Finley >> The first Sunday of each month, Big Valley Grange serves breakfast to the public using local products in an effort to help build a stronger local food economy. In keeping with their traditional values, they are replacing processed foods with homemade foods made right in their kitchen.
The Big Valley Grange kitchen is now baking bread for French toast and making pancakes from scratch using freshly milled whole wheat flour from Clover Creek Farm in Upper Lake.
Starting in April, the grange will purchase eggs, milk, butter and cheese exclusively from Clover Stornetta Dairy in Petaluma. Clover Stornetta was the first dairy in the United States to be awarded the Free Farmed award for humane treatment of their animals.
The monthly breakfast is a team effort. Joan Taylor will make fried potatoes from scratch, starting with 20 pounds of potatoes. Chef Carli Tippett will create an omelet with a choice of ingredients. The bread, pancake mix and pancake syrup are made by Lorna Sides and contain no additives, preservatives or corn syrup. Big Valley Grange uses only rice bran oil. It was chosen as a non-GMO alternative to vegetable oil.
The breakfast also includes a choice of vegetable frittata, fried or scrambled eggs, as well as the omelet and a choice of bacon, ham or sausage, plus coffee and juice.
The Big Valley Grange serves breakfast from 8 a.m. until noon on the first Sunday of the month. In April, the breakfast will be on Easter morning. Breakfast costs $7 for adults and $5 for children.
