I can’t remember an end to October quite like this one. The warm, dry weather, the spectacular colors, the leaves still mostly on the trees – it has been so delightful to be outside without all of the layers this far into the fall! I’ve slowly been putting away all of the summer clothes and bringing out the winter ones. It’s always astonishing to see how short last year’s pants are on all of the kids! I’m grateful for hand-me-downs from friends and family, and for children who think it’s a treasure hunt to go through the next bin of clothing from the basement.
This month, a young man from our homeschool co-op asked if he might make eggs from the ducks he raises available to all of you. We’ve had them, and they’re delicious! Here’s a word from him: “Hi, my name is Evan, I’m 15, and a couple years ago I started a duck egg business. My ducks are free range, and I give them non-GMO feed. The price is $5 a dozen. There will be a cooler full of eggs at bread pickup during November, so you can take what you would like and leave money in the envelope. You can also contact me at [email protected].” These will just be at my home, and not at the college 🙂
November is nearly upon us and I have a wonderfully autumnal lineup for you! Please note that I will not be making house sourdough during Thanksgiving week. All subscriptions will just be for the first three weeks of November, with sourdough dinner rolls available to order for pickup on the Wednesday of Thanksgiving week. Here’s the lineup with pickup dates!
November 6: Lemon buttermilk apricot scones
November 13: Mini cinnamon sugar sourdough babka
November 20: Pumpkin cinnamon sourdough with golden raisins
November 26 (Wednesday): sourdough dinner rolls (not part of the November subscription)
All of these will freeze well, and would be wonderful additions to whatever Thanksgiving feasting you’re planning! I love the scones for something light and fresh on the day after Thanksgiving. Sourdough babka is a decadent bake – if you visited me at The Source on Hillsdale’s campus this year, you might have tried that one!
Pumpkin cinnamon sourdough is a far cry from traditional dense pumpkin bread. This has more of a sandwich loaf texture, with just a hint of sweetness, and beautiful plump golden raisins. Finally, sourdough dinner rolls are a non-negotiable part of our Thanksgiving dinner, and I hope they’ll grace your table, as well!
I will be making house sourdough loaves for the first three weeks of November. These loaves also freeze very well, so stock up for the rest of the month!
Three-week subscriptions for the bake of the week and for house sourdough are open now through Tuesday, as well as individual orders for lemon buttermilk scones and house sourdough loaves.