Tag: oficina74

Tem cenouras no meu quintal <3 São pequenas, mas nós apoiamos os pequenos!

August 27, 2016

Quando morava em Sao Paulo minha rommie cultivava um vasinho com folhinhas de manjericão na janela. Perfumava a casa toda. Eu adorava aqueles vasinhos, mas era só ela viajar alguns dias que quando voltava eu tinha matado as plantinhas de sede. Vergonhoso. Eu sei.

Os caprichos da vida me presentearam com um quintal com muitas plantinhas de manjericão, hortelã, frutas, hortaliças e etc.

Dan e eu temos estudado muito sobre permacultura, plantas, e hortas em geral. Meu pai tem sido um grande professor nessa nossa jornada de autossustentação. Somos meros aprendizes em uma longa caminhada.

Nem consigo explicar minha felicidade quando tirei da terra uma baby cenoura. Não quis nem comer de tao linda.

O Dan comeu. Crua mesmo. Foi uma celebração que só vendo.

A nossa relação com o alimento tem se transformado todos os dias. Cada sementinha que colocamos na terra carrega um amontoado de emoções e sentimentos. Consequentemente cada uma dessas sementes quando chega ao nosso prato transformado em alimento carrega essa nossa historia e nosso aprendizado.

Ainda não conseguimos viver só do que plantamos. E para ser bem sincera estamos longe dessa realidade. Um dia quem sabe.

Por ora temos nos vigiado e nos atentado para comprar da melhor maneira possível.

Essa experiência nos abriu os olhos para a importância de saber de onde vem e como é o processo do alimento que nos nutri.

Me lembro de ter comprado uma maçã verde importada para fazer uma receita de torta.

Desisti de fazer a torta e as maçãs verdes empacaram na fruteira. Passou uma semana, duas, três e elas continuavam lindas. Aquelas frutas tinham sido colhidas, embaladas, viajaram um longo caminho até chegarem no supermercado e depois na minha casa. Mesmo assim ainda estavam lindas. Aquilo não foi um milagre. Eu achei mesmo muito esquisito.

Temos a sorte de ter espaço para plantar e também de ter por perto pequenos produtores que podemos nos servir. Evitamos importados e damos preferência aos alimentos orgânicos, mas alimentos esses que conhecemos a procedência.

Esse é o estilo de vida que adotamos e prazerosamente nos dedicamos a seguir. Ás vezes escorrego e quando vejo estou comprando blueberries, mas nos esforçamos para seguir esses princípios.

Acreditamos que comprar dos pequenos empreendedores é uma forma de empoderar as pessoas comuns e compartilhar riquezas, porem não posso deixar de enfatizar o quão bom são os produtos artesanais. O que só confirma o que já sabíamos… Com amor é bem mais gostoso.

Sourdough / Pain au Levain

February 16, 2016

by oficina74

comments 2

I had never experienced Sourdough bread until I moved to New York City in 2009. I remember it clearly, my first few months there, I was on the tourism trail, ticking off as many of the highlights as I could. At that point, I just had been assigned to a project for just one year, so I had to do the things that others tell us we must do.

One of them was, of course, Katz Diner in the Lower East Side. Famously, Sally, from When Harry met Sally, climaxed at the table over a pastrami on rye sandwich. Since then, the Diner has been selling sandwiches by the bucket load, but coming up short on the climaxes.

But damn, it was a good sandwich, and the bread struck a chord with me. I would buy sourdough bread from a small Jewish bakery on the Upper West Side, later on from the bakery just off of Bedford Ave in Williamsburg. It was cheap, delicious and it’d see me the week.

When I couldn’t get the bread fresh, I discovered Bread Alone, a small outfit of Artesenal bakers in upstate New York. They’d bake fresh bread and deliver it to some of the Cities stores and Supermarkets daily. I tried all of their style, but always found myself going back to the Sourdough. The tang, the chewy crust, the aerated pockets all the way through the loaf. I never really thought much about the process, however. I was ignorant to the skill and time that goes into baking these breads.

