Currant Bread

This recipe comes via our daughter Anna, via "Kitchen Heals Soul." Former farm apprentice, Will Caulkins, was a huge fan. It is a very easy recipe, but unusual and sure to surprise and please others. Despite using whole grain flour in most everything, Anna says white flour is a must here.


2 c flour

1 ¼ c sugar

2 t baking powder

½ t salt

½ c milk

2 eggs

1 t vanilla

½ c oil

2 c currants

sliced almonds/walnuts

turbinado sugar



1.     preheat oven to 350

2.     mix all ingredients

3.     either makes 1 loaf or 12 muffins

4.     bake about 25 mins

Fresh Red or White Currant and Poppy Seed Bread


3/4 cup butter, room temp

1  cup sugar

zest from one orange or lemon (I love orange here)

 1/2 tsp orange or lemon extract

1 tsp vanilla

2 eggs

3/4 cup buttermilk or yogurt

1 1/2 cups whole wheat pastry or white flour

1 tsp baking powder

1/2 tsp salt

1 cup fresh red or white currants

2 - 4 Tablespoons poppy seeds

1/2 cup chopped pecans or walnuts (optional)



Preheat oven to 350. Grease 9 x 5 loaf pan.

Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean. 





Blueberry Orange Juice Bread

This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.


1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)


Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.


Lemon Basil Cake

This recipe is adapted from Trader Joe's Lemon Basil Cake. It is simply delicious. 


For the cake:

1 1/2 cups Four Stars whole wheat pastry flour

2 ½ teaspoons baking powder

1/2 teaspoon salt

 1 cup sugar (can use 1/2 cup if you know you like things less sweet or if you are definitely going to use glaze)

finely grated zest of 2 lemons

3/4 cup plain, vanilla or maple Sidehill yogurt OR sour cream (I like to bake with whatever dairy product needs to be used first)

1 tablespoon lemon juice

1/2 cup extra virgin olive oil or vegetable oil

2 large eggs

 1 teaspoon vanilla extract

1/3 - 1/2 cup finely chopped basil (look for lemon basil in perennial garden for double lemon whammy)

For the glaze:

½ cup confectioner's sugar

2 teaspoons lemon or lime juice

1 teaspoon milk or cream


Preheat oven to 350. Oil an 8 or 9" springform cake pan or a loaf pan. Mix yogurt, oil, eggs and vanilla. Add sugar, lemon zest and basil and mix well. Add dry ingredients and mix just until combined. Pour into pan and bake 40-50 minutes or until a toothpick comes out clean. Allow to cool. If glaze is desired, whisk together glaze ingredients and drizzle over cake. Apprentice, John Dickens, highly recommends this step!




Zucchini Brownies or Muffins

Our daughter, Anna, provided us with this recipe. It was a hit with the farm crew. These are not traditional brownies, however, they are very healthy and super tasty AND they require a good amount of zucchini that many a child might never notice. 


2 cups raw, pureed zucchini

1 cup whole wheat pastry or bread flour

1/3 cup applesauce or canola oil

1 cup pureed dates (soak dates in hot water, drain excess water and then puree - you can store any extra in the refrigerator to add to oatmeal or to replace sugar in any baked good)

1 1/2 tsp bakind soda

1/2 cup cocoa powder

1 egg or 1 "flax seed egg" ( soak 1 tablespoon ground flaxseed in 2 tablespoons of water to replace the egg for vegan version)

Preheat oven to 350, Prepare muffin tin or brownie pan by oiling sides well. Mix together zucchini, applesauce or canola oil, dates and egg or flax seed egg. Pour dry ingredients on top. Stir just until mixed. Bake for approximately 20-30 minutes or until toothpick comes out clean. 

