It is no coincidence that our first destination in the #wherewillfourneaugo series was Granor Farm in Three Oaks, Michigan. Granor is a beautiful organic farm and educational center in Southwest Michigan, and the farm manager is our very own Katie Burdett. Katie introduced us to Granor Farm earlier this year, when she started bringing us some of their incredible organic duck eggs and flavorful greens.
When thinking about places that celebrate local foods, Granor immediately sprang to mind. In addition to being a working farm that grows organic vegetables, herbs, flowers and fruits, Granor is an educational center that hosts events that celebrate “field to table” cooking.
We had the pleasure of spending some time at Granor Farm in early November. The weather was beautiful and we were able to harvest some of the final fall bounty; tomatoes, peppers, potatoes, squash, garlic, arugula, basil, sage, and micro greens. When Katie describe the kinds of produce that would be available, we all knew exactly what we would be making in the Fourneau at Granor — Pizza!
In keeping with the theme of fall bounty, we also made several loaves of bread that used local apple cider instead of water. The results were fantastic. The juice lent a richness of flavor that was quite surprising, and paired beautifully with soft cheese.
A great time was had by all who attended. Everyone took turns crafting their own pizza and piling on fresh vegetables and herbs that had just been picked a few hours before. We'll be posting some of the recipes that we created at Granor over the next few days, so check back often!
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This is the recipe that got us into baking bread at home. My Dad bakes baguettes exclusively and now bakes two at a time on the Fourneau tray. A few of these are demi baguettes are always at the ready in the freezer; they reheat beautifully into extra crusty loaves that accompany any meal.
It has been known to happen that even the biggest bread enthusiasts cannot consume or give away all of the loaves that they make!