As a way of channeling my anxiety and worry into something positive, I did what many of us did and jumped on the sourdough train! For me, it was something small that I could control. A distraction from all the uncertainty.
I can’t be the only one out there who bakes according to season. Certain foods seem to fit certain temperatures better. A summer breakfast in my mind includes fresh fruit, maybe waffles, fluffy eggs. But there is something about the cooler fall weather that makes me crave warm, home-baked goods to pair with my coffee, and what’s better than warm, gooey, bready, cinnamon rolls?
This dinner reaffirmed our “why” by allowing us to connect with our local community – it reminded us that in a time like this, community matters. And, because community matters, looking for ways to bring positive change within our community through producing food with integrity is deeply motivating to us.
I’m usually the main farmer full time but during this season while I go through treatment for breast cancer, Dan and our daughters have taken over most of the farming duties for the time being so I’ll be sharing a bit about what it’s like to hand over the reins of what I love.
