fork + spoon by fork+spoon

fork + spoon fork + spoon AT T H E TA B L E W I T H

Chef Margot SEASONAL

I N S P I R AT I O N

CHANGE IS A-BREWIN'

The Barefoot Farmer SO U N D I N G STO N E FA RM

CAROLINE MCDONALD

f + S | WINTER EDITION Nashville

CO N T R I B U TO R S

Melissa Corbin WRITER

Michelle Brinson WRITER

IN EVERY ISSUE OF f + S Nicole Mattingly H E R B A L I ST

Chris Rada P L A N T E X P E RT

Margot McCormack C H E F, S E ASO N A L I N S P I RAT I O N

You’ll find local people with a commitment to community food – farmers, chefs and fellow community advocates within a 100-mile radius of Nashville. We want you to know the faces of our Middle Tennessee farmers. Go visit their farms and meet the people that are growing food to feed our community. Music City has grown to become a nationally recognized food destination, yet most of the food served comes from outside of Middle Tennessee. We believe our community grows stronger when we support chefs, restaurants, businesses, and organizations that help us bridge the gap between the food we consume and where it is produced. We need more conversations about how beneficial a community-based food system would be, both economically and environmentally.

William Kruse BAKER

Whitney Miller C H E F, D E SS E RTS

Courtney Williams DESIGNER

Cole & Lindsay Evans FO U N D E R S , ST Y L I N G & P H OTO G RA P H Y

Our mission is to raise the visibility of local farms and lowincome food initiatives. We believe it’s possible to feed our entire community with the food grown from our local farms. We are beyond thankful to everyone who helped bring this first edition of fork + spoon to life! May we always continue to be better and inspire positive change in our community. With much love, Cole + Lindsay Evans

FALL/WINTER

f + S | IN SEASON CALENDAR

MAY

APR

MAR

FEB

SPRING

IN SEASON KALE

RADICCHIO

SWISS CHARD

APPLES

BROCCOLI

LETTUCE

SCALLIONS

TURNIPS

ARUGULA

CABBAGE

BEETS

CARROTS

BOK CHOY

GREENS

MUSHROOMS

SPINACH

PECANS

SWEET POTATOES

[

TURNIP GREENS WINTER SQUASH

PLEASANT VIEW

]

RIDGETOP

GALLATIN MILLERSVILLE

24 JOELTON 1

GOODLETTSVILLE HENDERSONVILLE

ASHLAND CITY

EAST NASHVILLE

NASHVILLE 4

440

WHITE BLUFF

PEGRAM

MT. JULIET

BERRY HILL

BELLE MEADE

RURAL HILL

840

BRENTWOOD

DEC

nov & dec

JAN

WINTER

NOV

OCT

FALL

SEPT

AUG

JULY

JUN

SUMMER

LA VERGNE SMYRNA

FAIRVIEW NOLENSVILLE FRANKLIN

f +S WINTER

EDITION

15 4

WINTER WELLNESS HERBAL REMEDIES

CIT Y FARM CO.

LOCAL C HEF

4 CIT Y FARM C OMPANY NEW ROOTS IN MARATHON VILL AGE

1 IT TAKES A VILL AGE

CHANGE IS A BREWIN'

TENNESSEE LOCAL FOOD SUMMIT

S O U N D I N G S TO N E FA R M

H O M E F O R T H E H O L I D AYS WITH WHITNEY MILLER SEASON AL DESSERT INSPIRATION

DESSERT

2 NASA APPROVED HOUSE PLANTS

PURIFY YOUR INDOOR AIR

3 AT THE TABLE WITH CHEF MARGOT

SEASON AL INSPIRATION : WINTER SQUASH

5 M A K E YO U R OW N SOURDOUGH STARTER GOLD FINC H BAKERY

SOUNDING STONE FARM

It Takes a Village to Feed a Village WRITTEN BY

Melissa Corbin

C aroline McDonald didn’t come from farming stock, nor did she inherit a family farm. The 30-year-old

Northeastern graduate moved to Nashville to pursue a career in the music business. But, after a couple of seasons of WWOOF-ing (World Wide Opportunities on Organic Farms, or Willing Workers on Organic Farm) she traded in her music row address to dig deeper and set roots of her own with Sounding Stone Farm. The Joelton farm is just about ⅓ of an acre producing high yields due to its compact organic plantings and is modeled after the nationally-recognized farmer and author, Eliot Coleman’s Four Season Farm. You’re as likely to find edible flowers and herbs tucked in and around heirloom varieties such as okra and lima beans. McDonald prefers her broadfork over a tractor to encourage healthy microbiology in the soil and for economic and environmental reasons.