Buttermilk Chive Biscuits


2 cups flour

2 tsp baking powder

1/2 Tbsp sugar

1 tsp salt

1/2 tsp baking soda

1 stick butter

4 Tbsp chives (or desired quantity)

3/4 cup buttermilk


  1. Preheat oven to 450
  2. Combine flour, baking powder, baking soda, sugar, and salt
  3. Put 1/2 of dry mix in food processor and add butter
  4. Mix until butter is chopped into small pieces but not completely smooth
  5. Add back to other half of dry ingredients
  6. Pour buttermilk in well in middle batter
  7. Combine together but do not mix thoroughly
  8. Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)
  9. Pat dough into square about 2 inches high
  10. Cut into desired sizes and place on baking tray
  11. Cook for approximately 12 minutes or until tops of biscuits are golden brown
  12. Makes 16 2x2in biscuits

Gluten Free Zucchini Bread


1 cup buckwheat flour

1 cup teff flour

1 tbsp cinnamon

2 tsp salt

1/3 tsp baking powder

3 eggs

1 cup applesauce

1/2 cup maple syrup

1 tbsp oil

2 tsp vanilla

2 cups shredded zucchini

1 cup raisins (optional)

1 cup chopped walnuts (optional)



1. Preheat oven to 350 F

2. Mix wet ingredients and then add dry ingredients

3. Bake in oiled loaf pan for about 1 hour

4. Makes 1 loaf

Double Chocolate Strawberry Muffins

The two delicious words in this title say it all. This is a great recipe for any strawberries that either have a little damage you did not see when picking or somehow make it past the time of being eaten fresh. 


2 cups of whole wheat or whole spelt flour (use white for a more traditional, lighter version)

1/2 cup sugar

3/4 cup cocoa powder

1 Tablespoon baking powder

1/2 tsp salt

1 to 1 1/2 cups chopped strawberries 

1 1/4 cup milk

2 eggs

1/2 cup melted butter

1 tsp vanilla

1 cup dark chocolate chips


Preheat oven to 350. Grease muffin tins. Mix all wet ingredients, except berries. Pour dry ingredients, except chips, on top of the wet mixture. Fold in gently. Do not overstir. Gently fold in chocolate chips and strawberries. Fill muffin tins 2/3 full. Bake for 12-15 minutes, or until toothpick comes out clean. Cool on rack. Delicious with more fresh berries on the side!


Tamarisk Farm Rhubarb Cake

The Backstory:

Dan and I travelled through Europe, working on organic farms through an organization now called World Wide Workers on Organic Farms (back in the day it was Willing Workers on Organic Farms). We were extremely lucky to land at Tamarisk Farm in West Bexington, England, on what is known as the "Jurassic Coast" looking out over the channel and the chesil beach. The farm operated on the "hamper or basket system" - basically, a lovely name for a CSA, where your share of the harvest would be ready for you in a basket. 

My world wide experiences were quite limited at the time. Josephine and Arthur Pearse shared a great deal of farming wisdom, were enormously generous and taught me much about kindness, family and love. Not to mention how to call one milking cow to me in a pasture and milk her without a stanchion or how NOT to waste roadkill. 

This cake was my first encounter with rhubarb, and while I am sure I have changed the recipe over time,  I think of Josephine each time I smell the cinnamon from the other room as it bakes. 

Cooking note: She used, and I use, truly sour milk. The milk that Farmer Dan says is un-usable because it curdled in his coffee. You can use regular milk with a little vinegar or lemon juice added, buttermilk or kefir and all work well (and Food Safe might prefer this). I LOVE using Four Star Farms flour. Give it a try!


3 cups finely chopped rhubarb

1 egg

1 cup sour milk

1/2 cup olive oil, butter or coconut oil

1 cup brown sugar or sucanat

2 cups whole wheat or whole spelt flour

1 tsp baking soda

1/2 tsp salt

1 tsp or more of cinnamon

turbinado sugar mixed with additional cinnamon (optional)

Preheat oven to 350. Mix egg, oil, sour milk, brown sugar and rhubarb well. Add dry ingredients on top. Mix gently with spatula until dry ingredients are just incorporated. Pour into greased 9 x 13" pan (or make into muffins). Sprinkle turbinado sugar and cinnamon mix on top for a shiny, sweeter cake. Bake cake for approximately 30-45 minutes or until toothpick comes out without any flour on it (you may see a little soft rhubarb on toothpick and this is fine). 





Savory Scallion Biscuits


1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper


Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

From Moosewood Restaurant Cooks at Home