Friends of the farm Dan and Jenny Kapernick made this amazing whole-grain pizza dough on Superbowl Sunday.
Here’s the Recipe:
18 oz. whole wheat flour
11 oz. water. 1/2 oz. yeast.
2 teaspoons salt
5 tablespoons olive oil
Mix by hand, dough should be wet and sticky while kneading. Lightly flour counter top and shape dough into a ball. Let rise for at least and hour in a warm spot covered with a floured tea towel. Divide dough in three, knead a second time and form into a balls again. Allow dough to rise once more while you prep pizza ingredients and warm oven to 470. Shape dough into a 9” crust, top with whatever is local and tasty! Slide pizza into oven and reduce heat to 460, cook for 10-12 minutes.
Makes three 9” pizzas.
This morning as I drove onto my farm, I noticed that most of my 1874 Turkey Red Winter Wheat was lying flat on the ground. It was planted in the most protected area of the farm. Most storms and wind come from the West here and there’s a hedgerow to the West, but this was must have blown in a bit more from the South.
Just the other day, it looked more like this.
And a few days ago, it was blowing nicely in the breeze, like this.
As I began to assess what to do next, I thought that maybe it would be best to just process what was happening. To acknowledge that this was happening, and just to sit with it for a while.
So that’s why I’m writing this post.
My farm is built on the assumption that while agricultural knowledge through science is vast, there is still something to learn about how agricultural systems (and economic and cultural systems) as a whole work together. This is knowledge that could be called ecological, or cultural or sustainable.
And so the bedrock value of my farm is experimentation, learning and and the resulting knowledge gained from success and failure. My hunch is that in the tension between success and failure (however defined) is the beginning of knowledge, and the essential part of learning.
So, for now, I will sit with this fact, and see what I can learn from it.
UPDATE: 12 hours after this was written, the wheat stood back up (for the most part). See standing “resurrection” wheat below.
Ben Penner Farms is a 36 acre certified organic farm located in Belle Plaine, MN. I grow alfalfa, hard red winter and spring wheat, food grade soybeans, lentils, black beans, pinto beans and organic vegetable starter plants. If you are interested in buying organic whole grains and beans, please email me at email@example.com.