Wheat Harvest

Dream big or sit on the front porch…or… Dream big, grab your hoe and rolling pin and make things happen!

I love that the eggs in our kitchen came from our coop, the raspberries in my scones came from our berry patch, the honey from our hive, the wheat from our field and ground to flour in our kitchen and if I were ever not pregnant when it came time to start milking Lucy and Sweet Caroline there’s potential for fresh dairy products from the barn. That’s just the bakery side of the farm. To say that we are blessed is an amazing understatement, to say we are thankful is the same.

This season was another season of ups and rained on hay but it was good. For the first time I can say that the bread I just took out of the oven is 100% homegrown and homemade. It started last year with the plowing of new ground to prep for the wheat field. Then in the spring, planting. We made it through a pretty dry spring and a wet fall but were able to harvest enough wheat for baking.

I cleaned the grain by hand and sent it through the mill. It was then mixed with water and set on the counter to ferment. Sourdough starter was made. The starter was added to more flour, water, honey and salt. Dough was formed into loaves. I hauled a load of “kitchen wood” from the barn to the house and started a fire. Bread was made.

The most satisfying loaves of bread I have ever baked were shared for supper. There is many thanks to be given for this bread, to my husband Mike, my dad Matt, my mom Dianne and our neighbor Mark. There was tractor work, babysitting, encouragement and support.

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