berries on a pedestal

 

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When I moved British Columbia, I had never even heard of salmonberries, but  but boy oh boy was I in for a treat.  They are a little tarter and seedier than raspberries, but they are the first and only ripe berry in early June. Beggars can’t be choosers…

I’ve backtracked on my runs, battled thorns and frantically out-picked bears to bring these berries home safe, so I wanted to make sure I made something that would highlight their beauty and flavor in full glory. Like a pedestal just for berries. This one’s a game changer. Simple, yet oh so pretty!

Thank you Mama Nature for turning the land we disturb (where berries grow best, like roadsides and clear-cuts) into berry heaven for all.

(Salmon)berry Breakfast Tartlets

For the oats n’ honey tartlet crust…

1 ¼ cups oats (quick or rolled), ground into a flour

¼ cup quick oats

¼ cup chilled coconut oil

2 tablespoons honey

½ teaspoon cinnamon

salt to taste

ice water as needed to bind the dough

Grind oats into flour, mix in quick oats, salt, cinnamon. Cut in coconut oil until you have a mealy dough. Mix in honey and as much water as needed to form a dough ball that stays together. Divide dough into 6 pieces for individual tartlets. Roll each dough ball out into a thin pancake and press into greased muffin tins to form the tartlet cup. Poke holes in the bottom and sides with a fork. Bake at 350F for 10 min – keep an eye on them, they go fast!

When cooled, fill with…
Greek yogurt mixed with maple syrup and vanilla or honey to taste and salmonberries (or any other berry) to top it off!

 

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s’more season has arrived

What is summer without campfires? What are campfires without roasting marshmallows? What are roasted marshmallows without graham crackers and melted chocolate?!

S’more season here, folks, and if you want to go all out, here are two homemade graham cracker recipes — one classic, one vegan/refined sugar-free/peanut butter version — to take this campfire treat to a whole new level!

P.S. We did test out this recipe during the April kiln firing and roasted marshmallows from the side stoke hole (pictured below).

P.P.S. These are great for post-s’more snacking or are very freezer friendly if you want to keep your stash on hand and whip ’em out like a pro for impromptu campfires, which is like 90% of all campfires, right? 🙂

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Classic Homemade Graham Crackers 

2 ¼ cup spelt or oat flour, plus more if needed and for rolling out

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 large egg

1/4 cup vegetable oil

1/4 cup honey

1 Tbsp milk

(cinnamon-sugar, optional; for topping)

Bake at 25 until golden, let sit in warm oven to crisp up

Mix wet (minus milk) and dry separately, then combine. Add milk in the end if needed. Brush tops with water and sprinkle cinnamon sugar on top if you want. Roll ball of dough out to ¼ in thick and cut cracker squares (eyeball it!) Pierce with fork tines and bake for 15-25 min at 325F.

Peanut Butter n’ Honey Graham Crackers  (vegan, refined sugar free)

¼ cup coconut oil

scant ½ cup honey

2 heaping tablespoons peanut butter

1 teaspoon vanilla

1 ½ cup of spelt or ancient grain flour or gf flour blend (brown rice flour, quinoa flour, buckwheat flour, spelt flour)

1/3 cup oat flour

¾ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

3 tablespoons water

Mix wet (minus water) and dry separately, then combine. Add water in the end if needed. Roll ball of dough out to ¼ in thick and cut cracker squares (eyeball it!) Pierce with fork tines and bake for 10-20 min at 325F. They burn easily so do check often.

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hello + a sneak peak

Hello!!

It has been a year since the idea for Farm & Fire was born. Now, we finally have our first set of inventory from the April 2016 firing of the Kegonsa Anagama kiln.

We. Are. Stoked.

Here in the “blog” section, we (mostly me, Ada) want to share with you a collection of recipes using local, homegrown, farm fresh, and nutrient-rich ingredients that pair perfectly with our wood-fired ceramic kitchen wares.

We’ll also be sharing updates from the Kegonsa Anagama kiln firings as well as other tidbits about the wood-firing process, our ceramic objects, and the things that inspires us — we think they’ll inspire you too.

We’ve got a back-log of posts to share – here’s a sneak peek at what’s coming…

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