We have yet to get our raised garden beds in, and the summer’s waning…but we’re lucky to have a nice neighbor on our road who is also a Master Gardener. She grows all kinds of wonderful vegetables and fruit, and generously shares her harvest with others.
We recently picked lots of blackberries, which we made into many bottles of delicious and beautiful blackberry water kefir, as well as blackberry milk kefir and blackberry-infused kombucha tea.
Continue reading “Farm To Table: From A Few Doors Down Is Really Local”
We like to buy local, so we’re fortunate to have a flour mill within an hour’s drive of our farm (and, as an added bonus, it’s in a postcard-worthy setting). We recently picked up some flour for our sourdough, as well as a bag of rye flour and a bag of white cornmeal. Today, we used some of the rye flour to replace the wheat flour in our sourdough bread. Was it scientific? No. But keep reading to see how it came out.
One of our favorite ferments is our recently-resurrected sourdough starter. It began as a dry powder, but with consistent feedings, has become a reliable producer of delicious sourdough loaves – no yeast needed!