Fall is Here

Wispy clouds creeped up from the horizon, covering the edges of the starry sky on my late night walk. The first high cirrus clouds came in today.

This is the time to transition from field work to storing for the winter. The harvest is in and it's time to clean and process the bounty of summer. I'm enjoying the last melons and beginning to preserve tomatoes, peaches, and those bright spots so rare in the winter.

For grains, this means it's time to make grains into flour, and flour into bread. I'm back at milling, thanks Cindy and Doug at the Healdsburg SHED.

I'm milling their grains and my own crop. You'll see that it's a similar mill I worked at the one at the Mendocino Grain Project. Good ol' Osti Roller.

I also sent off my grains to some bakers, Mark Stambler, Joseph Abrakjian, and Dave Miller, to test out my stuff. Mark baked with the Triple IV and said that it's sweeter than his usual Triple IV source. Joseph said that he liked the way the Sonora and Red Fife loaves turned out and they're tasty. I got this from Dave Miller today:

This is of the Red Fife and Sonora blend. I wish I could try it! They said that it had a great smell and feel, but they haven't eaten it yet. I'll let you know what they say.