McDonald isn’t going it all alone, though. As it turns out, it really does take a village. ”There’s a sense of plenty for everyone. It seems like our goal is to create a better food system along with healthier people and community and to build a better world.” Not only can McDonald rely on her direct competitors for advice, she takes to Instagram often for inspiration and communicates with farmers all over the world. Evan Chender (@theculinarygardener) from Asheville is a current favorite, “What he can grow, I can grow.” Crowdsourcing also comes in handy. Just recently she asked a Facebook group what ply of plastic to use in her hoop house and got more than 20 answers overnight. “Everyone is so open with their knowledge. It’s not like a trade secret,” she says.

Like any business, farming is an evolving practice filled with lessons of humility. “My first season was a huge slap in the face in terms of what I thought I would do and what I actually was able to do. Each year I learn so much and screw up so much, but I’m getting better at it every year. Sometimes I can get really down on myself and have to take a step back and realize I’m getting somewhere with my knowledge,” says McDonald.

We follow organic practices and use absolutely no synthetic chemicals or herbicides. We try to refrain from using fossil fuel dependent equipment as much as possible.

While McDonald is thankful for technology, doing business in the country can get a little tricky and that’s fine by her. She explains,“Part of me relishes in the fact that we don’t have a good connection. It makes us mindful to be present.” Sounding Stone Farm can most often be found at various Middle Tennessee farmers markets as well as discerning restaurants. “Gardening and farming are my creative outlets whereas cooking is a chef ’s creative outlet. I love to shoot the shit with chefs,” says McDonald. As a female in a male-driven industry, she loves that chefs never question her abilities. She attributes this to the numerous successful female-owned and operated Middle Tennessee farms. Yet, at the markets where she earns 60% of her profits, she says the weekly question “Did you grow this?” always comes with an incredulous tone. “I used to laugh it off, but I learned that I want people to know that we can do this work just as well as men do. If they have a stereotype in their heads, I want to chip away at that,” says McDonald. What may seem as a new crop of farmers, McDonald and others like her are preserving methods which harken to an age when Old MacDonald indeed had a farm. It’s in their vision for our food economy’s future which will continue sustaining us. 3

IMAGE CREDIT: SOUNDING STONE FARM @FACEBOOK.COM/SOUNDINGSTONEFARM

THE SALAD CLUB McDonald’s latest vision is “The Salad Club.” Sign up for her special greens CSA where $144 will get you salad and fixin’s all summer long starting in 2019. WWW.SOUNDINGSTONEFARM.COM/THESALADCLUB

McDonald believes that everyone should know how to grow their own food, even if it’s a simple potted herb or jar of bean sprouts like she used to grow in college. HERE’S HER 5 EASY STEPS TO BEAN SPROUTS:

Start with a small seed such as mung beans. Soak them in water overnight and drain. Place in a jar, rinsing 2-3 times per day through a coffee filter-lined jar ring. Place in sunny spot. Harvest sprouts in 5-7 days.

TIPS TO KEEP YOUR HOUSEPLANTS HEALTHY THIS WINTER

N AS A A P P RO V E D H O U S E P L A N TS TO P U R I F Y YO U R I N D O O R A I R TIPS FROM

1. SPRAYING YOUR PLANTS WITH HORTICULTURAL OIL BEFORE BRINGING THEM INSIDE WILL HELP TO PREVENT INSECTS OR THEIR EGGS. 2. PROVIDE ENOUGH SUNLIGHT! FOR EXAMPLE, A CACTUS WITHOUT LIGHT WILL NOT SURVIVE INDOORS 3. REDUCING WATER AND FERTILIZER USE WHILE A PLANT IS INDOORS WILL PREVENT DISEASES BROUGHT ON BY OVER WATERING.

