Wingspread Farms Holiday Hours
Instead, take a teeny weeny spoon and take a little bit of concentrated jelly and let it melt under your tongue, let it bloom in your mouth (it’s safe, it’s pure fruit and flavor) let it coat your tongue and swish around in your mouth.
That’s how to experience my jelly.
Growing up, our family didn’t have much. We were refugees that left a very successful life behind to build a life in a free country. We would have been very “food insecure” had my father not planted a garden wherever we lived. No matter where that was, the first thing he did was plant fruit…
Here at Wingspread Farm we grow three varieties. We harvest when young all the way to the full grown, large leathery leaves. There is never any waste, if there are bugs, or worm eaten holes on them, the chickens get them. Win win for all of us.
Every season it still touches me, that a little seed the size of a pinhead, will grow into a plant sometimes six feet tall, and produce thousands, sometimes, hundreds of thousands of seeds, each capable of becoming another mature plant.
Overnight, this process continues, and then the roll becomes just the way I like it
I have devised a special for all you cinnamon roll lovers out there. How can I possibly make these rolls better you may ask? Here’s how: One bowl of dough makes twelve cinnamon rolls.The raggedy ends are cut off, and the dough divided into twelve pieces. The special value is thus:The dough is divided into…
Today, I take this very same sweet dough, roll it out into a rectangular shape, then kick it up a few notches, by smearing a generous amount of butter, handfuls brown and white sugar, and a thick dusting of cinnamon bark powder, which then combine together into a thick syrup through the alchemy of heat, and we have our cinnamon roll, the culmination of eight hours of labor.
We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together,