Farm Letters – January 2024

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. 

Virginia discusses different types of chefs – the Savory Chef, Pastry Chef, and Food Blogger, each with unique approaches to cooking. She argues for a more liberal approach to cooking with trust in one’s instincts. Virginia also touches on personal experiences with soybeans and invites readers to ponder their experiences in the kitchen.

One of the Coolest Beans Around…

Pick your reason to LOVE these beans beit the high fiber and high complete protein content, or the great source of omega-3 fatty acids and antioxidants. No matter what the reason – you’ll love the flavor.