Local Organic All-Purpose Flour delivery in New York, NY by Farmer Ground Flour
$4.99/Bag (2 lbs)
This freshly ground organic all-purpose flour is far superior to anything you can get in the supermarket. It will transform your baking to a whole new level!
Farmer Ground Flour began milling fresh flour with beautiful pink granite millstones in 2009 using grains grown in New York's Finger Lakes Region. None of their grains are bleached, chemically treated, or enriched allowing the natural nutrients and flavors to speak for themselves.
Each order contains 1 2lb bag of all-purpose flour.
Ingredients: Organic wheat
Also from Farmer Ground Flour
https://ourharvest.com/products/pantry/organic-cornmeal/<ul><li>This freshly ground organic cornmeal is far superior to anything you can get in the supermarket. It takes cornbread and other recipes to a whole new level! </li><li>Farmer Ground Flour began milling fresh flour with beautiful pink granite millstones in 2009 using grains grown in New York's Finger Lakes Region. None of their grains are bleached, chemically treated, or enriched allowing the natural nutrients and flavors to speak for themselves.</li><li>Each order contains 1 2lb bag of cornmeal.</li><li>Produced in a facility that also processes wheat.</li><li>Ingredients: Organic corn</li></ul>FGFCornmealFGFCornmealUSD4.992021-03-20T22:57:15.658ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/pantry/organic-cornmeal/
https://ourharvest.com/products/pantry/organic-polenta/<ul><li>Polenta, a more finely ground cornmeal, is a base used in many traditional Italian recipes.</li><li>Farmer Ground Flour began milling fresh flour with beautiful pink granite millstones in 2009 using grains grown in New York's Finger Lakes Region. None of their grains are bleached, chemically treated, or enriched allowing the natural nutrients and flavors to speak for themselves.</li><li>Each order contains 1 2lb bag of polenta.</li><li>Produced in a facility that also processes wheat.</li><li>Ingredients: Organic corn</li></ul>FGFPOLENTAFGFPOLENTAUSD4.992021-03-20T22:57:15.659ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/pantry/organic-polenta/
This recipe, created by The Next Food Network Star's Palak Patel, helped drive her victory on the first episode of season 14. Chef Palak, an OurHarvest customer, was gracious enough to share this absolutely delicious recipe with us. The chicken is perfectly crispy, juicy, and flavorful - it's pretty much the fried chicken of your dreams!
These latkes are like potato drugs. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.
If you are like us and think the drumsticks are the best part of the turkey, this is the recipe for you. Not only is it foolproof, but the recipe also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)
If cooking a whole bird isn't in the cards this year, this recipe is an incredible alternative. Prepared in the traditional Italian porchetta-style, the breast meat is butterflied, rubbed with fresh herbs and spices, and tightly rolled in its own skin. The result is an easy-to-slice and serve (bone-free!) main that is juicy and delicious.
We’ve all been lamenting the summer’s end. And though we’re looking forward to the fall, and all that the autumnal harvest has to offer (have we mentioned that it’s apple season ??), we’re still grasping onto the last of the summer fruit, which will be gone all too soon - within the next few weeks. We thought that plum season was already over, but Mr. Wickham told us we’ll have one more week to enjoy his farm’s excellent red plums, and we couldn’t be happier to hold on to summer just a little bit longer! Once you taste this cake, you will understand why the recipe has been so popular over the years. It is extremely simple to make, and it contains – besides the plums – a handful of very common pantry staples: flour, butter, sugar, baking powder, salt, cinnamon, lemon juice, and eggs. But don’t let the simplicity of the ingredients fool you. Once you add the plums to the top of the batter and the cake bakes up around them, the plums soften and their juices seep into the surrounding cake. It’s a delicious cake, made even more delicious as the cake sits overnight and the plum juices further penetrate it. Note: I didn’t have my springform pan on hand when I made this, but I wish I did. If you don’t have one, the cake will still bake up beautifully, but you may need to sacrifice the first slice in order to get the remaining slices out of the pan in one piece. Enjoy!
Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .
Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)