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.
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...
Cattle have been grazing on the Jennings Family Farm since 2014. What started as five animals meant for the family’s...
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...
Soybeans are awesome, and I’m here to spread the word. This past January we ran a month-long special on our...
Virginia and I often find ourselves playing a little trivia and quizzing each other on various kinds of fun facts....
