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The FarmMade Cookbook
Release date: July 20th!
Featured Farm:
Red Acre Farm
"What makes your made-from-scratch Farm Girl Flapjacks so popular?"

"The hunks of real butter and whole grains. It’s an American classic made better."

"What made you decide to include this specific recipe in The FarmMade Cookbook?"

"What fits a cookbook with recipes from the Farm better than a hearty flapjack? The fact that I get asked for this recipe more than any other. And that the mix flies off the shelves in the Farm Stand."
No-Pectin Blueberry Lime Jam
We, here at FarmMade, are continuously inspired by the seasonal rhythms and simple joys of farm life. Blueberry season in the Pacific Northwest is a blue-tiful time of year that always inspires us to scout out new varieties to grow ourselves or pick from local organic farms. This jam can be summer-in-a-jar if blueberries are joyfully picked and processed at the peak of freshness. We love pectin jams, but the absence of pectin in this recipe allows the jam to cook for a longer period of time and achieve a deeper flavor. This recipe also works well as a small-batch refrigerator or freezer jam and will complement any pantry or farm stand!

  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Processing time: 15 minutes
  • Total Time: 45 minutes
  • Servings 4-6

4 1⁄2 cups blueberries
5 cups sugar
1 tablespoon lime juice, plus zest to taste
1 teaspoon butter
Simple Sourdough Starter Guide
Farmhouse Sourdough Bread
Ashley Marie Farm and Bakery is a small homestead in Mid West Michigan where we hope to pass down a love of crafting good food and good land with our own hands. We chose to share this recipe with you because historically when packaged yeast was not available our ancestors would turn to their sourdough starters to bring fresh, tasty bread to the table. This is the loaf we bake weekly for our children to enjoy. It is perfect for toast, sandwiches, or just slathered with butter fresh from the oven!

  • Serving: Makes 2 Loaves
  • Prep Time: 1 hour active, up to 20 hours inactive
  • Cook Time: 20 to 30 Minutes

1¾ cup milk
4 tablespoon sugar
4 tablespoon butter, melted
1 teaspoon salt
3½ cup bread or all purpose flour
¾ cup sourdough starter
Sunshine Soup
I live with my family in an old Victorian farmhouse on an island in the Pacific Northwest where I write my blog Eating Buckets and grow all my own food and flowers. Years ago, I lived in Italy for several months and fell in love with traditional Roman zuppa di zucchine, a silky, delicious soup made with the most basic ingredients—just broth, olive oil, zucchini, salt, and pepper. This is my variation, and every time I defrost a batch from my deep freezer it’s like revisiting the harvest days of summer, so my family and I call it “sunshine soup.”

  • Serves: 10–15
  • Prep time: 10–15 minutes
  • Cook time: 25–35 minutes

1 cup olive oil, divided
1⁄4–1⁄2 cup butter
1 medium yellow onion, chopped
5 medium or large cloves garlic, chopped
1 medium shallot, chopped
10 cups zucchini, chopped
1 cup water or broth, plus more as needed
1 rounded teaspoon dried thyme
Freshly ground black pepper
Favorite bouillon, such as Better Than Bouillon No Chicken Base, to taste
2 cups shredded carrots
Buttermilk Fried Chicken
Rachel Ballard lives on a cattle farm in Lancaster, Kentucky. She and her husband were both raised on cattle and Burley tobacco farms, and enjoy tending black Angus cattle, organic produce, herbal remedies, and happy children in a slow lifestyle. Rachel’s culinary emphasis is on creating recipes that use fewer processed ingredients. That’s why this recipe features coconut oil as a frying medium instead of vegetable oil, though either can be used. Presenting a plate of hot, crispy fried chicken to a table full of hungry workers is a rite of passage for any southern woman, and this traditional version’s buttermilk brine ensures a perfectly juicy final product.

  • Prep Time 15 minutes
  • Rest Time 2 hours-Overnight
  • Cook Time 45 minutes
  • Total Time 1 hour
  • Servings 5 people/ 2 pieces

1 3-pound whole chicken cut into 10 pieces, bone in and skin on (breasts cut in half)
2 cups buttermilk
2 teaspoons sea salt
1 teaspoon black pepper
Chevre with Marinated Peaches
and Heirloom Tomatoes
Through faith, our family moved from California to open the only Arkansas goat dairy and cow creamery. We began building White River Creamery and growing our herd in 2011. We now have over 100 ADGA registered Nigerian Dwarf goats on fifteen acres of pasture in Elkins, Arkansas. We make a variety of cheeses: Chèvre, Fromage Blanc, Feta, Ricotta, Caillou Noir, Halloumi, Cheddar, and our southern favorite Pimento Cheese. We love being able to use fresh produce in this quick, no-bake appetizer.

  • Serves: 4–6 
  • Prep time: 20 minutes

1 heirloom tomato, cored and cut into 1-inch pieces
2 peaches, cored and cut into 1-inch pieces
Thinly sliced basil, to taste
Finely chopped chives, to taste
Extra-virgin olive oil, to taste
Juice of 1⁄4 lemon
Sea salt, to taste
5 ounces Chèvre or Fromage Blanc
Cracked black pepper, to taste
Who Is FarmMade?
Everyone is FarmMade! We all come from the farm; from the food that we eat, to the clothes that we wear, to the family traditions that we call our own. Each one of us is nourished by its bounty, and in many ways, live by its seasonal rhythms.

Although the farm comes in all sorts of shapes and sizes these days, from sprawling cattle ranches in Montana, to urban rooftop farms in New York City, it evokes the same nostalgia that unites everyone to its plight. One that is essential to our human survival.

We are nostalgic for the farm like never before. We’ve heard our parents and grandparents reminisce about growing up on a farm and wonder what it would be like to milk a cow, collect eggs from a hen house, or grow a beautiful garden for our families. Not too long ago, we were an agrarian society. We prided ourselves on turning milk into farm butter and cheese, farm- fresh eggs into baked custards, fresh picked cucumbers and cabbage into pickles and kraut, and sheared wool into cozy hats and throws for winter. Handwork skills, such as sewing a quilt, crocheting a washcloth, or embroidering a pillowcase were handed down from one generation to the next. Candle making, wine making, beer crafting, soap making, blacksmithing, basket weaving, and repurposing were all learned, time-honored traditional skills that contributed to a small farm’s micro-economy and long-term success.

These traditions are still alive and thriving, placing the farm as the beating heart of every culture around the world. Through their strong covenant with the land and each other, farmers are able to preserve strong family traditions that connect us to their ancient way of life. Their independent nature breeds care and pride. These principles are infused into everything a farmer does; in this vein, superior products are made.
FarmMade aims to preserve and celebrate these skills and family farm traditions through sharing cultural recipes, farm stories, and handmade crafts that date back hundreds if not thou- sands of years.

Everything we do at FarmMade is with deep reverence and love for farmers and all things farm. We invite you to join us on our journey of purposeful living, by farm hopping from region to region, farmer to farmer, in search of a wholesomeness that can only be found on a farm.

This book is about all farmers, all families, and the ever-important job of preserving our agrarian heritage and traditions, so let us collect eggs together, put up the harvest, and gather to celebrate all things farm!!
Help preserve the farm! FarmMade FarmSavers sole purpose is to SAVE FARMS and GROW NEW ONES.