The weather this weekend looks beautiful...with it being cooler in the evenings and early mornings, our markets are held at a perfect time of day for strolling outside and stocking up on weekly groceries. I also love this time of year at the farmer's market in general because many of my favorite vegetables and fruits come into season in late summer/early fall.
One downfall though has been that the indoor temperature has not let up inside our space. It is still running hot in the kitchen...way too hot for me to hold a baking class for the public. I know some of you have been asking and waiting for class dates to be released and I am getting anxious to get back to teaching as well. As soon as we post a schedule, I promise you'll be the first to know.
There are only a handful of market days left in the season. We will be starting a new round of CSB distributions in just a couple of weeks. Since we do not accept sign-ups for the longer term bread shares once the rotation starts, now is the time to get your orders in for weekly bread deliveries from October through the end of December. The deadline is September 28th and HERE is the link where you can sign up.
On the menu today and tomorrow - we will have Country White, Cranberry Walnut, Olive Oil Semolina, Everything Bagel, Black Sage, Seeded Whole Wheat, and a small batch of Honey Rye sourdough baguettes that I decided to try out last minute. The baguettes are made with organic dark rye flour and pure clover honey...the bread is versatile with any topping and there is a subtle sweetness to it imparted by its main ingredients. I'm still working out this formula to achieve more volume like in a traditional baguette...but despite its slight flatness, I think the flavor is on point. Hope you like it!