Well the gardens are in full swing, just some last minute cuke starts to round our selection for the rest of the season. We are all ready to just eat our fill. We’re so grateful to have been gardening this spot at Midnight’s Farm for seven years. We’ve learned so much and have had so much production from a spot that has been gardened by many before us (maybe you once did!).
I remember when we lived in Berkeley, I was sort of a conflicted gardener because we were never sure how long we would live at that house, what was the point of building the soil and making garden beds? Also, who were we to grow food when so many farmer’s did such a better job. Well, we ended up staying at the same place for about five years and had a beautiful garden and got to put in a few years of pruning an old apple tree back to life and of course learned a lot in the process, mostly important was that I really really finally understood how difficult it is to bring a delicious beet/potato/leaf of kale et
c into existence, and that appreciation has made all the difference in what we eat and who we get our food from and, honestly, how much we are willing to pay for it.
Grasping all of this is what keeps Barn Owl Bakery committed to local small organic farmers…we couldn’t make our sweet and savory pastries without Lopez Farmers. Horsedrawn Farms, Midnight’s Farm, Rose Root Farm, Goosefoot Produce, C’s greens and veggies, Birkemeier’s, Arnott’s, and others from before and in the future!
Hey, so that rainy market still raised $600 for the effort to get asylum seeking families out of detention and back together (hopefully in that order). It’s just a bit in the bucket, but here’s where we’re sending the funds (split evenly) in case you’re further moved beyond the extra dollar…
See you Saturday! Here’s what we’ll have…
Wild Leavened Breads
Village Country Bread- This bread serves life our Lopez life so well. Hearty and also light, filling on its own, a good foundation for other flavors, nourishing with nothing we don’t need. Organic through and through.
Miche – invite all your friends for dinner…
Rosemary petite- A little bread to top you over on flavor and fill out your summer meal
Seedy Petite- packed with flavor, great for sitting in the shade and nibbling
Millet Apricot– okay we might make a different porridge bread, but so far we’re enjoying this one too much. Pan fried in butter makes instant jam toast. It’s heavenly. Let us know if you have any other favorites you want to try before market season is up…
Heritage Hearth – All whole grain, hearty heritage grain, delightful flavors of the full range of whole grain. These are all beautiful old varieties of grain, chock full of nutrition and stories.
Mountain Bread- our danish style rye, ready for adventures in the wild or a lazy Sunday tea break at home.
Tordu- slice long for sandwiches, slice short for crowds.
Cara Sandwich – Use this bread for a toad in the hole sometime this week, you’ll be quite pleased.
Gluten Free Sliced– Whole grain, no gluten, wild leavened… look no further.
Wild Leavened Treats
Rhub-…no Raspberry blueberry scones- Hey, we made it into full on summer! With an array of fruit to enjoy and share. Lopez raspberries and blueberries tucked into our whole grain naturally leavened dense and buttery scone dough. Makes a summertime tea complete.
Gluten Free Raspberry Blueberry Scones – a delightful wedge of sweet oats and fruit.
Maple Vanilla Cream Cheese Cinnamon Roll – These spirals warm your soul.
Croissants – Naturally leavened is a feat when it comes to the architectural marvel of laminated doughs like the one that creates croissants. Wild yeasts have to be managed just right to do the kind of heavy lifting that isolated commercial yeast does (all while providing more flavor and dough strengthening, and digestibility to boot). We have a special starter just for these doughs that are prepared for a slightly sweet environment. Give thanks to the mother.
Chocolate Croissants: kind of just a really delightful eating experience.
Savory Croissant Twist – get your greens and pastry fill in one bite!
Savory handpies– A picnic in the waiting. Roasted squash & beets, tons of greens, caramelized onion, 3 cheeses, herbs, garlic. All island grown veggies from Goosefoot Produce, Horsedrawn Farms, Midnight’s Farm and C’s Greens.
Flatbreads – “pizza bread” said a customer this week. Maybe redundent but why not? we sort of think of it as “lunch bread” or “garden bread”…loaded with island grown veggies from all our friends at Horsedrawn Farms, Goosefoot Produce, Rose Root Farms, Midnight’s Farm, Sunnyfield Goat Dairy. We couldn’t do any of this beautiful foot without you.
Raspberry Custard Galettes – A generous scoop of berries riding atop a bed of rich custard made with Henstooth eggs. Half island grown wheat.
Sprouted Lopez Wheat Rosemary Shortbread- We’ve taken to sprouting up some of our island grown grains, then drying them back out, then having Steve stone mill them for us. Then, we bake that into pastries. Labor of love. But here at Barn Owl we firmly believe that grains should be sourdoughed or sprouted before you eat em.