This Week’s Bakery Bulletin
Friday, January 23, 2009
Thanks so 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. The recipe is for a yummy winter vegetable soup that you can interchange vegetables and beans—it makes a great meal with a slice of bread or toast!!
THE NEW SCHEDULE!
We’re baking this week… and then we’re going to take a little vacation! We learned last year that the winter is a really nice time to take a break, since the summertime at the farmers’ market is such a busy, exciting time. We’ll be gone for the month of February, and back again to bake for March 11. Stock up if you need to this week!
When we resume baking in March, we’ll have a new schedule, as well! For the rest of the winter, we’re going to start concentrating our baking into two weeks of every month: the 2nd and 4th weeks of each month. So, for example, you’ll be able to get bread on March 11, March 25, April 8, April 22, and May 13… But don’t worry, you won’t have to keep track, because I’ll email you with reminders every week before we bake so you can pre-order. (You can check out the long-term baking schedule, if you like.)
We hope you’ll be OK with buying the bread you’ll need for a couple of weeks, and freezing what you won’t eat immediately. That’s what I do every week—I freeze all but the loaf we’re eating right away, and just thaw one out as I need it.
This new schedule will give us a little more time to focus on two other exciting adventures in local food: the GLACIER VALLEY COMMUNITY-SUPPORTED AGRICULTURE produce box program (described below), and a new non-profit, the ALASKA FARMERS MARKET ASSOCIATION (AFMA). Did you know there are 25 farmers markets in the state of Alaska? Each market manager has been operating independently, without the support of other managers or an organization to offer funding, encourage information-sharing, and increase the exposure of the markets statewide. This summer I formed such an organization; so far I’ve brought together over half of the 25 farmers’ market managers in the state to participate. Working together, we’re applying for funds through the federal Farm Bill that will benefit farmers’ markets all across the state. We are working to support and promote vibrant and sustainable farmers’ markets throughout Alaska. An AFMA website will be coming sometime in March!
We SO appreciate your support, taking the time to preorder bread and come pick it up. It is such a joy to meet our customers face to face; to talk about your recipes, your plans, experiences, and activities. Thank you so much for sharing your lives with us, and letting us bake your bread! We love doing it!
GLACIER VALLEY FARM COMMUNITY SUPPORTED AGRICULTURE (CSA)
It’s a 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 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 Glacier Valley website for more information, or call Arthur at 907.354.5833.
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, January 28
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. At other times, please call me at home/the bakery: 677-3712.
featured bread this week
signature levain pan loaf (100% whole wheat sourdough)
Alaskan potato pan loaf (100% whole wheat sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
Alaskan onion rye hearth loaf (65% whole grain rye sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)
recipe of the week
Winter Vegetable Soup with Edamame Beans
This yummy recipe is based on one from Deborah Madison’s Greens, although her recipe uses lima beans. I love edamame beans, those green soybeans you can buy frozen, either in the pods or already shelled. You could substitute white beans, though, and if you cook the beans yourself, you can use the bean cooking liquid instead of vegetable stock. I’ve included a recipe for stock, but you can use store-bought stock if you like. And as for the vegetables in the soup, you can substitute other winter vegetables! For example, you can use parsnips instead of fennel, sweet potatoes instead of celery root… Whatever you feel like! Just be creative! And remember, it will taste even yummier the next day!
The Vegetable Stock
I always make a big batch of this very easy stock, and then freeze the extra. You can make a half batch if you like, but why would you want to? Don’t be tempted to boil it longer than 30 minutes—it can turn bitter, and it doesn’t need any longer than that, anyway.
2 large onions
6 large carrots
6 celery ribs
1-2 tablespoons olive oil
16 garlic cloves, peeled and smashed
16 parsley branches
1 teaspoon dried thyme (or 12 sprigs of fresh thyme)
4 bay leaves
sea salt or kosher salt
1. Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a large soup pot and add the vegetables and herbs and 1 teaspoon salt and cook over high heat for 5-10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock.
2. Add 2 more teaspoons salt and 4 quarts of cold water and bring to a boil. Lower the heat and simmer, uncovered for 30 minutes. Strain.
2 cups frozen edamame beans (or other cooked beans), thawed
1 to 2 tablespoons olive oil
sea salt or kosher salt
3 onions, diced
½ teaspoon dried thyme
¼ teaspoon fennel seeds
4 cloves garlic, finely minced
½ cup dry white wine
4 carrots, cut into ½-inch pieces
1 very small head green cabbage, cored and sliced thinly
1 small fennel bulb, diced into ½-inch pieces (optional)
1 celery root, peeled and cut into ½-inch squares
4 to 8 ounces mushrooms, stems trimmed and roughly chopped
8 cups stock (recipe above)
1. Heat the oil over medium-high heat and sauté until the onion is golden brown and fragrant. Add ½ teaspoon salt and the dried herbs and garlic and cook together for a minute. Pour in the wine, reduce by half, then add all the vegetables and ½ cup stock.
2. Cover and stew slowly for 10 minutes, then add the rest of the liquid. Simmer 15 minutes, add the beans, and cook another 15 minutes. Taste the soup and season with additional salt, as needed.