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I’m Meaghan – I help millennials learn traditional skills that give them power over their food supply and consumption. Grow with me!

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Baking the sun into a pie to coax the light back o

Baking the sun into a pie to coax the light back on this day of deepest dark.

Of all the things the garden gives me, one of the gifts I most appreciate is its invitation to live in alignment with the seasons, at least in the growing months of the year.

That alignment is a bit harder come by in the cold months, and so I try to cultivate rituals to fill that gap. Often, they come in the shape of kitchen work.

In recent years, I’ve taken up making wassail and pairing with a savory pork and apple pie. We’ll eat cozy, warming food and burn what we’re looking to release from our lives in the beeswax candles I made at the height of summer.

If Christmas is all about turning outward, celebrating with loved ones, parties and feasting, the Winter Solstice - Yule - invites us to turn inward, to release ourselves into the earth’s rhythms, to rest.

To embrace the darkness, even as we await the return of the light.

#solstice #wintersolstice #yule #christmas #pie #sourdough #sourdoughpiecrust #fermentedfoods #traditionalfood #plantgrowmake #celebrateseasonalshifts #kitchenwitch #savorypie #holidayseason #holidaybaking #cozy #hygge #theartofslowliving #winterbaking #cozyseason #livethelittlethings #traditionalskills #sourdoughbaking #realfoodmovement

<img src="https://meaghangrows.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Baking the sun into a pie to coax the light back on this day of deepest dark. Of all the things the garden gives me, one of the gifts I most appreciate is its invitation to live in alignment with the seasons, at least in the growing months of the year. That alignment is a bit harder come by in the cold months, and so I try to cultivate rituals to fill that gap. Often, they come in the shape of kitchen work. In recent years, I’ve taken up making wassail and pairing with a savory pork and apple pie. We’ll eat cozy, warming food and burn what we’re looking to release from our lives in the beeswax candles I made at the height of summer. If Christmas is all about turning outward, celebrating with loved ones, parties and feasting, the Winter Solstice - Yule - invites us to turn inward, to release ourselves into the earth’s rhythms, to rest. To embrace the darkness, even as we await the return of the light. #solstice #wintersolstice #yule #christmas #pie #sourdough #sourdoughpiecrust #fermentedfoods #traditionalfood #plantgrowmake #celebrateseasonalshifts #kitchenwitch #savorypie #holidayseason #holidaybaking #cozy #hygge #theartofslowliving #winterbaking #cozyseason #livethelittlethings #traditionalskills #sourdoughbaking #realfoodmovement">

Instagram post 17988089188662810

Instagram post 17988089188662810

<img src="https://meaghangrows.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Instagram post 17988089188662810">

Homemade marshmallows are way easier than you thin

Homemade marshmallows are way easier than you think and the perfect way to welcome in the holiday baking season. I’ll enjoy these peppermint ones in bedtime hot cocoa and give some as gifts.

·       3 tablespoons unflavored gelatin
·       1 cup cold water (divided)
·       1 ¼ cup (408g) honey and maple syrup (you choose the ratio – I like more syrup but honey will give you a whiter marshmallow)
·       2 teaspoons pure vanilla extract
·       ¾ teaspoon peppermint extract
·       Pinch of salt
·       Red food dye (optional)
·       A butter knife, toothpick, or wooden skewer (optional)
·       Powdered sugar, arrowroot starch, or tapioca flour

1.     Grease a pan well with avocado oil spray or coconut oil. I used an 11x7 but a smaller pan will yield thicker marshmallows. Also grease a spatula.
2.     In the bowl of a stand mixer, combine gelatin with ½ c cold water. Use the whisk attachment to gently combine, then allow to bloom while making the syrup mixture.
3.     In a deep, thick-bottomed saucepan, combine honey, maple syrup, and remaining ½ c cold water. Bring to medium-high heat, stirring occasionally, and cook until syrup reaches 235-240°F. A clip-on candy thermometer makes this easier.
4.     When syrup is ready, turn mixer onto medium and slowly pour syrup in along the side of the bowl.
5.     Turn the mixer up to medium-high and allow to whip for ~8 min. You’ll see the mixture change color and texture until it looks like marshmallow fluff. Add salt, peppermint extract, and vanilla, and whip for another minute.
6.     Working quickly, pour mixture into your prepared pan and smooth with spatula. If you want to add the red swirl, drip dye across the surface of the marshmallows and quickly swirl in with your butter knife or skewer.
7.     Allow to set for at least six hours. Loosen the edges of the marshmallow from the pan, then tip onto a cutting board dusted with powdered sugar, arrowroot or tapioca flour. Cut into whatever size you wish then dust with more powdered sugar to prevent sticking. Store in an airtight container.

#baking #holidaybaking #marshmallows #peppermintmarshmallows #fromscratch #norefinedsugar #marshmallowrecipe

<img src="https://meaghangrows.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Homemade marshmallows are way easier than you think and the perfect way to welcome in the holiday baking season. I’ll enjoy these peppermint ones in bedtime hot cocoa and give some as gifts. · 3 tablespoons unflavored gelatin · 1 cup cold water (divided) · 1 ¼ cup (408g) honey and maple syrup (you choose the ratio – I like more syrup but honey will give you a whiter marshmallow) · 2 teaspoons pure vanilla extract · ¾ teaspoon peppermint extract · Pinch of salt · Red food dye (optional) · A butter knife, toothpick, or wooden skewer (optional) · Powdered sugar, arrowroot starch, or tapioca flour 1. Grease a pan well with avocado oil spray or coconut oil. I used an 11x7 but a smaller pan will yield thicker marshmallows. Also grease a spatula. 2. In the bowl of a stand mixer, combine gelatin with ½ c cold water. Use the whisk attachment to gently combine, then allow to bloom while making the syrup mixture. 3. In a deep, thick-bottomed saucepan, combine honey, maple syrup, and remaining ½ c cold water. Bring to medium-high heat, stirring occasionally, and cook until syrup reaches 235-240°F. A clip-on candy thermometer makes this easier. 4. When syrup is ready, turn mixer onto medium and slowly pour syrup in along the side of the bowl. 5. Turn the mixer up to medium-high and allow to whip for ~8 min. You’ll see the mixture change color and texture until it looks like marshmallow fluff. Add salt, peppermint extract, and vanilla, and whip for another minute. 6. Working quickly, pour mixture into your prepared pan and smooth with spatula. If you want to add the red swirl, drip dye across the surface of the marshmallows and quickly swirl in with your butter knife or skewer. 7. Allow to set for at least six hours. Loosen the edges of the marshmallow from the pan, then tip onto a cutting board dusted with powdered sugar, arrowroot or tapioca flour. Cut into whatever size you wish then dust with more powdered sugar to prevent sticking. Store in an airtight container. #baking #holidaybaking #marshmallows #peppermintmarshmallows #fromscratch #norefinedsugar #marshmallowrecipe">

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