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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Jasper Raisin Toast

I made this toast for the first time last weekend. When I told Mike what it was his reaction was just what I expected.

“I know they called me Jasper Raisin Toast when I was little but I don’t think I actually like raisins in my toast.”

No surprise, most of my new recipes are met with this kind of excitement. It almost never goes to waste either. This was no exception. We prefer it toasted with extra butter and maybe a little bit of honey.

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Good but not Great Pi

Since the last Pi day (3.14) my math skills have not improved, in fact they have probably gotten a little worse. I know my fractions well enough to convert my baking recipes and I can balance the checkbook. Any more than that and I need a calculator at the very least. I still only know pi is 3.14 and a whole never ending list of numbers to follow. Not once have I ever knowingly applied the numbers in any life situation, but I don’t pass up an opportunity to make pie either!

This year I tried a new recipe. It was ok, not what I had hoped, but edible. I made a cherry almond pie with a heavier frangipane and frozen cherries in the crust from the Croatian Turnip Green Tarte. My biggest complaint is it needed more cherries and less frangipane. I really like both, but I was really hoping for a heavier cherry presence in the pie. A little more cherry “goop”. Instead it was almost a cake-like filling in a pie crust. Good, edible, but not what I had hoped.

All was not a complete disappointment with the pie though. It was the first pie I baked in the “new” wood stove. We (Mike is very excited to use the stove too) kept a steady temperature of 375 degrees. The pie baked for a little over an hour before we let the fire go out and the pie cool with the oven. It came out with a perfect golden crust, the filling was cooked through. It could not have turned out any better especially considering it was the second thing we have baked in the oven so far and the first pie.

While the pie was baking we set the percolator on the stove and made the best pot of coffee. Piping hot and delicious! I don’t know what it is but percolators but they make the best coffee and when it’s over a campfire or wood fire cook stove it has an even better flavor.

Cherry Almond Pie
Cherry Almond Pie
Hot out of the wood cook stove.
Hot out of the wood cook stove.
Too much cake not enough cherry "goop".
Too much cake not enough cherry “goop”.
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