Chris Rada

4. A HUMIDIFIER WILL COMPENSATE FOR A LACK OF HUMIDIT Y IF YOU FIND YOUR PLANTS ARE TOO DRY.

P OT H O S

Perfect for an office cubicle, or any space lacking direct light, this plant is one of the easiest to grow. They eliminate odors and purify toxins, and may even alleviate eye irritation. F I LT E R S B E N Z E N E , CA R B O N M O N OX I D E A N D FO R MA L D E H Y D E

SNAKE PLANT

This plant absorbs excess amounts of carbon dioxide in the air, emitting oxygen and filtering harmful toxins. Very low maintenance, needing very little light, water and attention. F I LT E R S B E N Z E N E , T R I C H LO RO E T H Y L E N E , FO R MA L D E H Y D E A N D X Y L E N E

FICUS BENJAMINA

This flowering plant is very effective at cleansing airborne toxins from our living spaces. Able to grow inside or outside, make sure this plant gets plenty of bright, indirect light. N OT P E T S A F E

A LO E V E RA

The most healing plant on our list, containing many antibacterial and antioxidant properties when applied topically. Easy to grow, Aloe thrives in bright, warm light. It purifies its surroundings by releasing oxygen and absorbing carbon dioxide at night.

SPIDER PLANT

This champion air cleanser is both low-maintenance and high performing. Best used in living spaces. F I LT E R S B E N Z E N E , T R I C H LO RO E T H Y L E N E A N D FO R M A L D E H Y D E FO U N D I N M A N - MA D E F I B E R S , C H E M I CA L C L E A N S E R S , A N D PA I N T

D RACA E N A R E F L E X A

This equally low-maintenance and resilient plant has been deemed one of the most effective for removing formaldehyde as well as other VOCs. N OT P E T S A F E

MEDICINAL

TO IMPROVE HEALTH AND REDUCE FATIGUE AND STRESS, PLACE ONE LARGE PLANT (8-INCH DIAMETER POT OR LARGER) EVERY 129 SQUARE FEET. IN AN OFFICE OR CLASSROOM SET TING, POSITION PLANTS SO EACH PERSON HAS GREENERY IN VIEW. TO PURIFY AIR, USE 15-18 PLANTS IN 6-8-INCH DIAMETER POTS FOR A 1,800 SQUARE FOOT HOUSE. ACHIEVE SIMILAR RESULTS WITH TWO SMALLER PLANTS AS WELL. P L A N TS CO U RT E SY O F GARDENS OF BABYLON

Winter Wellness WRITTEN BY

Nicole Mattingly

H E R B A L I ST, STO M P I N G G RO U N D H E R B A LS

The hustle and bustle of the winter season can wreak havoc on our systems, but thankfully mother nature has many things available to help. If we slow down, listen to our bodies, and use the things she has to offer, we can prevent ourselves from becoming overloaded. Along with a local, seasonal diet, a few of my favorite herbs. I keep in my winter wellness arsenal are rosehips, nettle, and elderberry syrup.

N I CO L E MAT T I N G LY I S T H E H E R B A L I ST B E H I N D STO M P I N G G RO U N D H E R B A LS . S H E G RO WS N E A R LY 8 0 M E D I C I N A L & C U L I N A RY H E R B S A N D F LO W E R S W I T H N O C H E M I CA LS O R P E ST I C I D E S FO R U S E I N E V E RY O N E O F STO M P I N G G RO U N D H E R B A LS â&#x20AC;&#x2122; P RO D U C TS . S TO M P I N G G R O U N D H E R B A L S 602 B ROA D M O O R D R . | STO M P I N G G RO U N D H E R B A LS . CO M

Stinging Nettle If I had to pick one herb to have on hand all the time it would be Stinging Nettle. Stinging Nettle is a nutritive herb known for being very nutrient dense and nourishing. Some of nettles nutrients include vitamins A, C, K, B, minerals such as iron, calcium, potassium, phosphorous, and phytonutrients such as chlorophyll, lutein, and beta-carotene. Some of the uses of this amazing plant are its ability to help detoxify, increase circulation, and alleviate the symptoms of seasonal allergies. I love to drink an infusion of this amazing herb every day for its nutritive boost. I make it a quart at a time and sip on it over the course of a couple of days. To make this mineralrich infusion, add one ounce of the plant to 1 quart of water and let steep overnight or about 8 hours, strain, and keep in the fridge for up to 3 days. Nettle is another herb that does well in our climate. Add it to your garden in a shady, moist location with lots of room to spread, and you will have nettle for life!

