There will only be two scheduled bread days in September with the possibility of a last minute bake earlier in the month. For last minute bakes I will send out a Bread Alert email. 

September 17th Polenta Sourdough Sandwich Loaves 
September 24th Country Sourdough and Vollkornbrot

Bread will still be available through Black Dog Farm unless you arrange for a pick up at my house with me directly.

 Thank you all for ordering my bread through Black Dog Farm or getting in touch to work something out for a pick up! I really appreciate your flexibility and willingness to still buy my bread even when I can only bake intermittently.

Here is the tentative August bread schedule:

August 6 Kamut Wheat Sourdough Sandwich Loaves
August 20 Polenta Sourdough Sandwich Loaves
August 27 Country Sourdough and Purple Corn Sandwich Loaves

Ingredients for any of the breads you can find here. And if you are interested in seeing a little bit what the production looks like there are some pictures here.

Enjoy these beautiful summer weeks!!

I wanted to give you a heads up on the upcoming bread schedule through July. I won't be able to bake every week like I thought I would. So here is what I am planning on doing for now:

June 18th Country Sourdough 
June 25th KAMUT Wheat Sourdough Sandwich Loaves
July 9th Polenta Sourdough Sandwich Loaves
July 30th Country Sourdough and German Rye

For anyone interested in stocking up my bread freezes very well and you can bring it back to almost fresh by following a couple of easy tricks.

As of right now I am only offering bread through Black Dog Farms delivery service. If for some reason this absolutely doesn't work for you please get in touch. 
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She was born March 19th at 2:14am. She weighed 8lbs 1oz and was 21 inches long! 

We have been absorbed in the new born bliss and I am just getting around to letting you all know that our little baby girl was born almost a month ago! Everyone is healthy and happy and enjoying this special time as a family.
The world has changed since my last post. We are all on some form of lock down to try to flatten the curve of COVID 19... So many people have died from this virus and I get so emotional reading any news that most days I have to limit my intake on new information.  On a personal level the Stay at Home order has had many upsides for us, like getting wonderful local food and flowers delivered right to our door as well as having time with just the four of us with no distractions or obligations or visitors to tend to. I feel very lucky to be staying at home with a newborn during this time of uncertainty and unprecedented restrictions, since this time is so blurry anyways with sleepless nights and baby snuggles.
I really hope you all are finding the silver lining in this pandemic and using this time to reevaluate what your priorities in life are. We certainly are.
Looking forward to baking again for all of you!! Keep an eye out for an email in mid May with details.
Sending all our love from Lower Rainbow Road!

Dear Bread Friends!
I had the intention on baking a few more times before disappearing into newborn baby land, but my body didn't quite allow for it, so I listened and am keeping my feet up as much as possible and resting when I can until this little one arrives which can be any day now.
Being self employed gives me the opportunity to close the shop when I need to unlike many other American women that have to work until the last minute and then have to go back to work shortly after baby arrives. It feels like a luxury that I treasure and wish every mother could have. 
I appreciate all of you for being patient, sending lovely notes and letting me know you will be back to get bread when I am ready to return. Thank you from the bottom of my heart!!! Can't wait to see you all again this summer!!!

Panzanella Salad is usually associated with the peak of summer with all its juicy tomatoes. This recipe doesn't include any of the summer vegetable stars but instead highlights the fall season with its slightly bitter radicchio, cranberries and pine nuts. It's a current favorite of ours. Give it a try and let me know what you think!

CROUTONS
1/4 c Extra Virgin Olive Oi
6 c bread cubes (about 2/3 of a Polenta loaf works well)
salt and pepper

Preheat oven to 400F
Mix the bread cubes with the olives oil in a large bowl. Toss to coat well. Transfer bread cubers to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times about 10-15 minutes. Se aside and cool.

VINAIGRETTE
1/2 red onion thinly sliced
2 1/2 c white balsamic vinegar
juice of 1/2 lemon
1/4 c Extra virgin olive oil
1/2 tsp Dijon mustard
1 Tbs honey

Combine in a little mason jar and shake to combine

SALAD
1 sm radicchio, torn into bite size pieces
1 sm fennel, thinly slices
2/3 c parseley
1/2 c cranberries
1/3 c toasted pine nuts
3 oz manchego cheese, shaved

Place croutons and all salad ingredients in a bowl and toll with the vinaigrette. Let sit for 30 minutes in the fridge and enjoy!
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