I just finished reading the latest book by Dr. Robin Wall Kimmerer, The Serviceberry. As with her other writings and studies, Dr. Kimmerer gently spurs the reader to rethink one's place in the world and how to be a valuable member thereof. The book opens with her picking the fruit of a serviceberry growing near her home. Dr. Kimmerer connects this fruit to the beneficial interrelationships of the forest, soil, birds, beetles, and then also the relationships the tree fosters between her, her neighbors, and the human community. If the book might be summarized in one word, that word may be gratitude. I think respect is embedded in gratitude, along with a lot of other great concepts: curiosity, humbleness, exuberance, authenticity. As I read the book (twice! in succession!), I wondered how Tapatree is showing gratitude for the gifts of the forest and fields. How are we giving back? How are we showing respect for the world that offers up so many gifts? This is something we can all challenge ourself to expand upon. One way we try to give back is by shining a bright light on the beauty of what the world and our fellow travelers offer. Through minimal processing. By describing the origins and highlighting flavors. With photographs and stories of the land, the trees, the flowers and bees, the people working alongside all the life around us. We are also trying to link arms with others who are similarly dedicated to bringing you the best, most authentic, most carefully presented bounty of this living world. We are focussing on slower, more authentic, more expressive, pushing back against a society bent on faster, cheaper, bigger. We must be more thoughtful, more appreciative, more aware.
About five years ago, we received a call from Isaac Greenhouse at Grist & Toll in Pasadena, California. He works with the legendary Nan Kohler, founder/owner of Grist & Toll. Isaac was reaching out because Grist & Toll had been searching for maple syrup that was created with the same passion they poured into crafting the most amazing flours. They were excited to find it in our Whole Maple™ syrups. We have quietly collaborated in a mutual admiration society since then, and for the last few years we have been bringing you Grist & Toll flours in our shop during the winter months! Grist & Toll states, "We are only as good as the grain we source. Everything begins and ends in the field, which is why our most important work is building relationships with farmers who share our vision of diversity, quality and sustainability." For many, flour is one of those ingredients we take for granted. What a mistake! The quality of the original grain, how that grain is grown, handled, ground, and presented all factor prominently into whether you're working with a flavorless powder, or a magical full-bodied substance bursting with flavor.
I may have been someone who never thought much about flour...until Grist & Toll, that is. The trees have taught me to respect the brilliance of their majestic lives, and Grist & Toll has taught me to respect the wisdom and power of the humble grain. Is working with flour something that can be done in a non-pandemic-slow world? Yes. As our friend, Chef Virginia Willis has trademarked, do what is Good and Good For You! I turned to Chef Virginia's buttermilk biscuit recipe and pulled some Grist & Toll Hard White off the shelf. This year seems to be starting off with some startling reminders about how detrimental ultra-processed foods are for the planet and our health. I love Chef Virginia Willis' simple, better-for-you recipes. Within
just a few minutes, I created delicious, steaming whole grain biscuits to drizzle Tapatree honey on!
I am including photos so that you will be emboldened to do this yourself. Not everything needs to be picture perfect, particularly if it is mouth-watering, healthy, and is rooted in best practices.
Okay, so this is a long work up to the point: Treat yourself. Treat yourself to quality, to flavor, to supporting careful food craft. Because in treating yourself to these gifts, you are giving voice to that which is full of gratitude. It is also paying that gratitude forward--inspiring others to notice that which is connected and good.
Til next time, Farm Fam!
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