This Weeks Share
New Mexican Green Chili Cheese Bread
Banana Nut Bread
My growing interest in the source of my flour and the grain WHEAT has taken me on some fascinating paths lately. Here are some facts: 725 million tons of wheat were produced in 2014. Wheat is grown on more land than any other food, only rice surpasses wheat in total production of a food commodity. Those are incredible numbers! Why is it then that we pay so little attention to it? Chefs that live by the principals of farm to table have ignored wheat for years. Flour is a staple in our pantries but we usually pay very little attention to it. Only recently it has caught the eye of top chefs and they are starting to look for varieties that fit their palette. It is even predicted to be one of the top food trends in 2015. Dan Barber, a chef and scholar who's work I was recently introduced to, has made the leap and it is incredibly exciting. He has worked with plant breeders to develop wheat varieties that fit his desired palette for the food he serves. So far wheat has been bred to produce greater yields and all the qualities it needs to withstand industrial high speed bread baking but never for taste. That is finally changing and I am excited to use more of these wheat varieties in my loaves. In February I am offering two new breads one with a wheat variety called Red Fife and another with a variety called Khorasan (Kamut). If you want to try any of these exciting loaves, please return your order form to me by January 31st. Thanks!!