Spee-Dee Delivery

“Your daughter is going to need your help on Monday” Mike told my dad. Not sure just what I was getting into now I can imagine dad was a little hesitant to ask “now what does she have going on?”

“She ordered 500 pound of flour to be delivered and needs help unloading the pallet.”

Yes, I did that. 500 pounds of organic, non-GMO, heritage wheat flour from Minnesota! I’ve been sourcing my flour from Montana to fill in the gaps of what I’m not growing yet. I loved their flour but was searching out something more local and finally found it. Considering I’ve got a summer of baking planned starting with 500 pounds seemed a logical choice.

Any other day I would have planned to try and unload the pallet myself because really ten bags of flour isn’t that much, but being a week over due to have a baby I needed help.

Dad agreed to run up and help with the load and Spee-Dee Delivery was going to call when they were on their way. Perfect!

Well the delivery was delayed a day and that really wasn’t a big deal. I had enough flour on hand to make it through one more day.

Tuesday morning the little boy was acting sick so he stayed home with me while the rest were off to school and daycare. I figured it once the cake order was out the door and the flour was delivered all I had to do was plan something for supper. We’d have time to rest and play trucks and such.

Well, as with any of my plans, those went out the window. The cake order went without trouble. The little boy was not sick, in fact he was a little ball of energy. I called Mike to come home at about quarter to eleven. My water had broke and we both knew he didn’t have much time.

Just as I hung up the phone with him the delivery truck pulls in the yard. They didn’t call when they were on their way. I called dad and let him know and he said he’d be up shortly to help.

The little boy was at the door making faces at the driver when I got there.

“I’ve got a pallet for you. We’ll get it unloaded and then I’ll have you sign.”

“Actually, my water just broke so if I could sign first that might be better.”

“Don’t worry about it! You don’t need to sign.”

They had it off the truck were headed out in no time. (I’d bet they’ll call before going on the next delivery.)

Mike arrived home and dad was shortly after. It was a slight chance of rain so they loaded up the flour sacks to be stored in the freezer at his house and he agreed to take the little boy too. Blankie and skid steer in hand he was excited to go with papa.

The midwife was in route and her assistant was only about ten minutes away on stand-by.

“Do you need Millie to come now? She’s close.” she questioned.

“I think we’re fine. No contractions worth timing yet.I think we’ve got time.” (idiot- I should have said “yes, come now” contractions or not!)

Dad had left at about 11:30 and Mike had been unsettled and pacing since. At some point he did ask Millie to come “just in case”.

Twenty minutes later and Mike was catching the baby. This one came just as fast as the others but he did have to unwind the cord from around the neck this time. That could have been a scary situation had he not been there.

By noon he was holding a crying little baby. I was still leaning on the bathroom sink when I said “You caught it so it must be a girl huh?” And as any farmer would do, he lifted a leg and checked. “Yep, another girl.” (He’s caught all of our girls.)

Millie and Molly took over the doctoring as soon as they arrived, only a few minutes later.

And there you have it. Healthy baby girl the third of five to be delivered by her dad. (and 500 pounds of flour that I’ve been loving baking with!)

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Years ago I made a request to a German teacher who was a regular customer at my bakery, that when she went on her next trip to Germany to please bring me back a bread cookbook or two and I’d pay her for them. The ones she brought were in German, as I had hoped, and had some great pictures too!

Now, I don’t speak German. That was the language class I took for a few semesters in high school. In hindsight I should have taken Spanish. The only phrases I remember are “I don’t know” and “I have no money”.  Really useful phrases (insert eye-roll), not something like “where do I find great food?” or “two beers please” (my best Spanish phrase at the moment). Nope. I won’t be traveling to Germany any time soon the way it sounds.

The recipes look wonderful, or the pictures do at least. I started roughly translating a few that I wanted to try first shortly after receiving the books. Well, I received a request for a sunflower seed bread and wouldn’t ya’ know there’s a recipe for that in both cookbooks!


Sometimes I question my sanity.

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Grow Your Grain and Bake Them Too

Fresh baking and berries from the farm

“Know your food, know your farmers and know your kitchen.” It’s a quote from Joel Salatin that has been floating around social media for a while now. I do agree with it but what about know your baker? You probably should; especially when your baker is a farmer too! How handy is that?! Grown your grain and bake them too… or something like that.

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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.

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My Straw-Chef Hat

Wheat Field

I had planned (we can pause here for a good laugh) to trade my chef hat for a straw hat when we moved to the farm. I had for a while and now I wear both and I’m not sure how it has happened. Slow garden and waiting to harvest the wheat field I guess. I still am out early doing chores with Mike and I’ve started to spend more time in the kitchen again too.

Saturday I had planned to do a little baking; fill a few orders, prep for the next farmer’s market and some bread for home. I had the oven on and the mixer running by 6:30 in the morning. I was off to a good start mixing and rolling and baking. Mike was going to pick up a couple gallons of milk on his way home for me but I ran out long before he was going to be home. I called my dad and he brought up the milk from their house so I could keep going until Mike was home. Mom was up the night before with a new block of yeast, as I didn’t realized I was a low as I was when I was at the store.

The kids were in and out and lunch time came, they ate and Mike put them down for naps. I kept right on baking. I guess I lost track of time because all of a sudden everyone was crowding my space in the kitchen looking for something to snack on. I’d find them something and send them on their way. Finally Mike asked “What’s for supper?”

I gave him a blank look and “I don’t know.”

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