This is not only our final post related to starting a solid food business from your place kitchen — it ’s also our final Farmstead Chef post . We ’ve enjoyed taking you along on our culinary journeying across the country , take on with amazing farm-place and farm - to - mesa chefs , and unwrap fresh recipe prepared with ingredients discover in our backyard , farm orbit , or an sea or lake .
While our blog has follow to an end , we ’d like tempt you to visit our farmInn Serendipity , as a bed - and - breakfast node or for a summertime open house . comfortably yet , come for our newly expanded and annualSoil Sistersevent , a jam - tamp weekend held July 31 to August 2 , 2015 . The itinerary includes a farm - to - table dinner held on our property ; hands - on “ green acres ” workshops ; a enlistment of farm , featuring chickens , cow , emu and Goat ; and a Taste of Place culinary consequence . More than 20 women - owned farm in Brodhead and Monroe , Wis. , will be take part .
Over the years , we ’ve increasingly focused on the office change play in our life — from mood change to the rapid pace of technical innovations — and the need for farmers to build resiliency by radiate what they grow , building soil health , or by learn to fix using the fruits , vegetables and herbs grown themselves or by neighboring Farmer . Thanks to thecottage food lawson the script in most states , cookies and other sunbaked items are among the “ non - hazardous ” foods many states allow to make in home kitchens and sell to the public with little governmental regulation . This freedom to earn translates to more diverse , vibrant , local and sustainable economy .
Farmer Regina Dlugokencky , of Seedsower Farm in Centerport , N.Y. , for example , has used baked good to broaden her land operation , advance her bottom line and provide a style to express a heat she ’s always had for broil . ( Check out her story in our new bookHomemade for Sale . you could infix to bring home the bacon a gratis copy by inspect ourFacebook pagethrough the remnant of the month . ) Dlugokencky sell both sourdough dinero and collection of mess she makes from various fruits grow on her farm .
If you choose to start a cottage food stage business that includes scorched goods , dim-witted family recipes , like your grannie ’s sourdough formula or your renowned banana nut gem , are heavy to use . Many cottage food operator determine success with clams cooky , particularly hand - decorated ones . Dig through your formula box and explore for that one recipe that sets you apart , and call up , it does n’t have to be showy .
We discovered Erica Roth ’s shortbread cookies at ourholiday cookie swap . They were a immense hit at the swap and are the perfect example of baked goodness you could sell out of your own kitchen : The recipe is myopic and easy to make , but it makes a desirable end ware .
“ The shortbread recipe is flat from the lip of the sweetest Scotch ma’am you ’ll ever meet , Lily Graham , ” Roth says . “ She ’s a friend of my Mom ’s , and it is her phratry ’s formula that she brought with here when she come to the United States after World War II . ”
We need to terminate our Farmstead Chef web log on a angelical annotation , and Roth ’s shortbread cookie seemed the arrant fit .
Recipe: Scottish Shortbread
By Lily Graham via Erica Roth
Yield : about 4 XII cookies
ingredient
preparedness
Preheat oven to 300 degrees F.
meld butter until creamy . step by step add lolly , then flour .
open mixture into a 12 - by-17 - inch jelly roll pan . To achieve traditional look , thrust repeatedly with branching tines .
Bake for 25 to 30 minutes or until very lightly embrown , which may take 45 minutes or more . Cut in diagonal strips ( parallelograms ) , about 1½ column inch full and 2 inches long .
