New for the Holiday Season: Week 1

Since the farming season is over for me, I have more time now to experiment in the kitchen and to bake new treats for Local Roots. As the holidays approach, I'm trying out new seasonal recipes and items appropriate for parties and other celebrations. Here's what's new this week:


--Rye crackers: If you enjoy the rye or pumpernickel breads I sell, you might give these thin, crispy crackers a try. Along with the organic rye flour from Stutzman Farms, they include cocoa powder, local sorghum molasses, and a sprinkling of caraway seeds. I'm smitten! especially when I dip them into creamy, tangy chèvre...


--Limpa rye bread: The traditional Swedish bread uses anise for its distinctive flavor, but this twist takes a typical rye bread (again, with organic rye flour and wheat flour from Stutzman Farms), sweetens it with local honey, and adds freshly grated orange zest, ground cardamom, and dried bronze fennel -- an anise-tasting herb -- from Karen's Garden Delights. If you don't think you like rye bread, try this for a hearty but delicately flavored change from your usual bread. (And think ahead: it would make a great palette for your leftover turkey sandwiches!)

Finally, you know the holidays are approaching when I start baking baklava once again. You'll find it in boxes of two pieces starting Friday; single pieces will be available in the bakery case next week. And if you're interested in having plenty of baklava for your holiday party, I'm happy to take special orders and offer volume discounts. Contact me at thegrainmaker [AT] gmail [DOT] com for more information.

More new stuff next week -- stay tuned!

Pumpernickel Bread

It took me years to appreciate rye bread, but strangely enough, I've long loved pumpernickel bread, despite it being an even darker and heartier loaf. This artisan recipe is one I stumbled across recently and love for the tang and full flavor it carries.

The only local ingredient in this loaf right now is the sorghum molasses I use for a hint of sweetness, though I hope to find local rye flour eventually. Cocoa powder and espresso powder add to the rich color and complex flavor you'll find in this bread, making it suitable for sandwiches, toasting, or dipping into a mixture of olive oil and herbs. Perhaps you'd even enjoy it as an open-faced toasted cheese sandwich? I would!

Will this bread be a big seller at the market? Time will tell -- and I hope you'll tell me what you think of it!