Thursday, August 14, 2014


This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm and handcrafted vegan hazelnut cheese from Avellana CreameryGood Food Easy at Sweetwater Farm will have the following offerings: 

lots of tomatoes, including cherries and flats of roams (try roasted tomato fish soup)
sweet and hot peppers of all kinds  peppers and tomatillos (delicious pan seared in salsa)
Shiro plums and Gravenstein apples from SLO farm (make apple-topped teff pancakes
NW peaches and blackberries
fennel and eggplants (make fennel and sardine pasta)
baby beets and new potatoes
carrots and kohlrabi  (try this kohlrabi salad with lemon and capers)
crookneck squash, summer squash, and cucumbers
radicchio, chard, kale, and lettuce, including bagged mix (try corn and chard pudding)
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

This past few months, I've been experimenting with bread making, culminating with a trip last month to the Bread Lab, where my co-instructors and I got to see the multitude of different wheat strains being bred by wheat geneticist Steven Jones,

a lab full of amazing devices for studying the physical properties of bread dough, like this bubble blowing machine,

and we were tutored by baker Jonathan McDowell, 

producing the most delicious loaves of bread I've ever tasted.

Back home, my next attempt at high hydration, naturally fermented, whole wheat dough was pretty much a disaster, and I had to resort to a loaf pan to bake it, but it was still delicious. This sour, complex whole grain bread I've been baking goes nicely with the smooth, mild creaminess of Avellana Creamery's vegan hazelnut cheese. Continuing in the spirit of experimentation, for my latest loaf I invented a new version of the BLT, which is a true classic but infinitely malleable. The HLT consists of whole wheat bread spread with hazelnut cheese, dotted with sweet cherry tomatoes, and topped with a tender leaf of lettuce.

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