Sourcing Locally #92
Ironically, as the world gets bigger and bigger, I try to keep my business closer to home. My mission, my dream, really, is to be completely self-sustainable. This is a maple farm, but the restaurant and shop require a lot more resources than just maple syrup. There are hundreds of ways, large and small, that I find to source as locally as possible to support the community and provide the best quality products.
Today I am focusing on my revelation to dry my own strawberries. I rely on a few wholesale companies for products such as cashews that just don't grow around here, and it was convenient to order other bulk items from them as well. At first I was ordering dried strawberries that tasted like candy, but they only tasted so good because they were definitely made with corn syrup.. Not local and definitely not healthy. So, I started ordering plain old dehydrated strawberries. However, I wasn't pleased with those either because they were so airy, almost foamy, and would stick and squish together.
Why do I even need dried strawberries? Well, for Summer muesli of course! My four seasons muesli is one of my newer products that is a big hit, especially with my daughter. Only the Summer flavor needs dried strawberries, so I decided I was capable of drying enough strawberries myself with my own dehydrator and locally grown berries.
Each season of muesli has a raw oats base. On top of that, I add chia seeds, hemp hearts, buckwheat groats, and flax which create great texture. The fruits and nuts differentiate the flavors. Summer features dried blueberries and strawberries and almonds.
Once all of the ingredients are tossed together, I label bags and fill them up! I weigh them to 19 oz. even though the bag says 16 oz. because there's a certain fulness that feels just right and I don't believe in a wimpy bag of muesli.
Posted on Mon, August 15, 2016
by Sharon Collins filed under