What’s Cooking at Agrilachia

Here’s what’s been cooking at Agrilachia this past month!

Bread Making Class

Corey Terry, our Farm Manager and the Founder of Artos Bread Company, taught our first-ever Agrilachia class this February. He taught fifteentk students young and old how to make his locally-famous sourdough bread. Corey and his wife Liz first took up breadmaking a few years ago as a hobby. After years of perfecting the recipe, Corey decided to start baking bread commercially in our Kentucky Colonels Community Kitchen. He soon built up a fan base that showed up to his class en masse to learn his process.

Pasta Making Class

Early March, I taught a pasta-making class centered around cheese ravioli and “homemades,” a pappardelle-like pasta. My mother started teaching me how to make pasta and sauce when I was two years old. She would set a beach towel down on the ground and we’d mix up the ingredients and play with the dough, kneading it in the process. She learned from her father who learned from his mother who learned from her mother in Italy. Twenty-five students took the class and left with full minds and bellies.

Pastured Poultry Class

Our most recent Agrilachia class was held on Tuesday, April 2 at the Mike Mullins Cultural Heritage Center. Jason Brashear, Director of Foodways, presented on how to raise free-range pastured poultry like we do on our farm. Our flocks live in “chicken tractors,” movable outdoor enclosures that allow the chickens to move freely in the pasture while protecting them from predators and the elements. Jason walked participants through the whole poultry-producing process from building a chicken tractor and buying chicks to legally processing and selling meat.