Kat Riach runs an off-grid bakery from her farm in Fife and writes regularly for The Courier’s food and drink magazine, The Menu
Our fields of gently swaying grass have now been harvested and scooped up into golden round bales of haylage and some dainty square bales of hay made using an older style baler. These will keep the cattle satisfied throughout the winter months.
In the kitchen garden, we are reaping the rewards of the sowing earlier in the year. We are enjoying bountiful harvests of courgettes, carrots, mangetouts and potatoes, onions, garlic, tomatoes and cucumbers.
The produce from the kitchen garden was designated to be used to test out new recipes, fill our store cupboards, and give us the chance to plan how to make best use of the space in the coming years.
Between our polytunnel and kitchen garden we have created a new market garden in which we have planted squash, sweetcorn, parsnips and a selection of brassicas. The produce from this garden we hope to share with those already coming to the farm for our fresh bread and eggs.
In the bakery we have been making spiced carrot muffins, courgette loaf cake and granola bars, which have been much appreciated during the many tea breaks required to keep everyone going. It’s been a busy summer season so far…
Songs to cook to…
Music – Kiss Me, Sixpence None the Richer, a lovely summer tune.
