Christmas Crepes
Robyn // Cheese From Scratch
Ever since the first Christmas I can remember, these Crepe’s have been part of our Christmas morning. My mom would make them every year…
Growing maize/field corn has been something I have become completely enamored with over the last couple of years. Landraces + Heirloom varieties and their diversity fascinate me. Our hyper local Tutelo red is an excellent parching type/flour corn. I enjoy milling it and using the sifted cornmeal in cornbread and the grits for polenta and as a soaker in my sourdough loaves. Last year’s Otto File with its eight golden rows seriously tasted like butter before it dried all the way down and makes the bests grits/polenta.
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I have also begun in earnest my practice of nixtamalizing different varieties which is key in preparations such as the masa dough used for tortillas, tamales, and pupusas. Nixtamalization is the Nahuatl word for the cooking and steeping of corn in alkaline water. Said to have been invented 3,500 years ago in Mesoamerica, this process increases the available calcium in corn, makes grinding easier, imparts a delicious corn aroma, and most importantly releases the bound niacin.
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Recently I purchased a stone mill for grinding the wet corn nixtamal into masa (and while we are working out a few hiccups with it at the moment) we are looking forward to possibly hosting farmstead taco nights on the farm in the future. And because, to me, there is seriously nothing better than tacos on fresh corn tortillas.
Ever since the first Christmas I can remember, these Crepe’s have been part of our Christmas morning. My mom would make them every year…
The bushels of produce that cluttered the kitchen floor are now neatly tucked into a rainbow of jars on the pantry shelves. Days spent weeding and harvesting will now be spent indoors by the woodstove and in the kitchen enjoying the meals we worked so hard for over the growing season…
My dear friends, it’s been quite a long time I haven’t been here with you. Life has been hectic during summer (I think you know what I am talking about). Sometimes it feels kind of overwhelming having to manage the farm from Monday to Wednesday and the restaurant Thursday to Sunday. We practically never get a day off….
I can remember sitting at the table watching my mom make a large batch of Amish Buns. She would have her very largest bowl over flowing with the best yeast dough ever!…
