Grounded Granola

06/15/2026

Locally made granola…that’s me!
And look at those 🍑😍

06/15/2026

Foraged Boquet
$0

While I love to forage for culinary purposes, I also enjoy putting together a wild bouquet. This involves driving down a favorite road or two and pulling over often.

In this bouquet:
Mexican hat
Purple prairie clover
Black eyed Susan
Yarrow
Daisy fleabane
Indian h**p (dogbane)
Wild grape tendrils
Trefoil
Thistle (of some sort)
Yellow sweet clover

In the last two photos are flowers you DON’T want to gather for your bouquet.

Wild parsnip—causes severe blistering when touched and skin is exposed to sunlight
Poison hemlock—it can be a skin irritant to some but the bigger issue is ingestion—it’s what they made Socrates drink (tea) to execute him for “corrupting the youth”

06/14/2026

Come see us Sunday! Especially if you couldn’t see us Saturday. 😀

Holy Cow…Tomorrow! Florence Mill’s Country Market frolics in a field!
Sunday June 14. 10am-3pm for a Delightful Day of Makers & Bakers and Growers & Creatives

Country School Critter:
Otis, a miniature calf

Live Music:
Bill Sammon, am & Ring of Flutes, pm

Massage:
Karin Fellows

Food Trucks:
Red Barn & Playa Too
Alafia’s Gluten-free Grill
Jovanny's Guac+Salsa
New Orleans Sneaux

Inside & Outside the historic Florence Mill
(MILL MUSEUM is free & open!
Children inside museum
Accompanied by an Adult)

New this year: Plenty of Parking!
Thank you Nancy Mammel!

The Florence Mill
9102 North 30th St
next to I – 680 & Mormon Bridge

06/13/2026

Well, today did not go as planned. I had just gotten Kathleen set up at Farmers Market of Gretna and was headed to set myself up at the Millard Market & BBQ when I decided to turn around and take some more tent weights to Kathleen. As soon as I attached them, that crazy storm blew in.

I came home soaked and in need of a new tent but everyone is ok. I think a lot of vendors had merchandise and other losses today. Ughhh.

So, my Saturday is a bit of a loss but I’m going to enjoy some snuggles with my best girl, Edie.

06/12/2026

It's going to be a beautiful weekend—come see us!

06/12/2026

When people think of foraging, they often imagine unusual ingredients or complicated recipes.

But wild food doesn’t have to weird.

These are wild grape leaves I foraged and preserved in a simple salt brine. Then I used them in a familiar dish: dolmades—something you have seen, or maybe ordered, at a Greek restaurant.

Foraging isn’t always about learning entirely new foods. Sometimes it’s about discovering that ingredients growing all around us can become part of the meals we’re already familiar with.

I believe wild food can be approachable, delicious and deeply nourishing in more ways than one.

Note: Accurate identification is critical before consuming any foraged foods. If I’m not 100% sure, I don’t eat it.

06/10/2026

I worked her hard today. Not only did the conveyor belt stop working on the sealing machine, I am about to run out of packaging for a couple of flavors way sooner than I thought I would. So, I bought some temporary bags and we have to hand apply labels like we used to. 😭

She says if anyone complains about a crooked label on their Chai Spiced, you can take it up with her.😆

Sometimes you gotta be a little scrappy as a small business owner.

06/09/2026

All flavors restocked at The Mercato off 164th and Maple in Omaha.

If you haven’t tried it, all flavors are more than 60% nuts and seeds, gluten free and sweetened only with real maple syrup.

The Spicy Bloody Mary is delicious on cottage cheese, avocado toast, salads and more. If you’ve never had a savory granola, now’s your chance.

06/08/2026

🚨🚨New Retailer 🚨🚨

Grounded Granola will be available at Super Bee Orchard in Ft Calhoun this season!

They’ll be opening in the next week or two so give them a follow to keep track.

06/07/2026

Fermentation and foraging are two of my passions and I LOVE when I can combine them.

This is MUGOLIO, a traditional Italian pine cone syrup, using cones from the Mugo pine.

I’m using spruce cones. In fact, pretty much any pine or spruce cone will work. It just needs to be young, piney-smelling and sappy.

The syrup is the result of fermenting/macerating the cones for about a month. It stores in the fridge forever and is delicious in cocktails/mocktails, with charcuterie and pretty much anywhere you’d like a super interesting, delicious and complex alternative to honey, maple syrup, molasses, etc.