Most people don’t know outside of being a doo doo farm, we're a mushroom farm. During mushroom season, I harvest and clean chanterelles and lobster mushrooms, dehydrate them so we can pull them out months later on cold winter days like this. It’s one of my favorite ways to stretch the harvest and keep our farm to table recipes through the winter. We call it "Framen" luxe foraged ramen 😋 Homemade ramen noodles take less than 10 minutes to make, which makes this one of my go-to homesteading hacks for quick meals for the kids. Fancy, nourishing, and made with ingredients I trust. Chanterelle & lobster ramen made from summer work & now giving us winter comfort 🥰 If you love ramen, try making your own noodles just once. You’ll never go back! #blackfarmer #farmlife #selfsustainable #farmtotable #foodpreservation