The Grange Recipe Box
A monthly curation of historical Tudor bakes, rustic pottage stews, and apothecary elixirs crafted from our Washington County estate harvests.
This Month's Features
Select a recipe to view the ingredients, historical context, and masonry bakehouse techniques.
Spelt & Honey Sourdough Boule
A rustic, high-hydration masonry loaf utilizing our wild Gumm Creek starter, stone-milled Amish spelt flour, and a generous pour of raw Carniolan wildflower honey.
Read RecipeThe Yeoman's Autumn Stew
A deeply nourishing root-cellar stew featuring roasted Delicata squash, Hollow Crown parsnips, and slow-braised heritage meats in a dark ale broth.
Read RecipeElderberry & Thyme Fire Oxymel
An ancient Tudor respiratory tonic. Raw apple cider vinegar and our estate honey steeped with wild elderberries, garlic, and fresh monastic thyme.
Read RecipeDamson Plum & Red Wine Tart
Heritage Damson plums from our 240-foot orchard corridor, simmered in a spiced red wine reduction and encased in a flaky grange-butter pastry.
Read RecipeSpiced Honey Maids of Honour
A historic Elizabethan favorite. Flaky puff pastry filled with fresh grange milk curd, lemon zest, almonds, and raw comb honey.
Read RecipeFarmstand Charcuterie & Egg Board
The perfect accompaniment to fresh sourdough. Soft-boiled pasture rainbow eggs, pickled seasonal vegetables, and rich whipped herb butter.
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