Eight months and a lot of flour.....
Getting the rustic loaves down.
I'm now baking with a friend (the one who gave me that first batch of starter). We formed a company--The Bakery at Riverside Farm--and bake to order once a week. But with recent VA Dept. of Ag. approval we can now bake for resale to local businesses...which means adding a baking day.
Our home's cool winter climate was perfect for rolling out croissants. Summer croissants? Fahgetaboutit.
When we started baking we decided to make seasonal treats, using only locally grown fruits and vegetables. These strawberry cakes were a big hit. I had to hire child labor for strawberry slicing to keep up with the demand.
Below are bees from the fig tree swarm being introduced to their new home.
Future dinner guests.
Yes, we now have sheep. We started off with five--two ewes (the moms) and their offspring--but invited Lucy to be guest of honor at a Memorial Day dinner. Andrew and a friend helped dress her. Graham (future Top Chef contestant) also helped. Due to mechanical error with our thermometer Lucy was overcooked so wasn't so great.
These adorable little guys were a few days old when they arrived on our farm. They are now much bigger and not as cute. Once they hit 100 pounds they will head off to that cold place...Stand off.
Rico (also known as Houdini Cow, Pig, T-bone) came to us from friends whose pasture couldn't handle him. He's a handsome Jersey that needed to gain a good 200 pounds. I really, really like having him. He's like a big dog. I just didn't realize that cows eat things other than grass...such as roses, grapevines, plum and pear trees, and whatever is growing in the garden. There is something special about watching a 9-pound dog chase a 300-pound cow Out of the Garden. Once Rico moves to our freezers this Fall, we'll let the pasture recover and then work on reinforcing the garden fence before letting anymore cows in.