Midwest farmers, millers, and bakers, including Ben, attended a workshop on stone-milling at the Northern Crops Institute in Fargo, thanks to the Artisan Grain Collaborative (AGC). It was a humbling learning experience focusing on grain/flour quality and milling operations. The trip inspired the prospect of expanding Firefly Fields with new milling equipment and enhancing stone-ground flour products, emphasizing the importance of community within regional grain economies.
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.
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.
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.
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.