news

Week of June 6, 2016

Rob Salvino

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Uh oh…..What happened to my computer? My keyboard was acting up. It substituted one letter for another in the last paragraph. Oh, I’m too lazy to go back and fix it. If you want to read this week’s news then you’re just going to have to decode it yourself. Here’s a hint to get you started: x equals c.

 Ill word end so plan takes pack I pull toy.

 

 What's Inside the Box

 Montana white wheat boule (Montana White wheat)

The flour for this week’s bread is about as refined as I like to work with—which is to say it isn’t very refined. It is an organic hard white wheat from Montana that was stone milled by Fairhaven Flour in Burlington, WA and then sifted to remove some of the bran and germ to make a lighter, more open loaf. For those of you who wanted a pan loaf, this week’s pan loaf features rye flakes, cracked emmer farro, and heritage variety Turkey Red wheat flour.

Cherry almond tart (Einkorn wheat)

We went a little crazy with the start of cherry season. We hope you enjoy this fresh cherry tart and almond frangipane filling in an einkorn flour crust.

Currant almond granola

Our popular granola recipe with real black currants and almonds.

Shortbread cookies (Emmer wheat, Rye)

We had a little surplus of shortbread cookies from our first farmers market this past Saturday. The emmer farro wheat cookie is unadorned. The rye was rolled in cocoa nibs.