This Week’s Bakery Bulletin
Friday, November 14, 2008
Hello, and welcome to our Rise & Shine Bakery website! Below, you’ll find a list of breads available for order this week, and a recipe for chard with golden raisins and toasted almonds. It makes a meal if you serve it with whole wheat sourdough toast spread with something like hummus, or a tapenade of some kind!
Ordering through the website will be easy and fun! The first time you order bread, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers). After you register, you can just click on the link back to our website, and you’ll be all logged in and ready to go! If you check the box that says “auto-login on future visits,” the site will automatically recognize you next time you visit. If the site doesn’t automatically log you in, just sign in with your username and password.
the new bread ordering deadline (extended to MIDNIGHT Sunday)
You’ll need to order your bread by MIDNIGHT on Sunday, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.
bread pickup locations
Pick-up locations for Wednesday, November 19
1. Side Street Espresso, 412 G Street, downtown: 8-11am
2. Tap Root Café, 1330 Huffman Road, across from Carrs: 3-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748.3712.
unrelated to bread, but all about local food and VEGETABLES:
the new Alaskan CSA produce boxes (A year-round, Community-Supported Agriculture program featuring local Alaskan produce!)
My farmer friend Arthur and I have just started a new business: Glacier Valley Farm CSA. Would you like to pick up a box of beautiful and economical local vegetables when you need produce? Subscribers to our CSA program aren’t limited to our short farmers’ market season to get Alaskan produce; we’re loading boxes year-round! During the winter, local produce includes cabbages, carrots, potatoes, onions, beets, and turnips. To add variety to these nourishing and savory staples, we add all sorts of vegetables and fruits from certified organic farms Outside. Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables. [$30/box]
You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our new Glacier Valley Farm CSA website for more information, or call Arthur at 907.354.5833.
And you can visit my the South Anchorage Farmers’ Market website for even more yummy and nutritious recipes!
featured bread this week
recipe of the week
chard with golden raisins & almonds
This recipe is based on one from a back issue of Cook’s Illustrated. I love the sweet golden raisins with the slightly salty & slightly spicy greens, topped with rich toasted almonds. For a simple meal, you can serve this yummy dish with toast and a tapenade, or hummus, or spread your bread with the carrot dip with toasted sunflower seeds & cumin from Issue #3, a couple of weeks ago. Or make another vegetable or bean dish to go alongside—squash or sweet potatoes, maybe?
1 tablespoon olive oil
1 medium onion, minced
2 pounds fresh chard, cleaned and stemmed (do not dry)
sea salt or kosher salt
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
½ cup golden raisins
½ teaspoon grated lemon zest, from 1 lemon
¼ cup almonds, toasted in a 350 degree oven for 15-20 minutes, then coarsely chopped
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut the stems into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons, but if they are small, you can leave them whole. Drain the leaves, but don’t dry them.
2. Heat oil in a large saute pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the diced chard stems. Cook until stems are tender and onion is cooked. How long this takes will depend on the age of the chard. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them.
3. Add the red pepper flakes and garlic, and when garlic is fragrant (after a minute or two), add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until some of the liquid evaporates, and greens are completely tender. Top with almonds and serve.