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Week 5

Rob Salvino

As promised weeks ago, this week’s box contains some traditional holiday cannoli. Well, traditional with a twist because the shells are made with Sonora wheat flour and Port to give them a robust flavor and crunchy yet soft texture. Please refrigerate until ready to eat.

 I know you’re close to having your fill of sweets, so that’s it for indulgence, which is not to say that you won’t enjoy the rest of the good stuff in the box starting with a wonderfully moist crusty loaf of rye bread. This loaf features both rye flour and rye flakes for an extra moist and flavorful crumb. The rye flour comes from an heirloom variety grown by Bluebird Grain Farms.

 I also baked some of the cortecce crackers—thin crackers made from Sonora wheat and featuring fennel and sesame seed.

 Lastly, I am including a package of Old World Cereal Blend from Bluebird Grain Farms in Winthrop, WA. Made from emmer farro, heirloom rye, and flax, this hot cereal is one of my favorite items that Bluebird sells. I included a recipe on the back of today’s handout for you. It’s my take on a traditional Scandanavian hot breakfast cereal. There’s also a recipe on the package and more on their website.

 Enjoy, and happy new year!

Rob