- Slowly add dry ingredients, mixing well. Add vanilla with the last bit of the flour mix.

Prep the dough

1- Roll into a ball, wrap with plastic wrap, and refrigerate for 2 hours.

2- Remove the dough from the fridge and cut into two pieces.

3- Roll each piece on a floured surface until about 1/4" thick.

4- Cut with your favorite cookies cutters.

Bake the cookies

1- Preheat oven to 375F.

2- Bake on the middle rack about 9-10 minutes, until the edges are golden brown.

3- Let cool on the pan for 2 minutes, then transfer to a cooling rack.

Decorate the cookies

These cookies are delicious eaten plain but are more festive when decorated. Add sprinkles before baking. Or coat them with royal icing after they're completely cooled.

Enjoy!