Basic Elderberry Syrup

ingredients 1 cup elderberries 1 tbsp fresh grated ginger 1 tsp cinnamon ¼ tsp clove ½ cup raw, local honey 2 cups filtered water

I have people ask me regularly if there is any legitimacy to all the “hype” around elderberry syrup and the immune system. My answer is always YES! I love elderberry syrup and always start taking a teaspoon a day when the kids go back to school. It is so fun and easy to make, here’s a basic recipe so you can make your own. Feel free to get creative and add your own herbal spin!

Rosehips Rosehips are the fruit of the rose plant. They form in the late summer and autumn after the flowers have fallen. Rosehips are not just for skin care and can be enjoyed in many forms. Some of my favorites are jam, infused honey, tinctures, and tea. These little fruits really pack a healthy punch because they are packed full of vitamins C, A, E, B, and minerals including calcium, iron, selenium, magnesium, potassium, and zinc. I love using rosehips for my immune system because they contain more vitamin C than citrus fruits - a great addition to your herbal medicine cabinet this winter!

In a heavy bottomed pot, add all ingredients but the honey and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes Strain out all liquid, pressing berries with a wooden spoon to extract all the juice. While still warm, add the honey and mix until fully incorporated. Pour mixture into sterilized jars and store in the refrigerator for up to 6 months. Take one tsp daily through cold and flu season as a preventative, or up to 2-3 times daily if feeling under the weather. 6

CHANGE IS A-BREWIN'

Celebrating Nashville's Community Food Movement

WRITTEN BY

Melissa Corbin

JEFF POPPIN "BAREFOOT FARMER" IMAGE CREDIT: @SHERMAN_THOMAS & @MOREBUTTERPLEASE, AWILDERLIFE.COM

N-P-K Next time you’re at your local garden center, pick up a bag of name brand fertilizers and read it’s contents. Somewhere on the label, you’ll find the letters N-P-K with percentages listed. This stands for nitrogen, phosphorus, and potassium. But, these elements didn’t come from dried leaves, chicken bones or bananas. They were spun at a fertilizer factory. One of those elements is the reason local food advocate and farmer, Jeff Poppen is on a mission to see Tennessee feed itself again and is the catalyst for the upcoming Tennessee Local Food Summit.

LOCAL FOOD SUMMIT

NITROGEN Nitrogen — It makes up about 78% of what we fill our lungs with on each inhalation. Known as “The Barefoot Farmer” on his PBS gardening segments, Poppen is also the owner and operator of one of Tennessee’s largest

and oldest organic farms in Red Boiling Springs, Long Hungry Creek Farm. Standing tall and lean with a long dreadlock in his beard, Poppen rarely wears shoes as he deeply believes in the power of connecting with mother earth. “Nitrogen is the bearer of sensations and desires. So, it affects our psychology. When you’re really quiet and meditative, you can actually feel the nitrogen in the air,” explains Poppen.

RECOGNIZING A COMMON CAUSE When a bulldozer interrupted this delicate connection across the holler nearly a decade ago, Poppen knew something had to be done. It was a Tyson chicken house with its monocultural method threatening the natural health of his farm. He organized a local support group and joined hands with state troopers, ministers and politicians. The group as an unlikely force, but over the course of time, they became friends for a common cause. They lost their battle when the Tyson house was built a mere 450 feet from Poppen’s kitchen sink. It shifted his creek’s flow flooding his cave, drowning his garden and creating a wealth of undesirable change. “It was a hard time for me. I didn’t feel bad toward the guy. It wasn’t his fault.”

