Rustle the top left hand edge of a map of Scotland, and chances are your fingers will briefly touch Uist. As excitedly reported in the rye-volution post, doughies along with some other local crofters were planning a technical and networking journey to learn from crofters about grain growing, harvesting and drying. A journey to the edge of… Continue reading A journey to the edge of the map
A rye revolution - a rye-volution A remembering of lost skills - a rye renaissance. It's coming guys - local lochaber grain - slow and steady like a slow rising sourdough. Three little rye rises to share:- 1. A photo of our 2018 rye trial plot - still learning (low density due to germination/weather) but… Continue reading Rye-volution Renaissance is Coming
So...we tentatively entered this years Dragon's Glen at Lochaber Ideas Week (a local entrepreneur event organised by the Lochaber Chamber of Commerce). We entered with a local rye loaf, which we previously touched on in blog-posts here and here. And we've been invited to pitch our idea at the Semi's on 15th November 19:00 at the Moorings… Continue reading Doughies enter Dragon’s Glen 2017 with Lochaber Rye Loaf Entry
So confession time - I am a bit of a nerd when it comes to information feeds - especially on the subject of minimalism, local food production, growing, baking, fermenting, old tractors, machining bits for said old tractors and generally "how things work". I'm subscribed to a number of podcasts, a fair few you-tube feeds, some… Continue reading Would you be a Local Food Patreon?
Originally posted in Issue 11 (April 2017) of the SCF Crofter magazine:- As I look out of our croft house window, drinking a mug of Kvass (a home brew ferment made with waste rye bread), my eyes are drawn to the bare inbye fields, and I wonder - where have all the oats gone? … Continue reading Where have all the oats gone?