When I left NYC to move to São Paulo, I discovered these amazing bakeries, that sold everything. You could get the normal things you’d expect from a bakery, plus your beers, groceries and even dinner.

Unfortunately, I don’t think Brazilians take their bread very seriously. I found myself just buying the same crappy bread again and again, Pão Frances. It’s a small baguette style roll, made with commercial yeast, cheap flour and baked by the thousand, all over Brazil every day. It’s cheap, it’s sort of tasty but it lacks in everything else. The bread is salty and light, it doesn’t satisfy much of anything at all, but just leaves you wanting more, and that’s not necessarily a good thing.

Once Tati and I moved to the farm, 18 months ago, we found ourselves without the luxury of a bakery, or market, or anything in fact, close by. Everything required getting in the car and driving some KM’s to stock up. We started growing things and eating what was on the trees here, and we started shopping once a week and planning ahead a lot more.

We also started to bake our own bread. Firstly, basic recipes with commercial yeast, then we moved onto wholegrain breads, but still using commercially manufactured yeast. It wasn’t until I sat down with a small book and read about sourdough, the natural levain, and the processes one needs to go through to make their own. It seemed confusing at first, like catering for a tamagotchi of yesteryear, but I slowly found a rhythm and after a couple of attempts and a couple of weeks, I had a vibrant, tangy smelly, active starter.

To begin with, I baked a fail safe sourdough recipe, that also called for a pinch of commercial yeast, to kick start things right away, but as I started to get regularly decent results with that, I took the plunge in using just my yeast, water and flour, to make our own bread.

There were disasters, there were paper weights, solid bricks of baked flour, there were swear words, there were cut fingers and there was confusion. A lot of confusion.

It’s a living thing, this yeast, it gets pissed off if its too hot, too cold, not fed enough, (although, it’s quite happy to be over fed) and the dough will overproof if left too long during bulk ferment or the final proofing. It can seem erratic, but once you start doing it more often, there are patterns and you begin to understand this things behavior, and its beautifully simple really. Unlike a tamagotchi. The fuckers.

Now I have 4 recipes, a plain white sourdough, a rye sourdough, a multigrain sourdough, and a wholewheat sourdough. It doesn’t tick all the boxes, but it gets close. I want to eventually play with dried fruits, nuts, olives and things like that. I want to make a special batch of fig bread, with the figs from our trees here, but that’s one for next fig season though!

There are many journaled reasons as to why Sourdough is a better health choice to make when choosing bread. For me, it is easier on the gut, and it tastes fantastic, plus I enjoy the process. But, there are many reasons why even those with an intolerance to gluten, can enjoy bread. The long fermentation process (totalling 12 hours for my batches, but others ferment up to 36) breaks down a lot of the slightly less gut-friendly starches in the bread. This gives the bread a lower glycemic index, meaning we see a slower release of the foods contained energy and reduces the risk of blood sugar spikes. The long fermentation process also breaks down the complex gluten structures in the bread, turning them, instead, into amino acids that our bodies are more receptive too, and also, far easier to digest. Additionally, this long fermentation creates an increase in the lactic acid, thus maintaining a pH that is neither too acidic nor alkaline for the body.

All in all, it’s just something that our bodies can process a lot easier than commercially created bread, explicitly due to the long fermentation process. Not to mention it tastes good, and can last up to a week. The acetic acid which is produced along with lactic acid helps to preserve the bread, inhibiting mold growth.

For us, it’s good for sandwiches for up to 3 days, toast up to 5 days and after that it makes banging french toast, or bread crumbs for other recipes. Nothing is wasted.

From an Asbestos Box to an Alluring Café Space

December 1, 2015

by oficina74

comment 1

This post has been several months in the making, not textually, but from the moment we put the first hammer to a wall, or the first spade was thrusted into the earth to begin the excavation for the new extension footing, thats how long it’s been.

We began in Mid-August. Tati, Tati’s Dad Fernando, myself, my Mum and Tati’s uncle, along with his right hand man, Diego would together, take the brainstorming, drawings, sketches, ideas and dreams and build a reality.

