Sorry that it has been too long since our last post. Larry and I have been busy planning and preparing for Spring and are excited about the mild Winter we have had…we plan to start planting next week! The building is slowly progressing along and we wanted to give everyone an update on how it has been going. As you can see from the pictures the end is in sight! Larry has the cooler almost finished and we are looking forward to a season where harvesting will be much more enjoyable…having a cool place to store the freshly harvested produce will make a big difference in the way things operate on the farm.
We have added a second farmers market that will be on Tuesdays in down town Louisville in the NuLu district and you can find details about this on the Find Us tab on the home page. We will continue to sell at the Rainbow Blossom market on Sundays…we miss our loyal Rainbow customers and can’t wait to see you all again soon!
We have also started taking CSA applications and you can find the application by clicking on the CSA tab.
I have had a lot of interest in my bread making this year and I thought it would be nice to have it available for all those who have asked. Feel free to call or email me if you have any questions about the process.
Home Grown Yeast/Bread RecipePut one cup organic raisins and 1 3/4 cup water in a 4 cup mason jar with a lid on tight. There is yeast living on the raisins and yeast that you can catch from the air that will be eating on the sugar of the raisins for approximately five days. Every day, or until all the raisins are floating to the top, swirl the jar with the lid on and then open the lid to the air for about 30 seconds. Close lid again tightly. This process allows the yeast in the air to be caught and also allows for the bad bacteria that cannot live with oxygen to be killed. Do this every day for the five days. Once all the raisins are floating to the top it is time to make your bread. At this point you have to commit to making your bread! To start strain the liquid from the raisins and then you add flour to the liquid until it becomes a paste like consistency. I use freshly ground whole-wheat flour. Then put the lid back on not tightly just kind of laying it on top of the jar. You’re going to now wait until that doubles in size, it usually takes anywhere from 1 to 2 hours depending on the warmth of your home. I will usually start grinding my wheatberries sometime before it’s totally ready and I’ll get started in the process. This is a wet yeast so it makes a very heavy dense loaf my bread recipe makes five loaves plus one pizza crust. Bread recipe: 8 cups of warm water
At least for Larry and I!Back to Blog