This Week’s Bakery Bulletin
Thursday, November 19, 2009
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 vegetarian dish that is so rich and delicious, it makes a great Thanksgiving main course if you’re opting out of a turkey. And if you’re eating a turkey for the big meal, try this another time!
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, November 25th:
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.
Would you like to see a video of us baking your bread? Our bakery is a small commercial kitchen attached to our house on the lower Anchorage Hillside.
GLACIER VALLEY FARM COMMUNITY SUPPORTED AGRICULTURE (CSA)
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
Alaskan potato pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
Alaskan cheese & roasted garlic hearth loaf (60% whole wheat sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)
recipe of the week
This recipe is one of my favorites… I love it over toast with sautéed spinach, but best of all is alongside mashed potatoes. I like to mash roasted garlic in with my potatoes—just mash up several cloves with the spuds, and you won’t even need milk or cream! Just add a little of the salted cooking water from the potatoes!
These lentils are rich, flavorful, and wonderful, and they are beautiful, too, with the carrots and celery. They’ll taste even better the next day, and you can freeze them for later if you like. This recipe is based on one in Vegetarian Suppers from Deborah Madison’s Kitchen.
1 1/2 cup French green lentils
1 tablespoon olive oil
2 cups diced Alaskan onions
2 cups diced celery
2 cups diced Alaskan carrots
4 garlic cloves, minced
2 tablespoons tomato paste
3 cups dry red wine
2 teaspoons Dijon mustard
sea salt or kosher salt
for garnish: chopped Italian parley
1. Parboil the lentils for 5 minutes in abundant water, then drain.
2. Heat olive oil in a large saucepan or soup pot. Add the diced vegetables and cook over medium-high heat for several minutes, browning them a bit. Add the garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 3 cups water, the drained lentils, and 2 teaspoons salt. Simmer, covered, until the lentils are tender, 30 to 40 minutes. Add more water, to your taste, depending on how soupy you’d like them to be.
3. Serve with mashed potatoes (or mashed potatoes with parsley root), and sprinkle the parsley over all. 6. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.