There were ups and downs, electrical outages, thunderstorms that put hold to progress for days at a time, delayed materials, some mishaps and some communication breakdowns, more so to do with my childlike grasp of the Portuguese language. But we always came out on top, this whole idea is built on nothing more than a desire to do something good and support ourselves and those close to us, physically and mentally. No matter what adversities one faces, if you always think of it like that, you’ll not get too muddled up.

Last week, we wrapped up the mainstay of the project. We still have a long way to go, but in terms of heavy construction, things like the slabs, beams, columns, the deck, the wood structure, tiling, flooring, concrete, drainage and guttering are finished.

Now, Tati and I start our mission to make this shell, ours. To make it Oficina74.

The wood fired oven and pizza oven are absolutely beautiful and will allow me to try my hand at baking the old fashioned way, something I’m incredibly excited for. We’ll have a more technologically advanced kitchen off to the side with a gas fired combi oven, vitamix, toasters, juicers, fridges and prep areas.

The bathroom is wheelchair accessible, something that Brazil is embarrassingly far behind with and will mean our space is open to everybody that wishes to share it with us.

The pool is still to be tiled (and filled!), the electrics are still to be wired, the lights hung, switches installed, furnished, decorated, almost all the walls need painting, gates need to be installed, grass and plants need planting, a sound system needs to be installed, mood lighting around the pool needs to be added and we have a ton of other stuff to do still within the actual property.

We’ve given ourselves 5-6 weeks to make this a reality. The workshop still has a few ongoing additions, too. Everyday we think of some way that we can improve these spaces and we run with it.

We want to be serving fresh, local, pour over coffee in the New Year, we want to be serving natural, local, organic food, handmade pies, cakes, sandwiches, sourdough bread, juices, homemade granola and farm fresh fruit and vegetables. We want to be making breakfast for mountain bikers, hikers, trail riders, local residents, passers through and friends in less than 2 months. I think we’ll get there.

Thank you to all of you that have offered inspiration, support and positive energy, every iota is welcomed and very much needed!

The Poolhouse as it was, asbestos roofed, stuffy and in desperate need of a remodel.

About 2/3rds in on the new construction.

How it looks today.

Sustainably sourced wood (is there such a thing?) reclaimed windows and doors (to be hung still)

The new kitchen extension about 3 weeks back.

The new kitchen extension as it is today. Appliances, shelving, work surfaces, double sink and lighting to still be added.

The corridor to the bathroom. 1.2m wide and a 96cm dor for wheelchair access.

The deck during construction.

The deck today. Tables, chairs, umbrellas and turfing in front are still to be added.

The deck has a sweet view and a sweet cat, too.

Sobre a vida no campo <3

October 22, 2015

by oficina74

Leave a comment

E hoje me peguei pesquisando sobre causas e efeitos de ervas daninhas na horta e consequentemente nos efeitos que a vida no campo tem nos causado.

Um ano e 2 meses morando nesse cantinho especial, mas foi somente nos últimos 2 meses que passamos a viver intensamente cada pedacinho desse lugar.

São incontáveis os aprendizados até o momento e vamos tentar compartilhar ao máximo aos nossas experiências, mas neste post quero falar um pouco sobre como a nossa relação com a natureza tem nos moldado todos os dias.

Morando em uma cidade como São Paulo é muito mais difícil se perceber como apenas mais uma espécie desse planeta, mas aqui… aqui somos só mais um.

Cercados por tanta vida verde, insetos fofos e outros nem tão fofos assim, sobrevoados e observados por pássaros aqui somos nós quem pedimos permissão pra viver e aprendemos observando como a natureza é perfeita e como ela se basta.

Um dia desses notamos a presença de uma coruja em um tronco seco e como ela era linda. Corremos pegar a camera pra tirar algumas fotos.

Mas surpresa mesmo foi no dia seguinte perceber que tinha um filhotinho de coruja naquele tronco e encontrar o mesmo caído perto do nosso portão.

