Week of August 8, 2016

Rob Salvino

What's Inside the Box

Emmer & Rye Sourdough sandwich loaf (Espresso Red wheat, rye, emmer farro)

We’re taking a break from the boules this week. This week’s loaf features rye flakes, cracked emmer farro, and Espresso Red wheat grown especially for Fairhaven Flour Mill and custom-milled for us. This bread makes nice sandwich slices, French toast, plain old toast, or grilled cheese.

Peach Rustic Tart (Einkorn wheat, Sonora wheat, Collins Family Orchard peaches)

There’s nothing like fresh organic peaches baked in a flaky tart crust—especially when that crust features einkorn flour from Bluebird Grain Farms. Go ahead, have some for breakfast while it’s fresh from the oven. If you must hold off for dessert pop it in the oven to warm it up a bit.

Rosemary & Sonora wheat crackers (Sonora wheat)

Sonora flour makes for a really nice cracker—crisp but not brittle and good flavor. These lavash-style thin crackers are scented with fresh rosemary.

Baguette (Montana white wheat, einkorn wheat, rye)

We’ve been working on our baguette recipe for quite a while now. If you receive a baguette it means we are getting close enough to share the latest test with you. Our baguettes have a healthy dose of einkorn wheat—not your typical baguette flour.