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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Blog summaries

Apple & fig breakfast loaf: Better than a 'shake and bake'


Apple & fig breakfast loaf

As you read this, we are most likely to be just landing in Italy.

So this is one last homage to our home and the season of Autumn. The Autumn that’s so deeply imbedded into my mind, as over the past weeks I have dreamed almost exclusively of wild mushrooms, figs, apples, walnuts, persimmons through the night, as they are so prevalent in my days.

Matt calls this one “the shake and bake”. Which makes me laugh. We aren’t exactly “Shake and Bake” people, so I’m not 100% sure how long one takes – but I am pretty sure this loaf probably takes less time to put together than a standard “Shake and Bake”. Ha.

This loaf really does taste like breakfast – it’s dense, fruity and slightly sweet. It’s GF, refined-sugar-free and can be made dairy-free, and the lemon and apple create an environment where the grains are quickly soured. It’s a super healthy alternative to toast. And is all the things I always want for breakfast, combined into one.

Click here to read the full post and get the recipe.