For the first time in Jubilee Farm history, we are proud to be providing each of our members with whole grain wheat flour this week! We are very excited for this moment, as we have been experimenting with our handmade Austrian flour mill for a while now, in hopes to one day share its end product with you. In your share this week you will be receiving a bag of flour (4 cups each), which was grown, harvested, cleaned, and ground on our farm.
Check Terrie’s website for more recipes to come Summer in a Jar.
ENJOY!
Here is Farmer Erick and Farmers Wendy’s favorite pancake recipe:
From the book Nourishing Traditions by Sally Fallon
Ingredients
- 2 cups freshly ground whole wheat, spelt, or kamut flour
- 2 cups yogurt, buttermilk or kefir
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 T melted butter
Preparation:
Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.
Week 5 Box Contents
Chard
Kale
Kohlrabi
Lettuce mix
Braising mix
Beets
Green onion
Head lettuce
Summer Squash
Choice: Cabbage, Fennel, Broccoli, Cauliflower, Scapes, Plums, Tart saucing Apples, Tomatoes, Salad Cukes
(*NOTE* you will get roughly 9-10 of these items in various quantities depending on share size and availability.)
Jubilee Farm 