While we tend to lean low carb in our eating habits, we do like a piece of hearty toast in the morning before heading out to do the farm chores. Having taken a break from our sourdough to explore other options, we recently found an easy recipe for this rustic, crusty whole wheat loaf – baked in cast iron!Continue reading “Cast Iron Cooking: Rustic Whole Wheat Loaf”
I hate food waste. It’s a big problem in many places, with far-reaching impacts. It’s also deeply troubling that as much as an estimated 40% of food here is wasted when, at the same time, so many people are food insecure. Let’s see what we can do to minimize and/or avoid wasting these precious resources…and make some tasty meals!
As we’ve shared previously, we’re big fans of eating locally. We like getting to know the farmers that provide the food we buy (because we can’t produce everything ourselves), and also like knowing that these dollars will stay in the local community. Local farmer’s markets have been good sources for vegetables like tomatoes and squash, but now that we’re in October, those markets are ending for the season. So what will we do in the “off” season?