JEFF & PHIL, IMAGE CREDIT: JEFF POPPIN @ INSTAGRAM.COM/BAREFOOTFARMER

HEALTHY ECONOMY It all boils down to nitrogen which Poppen says is necessary for most chemical reactions and is very important for plant growth. “There was a disconnect between what people were thinking and what they were doing. It became extremely important that people understand that we need to grow our own food, says Poppen. He believes that people are capable of change. “I’ve seen a huge change. By changing the way we eat, we can improve the environment, our health, and economy,” says Poppen.

Poppen’s farm burned down this fall. He lost all of his seed garlic, hay to feed his animals this winter, most of his tools and tractor. At the time this story was written, Poppen was working on a gofundme account and was “looking forward to the opportunity to build better than before.” The threat of loss is a reality that farmers like Poppen face every day. While it’s a cost of doing business, not only is the livelihood of a farm in jeopardy, so is our nation’s breadbasket. Nitrogen may be the key to most everything, but love and kindness sure do go a long way.

WRITER’S NOTE:

Upcoming:

TENNESSEE LOCAL FOOD SUMMIT NOV 30 - DEC 2, 2018

The 8th Annual Tennessee Local Food Summit happens November 30 December 2, 2018, at Montgomery Bell Academy and is Poppen’s brainchild. He has worked with a team of local food experts, chefs, farmers and natural health care professionals to educate all walks of life about the importance of a robust local food economy. You’ll hear from agriculture economist, John Ikerd about local food policy and security. TSU professor, Dr. Paige Thompson will present her research about the benefits of hemp. Dr. Sommer White returns for an informative conversation about using foods that heal while many other local food experts explore the intricate web of our local food economy. Don’t miss out on the bounty of healthful meals prepared by some of Nashville’s top chefs. And, to top it off tour one of Nashville’s largest USDA certified organic farms, Green Door Gourmet. Tickets start at $50 for the Friday sessions plus dinner, or you can go allin for $100. Go to tnlocalfood.com for more details. 9

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f +S AT TH E TA B LE W ITH

Chef Margot SEASONAL INSPIR ATION

winter squash

FRIED DELICATA SQUASH RINGS with Blue Cheese Dressing

SPAGETTI SQUASH with Pesto

f + S | WINTER

SQUASH RISOTTO with Toasted Seeds FOR MORE SEASONAL INSPIRATION & RECIPES VISIT US ONLINE.

CURRIED COCONUT & BUTTERNUT SQUASH SOUP

C H E F MA R G OT M CCO R MAC K O W N S A N D O P E RAT E S M A R G OT CA F É & B A R A N D M A R C H É A RT I S A N FO O D S . B OT H A R E LO CAT E D I N F I V E P O I N TS I N T H E H E A RT O F E AST N AS H V I L L E . M A R G OT C A F É & B A R 1017 W O O D L A N D ST. | M A R C H É A R T I SA N F O O D S 1000 M A I N ST.

f + S | WINTER 13

FOR MORE SEASONAL INSPIRATION & RECIPES VISIT US ONLINE.

PASTA WITH ROASTED DELICATA SQUASH, SWISS CHARD & SAUSAGE

ROASTED DELICATA SQUASH & KALE SALAD with apples and cider vinaigrette

SHEVON AND LAKENDRA OPEN THE DOORS TO THEIR FIRST SPACE IN MARCH 2019, ACROSS FROM MARATHON MUSIC WORKS.

CITY FARM COMPANY WRITTEN BY

Michelle Brinson

Shavone and Lakendra, the brilliant duo behind the magic of City Farm Co., an exclusive experience catering company located in Nashville, grew their business working out of a temporary kitchen at the Nashville Farmer's Market. "After Lakendra graduated from culinary school, we launched our catering company," said Shavone. "When an opportunity to work out of a rotating kitchen space at the Farmer's Market opened, we jumped at the chance in hopes of growing our catering business." Not only did their catering business take off, but the demand for local table service quickly grew and led City Farm Co. to start making plans to open their first permanent restaurant in Marathon Village.

