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Sunday sourdough: parsley and parmigiano regianno.

Sunday sourdough: parsley and parmigiano regianno. Pretty tasty.

Mother Nature works her artistry around the clock.

Mother Nature works her artistry around the clock. These are all windows in my greenhouse on this single degree morning.

I wanted something a bit sweeter for breakfast but

I wanted something a bit sweeter for breakfast but nothing too intense like pancakes or French toast, so I went with a fruit-filled omelet, or as Chris said: a flourless crepe. I sautéed sliced peaches in butter until they just started to soften and then added blueberries and turned off the heat; the berries cook plenty with the residual heat in the cast iron pan. In a different pan I heated up olive oil and poured in a few beaten eggs (we are getting a few a day which I will take in January!), added a couple of small dollops of plain Greek yoghurt (ricotta would been perfect but I don’t have any right now). Once the eggs set a bit I added the fruit and finished cooking the omelet. I decided to top it with chopped pecans, but anything you feel like or nothing would be just fine. Quite a tasty and energy packed start to this cold and likely snowy Sunday!

Pumpkin bolognese from @jj__mc’s brilliant Six S

Pumpkin bolognese from @jj__mc’s brilliant Six Seasons cookbook. I grew this 20lb Musquee de Provence pumpkin this year and it was starting to fade in storage, so time to use it up! Roasted, puréed, and cooked down to a paste, it was added to a medley of veg, ground beef from @millerlivestock and ground pork from @purplebrownohio Eventually wine and milk joined the party, and once melded, the sauce went atop pasta and then a healthy grating of parmigiano, some black pepper, and celery leaves. Quite a delicious meal on a cold night.

Chicken Bourguignon inspired by @chefsymon’s Fix

Chicken Bourguignon inspired by @chefsymon’s Fix It With Food recipe. Chicken meatballs made with farm-raised chicken and @adunspiceco Citrus Garlic spice, egg from the farm, and parm from @meisterfoods at the @westsidemarket. Carrots and garlic from the WSM joined lardons from pork we bought from @purplebrownohio in the Dutch oven. Tomato paste, marjoram, and beef bone broth made from @nakyrsie_meats sourced beef bones from local farms. White wine instead of red because that’s what I had open (and it pairs well with the chicken). After cooking it all through, a roux made with rice flour and @kerrygoldusa butter went in to thicken it up. Topped with a hit of herbes de Provence from @adunspiceco and ladled into a gorgeous bowl from @pottermiller Pretty damned delicious and much it very local indeed.

Challah for friends/customers today. Such a joyous

Challah for friends/customers today. Such a joyous dough to work with and I love the visuals. Is there a better bread for French toast on Christmas morn? The seeded loaves have sesame and chia seeds, the latter of which are, of course, now a super food but when I was a kid, there were few gifts more despised than a chia pet. Get me a real damn pet. Anyway, no trauma here at all. Happy Christmas, all!

You might wonder why someone who loves to bake bre

You might wonder why someone who loves to bake bread would covet bread from another baker, but the greatest have their own style, technique, and verve that makes their bread unique and remarkable. Just look at this focaccia and roasted garlic and chili boule from @wildglorybakery! Not only gorgeous, but the rise is ethereal, the flavors deep and bold, and the chew is beyond anything I can achieve. I’m blessed to call this sorceress my dear friend, and I’ll forever need to experience the bread she bakes. It is like no other.

I made my first pilgrimage to @larderdb today and

I made my first pilgrimage to @larderdb today and it was even better than I’d hoped for. A cozy, unassuming deli with floor to ceiling jars in various states of happy fermentation. I was thrilled to meet and chat for a minute with the mastermind behind the magic, Jeremy @tmgastronaut, and what a genuinely nice guy he is. I brought home the fall vegan sandwich and the fried chicken sandwich, and Chris declared the latter the best chicken sandwich she’s ever eaten. She even loved the pickles and she does not even eat pickles! The fall vegan sandwich has a beautiful spicy bite and the bread is just superb. The matzo ball soup has a borscht of sorts (I think) as the broth and the hit of caraway is just perfect. This place may be 50 minutes from our farm, but we will be back with regularity. What a glorious place!

