The sunshine and warm weather last week has had me turning my sights toward spring and outdoor projects. We (mostly my husband) are building a chicken tractor in the garage this month – a moveable coop and run together – as we plan to have a few birds in the backyard come summer. Any suggestions on favorite (or least favorite!) breeds are welcome! We’re also planning out fruit trees and a vegetable garden, now with much more space than we’ve had in the past, and also with growing children who can lend a hand.
When the thermometer plunged this week, as it always does in February, I found myself thinking of spring flavors. For me, there are few sweet combinations better than lemon and blueberry to welcome in spring. It’s like sunshine in baked form, somehow. This week, I’m baking lemon blueberry scones: tender and lemony, packed with blueberries, and topped with a lemon drizzle. When the gray days start to feel unending, a little bit of sunshine goes a long way.
Available every week is my house sourdough, with freshly milled flour. I usually get my whole grains (wheat berries) from an organic mill in Illinois that offers a great variety of grains. It’s a fun way to experiment with different flavors and see what we most enjoy! I let these sourdough loaves ferment for 24 hours, which helps with both digestibility and flavor: a win-win!
Next week, I will open March subscriptions and share with you what I’m baking in March. If you have any favorites, or special requests, be sure to let me know! Orders are generally open from Friday when you get this email until Tuesday. That gives me enough time to start the sourdough process Tuesday night for Thursday’s loaves. If you’re looking for a special gift, you can purchase loaves for friends, or a gift subscription for a month of sourdough!
House sourdough and lemon blueberry scones will be available for pickup at my Hillsdale home on Thursday and Friday, February 22-23, and at Hillsdale College on Thursday, February 22nd. Orders for scones and sourdough will close on Tuesday, February 20th.