"We hope to open our new restaurant very soon. In late winter or early spring," said Shavone. "At home, we love to cook, and we love to eat,â&#x20AC;? said Shavone. â&#x20AC;&#x153;Knowing where our food comes from and the process it takes before reaching our table is also important to us. We both grew up in rural areas of Tennessee but enjoy living in the city. At City Farm Company we apply the same concepts we were applying in our home of preparing and serving meals utilizing locally sourced foods while also staying true to our Southern roots and our African American heritage." The menu changes daily based upon the freshest ingredients available from their local farming partners including Plano Produce, White's Family Farms, KLD Farms, and Simon Produce.

GOLDEN BEET SALAD + FOR THIS RECIPE & MORE VISIT FORKSPOON.CO

Today, Nashville has more variety in restaurants than ever before. Between the people who have moved here, and the ones who frequently visit, the city has experienced numerous changes in the culture and tone. There are more places to choose from every day. The people of the city of Nashville are poised to try new and different things. "In opening our first retail establishment, we wanted to give our customers access to the same high-quality food our catering customers receive. Regardless of whether you dine in or take meals home, the plating will still be spectacular," said Shavone. City Farm Co. also wanted to give its customers the option of an affordable venue which could comfortably accommodate a private dinner party, as well as a large wedding. "There's definitely a need for a place like City Farm Co.," said Shavone. "There might be a lot of other restaurants serving locally sourced food. However,

where else could you find that prepared as Southernstyle cuisine with a flair of African American heritage? Before City Farm Co. it simply didn't exist." Nashville is a vibrant city. People are entertaining and celebrating. City Farm Co. wants to celebrate with you. With service designed to bring a minimalist luxury experience in a variety by pairing food with style and culture, there's sure to be something for everyone's palate.

Nashvilleâ&#x20AC;&#x2122;s #1 source for all things health and fitness in Music City. 16

Home For The

Ho l i days with

Whitney Miller

Toasted Coconut Cream Pie Cooler temperatures lure me into the kitchen. I love filling my home with the fragrant aroma of fresh baked goods. In November, it is all about soaking up the last few days of fall with pumpkin and spice. In December, anything and everything goes. What doesnâ&#x20AC;&#x2122;t have a season is coconut and chocolate. These happen to also be my favorite baking ingredients. After sunbathing in the oven, I stir flakes of toasted coconut into my velvety coconut cream pie filling. The addition of the toasted coconut adds an intense depth of flavor to this pie. And donâ&#x20AC;&#x2122;t get me started on the aroma that will be wafting through your house. 18

Homemade Marshmallows And on those cold winter nights, there is nothing better than a piping hot cup of hot chocolate piled high with fluffy marshmallows. Try out my easy homemade marshmallow recipe to enjoy yourself and to share as a sweet gift.

Mississippi Mud Pie If there is one dessert that has been a favorite of mine since childhood, it is brownies. Channeling this nostalgic dessert when creating my take on a Mississippi Mud Pie, I knew a brownie had to be the base. There are layers upon layers of flavor in this pie from the buttery graham cracker crust to the tangy cream cheese whipped cream.

f + S | WINTER

FOR MORE SEASONAL INSPIRATION & RECIPES VISIT US ONLINE.

W H I T N E Y M I L L E R I S T H E S E AS O N 1 W I N N E R O F M AST E R C H E F. S H E I S A C H E F, CO O K B O O K AU T H O R , R E C I P E & M E N U D E V E LO P E R , FO O D ST Y L I ST A N D FO O D J U D G E . R E C I P E S F E AT U R E D I N H E R CO O K B O O K " N E W S O U T H E R N TA B L E . " W H I T N E YM I L L E R . C O M | F RA N K L I N , T N

To use wild yeast, the goal is to create an environment where they can thrive. There are many ways to start but the easiest, in my opinion, is to use organic dried fruit. It is important that the fruit is organic because the preservatives added to conventional dried fruit will kill the yeast.

This recipe is more about the process than an ingredient list.

The most traditional fruit to use for this is raisins, I have used raisins and they definitely work well but for the starter that I use now, I opted to use dried figs. It takes very little fruit to get this going. I used 2 dried figs, but I have seen recipes that call for as few as 5 raisins – so you get the picture.

HOW TO MAKE YOUR OWN SOURDOUGH STARTER FROM

William Kruse

Step 1. Getting Started.

