These beauties are a few of nearly 1000 lbs of cabbage we harvested this fall, now safely wrapped in newspaper and stowed in the root cellar. Come visit us, and you too can be included in our 2lbs of cabbage per capita per week rule.

The first bake in the bread oven was a raging success–all whole spelt flour in the form of sourdough, potato-rosemary, and cinnamon-raisin-walnut breads.


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