Author Archive for: hannahADMIN
Entries by Hannah
Spinach Bacon Quiche with Crispy Potato Nutmeg Crust
So here on the farm we have shared meals and take turns cooking. In the winter months, it is quieter and we take a break from making breakfasts and folks fend for themselves in the mornings. This week we started back up with community breakfast since we are getting back into our busy season. To […]
How to make soap using 100% grass-fed beef tallow
To kick off our Open Farm Day season this past April teammate Shaun led a workshop on how to make 100% grass-fed beef tallow soap. We had a great turn out and folks loved the sample soap that Shaun had made prior to the workshop. Teammate Tyler made wooden soapmolds that were offered for purchase […]
We’re Hiring! Farm Intern wanted
Round the Bend Farm is seeking a Farm Intern to join the farm community as a full-time, seasonal employee from May 2019 till November 1, 2019 (start and end dates are flexible). We are looking for a highly motivated and energetic individual- someone who is passionate about RTB’s mission, local food systems, sustainable agriculture, plant-based […]
Yeast Gone Wild: A Sourdough Recipe!
By Laura Killingbeck Over the years we’ve been making a variety of breads with wild yeasts. But lately our sourdough starter hasn’t seen a lot of action. Luckily, this Fall our friend Jen Snyder popped by the farm and gave us a fresh starter and a fresh start at crafting sourdough loaves. After an afternoon […]
How to Eat Acorns
By Laura Killingbeck Acorns have a long history as human food. They were eaten widely by Native Americans, and are still a food source in a number of places around the world. Acorns are used globally in breads, sweets, pastas, and acorn tofu. This year we had an amazing acorn season. Every time I walked across […]
Corn Nixtamalization Recipes and Recommendations for Efficiency
By Laura Killingbeck There’s nothing like the smell and flavor of real corn, baked into cornbread or roasted on a skillet as a tortilla. Corn has been grown and eaten in these ways for thousands of years throughout the Americas. Unfortunately, in many areas, genetically modified, chemical-dependent corn monocultures have given this plant a dicey […]