We’ve been primarily focused on breads this “offseason,” but we have a new cookie to introduce this week: the Lemon Spelt Cookie. It’s a nice balance of the bright flavor of freshly squeezed lemon juice and the more subtle flavor of whole-grain spelt flour. Paul, the lemon-dessert lover, is a big fan, but Ashley, who doesn’t necessarily need lemon in her dessert, also finds herself enjoying this cookie.

We recently learned that March is National Flour Month, so in honor of that, we thought we’d provide some info on why we mill our flour fresh for every round of bread. Read our post here.

Just a reminder that if you’re interested in doing our Daily Grains @ Cure Organic Farm Bread Share, the link for more information is here, and the link to subscribe is here. And if you’d like to learn more or join Cure’s CSA Programs, the link to that page is here. (Several people commented on the tulips we had on Saturday, which were from Cure. There are still some tulip shares available for April.)

- Ashley & Paul

 
Bread
Country Sourdough Bread
Einkorn Sourdough Bread
Kernza® Sourdough Bread
Maple Oat Bread

Cookies
Brown Butter Dark Chocolate Chip Cookie
Lemon Spelt Cookie
Oatmeal Raisin Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie

Flour
Rouge de Bordeaux Stone Ground Whole Wheat Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour

Mixes
Einkorn Pancake Mix
Pancake Mix