Guest Post ~ Longest Acres
by fig + fauna farm on 04/04/12
It's amazing to think of the support that can be found in fellow online writers.Fondly, it brings me back to the days of pen pals when I was a kid. Only now, we can type in a subject like "young farmers" and somehow through the scattered web of the internet, I'm able to locate like-minded folks, such as Kate - author of Longest Acres.
In the months that we waited to sink our hands into the soil of our own farm, my husband and I layed in bed at night and read Kate's stories of pulling carrots, working the local farmers market and life in a tent - not to forget her endearing portraits of her best pal Rose (the pig). Kate, Nick and a handful of livestock are moving to a new farm this month. While they are in the throes of getting settled, you can catch us and our new Spring Salad, along with several other guest posts from great farm bloggers.
Visit Longest Acres here
/// PHOTOS BY ROSE E MARTIN
Open for Business
by fig + fauna farm on 03/30/12
We're happy to announce that our hens are all happily laying - just enough to sell to a handful of customers each week. As I gently place each and every egg in the carton cells, I imagine our customers and their enjoyment of the eggs. I can feel the rewards from every angle of the transaction - the lively hens that greet me daily to the eggs that are incredibly cherished.
/// PHOTOS BY ROSE E MARTIN
// Fig and Fauna logo was designed by our dear friend Julie Walker of Tiger in a Jar - http://www.tigerinajar.com //
Strawberry Honey Galette
by fig + fauna farm on 03/08/12
Between our first birthing of baby goats and the arrival of strawberry season, we are lapping up the pure sweetness that life has given us. Our French Yellow Strawberries are creamy, fragrant and have a slight hint of grape. I would have loved to bake them into something special, but they never make it past the garden fence. So we picked up several pints of ruby red strawberries from a nearby farm for this delicious creation.
I'm still amazed in the amount of new life that surrounds us.
Constantly inspired by the birth of animals, emerging buds and tender vegetables - I feel I am living in a constant state of anticipation and awe. There is always something to celebrate...
/// PHOTOS BY ROSE E MARTIN
We celebrate with a Galette - thoughtfully adorned by sunkissed berries and drizzles of Orange Blossom honey. For those who love the crust on a pie just as much as the filling, this one is for you.
STRAWBERRY & HONEY GALETTE
You will need:
For the Filling
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10-15 strawberries, stems removed and sliced
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3 tablespoons mild honey
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2 tablespoons arrowroot powder
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1 pastured egg, beaten
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the sliced strawberries into a bowl and drizzle the honey and arrowroot powder on top. Gently stir the strawberries until the ingredients are well combined.
For the Dough
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1 1/8 cup Whole Wheat Pastry Flour, plus extra for sprinkling
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1/2 teaspoon sea salt
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1 teaspoon honey
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1/2 cup cold unsalted butter
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3 tablespoons ice water
Combine the flour, salt, and honey. Add the butter, 1 tablespoon and work it into the flour until they are blended and the mixture resembles cornmeal.Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle. Layer the berries overlapping each other inside the pie crust starting one inch from the edge. Fold the edge of the dough over the strawberries. Brush the dough with the beaten egg. Bake for 35-40 minutes or until lightly browned.
Remove from the oven and let it cool for 5-10 minutes before slicing. Or eat it right away and burn your tongue, it's worth it.
