So I’m back! It felt so good to be behind a camera again and set up the food I served for a small picnic with friends this past week. We ate raw herb bread with cheeses, kalamata olives, medjool dates, and raw honey. It was delicious and such a treat to share with other people who aren’t familiar with my seemingly strange food creations.
Just two weeks ago I moved up to Wisconsin for the summer and am WWOOFing on an organic vegetable farm. It feels so good to have my hands in the dirt and be a part of growing fresh produce. The farm has the potential to throw a feast at any given moment with food picked just minutes before serving. It’s a pretty delicious place to live.
I could say so much about this place and the people, so you’ll probably see the farm through Immer Wachsen over the summer. My recipe ideas list grows everyday with all the potential things I can make here, so stay tuned for what God has planned for this blog!
Rosemary & Thyme Biscuits
2 c buckwheat groat flour (soaked and dehydrated)
1 c golden flax seeds
1 c psyllium husks
1 t Celtic Sea saltwet ingredients:
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey
2 T olive oil
1 T rosemary
1 T thyme
1/4 t Celtic Sea salt
Grind flax seeds and process together with other dry ingredients. Add wet ingredients. Roll dough using a dusting of buckwheat flour and cut out biscuits. Brush with rosemary and thyme oil. Dehydrate for about 24 hours on 105°F.