Feeding Body and Soul

Farming for community instead of commodity means a whole different matrix for success. Instead of watching the bottom line, we’re watching the interconnectedness of not only the ecological systems on our farm but also how our efforts intersect with local families. With a mission focused on a healthy planet and all its inhabitants, we think about the people we serve in their wholeness.

But what does nurturing wholeness entail? What are the elements, and how can they be fed through a place like Farmstead Creamery?

Certainly, we must all work to engender the health and wellbeing of our bodies, though good life habits like plenty of fresh air and exercise as well as good sleep habits and food that nourishes. Most recently, Kara has been expanding her baking with ancient grains (much healthier for you than modern, hybrid wheat, which has spiked gluten intolerance worldwide) by experimenting with sourdough.

Years ago, Mom had a sourdough starter lovingly named Harriet, which she regularly fed and in turn Harriet fed us leavening for breads, pancakes, and many other delicious treats. But that starter did not survive a long trip away from home, and that was before we knew about how important it was to use all ancient grains, which has been the foundation of our farm’s baking now since 2014. If we were going to have a sourdough starter again, we would have to make it from scratch, as all other starters would have modern wheat in them already.

Armed with the original recipe for Harriet, Kara began her concoction. Long fermentation processes utilize the sugars and starches in grains differently from typical dry yeast recipes, unlocking flavor and easing the digestive process. Some folks who have trouble digesting conventional breads find the sourdough process helps, just as the beneficial bacteria that make cheese happen aids in the digestion of dairy as compared with a glass of milk.

This week, the new Harriet was ready for trials, including integration in our new Belgian waffles for Saturday breakfasts at Farmstead. Not only did they turn out light and custardy but the flavor was also delightful. They were a big hit as we spread the word on our Facebook page, encouraging fans to stop by and try them. Harriet no doubt will be getting her workout, keeping up with waffles!

Kara also began experimenting with sourdough breads, made entirely with ancient grains like spelt and einkorn. Because modern wheat has significantly more glutens and starches than ancient grains, recipes are not an even swap of ingredients or techniques. Some of these first experimental loaves were featured at Saturday evening’s Community Dinner, paired with lamb and barley soup, a fresh aquaponics greens salad, and homemade carrot cake. Nearly all the ingredients came from our farm, nourished by care of the land, plants, and animals we steward.

Just as important as tending to the body is tending to the needs of the soul—providing opportunities for creativity and camaraderie. Saturday was the second day in the punch needle rug hooking class I offered in the Fiber Loft, with students transforming images of owls or hummingbirds into beautifully colored works of art made from wool yarns. These students joined us that evening for our Community Dinner, which also welcomes musicians and listeners of all ilk to gather, eat, and share songs and tunes.

Sometimes the wintry weather hampers attendance, but this Saturday the downstairs was filled to bursting, with harp, bodhran, guitars, spoons, and song. Soup was supped, glasses were raised, and everyone had chances to join in the sing-alongs or make a request. The last two dates for this event are March 14 and 28, 5-7 pm.

I finished off the day with a real glow of community wellness. When you tend to the wholeness of those around you, and that tending is received with genuine appreciation, you too are fed. For the body, there were plenty of delicious waffles and soup to go around, and in soul the songs and friendships were overflowing. I went home to my evening chores with a real sense of the beauty of what I get to do here with my life and work. What a sense of hygge (hoo-ga)!

Gathering to feed the body and soul, we nurture in each other the goodness we need to face the inevitable challenges of the day. My wish for you is that, this week, you too can take time to gather with those that care about your whole being, and you the same for them. Winter can breed isolationism, but the practice of hygge calls us to push against that tendency—to tend not only our own wellness but also those around us. Together, we can all share in that glow of wellbeing, knowing we are forces for goodness in this world.

And, in the process, there might also be waffles and great music! Join us as we purposefully nurture healthy community. See you down on the farm sometime.