Logo assumimos que ele precisava de ajuda e trouxemos pra casa. Um amigo do Dan que é especialista em pássaros nos orientou colocar o filhotinho coruja de volta o mais perto possível do ninho e deixar a natureza seguir seu curso.

Assim fizemos e passamos os dias seguintes só observando tudo que acontecia naquele pedacinho do nosso quintal. Coisa linda <3

O pai e a mãe coruja passavam o dia todo em uma árvore próxima ao ninho de olho no filhotinho. Quando o sol se punha os dois voavam sem parar em direção à floresta trazendo comidinhas para o bebezinho coruja.

A evolução do corujinha foi incrível. Em poucos dias ele já estava em um dos troncos da árvore treinando o vôo. Pulando de um galho pra outro e testando a potência de suas asas.

No dia seguinte ele simplesmente voou e para nós ficou somente a lição. A natureza é perfeita e ela se basta.

The Transformation. From Wasteland to Workshop.

October 14, 2015

by oficina74

Leave a comment

The Farm has been a complete construction site for weeks now, things have been trodden down, destroyed, and some things, rebuilt. We’ve found ways of reusing as much as possible and removed as little as possible, pathways have been created where once was lush flora, and our house is filled with dust, debris and sand.

All of these things have made life difficult, and, as before, the overwhelming feeling of taking on more than we can chew, niggles me in my loins.

But with each passing day, another aspect of our project gets closer to being finished. We’ve come so far, and our amazing builders have worked tirelessly, and meticulously to deliver to us our vision.

Last week, the Oficina, in its structural form, was finished. The new slab and access ramp, made up of old crushed rock from the destroyed walls upstairs, and a 6″ layer of clay, hardpacked, and then concrete screeded on top. The roof has been built and tiled, the door and frame was cleaned, treated and oiled, new locks were fitted and it was varnished, a window was recycled from upstairs to offer light and ventilation, and everything was painted, inside and out.

Although I’m not sure of this buildings original use, I believe it was a stable, the split door indicates that, but whatever it was, it was pretty much good for nothing when we began. Although one of the smaller projects on the farm, it felt like a huge accomplishment getting it to where it is today. See the snaps below to see the transformation.

A workbench is being made in the next coupe of weeks, and a workstand is on order. Electricity and water will be wired/plumbed in the next couple of weeks, too. Then it’s a go.

Now I just need to find a way of making a living out of this…

Before, West Wall.

After. West Wall

Original Frontage and Door

New Frontage, with restored door, new locks, and first pass at the handpainted sign.

Before – Inside Building

After – Inside Building. Workbench and Rack to come.

Baking Bread to Make Bread.

September 14, 2015

by oficina74

Leave a comment

50/50 White/Wholegrain Sourdough Mini loaves

Bread. 3 simple ingredients, combined in different ways, in different environments, and in different styles to create a plethora of choices. Flour, water, salt. That’s it. Combined in such a way, baked in such a way, presented in such a way that really, no one loaf is like any other. The water you use, the oven you have fired, the pot you bake in, the kneading, the folding, the time you set aside for rising, the slicing, the dusting, the cooling. All of these things come together to make your bread truly unique.

Sourdough

I have been baking bread for essentially no time at all. Honestly, I don’t know the first thing about it. However, I have developed a timing pattern that works, an oven temperature that works, my clay pot that works and I have found a recipe that I stick to, to the gram, that works.

I play about with the mix sometimes though, add more wholegrains or rye flours, experiment with stronger flour, with pure wheat gluten, and I have experimented baking with olives, cranberries, chia or other seeds stuffed into the dough.

But for me, a plain white sourdough bread hits the spot, it’s the one I have focussed more time and energy into perfecting, and it seems to be working. Sourdough is one of the simplest forms of bread, the 3 ingredients, combined with time and patience can yield amazing results. My bread has a long way to go, but I feel at a stage where I could sell this bread, it’s handmade, with water from the farms well and nothing else added. It’s as simple as it gets, and it makes great fucking sandwiches.

