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WHAT'S NEW! ABOUT US OUR METHODS THE BREAD OTHER STUFF FINDING US ON THE GO... OUR FAVORITE LINKS A day in the life of Breadfarm |
WHAT'S NEW July 2009 Summer at the Breadfarm. School is out, salad greens are growing and several of our local farmers have begun arriving with loads of fresh strawberries via our back door. This is our busy season. It's party time, complete with farmers market chaos and massive production of tasty loaves and baked goods. Can you believe we are coming up on our 6 years anniversary of baking? The best part is that our staff has been around for awhile and so they know the ropes...yeah for all the Breadfarmers making all the great treats you get to enjoy! We just returned from a quick get away to Orcas Island where Scott was the featured Chef at Red Rabbit Farm. A benefit to raise money for the Children's House, Christina and Bruce Orchid host weekly cooking demos on their farm every week in June. He taught a "Sourdough Basics" class to about 20 islanders and shared some secrets on how to create great sourdough bread at home. Our late spring and early summer here in Skagit Valley has been abnormally dry and I would say (as a true NW gal), warm. Farmers are watering their fields, after nearly a month of no rain. It should be a great year for berries, which for us means jam. So, on your next stop in Edison, grab a jar of jam, eat a Strawberry Thumbprint cookie, pick up some Shortcakes (available Thurs, Fri, Sat & Sun) for your next berry-centric dessert, or mmm....one last thing, try our hearty new Love Muffin (filled with quinoa, toasted millet, golden raisins, zucchini and carrots). We are just finishing up a stint of production on the Allium Bread, a tasty stoneground wheat dough with roasted onions, shallots, spring onions and leeks. Look for it to return in early fall, once these veggies are back in season. Our seasonal loaf for summer will be the Bluebird Grains Winthrop Whole Wheat. After hearing threads of conversation about some cool folks in the Methow Valley growing ancient grains, we went to see for ourselves. Sam and Brooke, owners of Bluebird Grain, live just outside of Winthrop and are growing some really great organic hard red wheat and Emmer flour that we have incorporated into our baking array. Inspired by a fantastic cookie we ate after hiking at the Mazama Country Store, I am working on development of an Dark Chocolate Walnut Espresso Cookie made with Emmer flour. This will be another good option for all those wheat free folks. Emmer is much easier for your body to digest. Having our store front is a great way for us to connect directly
with our customers face to face. We, however, love our
presence at our area's Farmers Markets. Not only are the
farmers market's a hustle and bustle of activity, but a great
connection place to support our local food shed. Whenever I
work markets, my goal at the end of the day is to trade my leftover
product for fruit and veggies. Then I plan my weekly menu
around what is fresh and in season. Sometimes it's difficult
to get inspired, (especially when you OD'd on too many leafy
greens), but wow, it's so rewarding to eat what is grown in
our backyard. On a side note, Breadfarm will be closed on Tuesday July 7th for our staff party. We are excited to host the first annual Breadfarm summer games. Jason has compiled a list of crazy bread-related events such as the Miche Discus Throw, Baguette putt-putt, Parisian Whiffle Ball, Ultimate Foccacia Frisbee, 25# Dough Run and more. Knut ( www.paellaworks.com ) is going to make his awesome Paella. It should be a great day. Thank you to all the Breadfarmers who helped us get to where we are today and to those paving the way for tomorrow. Hip Hip Horray! Breadfarm...passionate bakers making great bread. Click here for info on current job openings. Happy eating!
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