bread for Farmhouse Breakfast Week

This is last year's wheat crop, which was green last January, almost ready to harvest in July, combined in August and then stored in the barn. 

Most of the wheat was sent to a central co-operative store where it is sold on for food production. We use some of the wheat as seed for the next crop that is now growing in the fields and I take a very small amount to use throughout the year.

So that we can have toast and marmalade for breakfast during Farmhouse Breakfast Week, I've been using wheat from last year's  harvest to make some bread.

First the wheat is put into the grain mill, which grinds it into flour and then the dough is made, left to prove and shaped into loaves.

The loaves are then baked in the oven and we'll eat the fresh bread with rabbit rillettes and then toast the rest for breakfast.
There are more ideas for farmhouse breakfast week at Life In Mud Spattered Boots.

Green Tomatoes

 I've pulled out the tomato plants in the greenhouse, hung the peppers from the roof in the hope that they'll ripen and opened the greenhouse door for the chickens. The ground outside is wet at the moment so the hens will go into the greenhouse, eat the last of the squashed tomatoes and scratch in the dry dirt having dust baths and sit around taking the sun like old ladies at the seaside.

The tomatoes have been stripped from the rather withered looking plants and red ones were made into tomato soup, with a few left for sandwiches and if I have the time and inclination I'll make some tomato and onion sauce for the freezer. The green tomatoes have been made into mincemeat, which sounds disgusting but is surprisingly good in mince pies or made into a large tart with a coconut topping.

The recent wind has blown most of the leaves off the trees so everywhere is looking rather bare. There are a few apples still on the trees but I picked up some windfalls and used them with my ever dwindling supply of walnuts to make some walnut & apple bread.