This Week’s Bakery Bulletin
Wednesday, May 20, 2009
This is our last week on our Wednesday wintertime schedule! Then we’ll take a week off, and we’ll be at the SOUTH ANCHORAGE FARMERS’ MARKET starting on SATURDAY, JUNE 13! We’re so excited about this weather, and to be at the market again soon!!
So, order this week and pick up your bread on Wednesday for the next couple of weeks, and then we’ll see you on Saturdays at the Farmers’ Market! The market is at O’Malley and Old Seward from 9-2 on Saturdays. We’ll be there until October, except we take the first Saturday of each month off. If you’d like to learn more about the Farmers’ Market, visit our website at www.southanchoragefarmersmarket.com. You can also sign up for a weekly email newsletter that I’ll send out, to let you know what’s fresh at the market every week.
PLEASE NOTE: If you normally pick up your bread at Tap Root Café, you’ll pick up your bread at OVER THE RAINBOW TOYS (12201 Industry Way, D5), right next to the Huffman Post Office.
Thanks very much for signing up for our weekly Rise & Shine Bakery Bulletin. Every week I’ll let you know about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week, and a recipe for my favorite Caesar salad! I’ve been eating this salad daily all week—it’s been so sunny and warm, I haven’t wanted to make or eat anything else!!
THE BAKERY WEBSITE
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).
the bread ordering deadline
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, May 27
1. Side Street Espresso, 412 G Street, downtown: 8-11am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 3-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748.3712. At other times, please call me at home/the bakery: 677-3712.
GLACIER VALLEY FARM COMMUNITY SUPPORTED AGRICULTURE (CSA)
It’s the only year-round program featuring local Alaskan produce! 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 my delicious, healthy recipes tailored to the week’s vegetables. [$35/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 website for more information!
featured bread this week
spent grain pan loaf (100% whole grain sourdough)
Alaskan barley pan loaf (100% whole grain sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
Alaskan onion rye hearth loaf (65% whole grain rye sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
recipe of the week
Caesar Salad with Whole-Wheat Garlicky Croutons
I’ve been eating this salad almost daily, so I thought I’d share it with you! This is a fun salad—and it makes a head of romaine into a complete meal. You can make a double batch of this dressing and refrigerate the leftovers in a jar for a meal later in the week, so you’re cooking once for two dinners.
It’s a great dish for company, and it’s very easy to bring it along to a potluck dinner—just bring all the components separately, and don’t dress the salad until you’re ready to sit down and eat. (Otherwise, the lettuce will wilt before you eat it.) It’s based on a recipe from Peggy Knockerbocker’s book Olive Oil: From Tree to Table.
I generally just serve this as an entire dinner, because who wants to eat anything else? However, if you feel you need a little extra protein, it’s very nice topped with slices of grilled chicken breast or halibut (season with salt and pepper before grilling).
half of a 2-ounce tin of oil-packed anchovy fillets, drained, rinsed and blotted dry on paper towels
3 cloves garlic, chopped coarsely
1 egg (optional)
2 tablespoons fresh lemon juice
1-2 teaspoons Dijon mustard
¾ cup extra-virgin olive oil
In a food processor or blender, combine the anchovies and garlic and mix. Add the egg, most of the lemon juice, and the mustard and process to combine. With the motor running, slowly pour in the olive oil in a thin, steady stream. Season with pepper and process again. Taste, and add as much of the remaining lemon juice as needed to get a good balance of flavors. Refrigerate until ready to eat.
Salad & Croutons:
¼ cup freshly grated Parmesan cheese
1 to 2 large heads Romaine lettuce
5 slices hearty whole-grain bread
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
fresh ground pepper to taste
1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
2. While the croutons are baking, wash the lettuce, dry the leaves and tear into pieces into a large salad bowl.
3. When you’re ready to sit down and eat, drizzle some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are coated. Sprinkle with the Parmesan cheese, toss again to mix, and then toss in the croutons. Sprinkle with pepper and serve right away, before the lettuce wilts.