This is the last official bread share for a little while… Thank you so much for being part of it and supporting my bread baking adventures! Hope to see you at some of the winter markets! I will post on social media and my blog when I will be there, it's still a little up in the air, depending on how quickly I can set up my new space. For now I will leave you with my current favorite soup recipe inspired by Smitten Kitchen. It takes a little bit of planning since you need to save all your parmesan rinds, but it's so worth it!
Kale and Black Eyed Peas in Rich Parmesan Broth
Broth (you can make half if you don’t want extra, but the work is the same, so I like to save some in the fridge or freezer for later)
Breakfast is one of my favorite meals but I often find myself too much in a hurry to actually make a big elaborate breakfast on a week day, that is when my husbands specialty comes into play “Egg in a Blanket”! I had never had it before I met him but since then it’s been one of my favorite easy and satisfying quick breakfasts to have. I certainly go through phases where I have it everyday! In case you either needed a reminder to make this wonderful breakfast or you never had it like myself many years ago here are the easy instructions:
Egg in a Blanket
Butter both sides of a thick slice of sourdough bread. Cut a hole in the middle,using a cookie cutter or small glass. Melt a little bit of butter in a skillet on low heat. Place bread in
Happy snow day and Happy New Year to all of you that I haven't seen since the beginning of the year.
We have had a very exciting start to 2017. Lots of really big things happening around here. I thought I would fill you all in so you have an idea what your bread situation might look like the next few months…
Earlier this week we bought our first home!! I still have to pinch myself to make sure this is not a dream but it’s really true! We found a house that has a large space to build a bakery in as well as fabulous neighbors, a yard to grow veggies and keep chickens and a large deck to enjoy the fabulous Montana sunsets. Amazing! We won’t be moving for another three weeks, so pick up will stay the same until the end of January. The other big news is
Last weeks deliveries were so special. Thank you all so much for putting out little presents and holiday notes for me, it was so unexpected and it really made my heart swell with the warmest appreciation for all of you. Usually my car empties as I drive my delivery route but last week I kept filling it with wonderful cookies, home made pickles, jams and home dried fruit! And then when I got home there were more presents in the pick up box! THANK YOU!!!
January bread shares are listed online and you can place your orders, thank you so much if you already did. There is no bread share the first week in January but there is the January 7th Winter Farmers Market at the Emerson and I will be there! I know my newsletter didn't show that date bold on some devices but I will be at all markets until the end of February.
Enjoy these last few days of 2016 and thank you for being a big wonderful part of my year. I wish you the very best for 2017!
This Week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
KAMUT® Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled organic KAMUT flour, whole organic KAMUT berries, organic sourdough culture, sea salt.
Dark Rye Bread
Ingredients: water, freshly milled rye flour, organic sourdough culture (org. wheat flour and water), organic fennel seeds, organic coriander, sea salt.
Happy Winter Solstice! It’s that special time of year when our house smells like cinnamon and cloves and I think about all the traditions that I was fortunate to grow up with. I grew up in the same house as my grandparents (and great-grandma even!). My grandma was the one in charge of Christmas cookies for many years. She would bake enough cookies to last through early January. The special thing was that we really were not allowed to have any before Christmas eve. Sometimes she would let us have one that got a little too dark… but
Anyone else craving grilled cheese? Here is a fancy version with cauliflower so you get your portion of veggies too!
Cauliflower Grilled Cheese
Preheat the oven to 350°F. In a medium bowl, combine the oil, garlic, salt, pepper, lemon zest and red pepper flakes. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on a baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and toasty. Set aside to cool but keep the oven on.
While the cauliflower is baking toast the hazelnuts in a small pan over medium-high heat. Let cool, then chop coarsely. Lay the bread on the baking sheet and arrange the