This week I’m featuring a new bread, German carrot. It features shredded organic carrots from Roots & Fruits farm in Dalton. It also contains a 7 grain organic mix from Littleton Grist mill. They look and smell fantastic coming out of the oven today!
I also have what are probably the season’s last basil pesto breads – that’s it for my garden’s basil this summer.
Sorry for the unexpected absence of pizzas last Saturday – we had a family emergency that took over our Friday and Saturday. (little boys + jumping off porches = emergency room visits!) We’re recovering nicely, though, and expecting to bring pizzas to Lancaster on Saturday. As planned last week, we’ll have some onion / blue cheese / walnut, cheese, and marinara varieties.
Please let us know at the market if there’s any particular toppings you’d like to see. We’re trying hard to make enough for everyone who wants them on Saturday morning.
It’s that time of year – do yourself a big favor and make yourself a BLT while you can get all the ingredients fresh at the market. This would make a fantastic easy Thursday night dinner or Saturday lunch after the markets.
Start with the bread, of course. My favorites for a BLT are my Lancaster Common, Pesto, or Ricotta breads. Any of these will toast well if you prefer your BLT that way.
Meadowstone or Peaslee Farms have some of the best bacon you’ll ever taste.
You’ll find tomatoes and lettuce at many of the vegetable vendors. David Craxton’s Roots & Fruits has a variety of heirloom organic tomatoes that are out of this world.
A twist on this idea that I like – get some farm fresh eggs at the market. Fry an egg, sunnyside up, yolk hard or soft according to your preference. Add plenty of fresh ground pepper and turn your BLT into a BELT!
Two new breads for this week – potato rosemary and sunflower. They smell great while baking today. I hope you’ll enjoy them.
I have just enough basil in my garden to make some more of the popular pesto breads this week, and maybe – just maybe – next week. Grab one while you can! The pesto breads make a fantastic ham sandwich.
As always, I love to hear your feedback at the markets about the breads you like most.
For this week’s Lancaster market I have a variety of special breads: cheese and roasted garlic with a hint of hot pepper, blue cheese and walnut, basil pesto (with basil grown in my own garden), and the always popular Tortano. This week also features a first-time bread – huge loaves of Baker’s Hill Miche made exclusively from freshly-milled sifted whole wheat flour at Littleton Grist Mill. Mild and moist, this is a great loaf for those summer BLTs.
This week’s pizzas at the Lancaster market include:
Angry Pizza featuring Roots & Fruits Farm’s cherry bomb peppers and spicy sausage from R&J Meat Center in St. Johnsbury, Vermont.
Our popular sweet & sour onion marmalade, blue cheese and walnut pizza.
Cheese & tomato sauce.
Marinara (tomato sauce, basil, and no cheese).
We’re still experimenting with the pizzas and have been grateful for the fantastic response at the Lancaster market. We are planning to increase the number of pizzas we bring to the market this Saturday to help meet the large demand. We’ll be bringing pizzas in two deliveries on Saturday to do this – one when the market opens and a second batch around 10 AM. If you miss the first batch we hope you’ll be able to return for the second batch. (And if you happen to get pizza from both batches, that can be our little secret). See you on Saturday!
I’m baking two special bread varieties for both the Berlin and Lancaster markets this week. The first is made using my own pesto. The basil from my garden was just too good not to make pesto bread this week! The second bread will be for my fellow cheese-lovers. I haven’t decided what cheese to use yet – you’ll just have to visit me at the market. See you soon!
I just got back from the Kneading Conference in Skowhegan, Maine. It was wonderful to meet other bakers and see old friends there from my King Arthur baking courses. I learned a lot about growing and using local grains. It was also very interesting to see how bakers can use a wood-fired oven efficiently. Who knows? Maybe there will be a wood-fired oven in my future….