Reveling

by fig + fauna farm on 12/27/12

When I began this space, I had a goal in mind: to expose the beauty of life on a farm. I wanted to share the simple luxuries of homesteading, as they were novel to us. We had hopes to provide a window into the connections that can be made with food, while living with it. I recognized when we started on this journey, that there is a clear generational gap of stewards to land and livestock. My generation isn't able to question our parents on the ways to milk a dairy cow - if we are lucky, we may call upon our grandparents for their memories of life that was once intertwined with home raised meals. As our grandparents recollect those times, they often remind us of the stigma attached to farming: "hard work, little pay". While that notion has deterred so many from this way of life, my mission has been to share another side of farming - a side where people raise food not only out of necessity, but more of a passion for the lives of the meal, and the story that unfolds from plot to plate.

As I was soiling my boots in our pastures morning muck, I came to realize that I have not yet shared so many of the rewarding happenings here on our farm - that is: the intense labor that often brings us together, the struggles which show us patience, the mothering lessons that I have learned from a dear rabbit and what exactly is worth teaching a child through plants and animals. In the hustle of finding our feet on this ground, I have even forgotten to share the details of how and why we embarked on this journey.

I want to do that in two thousand and thirteen. Thank you for sharing this year with us.

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A Christmas Wreath

by fig + fauna farm on 12/15/12

We made small wreaths to hang in windows and on doors, with hopes to catch a pine scented breeze every now and then. They are easy to make and quite inexpensive. You can gather cut branches from Christmas tree lots. Find more Christmas Tree project ideas in KINFOLK VOL SIX. pg 82-83.

You will need:

Form a circle shape with your wire (tear drops, squares, ovals and triangles would be beautiful too!) . Twist the two ends together to complete the shape. Cut small branches about 6-8" long and begin to fasten them to the wire,  with twine, starting at the base of the wreath. Make sure all of the branches are facing upward. Continue this process until all of the wire is covered. Tie a loop at the top of the wreath for hanging.
* Trees that work well with this project are: Douglas Fir and Spruce

// Photos by Rose E Martin

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Kinfolk & A Morning Cake

by fig + fauna farm on 12/11/12

This season is going by so fast - I want to pause it and stay in this glittery mode with jingly tunes, for a good long while. When I wrote an article in the latest Kinfolk, I had this very sentiment in mind - capture the senses of Christmas with a handful of simple projects. Later this week, I'll share one that is sure to get you in the spirit. Until then, there is a cake...the most satisfying cake. It's not super sweet or crowned with icing, but it's the slice of cake that you can eat for breakfast and feel no guilt. 'Tis the season for orange blossoms too - so delicate and fragrant. In the language of food, this easy cake conveys the way I hope to say "Good Morning." Enjoy ~

// Top left photo by Rose E Martin

ORANGE BLOSSOM ALMOND CAKE

// Adapted from Bob's Red Mill Almond Cake

You will Need:

• 3/4 c butter, unsalted
• 1/2 c cane sugar
• 1 1/2 c almond flour
• 1/2 c alt flour ( I used Spelt, but coconut flour can be used)
• 2 tsp baking powder
• 1/4 tsp sea salt
• 4 pastured eggs
• 1/2 c orange juice
• 1 tsp Vanilla
• 1/4 tsp Orange Blossom Water (optional)

Preheat oven to 350 F. Cream the butter and sugar until smooth. Add in eggs and beat nutil fully blended. Add orange juice, vanilla and orange blossom water until well combined.

In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients until creamy. Spread in a greased 9 x 13 " cake pan and bake at 350 F for 30 minutes. *Optional - Serve with slices of oranges and garnish with chopped pistachios.

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