Food for the Ages

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Food for the Ages

Food for the Ages is dedicated to cooking with curiosity… from the ground up!

17/08/2025

It’s Early Jersey Wakefield season! So bring on the stuffed cabbage. It’s got a lovely, conical shape and is ready to harvest after 60 to 75 days from seed

13/08/2025

My mother-in-law gave me some quail eggs and I made Galton Blackiston’s Scotch Quail Eggs with Tomato Dipping Sauce. Wowza! These were delicious! Recipe coming soon to foodfortheages.com

13/07/2025

We entered the San Miguel Basin Fair Dessert Contest this evening and won a reserve champion ribbon for our Quark cheesecake, a surprise considering the impressive baking skills of the people in the Norwood community. The event was fun, the crowd enthusiastic and it brought the community together to indulge in dessert.

11/05/2025

Happy Mother’s Day to all of you who have helped to raise and nurture a child, be you friend, aunt, uncle, parent, grand parent, teacher, coach or community member.

10/05/2025

Chelly, the dog, eyeing the baked rice pudding with stewed apples. And there is another recipe for baked custard at the link as well.
https://foodfortheages.com/how-to-avoid-souffle-disaster-make-rice-pudding-or-custard/

20/04/2025

Getting ready to make Dandelion Wine from a Connecticut recipe, circa 1677, brought by an emigre from England. Recipe comes from the book Folk Wine, Cordials and Brandies by M. A. Jagendorf. The only thing missing from the basket below is sugar, water and yeast.

19/03/2025

Finally, a delicious Root Veggie Cottage Pie to really enjoy.
https://foodfortheages.com/veggie-cottage-pie-crafting-an-old-favorite-with-new-roots/

07/03/2025

It's Lent and there are still multiple colossal squashes on the floor from last fall's harvest. Since we are meat-free today, squash can fill in as a delicious substitute. https://foodfortheages.com/colossal-squash-how-to-roast-the-most-of-it/

22/01/2025

Soup takes the deep chill away. Ciorbă de Perișoare, a Romanian meatball soup made with borș (fermented wheat Bran and corn meal) and beef stock, is sour and rich. Recipe coming to Food for the Ages this week.

16/01/2025

Potato and thyme sourdough focaccia

01/01/2025

New Year’s Tacos from Fabiola Cabeza de Baca Gilbert’s Historic Cookery: Authentic New Mexican Food

31/12/2024

Making Chile sauce with tomatoes and pork for New Year’s Eve to share with friends. What are you making? https://foodfortheages.com/green-chili-mother-sauce-of-mexico/chile sauce

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