Sora Farm
Category: baking
-
Sora Farm Newsletter-Vol. 56
Rainy season has arrived and we started wrapping up some of the garden areas… However, no need to feel sad. Cold season means bread season. Kenji has been so enthusiastic to create new products that I can hardly catch up for posting. The photos below are “Apple Bread” we brought to the market last Saturday.
-
Sora Farm Newsletter-Vol. 55
Happy Thanksgiving Day! In Japan, there is no national holiday called “Thanksgiving Day”, but traditionally, full moon in mid autumn is celebrated to express gratitude for the harvest. This year, it was October 6th. We were hoping that the rice plants in our garden would grow some ears of rice by then so that we could
-
Sora Farm Newsletter-Vol. 54
Last week was a rainy and cold week. Two of the best things to do for those weeks are: baking bread and eating them. We brought to the market 3 new products last week, German country bread (1st photo, combination of rye and spelt flour), farmer’s baguette (no photo, leavened with raisin starter) and rice
-
Sora Farm Newsletter-Vol. 41
Today, July 7th, is “Tanabata” or “Star festival” in Japan. It is based on a legend: Vega, god’s daughter and a weaver, and Altair, a cattle herder, fell in love and got married. They were both hard workers but once they got married, they stopped working and started idling away. God was upset and split
-
Sora Farm Newsletter-Vol. 40
Last Saturday, we launched 2 new flavours for our bread! For our sourdough spelt bread, we have introduced “Rosemary walnut”. With refreshing summer-like flavour of rosemary leaves from our garden and satisfying taste of walnuts, it goes really well with any meal, meat, seafood or vegetarian. For koji bread, we have made “Sea salt kale”.
-
Sora Farm Newsletter-Vol. 39
We got a new oven! We have been using a regular home oven which bakes maximum 6 loaves at a time. Every Friday Kenji started baking at 3am and finished at midnight (or later), and got up at 3:30am on Saturday to harvest veggies. Finally, we decided to invest in a new oven so that
-
Spelt sesame bread is back!
Spelt sesame is one of the most popular items in our bread line-up but we had not been making for a while because sesame seeds had been out of stock at the supplier. Finally, yesterday, we got them. Since quite a few people expressed how much they missed it, we thought we should announce, ”
-
Sora Farm Newsletter-Vol. 38
We cleaned up komatsuna in our green house and planted tomatoes and cucumbers. We are ready for summer! And we haven’t finished with komatsuna. They are outside, growing. Sunday is our day off (well, kind of) and we often harvest for ourselves. Last Sunday we harvested purslane and cooked for dinner. Purslane is considered “weed”
-
Sora Farm Newsletter-Vol. 37
The rice plants in our garden finally look happy. We started them indoor on March 23rd and transplanted outside on May 4th. They were very slow to grow and tip of some of the leaves had started to become yellow. We were not sure if they survive or not… Now, thanks to the recent heat
-
Sora Farm Newsletter-Vol. 36
Last couple of weeks, our plants (veggies and weeds alike) have been growing fast with nice mix of sunshine and rain. Summer market, farm gate sale, and delivery to Ground up and Nature spirit started. In order to keep our energy up, we made “Ohagi”, Japanese traditional sweets. “Ohagi” is sticky rice (mochi) balls coated
Sora Farm 