Yesterday, my friend Stacey dropped off not just her sourdough starter, but an entire sourdough survival kit: her tried-and-true easy bread recipe, a mountain of parchment paper for baking, and a hand-mixing spatula (the kind that makes you feel like you actually know what you’re doing).

Thanks, Stacey … you’re the best!!

If you’ve been following along, you might remember when Joe Goddu was helping us ​fix the windows and paint the outside of the attic​ a few weeks ago, and Stacey unexpectedly showed up with a still-warm, just-out-of-the-oven loaf of sourdough bread.

Now, I eat a lot of sourdough bread, but this loaf? It had the whole family ooing and aahing (and yes, Joe gleefully took a hunk home too).

There’s this little home bakery in North Cape May that is a charming, “off-the-beaten-path” self-serve stand.

My friend Pam introduced me to it after she’d occasionally drop off a loaf she’d picked up.

It was so good, chewy crust, tangy crumb, that perfect sourdough aroma that makes you weak in the knees.

We started picking up loaves ourselves, and every bite made me think, I’ve got to learn how to do this.

There’s something magical about a bread that good; it makes you want to slow down, roll up your sleeves, and figure out how flour, water, and time can turn into something that heavenly.

That’s really when the idea took hold: I was going to learn how to bake my own sourdough.

So when I saw one of my favorite flower farmer post her homemade sourdough and link to ​theperfectloaf.com​, I dove in.

I’ve been studying up in preparation for Stacey’s starter, and let me tell you, I’m ready.

Maybe one day I’ll even sell sourdough loaves next to the bouquets at our flower stand. (Kidding… mostly.)

Farm Happenings

The direct-sown seeds from about a month ago are thriving (I’m so proud of them, they grow up so fast but we don’t want it too fast!).

Month old direct sown agrostemma, saponaria, bupleurum, and bachelors button.

I’m also pushing the envelope with a few late sowings, as well as sweet peas (now is the best time to sow them).

To protect everything from the cold Cape May winds, I’ll be setting up our hoop kits with frost cloth soon. The goal is mainly to block the wind, think of it like tucking them in with a cozy winter blanket.

My goal is to clean up one 50 ft. row bed per day (which I’ve been able to meet). Before long, they will all be prepped and ready for planting come spring … incrementalism at its best.

Our heirloom mums are absolutely stunning right now, truly at their peak, while the dahlias are winding down.

A view of the heirloom chrysanthemums (all the way in the back) from the driveway.

Alongside the chrysanthemums, we still have celosia, strawflower, gomphrena, and a few cheerful sunflowers hanging on.

Our flower stand remains open daily with fresh bouquets, and once the hard frost arrives, we’ll transition to evergreen bouquets, winter wreaths, and door swags.

All of these will soon be available for preorder — details coming soon!