Growing into Dreams: The Transformative Journey of Hillyndale Road Farm
As I pedaled on my spin bike this morning, the words of my favorite iFIT instructor, Nicole, echoed in my mind: "What is a dream that is so big that you have to grow into it? One that scares you a little bit." For me, that dream is Hillyndale Road Farm—a venture that continues to push me to evolve and expand, even as it fills me with excitement tinged with a hint of trepidation.
From Academia to Agriculture:
Twenty years ago, as a wide-eyed undergraduate at the University of Connecticut, I had different aspirations. My dream was to become a professor and conduct research in South Africa. But life has a funny way of leading us down unexpected paths. Today, I find myself just five minutes from my alma mater, tending to chicken coops and envisioning the growth of a farm business. It's a testament to the ever-changing nature of dreams and our capacity to embrace new roles and identities. I am a mother, a wife, an educator, and a homesteader—each facet adding depth and richness to my journey.
The Roots of Homesteading:
My journey into homesteading began with the birth of my first son. Faced with gluten and dairy sensitivities in my children, I embarked on a quest to understand the origins of our food and how it impacts our well-being. From humble beginnings in container gardens and repurposed baby bathtubs, my passion for growing my own food blossomed. With each harvest and each freshly baked loaf of bread, I found solace and connection to the earth—a grounding force in an increasingly fast-paced world.
Crafting a Sustainable Future:
As spring approaches, I eagerly anticipate sharing the fruits of my labor with the community. At local farmer's markets, pop-up locations, and pre-order curbside pickups, I will offer artisan bread, baked goods, heirloom seedlings, and eggs—all nurtured with care and sustainably sourced. From the organic ingredients in my recipes to the happy clucks of my organically fed chickens, every aspect of Hillyndale Road Farm reflects a commitment to quality and integrity. And as I dream of expanding to a permanent farm store with additional offerings, I invite you to join me on this exciting journey.
As I gaze out at the seedlings in my sunroom and the chickens roaming the backyard, I am reminded that dreams are not static—they evolve and grow alongside us. Hillyndale Road Farm is more than just a business venture; it's a testament to resilience, adaptability, and the transformative power of pursuing our passions. So, as I embark on this new chapter, I invite you to stay tuned for the adventures that lie ahead. Together, let's cultivate a future filled with abundance, sustainability, and the joy of living close to the land.
Embracing the Wild and Free: My Sourdough Journey
In the words of Thoreau, "all good things are wild and free." This quote has resonated deeply with me throughout my life, leading me to find connections to it in unexpected places, including my kitchen. Sourdough, with its wild fermentation process, embodies this idea perfectly and has become a staple in my life for both its health benefits and its connection to tradition.
The Beauty of Sourdough:
Sourdough bread, with its tangy flavor and airy texture, is not just a delicious treat for me; it's a lifeline. Ten years ago, I was diagnosed with idiopathic gastroparesis, a condition that severely affects my digestive system. To manage my symptoms, I rely on easily digestible foods, and sourdough has become a cornerstone of my diet. Unlike bread made with commercial yeast, sourdough is rich in nutrients, gentle on the stomach, and less likely to cause blood sugar spikes.
Connecting with Tradition:
Beyond its health benefits, I'm drawn to sourdough for its traditional and ancestral roots. As an anthropologist at heart, I find joy in the age-old practice of wild fermentation, where flour and water come alive, bubbling and rising in harmony. This connection to tradition adds a sense of depth and meaning to my culinary endeavors.
Navigating the Sourdough Spectrum:
When you think of sourdough, you might envision a strong, tangy flavor. However, not all sourdoughs are created equal. Many of the foods I make, from bread to muffins to cookies, are naturally leavened with wild yeast, resulting in a subtle and nuanced taste. For those who prefer a more pronounced sourness, I offer a "sour" sourdough option, achieved through extended fermentation rather than artificial additives like citric acid.
Embracing Transformation:
At its core, sourdough embodies the spirit of transformation. Like this wild and free yeast, I strive to embrace change and growth in my own life. Just as sourdough undergoes a metamorphosis from simple ingredients to a flavorful loaf, I too am on a journey of self-discovery and evolution.
In a world filled with processed foods and artificial additives, sourdough stands as a beacon of simplicity and authenticity. For me, it's more than just bread; it's a symbol of resilience, tradition, and connection to the natural world. So, as I knead my dough and watch it rise, I'm reminded to embrace the wild and free spirit of sourdough in all aspects of my life.
