Sanborn Mills Farm is growing produce!

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Here at Sanborn Mills Farm, we are excited to announce a new addition to the farm.  Alina Harris and Nick Reppun are young farmers who are growing organic food for the community at Sanborn Mills Farm.  While are growing using ALL ORGANIC practices we are not certified this year.  The land being used has been certified in the past and we hope to be re-certified in the future.  We will be happy to share more about our organic farming methods with you in person at your request.

Vegetables/Produce offered for sale this year:

  • Tomatoes (including heirlooms)
  • Bell peppers
  • Head lettuce, Mesclun Mix
  • Spinach, Swiss Chard
  • Broccoli
  • Baby Leeks and Onions
  • Carrots
  • Zucchini
  • Melons (Watermelon, Cantaloupe)
  • Herbs (basil, sacred basil, thyme, garlic chives, chives, parsley, echinacea, nasturtium flowers)
  • Eggplant (long purple Thai variety)
  • Celery
  • Beans, Peas
  • Beets
  • Radishes
  • Cabbage
  • Sunflowers

Coming next year:

  • Hops (varieties include Cascade, Columbus, Nugget, Centenial)
  • Mushrooms (Shitake, Lions Mane, Oyster, Reishi)
  • Taro (An edible Hawaiian root crop, also used for its spinach-like leaves)
  • Eggs (Blue Aracana)
  • Meat chickens
  • Popping corn
  • Honey
  • Maple Syrup
  • Heritage Turkey
  • Lamb
  • Pork
  • Garlic
  • Sweet potatoes, white potatoes

If you are interested in becoming a CSA member or would simply like to purchase some of our organic produce contact Nick or Alina at the Red House phone number (603) 435-6004, or look for our Sanborn Mills produce in local shops and farmers markets.  Check back on this website for updates on produce and its availability, photos, CSA sign up, reserve a turkey, recipes, and more!  If you would like to become part of our mailing list to stay updated on edible agricultural products, please email us at sanbornmills@gmail.com, or send us a letter at 7154 Sanborn Rd. Loudon, NH 03307

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One thought on “Sanborn Mills Farm is growing produce!

  1. Evan

    Hi there,

    The recipe is kind of involved, but here it is.

    Make the sourdough starter by combining 200g gluten free flour blend (i find the best flours for the starter are white sorghum, teff, brown rice, and oat flours in any combination) and 150g water. Feed the starter once every 24 hours 100g flour and 75g water until there is active fermentation and the starter bubbles up at least 50% (you may need to add more/less water. the consistency should be like thick cake batter)

    The night before making the bread dough take 100g of the starter and feed it with 200g flour blend and 150-175g water until cake batter consistency. This big feeding 12-16 hours before making the bread makes the loaf less intensely sour and more nuanced. I prefer the flavor, but if a more sour flavor is desired simply feed 100g flour and 75g water instead.

    To make the bread:

    25g whole psyllium husk (this is the best binder for gluten free bread but it might be hard to find for you. You can always find it online. Make sure it’s not the powdered psyllium husk, but the whole husks)
    350g water
    300g starter
    250g gluten free four blend with at least 50% tapioca starch or corn starch (sift this into the liquid)
    1 teaspoon salt

    Mix psyllium husk with water and stir until very thick and the psyllium is hydrated (you will know what I mean). Add starter, flour and salt and kneed until dough comes together. Kneed into a loaf about 10-12 inches long and place onto a parchment lined baking sheet. Brush top with water and cover loaf with plastic wrap, tightly enough that it wont dry out but not so tight that air and gas can’t escape or else the bread wont rise properly. Let rise overnight or for 12-14 hours.

    Preheat oven to 450 F. Score top of loaf and bake for about 1 hour. Then turn off the oven and let the bread sit in the oven for 10 minutes. If the crust turns white, don’t be alarmed this is what happens when the crust gets dried out before it bakes. No real affect on flavor/texture.

    Best,
    Evan

    Talk to you soon!

    Evan

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