Recently, we had the pleasure of participating in a harvest to mouth experience with wheat at the local educational farm. The kids participated in the entire process of milling the wheat by hand (and flailing) and watched the whole process on the 1930s farm equipment.
The kids also got to make pretzels, which they baked in the outdoor wood burning oven and doused with salt and cinnamon sugar (if desired). My kids were in heaven, and even though we are a gluten free house (I cannot have any gluten contaminate our kitchen), I said yes to buying some flours and letting the kids make some outside. This is the recipe that was used at the farm and at home.
Lala Bug did the entire process by herself, with no help from me, and Little Brown Mouse shared in the kneading and shaping experience.
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