Making Lunch with Hannah – Homemade Grilled Cheese & Squash Soup with Baked Fish
Sourdough Starter for Waffles – Ballerina Farm Breakfast
Lunch on the farm is a wholesome affair, and making it alongside someone like Hannah adds a personal, joyful touch to the experience. With a menu featuring comforting homemade grilled cheese, a velvety squash soup, and baked fish, it’s a meal that satisfies on all fronts—simple yet hearty, warm, and packed with flavor. Paired with the tangy goodness of sourdough waffles from a well-tended starter, the morning at Ballerina Farm begins with tradition and delicious promise.
Homemade Grilled Cheese & Squash Soup with Baked Fish
The essence of a great grilled cheese lies in both the bread and the cheese. Hannah, a fan of wholesome ingredients, starts with thick slices of rustic sourdough. Slathering the bread with a light spread of butter on the outside ensures a crispy, golden finish. Inside, sharp cheddar meets mozzarella for that perfect balance of creaminess and bite. The sandwiches are cooked over a medium-low heat, ensuring the cheese melts slowly while the bread toasts perfectly.
To complement the grilled cheese, Hannah prepares a squash soup. This rich, comforting soup begins by roasting butternut squash until tender. The roasted squash is then blended with sautéed onions, garlic, and a touch of vegetable broth for a smooth, creamy texture. A drizzle of cream and a sprinkle of fresh herbs like thyme or sage give it a gourmet touch. The sweetness of the squash balances beautifully with the savory, cheesy sandwich, making it the ultimate pairing.
For a lighter, protein-packed component, baked fish rounds out the meal. Hannah uses a firm white fish, such as cod or halibut, seasoning it simply with olive oil, lemon, garlic, and herbs. Baked until flaky and tender, the fish provides a delicate contrast to the richness of the grilled cheese and the hearty squash soup.
Sourdough Starter for Waffles – Ballerina Farm Breakfast
The day at Ballerina Farm often begins with the quiet ritual of sourdough. Keeping a sourdough starter alive is a labor of love, requiring daily feedings of flour and water, but it pays off in the form of tangy, flavorful baked goods. One of Hannah’s favorites is sourdough waffles.
The process starts the night before, when the starter is fed and left to bubble and grow. In the morning, it’s combined with ingredients like eggs, milk, and a touch of honey or sugar. The result is a waffle batter that’s both light and tangy, with the perfect amount of crispness on the outside and fluffiness on the inside when cooked on a hot waffle iron.
Topped with farm-fresh butter, maple syrup, or even seasonal fruits like berries or apples, these waffles are a breakfast staple that speaks to both tradition and comfort. The naturally leavened batter creates depth of flavor that store-bought mixes can’t compete with, and when paired with a cup of hot coffee, the waffles complete the idyllic farm breakfast experience.
A Simple, Heartwarming Meal
Making lunch with Hannah—a perfect mix of crispy grilled cheese, comforting squash soup, and delicate baked fish—is as heartwarming as it is delicious. And starting the day with sourdough waffles made from a cherished starter? It’s farm life at its most delicious. These meals, built from scratch with love and care, offer a glimpse into a slower, more thoughtful way of living, where food isn’t just nourishment but a shared experience.