Picked the last of the red tomatoes, only the green ones left. They are delicious when pickled. We also picked the last batch of shishito peppers. and pickled peppers…
The cheese is called “cabecou”, a soft chevre that is made from our Nigerian Dwarf goat’s milk. The chevre is marinated for 4 days in olive oil with a bay leaf, peppercorns and herbs du Provence. The bread is “Tourte deMeule”, a fermented sourdough bread made with a levain starter and freshly milled Redeemer wheat… [Read More]
We’ve been pickling like crazy. Between community cucumbers and Lynn’s bumper crop, there are plenty to share.
So far, we pickled and put away the scapes, and had a couple rounds of garlic scape pesto. They made it through the dry spell. We’re still having great luck with Music and German Extra Hardy garlic. The scapes freeze well, and make an easy pesto dinner throughout the winter. Now on to the garlic!… [Read More]
*from “The Amish use tech differently than you think. We should emulate them.” by By Jeff Smith, The Washington Post, Feb. 17, 2020 It can often feel as if modern life does little to encourage healthy connections between people. The logistics of making a living and meeting core family needs combined with dispersion of extended families… [Read More]
Anna and Haynes are making kombucha with fresh picked aronia berries. They got the ‘mother’ from Katalyst Kombucha in Greenfield.
Judy and Haynes gave a tour of the cheese cave. There were also tours of a root cellar, cider cellar, and Stoneman Brewery. photos…
Katywil and Stoneman Brewery & workshops are added to 2nd annual Cellars & Cave Tour of Heath! Register soon (limited tickets) with Jessica Van Steenburg at firstname.lastname@example.org. Schedule and descriptions…
Releasing the summer fruits aronia, peaches, and raspberries, out of the freezer and into smoothies, made the efforts so worth it!
Haynes’ piping hot pickled peppers