The imagination is sparked by the Lawns to Loaves project. Even in this cold wet winter, the inbox continues to fill with stories of how Lawns to Loaves has inspired. Check out some excerpts from a photo essay by Derek Spragg, a neighbour who attended the Lawns to Loaves celebration:
As 2011 Lawns to Loaves draws to a close, we’ve crunched some numbers as well as crunched some tasty local grains! After a year of growing and processing our own grains, everyone is even more grateful for the farmers and processors who take on producing our daily bread. Learning hands-on what it takes to produce flour has been a memorable experience for all.
The Lawns to Loaves workshops were a huge hit. We had more requests than we could accommodate.
Students Reached: 190
School Yard Planted in Grains (approx.): 60’ x 60’
The learning objectives were:
- Describe some of the different elements that compose our modern food system;
- Describe different ways in which our food system impacts human and environmental health;
- Describe how food has helped to shape human culture and civilizations through history;
- Collaborate to construct a vision of a future community that is socially responsible and ecologically diverse;
- List the steps in planting, caring for and harvesting wheat.
The first year of Lawns to Loaves supported individuals, schools and community groups to plant red spring wheat.
So far we’ve milled 50 pounds of wheat
Lawns to Loaves is growing! In 2012 the list of local wheat cultivators is increasing. It will include more schools, a bakery, more neighbours, and you? If you’d like to get contacted in the spring about planting local grains email: email@example.com
By popular demand here is the pizza dough recipe. Some say it was the best pizza they’d ever had.
Lawns to Loaves Pizza Dough
- 3 cups sifted whole grain flour (red spring wheat)
- 2 tbsp vital wheat gluten
- scant ¼ cup olive oil
- 1 tsp sea salt
- 1 ¼ cup warm water
- 2 tsp local unpasteurized honey
- 1 pkg dry active yeast
- Mix warm water and honey. Add yeast and let sit for 10 minutes.
- Mix flour, gluten and salt. Mix well.
- Add yeast mixture to well. Mix with wooden spoon. Add olive oil and mix again until combined.
- Sprinkle flour over a clean counter surface. Roll dough into a ball on the counter. Add flour as needed. (Can be generous here.) Kneed in long strokes until nice ball forms.
- Place ball of dough in large bowl and cover with tea towel for 45min to 1 hour. (Option to kneed again and let rise a second time for another 45min.) Should double in size.
- Split into 2 halves. (Each half makes one large pizza.) Stretch into circles by hand (use rolling pin if necessary.) Add more flour as needed.
- Place on parchment paper or pizza stone, and top with favourite ingredients.