Join Lane and Jules Morris of Sweet BombDiggity Farms on this exciting #FarmingAfter50 journey, where innovation meets the green pastures, and creativity grows alongside the crops. We’re eager to learn, share our experiences and your stories, and collaborate with all of you, as we sow the seeds of success together.
Stay tuned for inspiring agriCULTURE stories, resources and tools, insights, updates, and no shortage of adorable farm animals.
This hot apple cider has a cozy country twist: fresh ginger. It adds a subtle zing that complements the warm spices, making it a signature sip for fall gatherings. This
One of my favorite ways to welcome fall at Sweet Bombdiggity Farms is by baking this cozy and delicious pumpkin bread—it is Lane’s favorite too! The warm spices, the rich
Looking for a simple yet delicious way to use up your sourdough discard? This Sourdough Discard Focaccia is the perfect solution! It’s a quick, versatile bread that doesn’t require the
For some reason I crave sourdough in the fall. It is a cycle at our home! I revived my starter “Hazel” and jumped into my season of baking again after
Sometimes, the most beautiful things don’t come from a store—they’re right outside your door. A couple of days ago, I stumbled upon a perfectly good willow basket by a trash
We all have cherry tomatoes coming out of our ears, right?! 🍅 Whether you’re picking them by the bucket from your garden or snagging them from the farmer’s market, this
Don’t we all struggle with putting something fresh on the table some days? When my mind goes blank, I just go cold and salad. When we’re in the city, it’s
At Sweet Bombdiggity Farms, we adore our Mimosa trees, not just for their stunning, fluffy pink blossoms, but also for their remarkable medicinal properties. Known scientifically as Albizia julibrissin, the
Today, I’m fermenting a mixture of squash and zucchini. Fermenting is not only a fantastic way to preserve your veggies, but it’s also packed with health benefits. Fermented foods are
It’s that time of year to get our homemade vanilla extracts going! They need to sit for about 6 months, so they’ll be ready just in time for holiday baking.