Rhubarb Sourdough Sweet Rolls

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Our rhubarb crop is thriving right now, and I have been in the kitchen testing out some new recipes that showcase this first-of-the-season gem.  I recently fell down the sourdough rabbit hole and have been in love with all things sourdough, so this recipe features a bit of that fermentation love as well.  I hope you enjoy!

Rhubarb Sourdough Sweet Rolls

In a stand mixer bowl, mix the following:

  • 1 cup sourdough starter
  • 1/4 cup warm water
  • 1 cup warm milk
  • 2 cups flour

After the ingredients are thoroughly combined, cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Remove the plastic wrap and add the following to the mixture:

  • 6 tablespoons melted salted butter
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla

Attach the bowl to a stand mixer and mix with a dough hook for 1 minute.

Slowly add 2 additional cups of flour, while continuing to run the mixer on low speed. Once all the flour has been added, continue to mix on low speed for 3 minutes.

Turn out the dough onto a floured surface and knead lightly for about 3 minutes.  Then form a ball with the dough, place it into a greased bowl, and cover with plastic wrap.  Allow to rest at room temperature for 1 hour.

Uncover and stretch and fold the dough in a circular fashion until all of the dough has been stretched and folded.  Again, cover the bowl and allow to rest at room temperature for an hour.  Repeat this process a total of 3 times. (Your total rest time for this step will be three hours.)

During this resting period, heat the following in a medium-sized saucepan over medium heat:

  • 3 cups chopped rhubarb
  • 1 cup honey
  • 1/2 teaspoon nutmeg
  • 1/ teaspoon cinnamon

Continue to cook the mixture until the rhubarb becomes tender, then remove from the heat.  Once removed from the heat, add 1 teaspoon almond extract. Allow the mixture to fully cool.

Turn out the dough onto a floured surface and roll out into the shape of a large rectangle that is about 1/2 inch thick.

Next spread the rhubarb mixture over the entire rectangle-shaped dough.

Roll the dough, starting at one of the long ends, until you have one long roll.

Next cut the roll into 2 inch pieces.  Place the pieces snuggly into a greased cast-iron skillet or greased 9 x 9 inch baking dish. Cover the rolls with plastic wrap and refrigerate overnight.

An hour before baking, remove the rolls from the refrigerator and uncover them.  Allow to rest at room temperature for an hour.

Bake the rolls at 350 degrees for 30-40 minutes, or until the rolls become golden brown on top.

Serve and enjoy!

Lavender Rosemary Biscuits

Lavender Rosemary Biscuits

We Fagans LOVE us some biscuits! And the only thing better than a biscuit is when we can load it up with fresh garden goodness and therefore call it “healthy” 🙂  My girls and I loved how these lil’ dumplings turned out, and we hope you do as well.

Lavender Rosemary Biscuits

In a large bowl, mix together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 tablespoon sugar, 4 teaspoons baking powder and 1 teaspoon cream of tartar.  Next add 3 teaspoons finely chopped fresh rosemary and 1 1/2 teaspoons fresh lavender blossoms.

Then add 3/4 cup cold salted butter (cut into small cubes) to the flour mixture using a pastry cutter or fork.

Using your fingertips, mix 1 1/4 cups buttermilk into the mixture until just combined.  Turn out onto a floured board, roll until about 3/4 inch thick, and cut into rounds using a biscuit cutter or the top of a glass.

Place the rounds on an ungreased baking sheet and bake at 450 degrees for 10 minutes (or until golden on top).

Enjoy!

*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

August Action

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There has been a lot of action of late in our gardens.  It is truly at its peak, and despite the near 100-degree temperatures this week, we find ourselves entwined in vines of all sorts, harvesting all this fabulous veg.

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Tomatoes make an appearance at our dinner table each night, for I am not sure there is a better fresh vegetable on earth than a homegrown tomato.  Herbs are being dried each day in order to preserve them for the winter months.  Onions and beans are being diced and then destined for the freezer.  And who could forget our school garden, from which we just reached the 100 pounds donated mark!  Yup, the students of Cathedral of St. Peter School have donated 100 pounds of fresh produce to the Plant a Row for the Hungry program at our local food pantry.

So much wonderful August action in the garden right now.  I hope all of you are finding yourselves in the midst of such garden greatness as well!

A Little Something Homemade

Now that summer is upon us, it seems that the sun is just soaking up all of that lovely moisture in our skin.  I recently found a great recipe for homemade lotion that contains only five ingredients, and they are all readily available.  The best part about this lotion is that you can incorporate various flowers and herbs that you have growing right in your backyard.

The recipe can be found in this book and it is so easy to make that the girls and I were able to whip it up in no time yesterday.  The scent we tried this time is lavender vanilla patchouli, and we are really happy with the result.  We have also made lavender and lavender rosemary and all have turned out great!  (Can you tell we have a lot of lavender in our garden? 🙂 )