It’s another beautiful day that has me itching to get out into the yard. The leeks I planted in the fall are coming up nicely, and we’re getting ready to welcome our first chickens here in Michigan! Lots of projects lined up for the spring, all of which help to make this house (and yard) feel like home.
This coming week I have the pleasure of baking with maple syrup from Rebel Farm in Osseo. If you haven’t visited there, I highly recommend it! Suzie is passionate about regenerative agriculture and local community and food. She offers a farm share full of beautiful, delicious, and highly nutritious vegetables, as well as options for pasture-raised chicken and eggs. You can see all of the community shared agriculture (CSA) options here. She also offers workshops throughout the year – tomorrow is all about maple sugar! I will be leading one there in April about baking with maple sugar – we’ll make scones with maple and pecan.
It’s Suzie’s maple syrup that’s going into my maple and spelt sourdough loaves this week. This is the bread that makes people gather around the toaster when they smell it toasting! It’s made with freshly-milled spelt, which is the only grain besides the flour in the sourdough culture. Maple syrup, water, and salt are the only other ingredients in this loaf. It’s a big hit around here, and I make sure to have plenty of extras on hand in the freezer. It’s not overly sweet, so you can eat it with anything. But if you’re feeling indulgent, slice this loaf thickly and make it into french toast.
Always on offer is my house sourdough, made with 25% freshly-milled grains. If you’re looking for a bread that can do it all, this is it. Toast, bruschetta, sandwiches, strata/egg bake – you name it, and this crusty sourdough will fit the bill! These are good-sized loaves that can feed a family.
Orders are back to usual this week with Thursday and Friday pickups at my home (March 21-22) and Thursday pickups (March 21) at Hillsdale College. Orders are open from now until Tuesday, March 19th.