Goldilocks Harvest

02/08/2025

A porridge to survive the medieval winter.

11/04/2024

11/01/2024

The tradition of giving soul cakes was celebrated in Britain and Ireland during the Middle Ages, although similar practices for the souls of the dead were found as far south as Italy.

The cakes are usually filled with allspice, nutmeg, cinnamon, ginger or other sweet spices, raisins or currants, and before baking are topped with the mark of a cross to signify that these were alms. They were traditionally set out with glasses of wine, an offering for the dead as in early Christian tradition, and either on All Hallows' Eve (Halloween), All Saints' Day or All Souls' Day, children would go "souling", or ritually begging for cakes door to door.

Soul Cakes Recipe

Prep time: 30 minutes
Cook time: 11-30 minutes
Servings: 1-2 dozen

3 ¾ cups flour
1 cup butter, fairly cold
2 cups sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
¼ teaspoon nutmeg
2 eggs
1 tablespoon apple cider vinegar
3 tablespoons milk

Put your flour into a large bowl and cut in the butter using a pastry blender, a large fork, or- the preferred method- your hands. Get the two ingredients well integrated together before adding the sugar and spice. Blend together well.
In a small bowl beat together the vinegar, eggs and milk. Combine with the flour mixture and continue mixing until you have a stiff dough. Turn out onto a lightly floured surface and knead well. Once you’re sure everything is worked together and the dough is nice and pliable, roll it out to about ¼ inch thick. (I worked with ½ the dough at a time due to my available surface area.)
I used pumpkin shaped cookie cutters to cut out my cookies, which yielded about 5 dozen. Bake at 350F degrees for about 11 minutes or until lightly browned. These cookies don’t really rise or spread out, so you can cluster them fairly close together on the cookie sheet.
Store in an airtight container. Makes between 1-2 dozen cookies depending on your cutter size.

Recipe from: Llewellyn’s 2018 Sabbats Almanac
Feasts & Treats : Samhain : pages 33-34

09/26/2024

07/31/2024

Shoppers could soon have to pay much higher prices for fruit and vegetables as farmers shoulder higher growing costs from the heat.

03/29/2024

Honey Pistachio Baklava Cheesecake
Ingredients:
For the Base:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 Tbsp. melted butter
Cheesecake Filling:
- 500g (2 pages) cream cheese, room temperature
- 1 cup granulated sugar
- Pinch of salt
- 2 tsp. vanilla extract
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. corn starch
- 3 large eggs, room temp.
- 250g strained Greek yogurt (or sour cream)
Topping:
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp. lemon juice
- Splash of rosewater
Garnish:
- More honey
Directions:
1. Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
2. Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
3. Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
4. Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.
5. Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
6. Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
Enjoy the delightful fusion of baklava and cheesecake with this irresistible dessert! 🍯🥜🍰

02/22/2024

Love this! 💚

Pro-tip for small cuttings in water. 🌱

02/08/2024

Our search for a new Executive Director is on! 🕵🏻‍♀️

This is a fantastic opportunity for someone who is passionate about local food. Apply on Indeed.

https://www.indeed.com/m/viewjob?jk=ce435997ca0ccc94

02/05/2024

We're hiring a part-time position for the 2024 growing season! Check out the link https://goodbunchfarm.com/employment

01/13/2024

A brilliant little chart that could help you with succession-sowing this year! The tip on using radish seeds mixed with carrots and parsnips is clever, too. The quick-germinating radishes will help you see where the slower-germinating carrots and parsnips are planted. Plus you'll get an extra crop in the same space ✌💚

12/26/2023

Don't forget that farmer's markets aren't just for summer any more! Check our online guide for more information: http://tinyurl.com/WinterFM.