breakfast – The Poquette Zoo and Kitchen

Homemade Granola

We finally made a batch of homemade granola. We’ve talked about wanting to do this for years, but haven’t had all of the ingredients at once until our annual co-op shopping trip occurred last week. Now, we have 21 cups of granola to last us for breakfast for the month. The process was so simple.Continue reading “Homemade Granola”

Breakfast for Dinner: Squash-Cranberry-Pecan Pancakes

Pancakes and sausage for the carnivore in the house Tonight, we had breakfast for dinner. Not just your standard buttermilk pancakes or eggs and bacon. We had Squash-Cranberry-Pecan Pancakes drenched in maple syrup. Two nights ago, we had Squash-Date Bread Pudding drenched in half and half. Andy’s on a squash baking kick with our newContinue reading “Breakfast for Dinner: Squash-Cranberry-Pecan Pancakes”

Ramps: Spring is Here!

Yesterday it snowed (?!), but yesterday was also the day of the year’s first Dane Country Farmers’ Market on the Square. Both of us are lucky enough to have gotten part-time jobs with our CSA, Harmony Valley Farm for the farming season. Andy was scheduled for yesterday. I got to stay home in my warm,Continue reading “Ramps: Spring is Here!”

Wheat Berry Cereal: Affordable and Healthy!

A few weeks ago, when we made our Garlic and Kale soup, we discovered the wheat berry. Little did we know what a powerful little food we had found. Wheat berries are whole wheat kernels. When ground, flour is created, but as a whole grain, you can use wheat berries as a cold or hotContinue reading “Wheat Berry Cereal: Affordable and Healthy!”

A Sunday Morning Favorite: Pancakes

We’ve always been huge fans of Sunday morning pancakes and coffee. It’s become somewhat routine in our household. For years, we’ve bought Bob’s Red Mill’s Pancake Mix. We’ve always had good intentions about creating our own “from scratch” pancake mix, but haven’t ever gotten around to it. Last Sunday, we came closer than ever becauseContinue reading “A Sunday Morning Favorite: Pancakes”

Working with Live Cultures: Homemade Yogurt

Two years ago, while exploring the Viroqua Co-op‘s amazing book section, we stumbled upon a gem: Sandor Ellix Katz’s Wild Fermentation. Since then, both Andy and I have read it cover to cover, enjoying the exciting philosophical food discussions and the innovative and classic fermentation recipes. Among the sauerkraut, pickles, and kimchi recipes is theContinue reading “Working with Live Cultures: Homemade Yogurt”