Barn Owl Bakery and the Lopez Grange Winter Market 2/16/19 from 10am to 2pm

The great thaw is upon us, the sound of snow sliding off the roof and pounding onto the deck, the triangle of paths that we wear down between the house and barn and bakery are all deep slush, the gutters are all dripping furiously. It amazing how much water there is in snow, all of that weight just floating around up on the clouds before is drifts to silently down.  A few weeks back at the last Grange market we felt like we had slipped so easily into Spring, but thankfully King winter still had some work to be done and we got some quiet sleepy still icy and snowy days. We needed those, we were not at all ready for the world to wake up and buzz into grow and go time. 
But as the world sleeps in winter from the outside, so much inner work is being done, and so with us as well…we have lots happening in our Barn Owl hibernation den and we will come out into Spring with lots to share and lots to do…but not just yet, the thaw isn’t quite here. 
 
In the meantime, come join us at the Grange, we’ll weather the weather whatever the weather, weather we like it or not!  Here’s what we have planned:
 
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…Tea and Toast, get’s us through the day. 
 
Miche – Like the those full moons; round and generous, luminous, and loving. The whole island howled. 
 
Millet Apricot- perfect fried in butter on your heavy iron griddle. 
 
Heritage Hearth –  heady flavor and real nutrition. The roots of these grains reach deep.
 
Tordu-  French for twisted, also like a crazy idea or a bizarre story. Like where the baker takes a perfectly lovely dough, shapes it into a very nice, even, respectable baguette, then at the last minute rings it up like a wet towel and calls it good!
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 or end a day. 
 
Wild Leavened Treats
 
Puff Pastry Pizzas – oven roasted leeks, thin sliced fingerling potatoes, burnt carrot puree, sprouts. 
 
Lopez Apple Cherry Scones- The work of summer and fall carrying through these dark cold days. Feel that sunshine, those blossoms, the plump fruit, the hand that picked and dried and stored. All for a treat with coffee in February. 
Gluten Free Apple Scones – Rich oat goodness, but will there be enough apples in there? I changed it up and want to know what you think…
 
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 any day of the year, but winter might be prime…
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 Blueberry Custard Galette – Not to be missed…treasures from summer and a rich vanilla custard of Stonecrest Farm egg yolks and whole pastured milk. But really we’be been having these eggs for breakfast and they are tops!
 
Sprouted Lopez Wheat Shortbread-  A simple and rich traditional treat. Made Lopez style with local whole grain and intrepid hearty rosemary.