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.
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 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.
A New Year is Here! But first, A Year in Review from Firefly Fields.To have an idea of where we’re...
On December 26, a legend, pioneering biologist, and advocate for endangered species, Edward O. Wilson passed away at 92. He...
Get the BEST DEAL of the YEAR with 20% off all organic grains, beans, and fresh flours from Firefly Fields,...
CURRENT CONDITIONS ON THE FARM: 33 F | SNOWING!!Please, Stop Snowing! 🙂 Don’t get us wrong, we love the snow. BUT,...
It’s November 9th, which means it’s our online Birthday! Today, Firefly Fields turns THREE. Three years since Virginia and Ben...
Farmer’s Markets on Saturdays are some of the best days for us. In fact, Ben and I usually refer to...
Heading into this spring season with over 40 honey pre-orders in queue, one thing was for sure, it was time...
