This Week’s Bakery Bulletin
Thursday, November 12, 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 from Nancy, our Glacier Valley Farm CSA recipe maven and customer service whiz. It’s for a roasted Brussels sprouts, tossed with a yummy mustardy sauce before baking, and then finished with a crunchy breadcrumb and walnut topping. I’ve made it two weeks in a row with our Alaskan sprouts—and I bet you’ll love it, too! Thank you, Nancy!
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 18th:
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
golden maize pan loaf (100% whole grain sourdough)
Alaskan potato pan loaf (100% whole wheat sourdough)
raisin & pecan pan loaf (100% whole wheat sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
recipe of the week
Roasted Brussels Sprouts with Dijon, Walnuts and Crisp Crumbs
This recipe is from Nancy Lampman, my friend and fellow recipe-writer for the Glacier Valley Farm CSA. I LOVE this recipe!!! Here are Nancy’s notes:
The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts. You can do the crumb topping hours before serving. This is my version of a recipe out of a favorite cookbook, Cold-Weather Cooking by Sarah Leah Chase.
1/4 cup olive oil
1 tablespoon Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon caraway seeds, toasted lightly in a skillet, then crushed
1/2 teaspoon kosher salt, or to taste
ground black pepper to taste
1 pound Brussels sprouts (approximately), ends trimmed, cut through the core into quarters
2 teaspoons butter or olive oil
1/2 cup coarse fresh breadcrumbs (preferably whole-grain sourdough!)
1/4 cup chopped walnuts
1. Preheat the oven to 400 degrees.
2. In a large bowl, whisk the olive oil with the mustard, Worcestershire sauce, toasted caraway seeds, salt and pepper.
3. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the baking sheet.
4. Roast until the cores of the sprouts are just tender and the leaves are browning and crisping a bit, approximately 20 minutes.
5. While the sprouts are roasting, make the topping. Heat the butter or oil in a skillet over medium high heat. When the butter has stopped foaming, or when the oil is hot, add the breadcrumbs all at once and toss to coat with the butter or oil. Reduce the heat to medium, add the walnuts and a little salt (to taste) and cook stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden, approximately 4 to 6 minutes.
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.
Thank you, Nancy!