This week at the market, all of the bread will be made with organic wheats grown in the Skagit Valley and Lopez Island! We are so pleased to be able to keep such a close circle of production and consumption and the flavor and quality are tops.
We’re feeling a bit more relaxed about the grain we have in the ground now, since we had a nice real rainy day this week and there is more in the forecast. It’s funny how much our perspective of “bad weather” has shifted since depending on a crop. But actually I have to say I’ve noticed many Lopezians give out gratitude for rain when others, who maybe aren’t spending time watering gardens, would give a whine or two about the cold and wet.
We have been bringing a couple pots of grain we seeded at the same time we planted our fields. Right now the pots just look like weedy grass and nothing much else. But keep your eye on them as you come by for bread and notice closer up what is happening on so many fields around the island.
We used to add pictures to these emails to keep you along with the grain growing and the visual delights of all that Barn Owl Bakery is up to, but that was a pretty clunky system…and so, some of you have already seen, we’ve been building up a nice collection of pictures over on Instagram.
You can find us here if you aren’t adverse to social media (and we wouldn’t blame you!), we don’t think you need an account to check out our grain pictures, sweet staff photos, and our love affair with the light on the farm and of course shots of the inside of bread (so many!) https://www.instagram.
Roses are out, haying season, market time, we feel so grounded being here on this island connected to the cycles of things. This is our seventh market season! Oh and Eden Luna turned six years old today! Lots to celebrate!
Wild Leavened Breads
Country Bread- village country; simple and so refined.
Miche – the centerpiece
Seedy Petites– Our “everything bagel” breads in a little loaf.
Rosemary Petites– Herbaceous, savory, in a little loaf.
Fortuna Hearth – 100% Lopez Whole Grain is this bread’s story, from tiller to toast.
Mountain Bread- our danish style rye, ready for adventures in the wild or a lazy Sunday tea break at home.
Tordu- twisty twosty, sandwich or bruchetta
Lopez Sandwich – Half whole grain (grown on island of course), but super light… A simple and delightful sliced bread for toast and lunches.
Gluten Free Pan Loaf – Naturally Leavened rice flour and a whole grain porridge make this wheat-free bread a refreshing staple when you’re gluten free living.
Wild Leavened Treats
Rhubarb Scones – The first of many, loaded with rich pink tartly tropical rhubarb chunks, all swirled up in our all Lopez grown whole grain buttery rich all wild leavened scone dough.
Gluten Free Rhubarb Scones – a delightful wedge of sweet oats and fruit
Maple Vanilla Cream Cheese Cinnamon Roll – These spirals warm your soul.
Chocolate Croissants: Nothing this good is easy…
Savory Croissant Twist – get your greens and pastry fill in one bite!
Savory handpies– The snack perfected. This is knap-sack, day long ramble food.. Roasted squash, tons of greens, sundried tomatoes, caramelized onion, 3 cheeses, herbs, garlic. All Veggie all organic as always.
Flabreads – loaded with island grown veggies
Rhubarb Custard Galettes – This cool late Spring keeps us well in Rhubarb Season… effervescent and sparkling, tart and aromatic, the season of the rhubarb is here, all lined up and lovely on their bed of rich custard made with Henstooth eggs. Half island grown wheat.
Rosemary and Rose Petal Shortbreads- Two varieties of Lopez Cara Wheat shortbreads, both a deeply fragrant experience of garden and hedgerows aromas
with care and love,