This Week’s Bakery Bulletin
Friday, December 19, 2008
Hello, and Happy Holidays!! Welcome to our Rise & Shine Bakery website! Below, you’ll find a list of breads available for order this week, and since we’re making rosemary bread, a lentil dish that I often make to use up some of the extra rosemary! I think it’s a great match with the bread… or with greens, or as a side dish to a meat course, or with another vegetable out of winter squash!
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, December 24 (Christmas Eve!)
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.
featured bread this week
signature levain pan loaf (100% whole wheat)
fresh rosemary hearth loaf (100% whole wheat sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
recipe of the week
Warm Lentil and Apple Salad with Rosemary
This is a fun salad with the unexpected flavor combination of apples and rosemary—savory and a little sweet. It’s based on a recipe in a back issue of Eating Well magazine. It’s really fantastic with a slice of our rosemary bread to echo the herbal flavors in the salad. For the rest of the meal? This salad is wonderful with a side of baked, mashed Hubbard squash—especially if you sprinkle toasted green pumpkin seeds on top of the squash. If you’re having people over for dinner and want to add another dish, start with a nice green salad—like the green salad with pears, fennel and pear vinaigrette. (Both of these recipes are in my cookbook, and the salad is on my blog.)
I love sherry vinegar with lentils—I put it in my lentil soup, as well, and in dressings for lentil salads. If you don’t have any, you can substitute cider vinegar, but next time you’re at the grocery store, look for sherry vinegar. I think you’ll really enjoy the taste!
1 ½ cups small green French lentils
2 bay leaves
4 cloves garlic, minced
sea salt or kosher salt
1 tablespoon olive oil
1 onion, minced
1-2 tablespoons fresh rosemary, minced
freshly ground pepper
2 tart green apples, cored and finely chopped
6 stalks celery, finely chopped
1-2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1. Rinse the lentils, cover them generously with water, and bring them to a boil with the bay leaf, minced garlic, and ½ teaspoon salt. Simmer them until they are cooked, 25-45 minutes. (The cooking time will depend on how old the lentils are.) The lentils should be tender, but still hold their shape. Drain the lentils, but reserve the cooking liquid.
2. Heat the olive oil in a saucepan and sauté the onion with the rosemary and ½ teaspoon salt until the onion is starting to turn golden brown. Add the lentils with 1½ cups of their cooking liquid, apples, and celery. Add more cooking liquid if you’d like the mixture more soupy.
3. When the celery and apple are tender, add the vinegar, mustard, and freshly ground pepper to taste. Taste the lentils and add more salt, mustard, and vinegar until you’re happy with the flavors.