For Hyperlinks

Short anchors are actually best practice anyway. They are:

• easier to remember

• less likely to break

• easier to maintain later

So using:

Section anchor

canning

Top link

#canning

is exactly how many web developers would intentionally set it up.

3. Sometimes the editor copies formatting

When you duplicate sections, Squarespace sometimes copies the visible text but not the anchor setting.

So it may look identical but the anchor field might actually be empty.

Quick check:

1. Hover over the Canning Resources section

2. Click Edit Section

3. Look at the Anchor field

Make sure something like this is there:

canning-resources

(or whatever you chose)

My recommendation for your page

Use simple short anchors. It prevents headaches.

Example structure:

SectionAnchorBreadbreadPumpkinpumpkinSquashsquashSoupsoupFermentsfermentsCanning Resourcescanning

Then your top links are simply:

#bread
#pumpkin
#squash
#soup
#ferments
#canning

Much easier to keep consistent.

One more tiny Squarespace thing

After adding a new anchor, sometimes you must:

1. Save

2. Refresh the page

3. Then test the link

Otherwise it may still jump to the top.

And I want to say something encouraging

Your recipe page is actually the perfect kind of page for anchors:

• long

• scrollable

• full of practical information

• written in a personal voice

Those pages often become very strong search pages over time.

So the effort you just put into anchors will quietly pay off later.

============

I also found the ‘option’ embed works better than code for “ back to top’

choose code snippet -paste code

for anchor ‘edit section’… find #.. =word of choice. Same on top in link. Should jump

Salads, Soups, and Stew Basics ‍ ‍"Go-To" Bread

Salads, Soups, and Stew Basics

Salads are just amazing, aren't they? You can throw together endless combinations, and the dressings are where you can really get creative.

Add a little protein, some fresh bread and butter or cheese, biscuits – anything like that – and you've got yourself a full meal. Perfect when it's hot, and honestly, pretty great even when it's not. And you know, dressings are so easy to whip up yourself, or just grab your favorites from the store.

Now, when it gets chilly, those same ingredients can turn into a quick soup. Or, with less liquid, a hearty stew. Just swap out your salad dressing for your favorite spices, and you're good to go.

For soups and stews, root vegetables are your best friend. Some people roast a whole tray of veggies and blend them until they're just the right consistency. A drizzle of oil and/or a splash of your favorite milk is perfection. For the liquid, you can use any broth you like, or even just plain water.

And don't forget the finishing touch: sprinkle some seeds or nuts on top for a little extra crunch and flavor. There's no wrong way to do it. Just go with what you enjoy! Great to prepare ahead, too.

Bread

My favorite Yeast Dough.

Our "Go-To" Bread (Dough): The Kitchen Foundation

Bread, Pizza, Rolls, and More!

This is the bedrock of our kitchen. I might start the day thinking "rolls" - or bread and end up making pizza. Or cinnamon rolls, or use some for a pie crust too. Having a basic yeast dough ready is the ultimate kitchen hack.

The Farm Kitchen Hack: In a pinch, toss a piece of dough into a waffle iron for super-fast fresh bread. Treat it like bread or a waffle—it’s delicious either way.

The Essential 5/6 (Ingredients)

Works by hand, bread machine, or stand mixer.

• 1 1/4 cups Water (Warm)

• 4 – 5 cups Flour (Bread or All-purpose)

• 1 – 2 TBSP Sugar (To feed the yeast—it'll disappear!)

• 1 – 2 tsp Salt

• 2 – 2 1/2 tsp Yeast (Active dry)

• Optional: A splash of EV Olive Oil or melted butter. Add this when the dough looks "shaggy" to help it come together; it's best when it still needs a little more liquid.

• How do you know that you have a good dough? - It will come off the sides of the bowl and not be sticky, but hold together. It will be elastic and bounce back when you push it a little. It will be smooth.

• How much flour do you need for # person? I found that about one cup of flour per person, plus one or two extra for good measure (or leftover), works perfectly.

Notes: (What the recipes don’t tell you)