This Week’s Bakery Bulletin

Thursday, January 15, 2009

Issue #11


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 of the week?  Carrot salad with mint & currants. I make it often, and love it. I have a lot of sweet, delicious Alaskan carrots in my refrigerator right now, so that’s a great reason to make it right now! This salad goes great with just about any other dish, vegetarian or omnivorous. Just add a slice of toasted walnut bread for a complete meal!

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).

In case you can’t make the website work, you can always email me at: .(JavaScript must be enabled to view this email address), or call me at 677-3712.

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 21
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.

Alison’s blog

If you’d like more savory and healthful recipes, you can find lots more of them on my blog about cooking and eating local food: Alison’s Lunch. You can even sign up for my blog posts (about local food, cooking, and recipes) to be delivered to your email! .(JavaScript must be enabled to view this email address) if you have trouble signing up, and I can help you.

featured bread this week

recipe of the week


carrot & mint salad with currants

This recipe looks so pretty, and tastes AMAZING, even though it’s very simple. Just go ahead and make a double batch—it keeps fine in the fridge for a couple of days. You might be making this every week, just wait and see. This isn’t one of those recipes that you can skip the mint, though. It’s definitely mandatory. The recipe is based on one from Peter Berley’s Fresh Food Fast.

This salad will go with just about anything you can think of…  as a side to sandwiches and soups, it’s fresh and fun. And because of the unusual mint taste, it goes great with Indian dishes and other Asian recipes. Try it!

2 tablespoons freshly squeezed lemon juice
1-2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives (or scallion greens)
coarse sea salt or kosher salt
1 pound carrots, peeled (if the peels are tough) and grated
¼ cup dried currants

1. Steam the currants over boiling water for 5 minutes.
2. In a salad bowl, whisk together the lemon juice, oil, mint, chives, and ½ teaspoon of salt. Add the carrots and currants and toss well.
3. Add more salt to taste. If the carrots weren’t very sweet to begin with, feel free to add a drizzle of maple syrup, honey, or sugar to bring the carrot flavors up and make the mint sparkle.

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