A quick cryptic post – I’ve been busy ordering and coordinating other orders this week along with the usual last minute fall garden clean up. I’ve recently ordered a 1/2 pig from Akyla Farms and am trying to sell the last 1/4 of a cow from Cascade Range Beef all to store in the freezer (YIKES). If you are interested in 1/4 grass fed cow from Monroe, completely natural and around $3.28/# please email me. It will take approximately 2 upright freezer shelves.
I also just coordinated a wholesale buy of beautiful spelt, emmer and camelina from Lentz in Eastern Washington. I can’t wait to showcase the farmer and his artisan baker in the upcoming weeks. Compared to the grain I’ve been buying this is beautiful stuff and I plan to incorporate the spelt into our pancakes, raised breads and the emmer into rolled pasta and cracked cereal. We just ate a beautiful salad with roasted acorn squash and farro last night. The cammelina I’ll put into baked goodies, grind fresh to mix with carob, molasses & warm raw milk for a bedtime latte and grind fresh to add to salad dressing.
The reason for the last minute cryptic post – tomorrow I’ll be ordering green olives from www.chaffinfamilyorchards.com. They are approximately $1/lb and shipped in 20# boxes. I plan to cure mine since we love olives and use them quite a bit. I’m not so sure I can eat 20 pounds of them but I know if I give my sour patch guy a free pass he’ll polish them off for me no problem.
If you want to get in on this order of green olives which you can cure using lacto-fermentation and NOT can which destroys the beautiful healthy bacteria that boosts your immune system please email me.
Flu season is upon us and I plan to lacto-ferment the stuffing out of every fall, winter and spring crop I can get my hands on. So long glorious fresh fruits and outdoor play dates – hello Seattle Public School germs and lacto fermented beauties.
Hey do you still want someone to go in on the olive order?