Clockwise from top left: Rouge de Bordeaux, White Sonora, and Ryman Rye

We don’t always think of grains as being seasonal, but they are (in a sense). The long shelf-life of grains allows them to be stored almost indefinitely in the right conditions, but wheat has two harvest seasons in the summer. Winter wheat usually gets harvested in late June and early July, while spring wheat usually gets harvested around this time (August and into September). 

We recently got a new round of Rouge de Bordeaux, White Sonora, and Ryman Rye from Jones Farms Organics. We’ve used the Rouge in bread and cookies in the past (it’s similar to the Turkey Red we’ve been using this summer), but the Ryman Rye is a new addition. We’re also stocked back up on Einkorn, Kamut, Turkey Red, and Oats. All of the grains we’ve recently purchased are organic, and we’re still committed to buying as locally as possible.

As for the baked goods we're making with those grains, it's the week for Rosemary Olive Oil Sourdough Bread (Kamut), and we've brought back the White Chocolate Cherry Pistachio Cookie (White Sonora, Rouge de Bordeaux) and Spelt Sourdough Bread after a few weeks off. The Lemon Spelt Cookie may make a return in the near future as well.

Have a great week!

- Ashley & Paul

 
Bread
Chocolate Cherry Bread
Einkorn Sourdough Bread
Rosemary Olive Oil Sourdough Bread
Spelt Sourdough Bread

Cookies
Brown Butter Dark Chocolate Chip Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie
White Chocolate Cherry Pistachio Cookie

Crackers
Sourdough Crackers with Sea Salt

Mixes
Einkorn Pancake Mix
Pancake Mix

Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour