This Week’s Bakery Bulletin

Friday, October 16, 2009

Issue #26


Welcome to our bakery website! If you’ve ordered before, just log in (see the sidebar at the left) and then click on “order bread” or “bread menu” and select the breads you’d like.

If you’ve never ordered bread through the website, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers). Then you can place your order!

If you’d like a weekly email reminder to order bread, and to know about the bread flavors we’ll be baking, sign up for my weekly bakery bulletin (see the sidebar on the left). Below, you’ll find a list of breads available for order this week, for pickup next Wednesday.

You’ll also find a recipe at the end of the newsletter—for a delicious vegetable dish inspired by Alaskan ingredients! 

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, October 21st
1.  Side Street Espresso, 412 G Street, downtown: 8-10am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 4-6pm

Please note: Pickup times have changed a little bit from last year, so please note that you now have a two-hour window at each location. 

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.

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.

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

recipe of the week


brussels sprouts with mustard & caper sauce

This is my favorite recipe for brussels sprouts, and I love it so much that I make it all winter with sprouts from the grocery store after our Alaskan season is over. This sauce is great on vegetables other than Brussels sprouts, too! I’ve used it with great success on broccoli and cauliflower. It’s based on a recipe from Deborah Madison’s Local Flavors.

I love to use a micro-plane zester for the lemons—it’s very easy, and the pieces of zest are thin and fine and perfect to eat, even in a raw dressing like this.

I invented this recipe as a way to use some of the garlic oil left over when poaching the garlic for our Alaskan cheese and garlic bread. If you don’t want to make garlic oil, you can use plain extra-virgin olive oil or butter.

This is a great dish with brown rice (you can use the lots-of-water method to cook plain basmati rice—see the beet pilaf recipe) and baked hubbard squash (just mash the baked squash up with a little maple syrup and salt if needed, and omit the chipotle chile).

2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (see following recipe), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
1/4 cup rinsed and drained capers
grated zest of a lemon
1/4 cup chopped parsley (if you have it)
2 pounds brussels sprouts

1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. Bring a large pot of water to a boil and add salt. While the water is heating, trim the bases of the sprouts and slice them in half, or, if large, into quarters.
3. Add the brussels sprouts to the water and cook for 5-8 minutes, testing every minute after 5 minutes, until the cores of the largest sprouts are tender but not mushy. Pour the sprouts into a colander, shake off excess water, and immediately spread them out on a baking sheet spread with a dishtowel. (This allows the extra water to evaporate, so the sauce doesn’t get watery, and the sprouts stop cooking almost immediately, ensuring a perfectly-cooked sprout.)
4. When cooled a bit, toss the sprouts with the mustard-caper sauce. Taste for salt, season with pepper, and toss again.
garlic oil
Mash or mince 3 or 4 garlic cloves and cover with 1/2 cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.


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