Firefly updated post from the original March 15, 2019 publication. Ben, the meat eater, shares what was then a newfound appreciation for tofu’s flavor and versatility that led to sharing a homemade tofu recipe using organic soybeans from our farm. The recipe involves simmering soymilk, adding nigari flakes solution, and pressing curds in a mold for desired firmness. The resulting 6x5x2 inch tofu block can be enjoyed in numerous recipes and lasts a week when stored in water in the fridge. Follow us for more tofu recipes soon.

Making organic soymilk at home opens up a world of healthy soy-based recipes. With just organic soybeans and water, you can produce 2 liters of soymilk and 2 cups of okara, a versatile byproduct. The process involves soaking, blending, cooking, and straining soybeans with simple kitchen tools. Enjoy fresh soymilk or use okara in various dishes, storing it in the fridge or freezer for extended use. Follow us for more okara-based recipes!

This recipe provides an easy approach to making soft and flexible cornmeal-based tortillas. Using cornmeal, spelt or wheat flour, butter, water, and salt, the dough is mixed, rested for an hour, and then shaped into balls. Tortillas are rolled thin, cooked in a skillet for 1 minute per side, and kept moist. Enjoy them with beans, veggies, and salsa.

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.

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 content discusses the unique qualities of stone-milled whole flours, offering insights and tips for baking with whole grain flours. The author emphasizes the importance of purpose, gradual experimentation, flexibility, education, and enjoying the process. They invite readers to explore their stone-milled flours for nutritious and flavorful baking experiences.

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.

‘HoYo’ Honey Yogurt Cake. If it’s not already a thing – it should be. Since we’ve started making our own […]

Whether you roast, fry, or bake your cauliflower this simple Buffalo style sauce is a treat. With only three ingredients […]

Creamy, refreshing tomato soup is a perfect way to extend the rich flavors of the summer garden into those cooler […]

While the days of summer are winding down, the harvests of the post-solstice’s sun will continue into the coming months […]

Cornbread is an all day kind of treat. Have it with breakfast. Have it with lunch. Have it with dinner. […]

These muffins are big and puffy, just like at the coffeeshop. We love the sweet pairing of the apples and […]

Friends, the feels of fall are suddenly upon us as students head back to school and a very subtle coolness […]

In honor of my mother, the kids and I whipped up one of her old-school, wholegrain shortcake recipes to pour […]

If you’re interested in tasting chewy, ‘melt in your mouth’ sunshine in cookie form, this recipe is for you! Honey […]

Buttermilk buckwheat pancakes are a legendary breakfast staple in our family’s home. For years, my father has lived by the […]

These are the BEST cookies that I’ve ever made! The soft red wheat makes them nice and fluffy, while the […]

We discovered this AMAZING soufflé-like, gluten-free cake featuring only buckwheat flour, in Bon Appétit‘s February 2021 Healthyish Issue. A friend, […]

Scrumptious sourdough multigrain, wholegrain bagels have a crispy outside and chewy interior that not only you’ll love, but the kids […]

Winter time in the north calls for nourishing, warming foods that comfort the belly and the soul. We love this […]

Our guest blogger, Norah Ylang of Ferments by Norah, shared with us her tempeh recipe to have in our Kitchen. […]

We LOVE these crunchy yummies! AND, they are so easy, so tasty, and so fun to make. We’ve been going […]

Firefly’s organic yellow cornmeal shines bright in this deep dish cornbread recipe that adds a little something extra with the […]

WE DID IT! I did it! We finally made the plunge and bought an Instant Pot (fancy pressure cooker), and […]

Back in the day, my mom would pour out food samples directly into peoples’ hands as friends stopped by the […]

Hot, multigrain pancakes from Mama’s cast-iron skillet on a Sunday morning are like magic! Nothing more simply and deliciously highlights […]

These muffins are super easy, super quick, and super tender. While this recipe does contain some honey, cinnamon, and vanilla, […]

I am a firm believer that whole wheat flour is meant for cookies and cookies are meant for whole wheat […]

First off, if you’re looking for my mom’s pear pie recipe, please, see the YouTube video at the end of […]

This is a super easy recipe that makes about 12 whole wheat honey grahams. It’s a great recipe to do […]

Cake Dealer, Stephanie Komondy has contributed another great recipe to the Firefly Kitchen this week with this fantastic collaboration of […]

Cake Dealer, Stephanie Komondy is this week’s Firefly Kitchen contributor with this old fashion honey cookie throw-back that combines seven […]

When life hands you lemons,… add honey and gin to make yourself a cocktail! This cocktail is a throwback to […]

Bring on summer, and bring on the GREAT MOJITO! Hard to beat this berry, lime-fresh treat featuring energizing mint plucked […]

Since the time I can remember, my mother’s spring salad mixes with baby greens cut straight out of her ‘hotbed’ […]

This crunchy delight comes to us from Ben’s sister, Mary. She provided us a DISCLAIMER: ‘Nothing about this recipe is […]

If you’re interested in tasting sunshine in cookie form, this recipe is for you! Honey AND Dandelions? YES, PLEASE! We […]

Homemade Chicken Noodle Soup is a tried and true comfort meal with carrots, onions, celery, chicken, and homemade noodles. This […]

Let's face it. Homemade soup noodles are about as old-school as it gets. The nostalgic times of my childhood bring [...]

We found this rich decadent, gluten-free dessert (packed with fiber-filled black beans), to be a healthier, yummier option for regular […]

Last week we posted a great Baked Chicken with Wheat Berries recipe. Obviously our take on baked chicken can be […]

Wheat berries are a great compliment to almost any baked chicken dish and really help make your dish unique. They […]

This meal is LOADED with nutrients and is sure to fuel you through this last part of winter. What’s even […]

Back in March we featured a nice tofu recipe that was part of a soybean-focused series that we were running. […]

As we roll along in our soybean cooking adventures this week, we are highlighting a traditional Japanese dish that makes [...]

Last week we posted some info on how to make your own organic soymilk from our soybeans . But as […]

This old German recipe comes to us from Janette Ansorge, aka the cattle wrangler, second born, and homesteader of the […]

Mmmmmm…. How WE LOVE us some warm, savory, delicious, nourishing soup, especially during these long, dark days of winter where […]

These roasted organic soybeans are a delicious, healthy snack that fit any situation from weekend gamedays to weeknight brain food.  […]

This delicious cake has five thin cake layers with an almost whip-creamy, slightly tangy filling and coating. We give compliments […]

Maybe its the novelty, maybe its just the landscape, but our organic black beans are flat-out scrumptious! We look to […]

Turns out Chipotle was on to something with their vegetarian option. A combination of tofu and sofrito, a flavorful, spicy […]

This recipe comes to you from Virginia. Growing-up, soybeans were never a central feature on our dining table; however, we have […]

This delicious cookie recipe comes to you from The Painted Gypsy, Kate Williams, who whipped these up for you from scratch in […]

This recipe comes to you from Mattie Jennings. So those of you who know her, know this recipe was recorded […]

This recipe comes to you from Virginia. Feel free to mix and mingle the amount of beans and corn. The […]