Next Bread Class – April 28

On April 21, 2013, in Uncategorized, by admin

21.4.13-breads
My next bread class is coming up next week. So if you want to enjoy amazing breads of YOUR creation hurry up and shoot me an email at classes@thecityfarmers.com. For more details on the class check out “Classes” section at the top of this page.

 

Chillin’

On January 29, 2013, in Uncategorized, by admin

1.28.13-Sandy&Wendy

It’s about 20 F outside. Perfect day for Sandy & Wendy to chill on top of their coop. After all, it’s nice and quite. Don’t you wonder about it Sandy? Why no-one is out today? Didn’t it occur to you that it’s kinda cold out here?

…I guess not for some.

 

Bread class coming up January 27

On January 10, 2013, in Uncategorized, by Shay Editor

bread-class
My next bread class is coming up in a couple of weeks. So if you want to enjoy amazing breads of YOUR creation hurry up and shoot me an email at classes@thecityfarmers.com. For more details on the class check out “Classes” section at the top of this page.

 

Fresh Italian Sausages

On January 10, 2013, in Uncategorized, by admin

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Fresh Italian sausages. They are very easy to make… well once you get the hang of it. And extremely rewarding in flavor. Not to mention cost-effective. These are made with high quality meat, fresh herbs from the garden and natural hog casings. Heaven for anyone who appreciates a good sausage like my kids and wife!

 

Close encounters with urban farming

On January 10, 2013, in Uncategorized, by admin

The greenhouse after a snow storm

This is the greenhouse after a snow storm, last year. My neighbors think a space ship has landed…

 

Incubation of dry-cured sausages

On January 10, 2013, in Uncategorized, by admin

This “charming” looking contraption is my sausage incubator in action. If you like dry cure sausage (I do) and want to make it precisely to your own taste (as I do), you have to go through this process. It’s a walk into a semi-lab-clean and semi-bio-hazardous nook. This is how you grow your good bacteria and develop the mold on the casing. The sausages hang there for about 2-3 days before going into the drying chamber. It can be intimidating and kinda unappealing at first. But the outcome… oh boy, those sausages when ready and dried, are unbelievable!

 

Lavender Bath Salt

On December 22, 2012, in Uncategorized, by admin

We just made a new batch bath salts for the Holidays with the kids.

Ingredients: Dead Sea Salt, Epsom Salt, Ground Lavender Flowers, Mineral Oil, Whole Lavender Flowers, Lavender Essential Oils.

Properties: Soothing to the skin, relaxing and opens up your breath.

 

 

Dominique’s first egg.

On September 30, 2012, in Uncategorized, by Shay Editor

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Some say she gets special treatment from me. There is a grain of truth in that, luckily for me she returns a favor too – on my birthday no less. Ain’t that nice?

 

Image test

On August 2, 2012, in Uncategorized, by Shay Editor

Adam on the ladder in the garden

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