Sandwiches. Who needs anything else.

I don’t really know where my journey started with bread, or why I even started baking, but I took a simple recipe from a book and gave it a shot, I began to read more, about processes and times, I began following some master bakers and individuals on instagram and blogs that I thought had a unique and polarizing style. I looked to their breads with envy and pushed myself to learn more about the process. Somehow, along the way, I started to think about sourdough, it was the bread I always went for in the delis in New York if the choice was there, I loved the chewy texture, the slight sour undertone and the crisp, thick crust. This was the bread I wanted to bake.

Sourdough is basically bread baked using natural fermentation, creating your own local yeast, maintaining it, and getting it active enough to raise dough, and bake beautiful bread. Essentially, it’s flour + water x time.

Here at the farm, we’re lucky enough to have a well, it gives clean, fresh water, free from a lot of the chemicals associated with water from the tap in the average city, and my starter began to behave wonderfully with it. Some chemicals in treated water can have detrimental affects to your culture. The man is always trying to fuck up our culture, man.

The Starter

Once my starter was bubbling away, I attempted my first sourdough loaf. Although it tasted all right, it wasn’t much of a looker, but this was the real beginning to baking.

Early Sourdough

Over the next months I began using different flours, developing my yeast and giving it some “double feeds” to get him leaping over buildings, I bought a large clay pot to bake the loaves in, and finally, even bought a few proofing baskets, brought all the way from the UK, (thanks Mum).

Once the new kitchen has been roofed, our first purchase will be a large bread oven, capable of baking 5-6 loaves at a time, I’ll probably go back to square one at this point, as learning the behaviour and timing of your oven is a quintessential step in the process. But I know I’ll figure it out, and soon I’ll be proving fresh, handmade, sourdough bread to the local area surrounding the farm. Soon, we’ll be baking bread to make a little bread.

Sourdough, 70% Hydration, 15% rye mix.

Building the Dream

September 8, 2015

by oficina74

Leave a comment

The farm has become a construction site. It breaks my heart a little bit to see it like this, but deep down, I know this is what needs to happen now to create the space we have dreamed of in the future.

We are in Phase 1 of the developments, destroying and rebuilding the old poolside house, an old building comprising of concrete blocks and an old asbestos roof with no windows, into a fully functioning kitchen with a wood oven, bread oven, pizza oven, BBQ and blenders and stand mixer. They’ll be a coffee bar offering chemex, aeropress, french press and hario drip style drinks, espresso drinks, cakes, breads and juices, a large unisex toilet with disabled access, a wood beam and tile roof, large windows for natural light and creating a space that flows and will invite people to come, stay and enjoy our farm.

It’ll not come easy, though!

Phase 1 also incudes creating paths through the property, so people can walk amongst the orchards, the vegetables, see the food they’re eating being cultivated and prepared. It also includes the rebuilding of an old stable building into the bicycle workshop and creative space. The building of a deck, a reworking of the pool, irrigation systems, shade spots, a fire pit, additional planting of plants to increase the amount of wildlife we receive, improve cross pollination and also create an environment that sustains itself, healthily without the use of agro-toxins.

There is so much to do, it’s overwhelming and terrifying. My Mum is here with us and she has been a huge help in getting things moving, advising us on plants, crops, rotation, what to plant where and what next to. She also paid for the new artesian well and roof structure, something profoundly generous. Thanks, Mum.

Water is one of the biggest issues here, we have a groundwater well, that has, in the past ran dry. During the last 18 months of drought, this has become a daily worry and concern. We are harvesting rainwater and soon, all grey water, too. But still, when we have people here, we cannot have this issue. We also want to increase how much we’re planting, and for this, we need water. The artesian well will go to around 50m and tap the arteries of many of the surrounding aquifers. This will relinquish us from worry and provide natural, clean and abundant water.

Archaic Bruv

All of this work will hopefully be completed in the next 2 months. Tati and I are aiming to start receiving people here in the beginning of the summer, around December, drop in for some sourdough and a cup o’ joe!