Greetings all you farm followers and welcome to any new friends. I am so very sorry that I have been absent for almost two months! So many family situations are in the works that my time seems to have been stolen away! The cooler temperatures here in the Upstate of SC are very welcomed by our family. Born in NYC and raised in NJ I was quite accustomed to the cooler temperatures most of the year. We did endure our share of hot summers but nothing like the southern heat and humidity. However, that all being said I love it here. Most of the folks I meet are kind and considerate, not being hurried along like so many of the dear folks in the North. We still have family up in that area and when I return for a visit I can understand the higher levels of stress they seem to be carrying upon their shoulders. So it is a quick reminder of the privileges I have been given by God to live in peace and serenity here.
We have purchased a new Gulf Coast ram from up in Connecticut in late August and we also picked up two ewes on Saturday from a farm in Georgia in a flock dispersal. We hope to raise a good size flock for meat and fiber with this very endangered breed. We will be updating the web pages over the next few weeks to reflect the seasonal changes and the new additions.
Our milk cow Summer is nearing the end of her lactation so our milk supply is decreasing it seems daily. It is funny because it never fails that when supply is low, demand is great and vice versa. But I do enjoy the slowing down of the work pace on the farm. We do not advertise our milk for sale since we have not jumped through all the so called legal hoops and in no way do I desire to become a raw milk dairy. There are enough good farmers struggling in this country but we do help a few folks who through whatever crisis they find themselves need grass fed A2/A2 raw milk. Being a retired Nurse I use the utmost aseptic techniques I know to provide a safe and healthy product. Our cows are routinely tested for disease and we maintain a closed herd here. There are no areas that are off limits to all who visit here, we are transparent as can be. Bio security is important but we work around what we can to give folks an understanding of what we do. We do not allow ignorance on this farm. We make sure folks are fully educated and responsible for their own health.
The Bake Shop has been sadly inactive for these past few months, though I bake privately for some so I continue to bake in that capacity. Reasons are numerous but I refuse to put out any product that I cannot truly say is excellent. Time is important with artisan baking especially with the Ancient grains I use so I cannot in all good conscience put out inferior products. That being said Thanksgiving will soon be upon us and Lord willing I will open the shop to supply the necessities for all those who desire our Einkorn products.There are sooo many great things to bake for those who either due to time constraints of their own or simply not skilled enough desire to have. So watch the Bake Shop inventory to see what is available under the SC Cottage baking law.
So if you have hung on till this point in the blog post then I say “Thank You”! Please feel free to respond to this post. We have so much vying for time these days and we live in such a mean society that my desire is to offer a place to learn and be shown kindness and respect no matter who or what you are. I will include a recipe for a lovely Pumpkin Spice Bundt cake recipe courtesy of Jovial Foods. It is DELICIOUS!
Einkorn Pumpkin Spice Bundt cake
8 tbsps (113g) butter, melted
1 c. (225g) pumpkin puree
1/4 c. (50g) olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
pinch of nutmeg, cloves and cardamon
1 3/4c (210g) Einkorn all-purpose flour
2 tsps baking powder
1/2 tsp each of baking soda and sea salt
4 large eggs
1 c (200g) sugar
You can either dust this cake with confectionary sugar when COMPLETELY cool or use the following glaze recipe.
1 c (120 g) confectionary sugar
1/8 tsp ground each of cinnamon and ginger or 1/4 tsp pumpkin pie spice
2 tbsps water
Grease and flour a 12 cup bundt pan. Preheat over to 350 degrees.
In a medium sized bowl whip together the melted butter, pumpkin puree, and the spices. In a small bowl sift together the flour, baking powder, baking soda and sea salt. In the bowl of a stand mixer add the 4 eggs. Mix at low speed till eggs are beat well. Add the 1 cup of sugar and beat on medium high speed till eggs are pale yellow and fluffy. Detach the bowl from the mixer and fold in the dry/wet ingredients alternately in 3 separate additions using a spatula. Make sure all the ingredients are blended well. Pour contents into prepared bundt pan and bake for 35-40 minutes until tooth pick inserted in comes out clean. Let cool in pan for 15 minutes. Then flip onto a wire cooling rack and let cool for an hour or till completely cooled. Dust with powdered sugar or make the glaze from the recipe above. If cake is not completely cooled the toppings of choice will be absorbed into the warm cake so let it cool not matter how hard you are tempted! Or if you do not need icing go ahead and grab a slice!