We’re excited to welcome back the Rev. Elizabeth DeRuff and Vincent Felice of Honoré Growers Guild August 3rd and 4th!
Our wheat is growing well… and not long from now it will be time to harvest.
Community Wheat Harvest Weekend 2018
Community Wheat Harvest – Saturday, August 4, 2018
The wheat we planted in September lived through the winter under snow and ice and sprang up green and healthy in April. It is now ripening in the warm Michigan sun and will be ready to harvest on Saturday, August 4, 2018. Please join us at Plainsong Farm in Rockford for the harvest!
You and your friends and family will have a chance to harvest, thresh, winnow and mill our field of Turkey Red wheat, learning along the way about how grain becomes flour. We will harvest by hand using a sickle, which might be a first for most of us. During the harvest, there will be plenty of coffee, fruit and scones to nourish us while we work.
When we finish, we will move from farm to table to enjoy a delicious lunch along with Honoré sourdough bread. You will even be able to pre-order your supply of flour made from the grain you will harvest for your upcoming baking needs.
From children to grandparents, everyone is welcome and needed for the harvest. Lunch is included. We will begin at 9:00 am with learning and prayer, and finish after a delicious lunch at about 2:00 pm. You will need sunscreen, a hat, gloves and plenty of water.
REGISTRATION FOR THE HARVEST DAY HAS CLOSED.
Communion Bread Baking Workshop – Friday, August 3rd
The evening before the harvest, a Communion Bread Baking Workshop led by the Rev. Elizabeth DeRuff will be offered. Location is being finalized, but it will be held in greater Grand Rapids. Beginning at 5:30pm and concluding by 8 (so we can rest before the big day!), this workshop will include dinner.
This workshop integrates meaningful spiritual reflection with culinary lessons. As we discuss the ingredients, tools, and processes that create bread and flour, we are never far from the sacramental reality that these are the outward and visible signs of inward and spiritual truth.
In the practicum, we’ll examine more closely the differences between commercial flour and flour made from heirloom grains. We’ll also work on adjusting your recipes for whole grains. Everyone will learn to produce incredibly healthy and flavorful communion bread with low-tech equipment – baked with our freshly milled, heirloom whole wheat flour.
We’ll conclude by sharing our labor, bread warm from the oven – tasting the work of our companionship.
REGISTRATION FOR THIS WORKSHOP HAS CLOSED – WE ARE FULL!
If you have any questions please email the Rev. Nurya Love Parish at email@example.com