Winter is definitely a lot slower than the summer. In the summer, we probably work at about 120% and the winter at about 80%. It’s a time to recuperate, plan, and learn.
Our family starts most Sunday mornings (and birthdays and Christmas) baking these yummy cinnamon rolls. The dough is made in the bread machine. We like to make them the night before and let them rise in the fridge to bake first thing in the morning…but if you can’t wait, right away is good, too!
Franck Groeneweg discusses his early interests in farming and the circumstances that led him to the United States from a small town south of Paris, France. You’ll also learn about how the Groenewegs ended up in Three Forks, Montana, where they now own a farm that focuses on producing healthy, regeneratively-grown products that nourish the people who use them and the land they’re grown on.
The Groeneweg family is passionate about growing healthy, nutrient-dense regenerative crops. Find out how they’re reimagining the flour and chickpea industry to improve the health of the land and the health of the people who consume their regeneratively-grown products.
“Ever since that day last summer I have been able to eat pizza again, but only made with the Rouge de Bordeaux flour from your farm.” Mack