Step 2. Establishing a Working Starter.

ADD 1-2 OZ DRIED ORGANIC FRUIT TO CLEAN 1 QUART

AT THIS POINT, A COUPLE THINGS ARE GOING TO

CONTAINER. ADD 2 CUPS FILTERED WATER.

CHANGE. FIRSTLY, THE STARTER WILL NEED TO BE

LET SIT UNCOVERED UNTIL SMALL BUBBLES START TO FORM FROM THE FRUIT. I HAVE FOUND THAT THIS TAKES THREE DAYS, IT MAY TAKE MORE OR LESS FOR YOU. REMOVE AND DISCARD THE FRUIT. ADD IN 1 TBSP ORGANIC RYE FLOUR AND MIX THOROUGHLY. WHEN SMALL BUBBLES START TO FORM IN THE MIX ADD AN ADDITIONAL 2 TBSP ORGANIC RYE FLOUR. THIS WILL LIKELY TAKE A FEW DAYS, BUT CAN HAPPEN OVERNIGHT. KEEP DOING THIS UNTIL THERE ARE BUBBLES EACH DAY. ADD WATER AS NECESSARY TO KEEP THE MIX THIN. YOU MAY NEED TO DISCARD EXCESS STARTER TO KEEP IN THE JAR.

WHATEVER TYPE OF FLOUR YOU INTEND TO BAKE WITH. I PRIMARILY USE 3 TYPES OF FLOUR AND AS SUCH I ROTATE FEEDING KLAUS SO THAT EACH FLOUR IS PART OF HIS DIET.

COVERED, BUT IN A MANNER THAT IT CAN STILL BREATH. I LIKE TO USE A PAPER TOWEL HELD FAST WITH A RUBBER BAND.

Step 3. Care and Keeping

ADDITIONALLY, IT IS TIME TO SWITCH TO ORGANIC

THERE ARE A LOT OF VARIABLES TO CONSIDER IN THE

WHOLE WHEAT FLOUR AND BEGIN TO LET THE STARTER

FEEDING SCHEDULE.

THICKEN UP. CONTINUE THIS PROCESS FOR A WEEK OR SO. WHILE THIS IS GOING ON, I RECOMMEND BEGINNING TO THINK OF A NAME FOR YOUR NEW BAKING COMPANION. (MY STARTER IS NAMED KLAUS BTW). AFTER A WEEK OR SO OF THIS, YOU WILL HAVE A WORKING STARTER. YOU CAN BEGIN TO INTRODUCE ORGANIC WHITE FLOUR OR JUST KEEP IT WHOLE WHEAT, AND MAKE WHOLE WHEAT BREAD. I STRONGLY

IF YOU PLAN ON KEEPING YOUR STARTER OUT AT ROOM TEMP IT IS BEST TO FEED IT A LITTLE EVERY DAY. IF IT WILL BE REFRIGERATED, FEEDING ONCE EVERY WEEK AND A HALF OR SO SHOULD BE FINE. FOR A PINT OF STARTER 2OZ FLOUR AND 1OZ WATER SHOULD KEEP IT HAPPY. YOU WILL MOST LIKELY NEED TO DISCARD SOME OF THE STARTER AS TIME GOES BY IF YOU ARE NOT BAKING FREQUENTLY.

RECOMMEND REGULARLY FEEDING THE STARTER WITH

W I L L I A M K R U S E O W N S G O L D F I N C H B A K E RY & G E A D E L LO ' S P I Z Z A . TO H E A R M O R E A B O U T W I L L I A M ’ S P I Z Z E R I A A N D B U S L I N G B A K E RY B U S I N E SS V I S I T FO R KS P O O N . CO FAC E B O O K . C O M / G O L D F I N C H B A K E R S | FAC E B O O K . C O M / G E A D E L LO S P I Z Z A

WE HELP LOCAL FARMERS S E L L MORE PRODUCE

website design & development

getdigi.co

mobile app design & development

f +S FOR MORE STORIES, RECIPES AND INFORMATION ON HOW YOU CAN JOIN THE LOCAL FOOD MOVEMENT VISIT FORKSPOON.CO