Week of April 11, 2016

Rob Salvino

Last weekend I spent the weekend on a mission to gather flour and other ingredients to restock the pantry. This particular gathering adventure took me to Skagit County. Fortunately I was traveling in the opposite direction to the tulip crowd because traffic was fierce heading the other way. I am surrounded by newly acquired bags of einkorn flour from Bluebird Grain Farms, stone ground hard white wheat flour from Fairhaven Organic Flour Mill, rolled oats from Eugene, and dried cherries and currants from NW Wild Foods of Burlington.

I will be introducing a few new items to you over the coming weeks. This week’s loaf will feature Edison wheat flour—the first in a series of three different hard white wheats. (Yes, I’ve baked with it before, so Edison flour may not be new to you). Edison is a whole grain hard white wheat (not to be confused with standard white flour which is refined flour that has had the bran removed). I’ll use the same formula for the different loaves from week to week so you can taste the difference in the flours. Being a hard white wheat, Edison has a milder flavor than regular whole grain flour made from hard red wheat. Sorta like white wine compared to red wine. Over the coming weeks we’re going to see if the three varieties of hard white wheat that I have differ in taste.

What’s in the box? This week we have…

French country sourdough boule (Edison wheat)

Assorted croissants and danishes—some with fresh farmers market rhubarb (Edison wheat)

Assorted biscotti—ginger pecan and almond chocolate pistachio (Sonora wheat)

Rosemary cortecce cracker sampler

I will be baking these crackers next week and you will receive a package with your order. If you’d like more than one package then visit the Weekly Specials section of the Cereal Box Bakery website to order more.

Cracked emmer farro hot breakfast cereal (Emmer farro wheat)

These hot cereals are some of my favorite items that Bluebird Grain Farms (Winthrop, WA) sells. Try this recipe for two. Bring water to a boil on stove. Meanwhile combine Cracked Emmer Farro, sugar, cardamom, and salt. Stir dry ingredients into boiling water. Reduce heat to a low simmer. Cook for 10-15 minutes. Add milk towards the end of the cooking time. Cook until desired consistency.

1 ¼ c water

½ c Cracked Emmer Farro (including dried cherries and coconut)

1 ½ t sugar

1/8 t cardamom

1/8 t salt

¼ c milk (coconut milk is a great alternative)