We’re at full capacity for weekly subscriptions right now, but are enjoying working with some of our supporters on special orders for fall events. For a parent meeting with a farmer’s market theme last week, we turned to the fall issue of SIFT for this great Roasted Apple Pecan Bread and paired it with homemade apple butter and Vermont maple syrup butter. It was great fun to tailor bread to a special event, and the proceeds paid for all the toppings at a pizza baking class for hungry kids that afternoon. What a great way to make special orders truly special. Thank you!
And if you are curious about how to make great pizza at home, check out Thursday Night Pizza from Father Dominic Garramone who is a great teacher of both how and why to cook for the people we love! In keeping with our Cooking Matters goal of teaching kids to eat more whole grains, and just because it’s delicious, I’ve been using about a cup and a half of King Arthur’s White Whole Wheat Flour in place of some of the bread flour in each batch. Give it a try and see what you think…