The Jennings Family Farm, part of Firefly Fields, champions sustainable agriculture through organic methods, avoiding synthetic chemicals, and maintaining biodiversity. They aim to reconnect people with food origins and advocate for local, organic eating to counter the environmental and health impacts of industrial farming. With industrialization reducing the number of U.S. farms and concentrating production, they highlight the need for consumer awareness and behavioral changes in food choices, urging consumers to question the source of their meals to promote a sustainable food system.
This recipe presents the Golden Honey Latte, a beloved winter beverage made with a warm mix of milk, turmeric, cinnamon, cardamom, ginger, and a pinch of black pepper. Sweetened with raw honey, this quick and easy latte serves as a cozy treat for chilly days.
For the fourth consecutive year, Firefly has sold out of raw honey before the New Year. Heartfel gratitude is extended to supporters for the overwhelming ‘honey love.’ Deep appreciate, thanks, and anticipation for future raw nectar offerings.
In the Firefly Fields newsletter, Ben and Virginia reflect on two years of farm adventures, while Ayano Matsumae shares traditional Japanese soybean dishes and art, Virginia calls for a more liberal approach to cheffing, and the newsletter also features a product spotlight on organic soybeans, highlighting their nutritional benefits and flavor.
Life is a delicate blend of salty and sweet flavors, where moments of bitterness and resilience create a harmonious rhyme. The poem unfolds with the struggles of a farmstead and the honey bees, reflecting the beauty of collaboration, diversity, and goodness amidst challenges.
Ben and Virginia reflect on two years of farm adventures and growth, from renovating the farmhouse to expanding the apiary and cultivating new crops. Their staycation provided a much-needed break before diving into 2024 with a clearer vision. Balancing challenges and success, they look forward to what the new year holds with hope and excitement.
Ayano Matsumae, a native of Tokushima, Japan, shares her homemade Japanese soybean dishes, featuring traditional recipes like ‘Zouni’ miso soup and vegan simmered soybeans. Living in the US, she inspires others with her culinary skills and photography. Her creations include Gomoku-mame, Chirashi-zushi, and vegan simmered soybeans with hijiki seaweed. Explore her slow-process photographic artworks at ayanophoto.com. For recipe sharing, contact Virginia at virginia@firefly-fields.com.
The post discusses different types of chefs – the Savory Chef, Pastry Chef, and Food Blogger, each with unique approaches to cooking. It argues for a more liberal approach to cooking with trust in one’s instincts. It also touches on personal experiences with soybeans and invites readers to ponder their experiences in the kitchen.
Firefly Fields has embarked on a fulfilling five-year journey with organic soybeans, celebrating their versatility and nutritional benefits. From cultivating friendships with like-minded individuals like Norah, the “Tempeh Temptress,” to discovering the rich history and culinary traditions of soybeans, the team eagerly anticipates further exploration and experimentation with soy-based dishes in 2024.
The post raves about homemade pizza, highlighting the pleasure and cost-effectiveness of making it at home. A simple wholegrain pizza crust recipe with optional toppings is shared, along with tips for a heartburn-friendly version. The recipe includes yeast, water, honey, flour, olive oil, and salt. Various flour options are suggested.