Thank you to my friend and fellow home brewer @pdf

Thank you to my friend and fellow home brewer @pdfscribbles for the spent grains today. The chickens (and Stout) enjoyed them very much!

Happy Thanksgiving, IG friends! Hope the day has b

Happy Thanksgiving, IG friends! Hope the day has been good to all of you. Chris said she wanted peach pie for dinner, so peach pie it was! (with a ginger, cardamom, pecan, and oatmeal crumble). Also baked some sourdough boules for friends who are also customers and some cloverleaf rolls too. We got some work done around the farm and in the studio, and I had a helluva a good nap, as all holidays should include. Grateful for all of it.

Thank you to all of the Veterans I know and don’

Thank you to all of the Veterans I know and don’t know, who serve and have served our country to allow us our many freedoms. It is not lost on me that I am able to fly this flag on my front porch, to have this farm and the many blessings in my life, in no small part because of the boundless heroism of our Veterans.

Today was one of those really good bake days. Wher

Today was one of those really good bake days. Where every loaf does its own thing but does what I hope for too. Very happy with the crust and the crumb on these spelt poppyseed loaves inspired by @elaine_foodbod My pleasure to bake for those of you who purchased these today.

Farm breakfast on the daily: a few eggs from our h

Farm breakfast on the daily: a few eggs from our hens who eat what they love to every day (bugs, seeds, grasses and snacks from the compost like old grapes and avocados), kale and garlic from the garden, local bacon from the awesome @nakyrsie_meats, local organic pears griddled a bit, and local spelt bread from the glorious @wildglorybakery with a drizzle of honey from our bees. Ready for the day ahead!

National sandwich day, so why not some Swiss melte

National sandwich day, so why not some Swiss melted between two wee slabs of spelt sourdough? These are 200g loaves, so just a fifth of the size of the loaves I normally make. I do so cherish these little bannetons. One loaf is flaxseed and the other is raisin and honey with a bit of almond flour. Both recipes from the new-to-me sourdough sorceress @elaine_foodbod Looking forward to baking my way through her book!

Thankful to have had the low here overnight of 40,

Thankful to have had the low here overnight of 40, so we did not get the frost some of you did. Still, I decided to harvest any peppers today. Dahlias are still blooming, a found a gorgeous pumpkin (three others still green), and kale is thriving again now that the moths/worms are long gone.

Woodstove season

Woodstove season

A glorious first day of vacation from Corp America

A glorious first day of vacation from Corp America. The weather yesterday was ideal and cherished knowing we are heading into days and days of rain. • Oiled some boards for Chris’s woods shop walls, getting finishing touches done before her open studio in a couple weeks. Put up more interior siding in the beehouse after replacing the reclaimed windows with new ones that will keep the weather and bugs out. The view from the five foot tall picture window is gorgeous, no? Enjoyed beer and dinner @bottlehousebrew. The @farmersfeast burger with the focaccia by the remarkable @wildglorybakery is so damn good, even if I forgot to take a pic. • Also got to hang out with my chicken buddies who are reveling in the fall weather.

One of my favorite things to make: apple pie (loca

One of my favorite things to make: apple pie (local apples from Kiraly’s orchard just down the road; golden delicious, cortland, Granny Smith) with a cheddar cheese-studded crust. The combo is absolutely a winner.

This beauty visited us yesterday. She had a travel

This beauty visited us yesterday. She had a traveling pal with her. Sustenance at the farm after a long flight across the lake. Fly safely to your winter home, beautiful.

Fun bake today between meetings. This is a country

Fun bake today between meetings. This is a country blonde sourdough, and I used two of my favorite techniques from when I first started baking and brought them back. One, I did not use a cloth inside of the proofing basket, so the flour lines show up in concentric circles. Two, I did not score the loaf but instead allowed the natural seams in the bread to allow for the expansion. I like this look very much and will be using it again regularly. Thanks to @taralynnmascara and @leahhartmanyoga for your support and for enjoying wild yeast bread!

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