This Week’s Bakery Bulletin
Thursday, January 08, 2009
Hello, and Happy 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. We are excited to introduce a new bread for the new year: spent grain! This 100% whole wheat pan loaf is loaded with grains used for brewing beer at the Midnight Sun Brewery. In honor of this new flavor, I’ve included a great soup recipe, below, to go with it!
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 14
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 sourdough)
spent grain pan loaf (100% whole wheat sourdough)
dark rye with raisins (100% whole grain sourdough)
kalamata olive hearth loaf (60% whole wheat sourdough)
Alaskan potato & chive (60% whole wheat sourdough)
recipe of the week
Well, not exactly, but now that I have your attention, read on to discover a good soup made very interesting with the addition of a little sauerkraut! It is an adaptation of a recipe in Peter Berley’s wonderful book The Flexitarian Table. I’ll be rummaging around in my freezer to find the sauerkraut I made last fall when the cabbage was at its peak, and the Alaskan peas I blanched and froze. You could add a little sausage to the soup if you like, but definitely pair it with our new Spent Grain bread for a warming winter soup that, because of the leeks and peas, anticipates spring!
If you want to see our video for how to make sauerkraut (so you can be ready for next summer!) check us out on YouTube!
Navy Bean, Pea, and Leek Soup with Sauerkraut
2 tablespoons olive oil
2 large leeks, about two cups, cleaned and thinly sliced
1 tablespoon chopped fresh mint
1 pound green peas, fresh or frozen
1 cup cooked navy beans with their liquid. If using home-cooked beans, make sure they are very tender.
½ to 1 cup sauerkraut, depending on your taste.
1. Add the oil to a large saucepan and heat it over medium heat. Add the leeks, mint and ½ teaspoon salt and sweat the leeks, covered, until tender, 5 minutes or so.
2. Add the peas, beans, and four cups of bean cooking liquid (topping up with veggie stock if needed). Bring the soup to a simmer and cook until the peas are tender—just a couple of minutes.
3. Add the sauerkraut at the last minute, as a garnish. Serve the soup with a drizzle of olive oil if you like.