Happy Solstice! – Barn Owl at the Sunnyfield Winter Market – 12/22 – 10am til 2pm

These days of busy preparation, hustle and bustle within the year’s darkest days. How grounding and exciting it is that we can continue to celebrate and gather in some form as humans have always done as we come into the season’s end and find that we will again greet another…that the sun does return. We maybe sense deep down that thee meaning and symbol and beauty of these forms and archetypes and customs and rituals cannot really be avoided or broken or destroyed in commercialism or a simple lack of attention…the mother, the child, the rebirth, the cycles of light and dark and life and death, the continue to be as real and meaningful for us today as they have been for humans throughout the millenia, eating their grains and meat around the fire. And isn’t it so sweet to stop, and sing, and pay attention, and gather, and feast, and all that. 
We’ll be showing up for the first day of winter with other fine folks for one last market at the Sunnyfield Farm, celebrating with the goats and hopefully lots of you all! We have cookie boxes, that are so enjoyable even if they weren’t filled with cookies, which they are!! 
We will be away for holidays after the market and not back until after January first, so no fresh bread again until January 4th. Do stock up on your island grown, all organic, all naturally leavened breads while you can here. We will return and continue to bake bread that means what it says, that creates real positive landscapes and livelihoods by holding our standards higher than our economic system quite allows, but it matters so we do it and we know you care too! 
In addition to our limited cookie boxes we will have…
Wild Leavened Breads
Village Country Bread-  Slab off a thick slice, fry it on the griddle with unheard of quantities of fresh organic pastured butter, sprinkle with San Juan sea salt… snacktime at the Barn Owl house!
Miche – These sell out fast, give us an email if you want us to hold one for you.
Seedy Petite- A smaller loaf but big on flavor, toasted seeds and a sprinkling of dried allium bring this one to the top of the favorite list. 
Barley Raisin– Coming back this market with some tweaks, gonna perfect this one!
Heritage Hearth –   A carefully selected blend of Lopez and Skagit grown all organic heritage grains chock full of heady flavor and real nutrition.
Tordu-  Like the gnarled grapevines along Fisherman Bay rd, these rustic baguettes draw up deep flavor from the ancient soils of baking tradition and organic grains, the scalding heat of a fresh oven, and the special twist that gives them their name and character.
Lopez Sandwich –  A tender and functional send up to the classic white sandwich bread, made with whole grains grown by Ron Norman and milled by Island Grist right here on island and Skagit grown flour.
Gluten Free Sliced– Whole grains, no gluten, wild leavened… joy fills those who take it home.
Mountain Bread – The classic dense Danish style rye bread, loaded up with seeds, whole grains, plump raisins, beer, and a pinch of honey. A sweet/savory decadent way to begin a day. 
Wild Leavened Treats
Apple Butter Spirals- The spiral  is a form that expresses the cycle of rebirth, time and seasons, a spiritual journey. Walking into a spiral, lit at the center with a single candle, then  leaving a lit candle along the way, others following suit, creates a beautiful process of finding light out of darkness, to prepare for the shortest day of the year and gather together to celebrate the light’s return. To walk the spiral gives a reminder to the non-linear path of experience and life’s work. The spiral is a contemplative path  we take to find our own inner light at the spiral’s center. Walking this form, or enjoying this pastry are all possible ways of getting there…don’t miss your chance.
Puff Pastry Pizzas – We debuted these at the last market and they seemed to be a big hit. We’re always brainstorming ways of using more Lopez grown produce, and these seem to fit the bill. A layer of our signature wild leavened laminated croissant dough, topped with a nest of peak seasonal veggies. This week it’s delicata, fennel, leek, parmesan, black cumin, smoked sea salt, and kelp powder. 
Lopez Apple & Pear Scones
The heritage fruit trees on our little island are truly a treasure. Having the good fortune to bake with the apples that come from our ancient old deep rooted windswept half rotted too-tall trees is a real treat. Twigg Farm and Birkemeier apples here, with Chickadee Farm pears.
Gluten Free Apple Ginger Scones – Rich oat goodness, loaded up with Midnight Farm’s apples and fresh grated ginger. 
Maple Vanilla Cream Cheese Cinnamon Roll – All whole grain, all island grown heritage grains, all organic, all pastured dairy, a heart warming treat perfect with a hot beverage on a grey day. 
Chocolate Croissants:  naturally leavened to bring the tang with the sweet…
Savory handpies–  A perfect snack for when breakfast seems so long ago and lunch just seems like it’ll never get here, or buy 5, make a green salad, and serve them for dinner. 
Lopez Heritage Plum Custard Galette – We jealously squirreled away a stockpile of these italtian plums from the warm days of summer and are happy to see them again wedded to a rich vanilla custard of Stonecrest Farm egg yolks and whole pastured milk. 
Lopez Apple Butter Cajeta Buns- A scrumptious twisted treat, super tasty, drizzled with Sunnyfield Farm’s wood fire reduced goat milk caramel sauce. 
Sprouted Lopez Wheat Shortbread-  A simple and rich traditional treat. Made Lopez style with local whole grain and intrepid hearty rosemary. 
Sprouted Lopez Wheat Chocolate Chips Cookies with fresh mint: Okay, so Nathan soaks the Cara wheat grown by Ron Norman on the Clark’s land, then dehydrates it here on the farm then takes it over to Steve Lillestol to mill up and then, only than do we start making these unleavened delightful darlings of cookies, and of course the last step is to mix in some Horsedrawn Farm fresh mint. And it still is only just called “a chocolate chip cookie’ like all the others, we need more words for our things… This is a cookie that is making its own universe.
Sprouted Rye Thumbprint Cookies – Horsedrawn rye gets soaked, then dried, them stone milled, then blended up with pastured butter, rich pullet egg yolks from Stonecrest Farm, and a nice big spoonful of strawberry jam goes right in the middle. A tiny little prayer, offered to the gods of the land and the sea and the animals and the humans… may we all thrive and rejoice and grow old together.