Over the weekend we visited La Ferme de Gally, a lovely farm 20 minutes from Paris near the city of Versailles. It was a beautiful Sunday morning, and although we had a notion that it would be raining later on, we headed to the farm which I had heard about from friends It was supposed to have a pumpkin carving workshop, as well as a farm where you can take a wagon and pick the vegetables and fruits in season. It was only going to be open until early November, so we hurried along.
The farm is spread out on several acres, with apple orchard, vegetable fields, the light-filled farm house hosting workshops for honey-making, bread baking and pumpkin carving, as well as a vast indoor market selling local products with a cafe/restaurant serving mainly goods from the farm, with an unusual menu.
We visited the animals kept behind the farmhouse – saying hello to the lamb, goats, horses, pigs and donkeys. Our hands were getting cold and the grass was crunchy with icy water. Magnus rode on some tractors, and then we headed up to the market and restaurant, and found a corner on a leather couch by the faux fireplace and cozied up to a hot chocolate while we waited for our lunch: soft-boiled fresh eggs with crusty toast for dipping, baked potatoes with cheese and cold cuts, creamy mushroom soup and baked goat cheese with rosemary and olive oil. All so good.
I did some shopping at the market, finding wonderful whole-grain flours and ground nuts, fresh eggs, root vegetables and cheeses.
Before heading home, we picked up some pumpkins and apples, talking about how many different kinds of things we would bake and cook with the basket full of apples and the bright pumpkins.
This is a pumpkin bread using fresh grated pumpkin, perfect for cold mornings, with a bit of cream cheese or butter.
3 cups pumpkin, shredded with grater
2 cups 6 grain whole wheat flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon all spice
4 large eggs
3/4 cups canola oil
1 cup brown sugar
1/2 cup yogurt or buttermilk
1. Preheat oven to 350 degrees, and line bread mold with parchment paper.
2. In a bols, sift together flour, soda, powder, cinnamon, salt and all spice.
3. In another bolw, mix together the eggs, oil, sugar and yogurt. Fold in the pumpkin.
4. Bake 80-90 minutes, checking to make sure it is well cooked though.