Week of May 30, 2016

Rob Salvino

I hope everyone had an enjoyable Memorial Day weekend. This week’s news post is short because of the holiday. The main thing I want to mention is that we will be starting to sell at the Magnolia Farmers Market on Saturdays from 10am-2pm. The Magnolia Farmers Markets is in downtown Magnolia. I know what you’re thinking, “There’s a downtown to Magnolia?” Yes, there is. And it’s going to be hopping on Saturdays at the farmers market so stop by and pay us a visit. Please pass the word on to your friends who live in the area as well.

We’re excited for the start of the fresh produce season. We got a good jump on things over the past couple of weeks by using early season items like rhubarb and strawberries. We look forward to incorporating other fresh foods into our baked goods over the coming weeks. Feel free to offer suggestions. We have lots of ideas, but we’d also love to hear yours.


What's Inside the Box


Methow Red flour boule (Methow Red wheat)

Methow Red wheat is an heirloom wheat. It is an open-pollinated variety of wheat that was developed decades ago. It was grown by Bluebird Grain Farms and stone milled and lightly sifted by Fairhaven Flour Mill. This week’s pan loaf features rye flakes, cracked emmer farro, and Methow Red wheat.

Lemon cake (Sonora wheat)

This is a nice coffee or tea cake that has undergone the Cereal Box Bakery treatment of using Sonora wheat to enhance the cakey flavor. It was quite well-received when we made it a few weeks ago. It goes great with fresh Spooner Farms strawberries.

Cherry pecan granola

Our popular granola recipe with cherries and pecans.

Rosemary & Sonora wheat crackers (Sonora wheat)

These are the exact same crackers as the thin ones I made before but with a new name. These lavash-style thin crackers are are scented with fresh rosemary.