I’m sitting in a quiet house as I write, a rarity for me. The fire is blazing and the snow is falling gently outside. I like winter on these days.
Despite the landscape my thoughts are turning toward warmer days. This weekend I’m headed to a seed swap at Rebel Farm. I’m not totally sure what to expect, but there will be a lot of good garden knowledge and sharing of ideas and seeds for the coming season of planting. We didn’t have a garden last year but we’re planning on one this year. The kids are all poring over catalogs to find the most outlandish veg. I tell them that I’ll plant it, but they have to eat it!
This week I’m making sourdough biscuits, a super-versatile bread for your meals this weekend. Cheesy fried egg sandwiches? Check. Strawberry shortcake? Also check. Feeling fancy with biscuits and gravy? Just promise to invite me over for those! These are flaky, buttery, and just plain delicious. Top them however you like, or enjoy them in all their sourdough goodness. You win either way!
Also and always available this week is my house sourdough. I’ve been experimenting with different grains and combinations. For now, I’ve settled on a mix of hard red wheat, hard white wheat, and spelt that I mill myself just before mixing. Even after many years of baking various versions of this bread, there are always great sighs of contentment when a fresh loaf hits the table.
My schedule is the same this week, pickup on Thursday, January 25th here at my home and at Hillsdale College, and Friday, January 26th here at my home. If you’re a subscriber, your order will be ready for you as usual!
Next week subscriptions for February will open, and do I have a delicious month planned for you! Stay tuned, and let me know if you have any requests. I love to make special breads for special occasions.