Category Archives: Newsletter

Dec 14 – Support DC Greens by shopping at Whole Foods

By Mrs. Higgins | Published: December 13, 2011

The non-profit school gardens org DC Greens is taking us under their wing to increase the number of farmers’ markets offering double dollars on food assistance programs like food stamps (aka EBT, aka SNAP), WIC (Women, Infant, Children) and Senior FMNP (Farmers’ Market Nutrition Program). You know we only do that wireless ATM machine thing for the food stamps angle, and you’ve all been very generously supporting the market’s capacity for food stamps with your debit surcharge for wooden tokens. Overcoming the technical obstacles to the use of food assistance programs at farmers’ markets has been the first step, but we’re finding nationwide that the real difference in healthy foods getting to low income families is when double dollars are offered on site.

So they got Whole Foods to offer one of their 5% days at both the P Street and the Wisconsin Ave store. That’s a real coup! And you can support this effort…effortlessly, by doing a little pantry stocking Wednesday, December 14th: any shopping you do at Whole Foods will translate into a substantial donation to DC Greens. Not sure what to buy? Here are some ideas from our handy dandy Pantry List:

  • A miniature potted rosemary – that’ll work as a Xmas tree too!
  • A year’s worth of olive oil
  • An enormous wheel of raclette cheese to melt at the table with friends
  • Wine, sake, plum wine, cider, beer
  • A year of yummy Ayurdevic toothpaste and sustainably made toothbrushes
  • Presents! Amaryllis bulbs, bath salts, bamboo cutting board, salad tongs, sushi making kit
  • Sustainably caught shrimp
  • Avocados

If you’re looking for some culinary inspiration, there’s an exciting lineup of local chefs doing in-store cooking demos throughout the day, including John Melfi of Blue Duck Tavern, Peter Smith & Gina Chersevani of PS7 (ask about her cocktails, oh man), and Ris LaCoste of Ris. For a complete listing of chefs and the demo schedule, check out the DC Greens events page.

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Post Season Stuff

By Mrs. Higgins | Published: December 2, 2011

Still grinding through the last tubs of Thanksgiving leftovers? I have two things to take your mind off the slowly desiccating stuffing: first, Historic MtP is having a party tonight, and second, I wanted to remind you to put off as much grocery store shopping as you can ’til Dec 14th.

Historic Mount Pleasant’s annual Holiday Party is tonight, Friday, December 2 at 7pm at 1770 Park Rd. Renew acquaintances along with your membership at a convivial evening in an historic MtP setting. Buffet and cash bar. Members only, but you can renew or obtain a 2012 membership at the door or at HistoricMountPleasant.org for only $35.

Save the date for the Whole Foods 5% Day on Wednesday 12/14. All day, at both the P St and Wisconsin locations, Whole Foods will donate 5% of sales to DC Greens, the awesome far mar and school gardens org that will use the money to fund bonus dollars programs for WIC and SNAP (aka EBT, aka Food Stamps) at Mount Pleasant Farmers’ Market for 2012. If you’ve got pantry items to buy and you can wait a couple weeks, please do! Olive oil, flour, wine, spices, cake decorating stuff, nuts, toothpaste, and more – check out this handy list. I’ll remind you of this one more time and then no more nagging.

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Nov 19 – End of Season, Happy Thanksgiving

By Mrs. Higgins | Published: November 18, 2011

Last market of the season is always fun! Picking up good foods for your Thanksgiving meal, enjoying a tot in your hot cider on the bandstand, sampling biscuits n’ gravy with Truck Patch Farms’ delicious sausage gravy or V Picnic Club’s scrumptious vegan nutritional yeast gravy (yum! hard to say which is my favorite!), saying sayonara, comparing winter plans, and promising to potluck together this year!

To do list:

  • Pick up your pre-ordered birds and chat with Bryan at Truck Patch or Bob at Groff’s Content about storage and prepping before Thursday.
  • Pick out apple cider for the kids and teetotalers at your dinner. Forget to put it in the fridge and have a really memorable dinner.
  • Outsource some of your Thanksgiving chores to V Picnic Club and snap up their Cranberry Sauce, Wild Rice Stuffing, and Mushroom Gravy.
  • Stock up on easy storage items: potatoes, sweet potatoes, turnips, rutabagas, onions, pumpkins and apples.
  • Stock up on pantry items: Quaker Valley Orchard’s jams and tomato sauce, Reid Orchard’s jams and butter, Truck Patch Farms’ canned heirloom tomatoes.
  • Stock up on sausages and steaks, lamb and pork, bacon and ground beef for your freezer.
  • Not hosting this year? Pick out some healthy delicious food for the week before you’re faced with that wretched airplane food on your way back home. Pick up some Cherry Glen goat cheese or a Groff’s Content tallow soap as a hostess gift, or moist Triple Ginger Cake from Atwater, a selection of crisp and unusual apples to show off, and some carrots for snacking while traveling.

One last Bike Clinic of the year! There’s still lots of nice riding weather left in 2011, come share and learn strategies for winter biking too. Bring down your parts box or extra bikes – we’ll have a little biker yard sale going on! Old School Hardware will continue to stock your most essential bike needs, like locks and lights – get a last Rx from the Bike Clinic and stock up on those items at 10% off.

I’m going to spam y’all in a couple weeks with a reminder for the 5% day at Whole Foods on 12/14 to support DC Greens, the non-profit that’s going to hook us up with the sweet double dollars for WIC and Senior Farmers’ Market Nutrition Program and SNAP (food stamps) use at market. These food supplement programs have done wonders for getting fresh fruits and vegetables to low income folks, and are especially effective at catching kids early and developing a palate for fresh, healthy and delicious foods. Meanwhile, if you’ve got some serious stocking up to do on pantry items, like flour and spices, try to put it off ’til the 14th – both the P St and Georgetown Whole Foods will donate 5% of all sales from that day to us. At market tomorrow, you can pick up the awesome little Best Of pantry list that we put together for you.

Local Foods:
V Picnic Club: Lots of vegan, seasonal delights to eat right away or save for your Thanksgiving meal! Mini Pot Pies (swooooon!) can be heated up at home in the nuker or oven, Cran Apple Sauce, Mushroom Gravy, Wild Rice and Apple Stuffing, Cupcakes by Gimme Dem Cupcakes and complimentary Pumpkin Chocolate Chip Cookies (with fresh pumpkin not canned!) as a thanks to all our customers and helpers who made this season possible! Also, check out their new business logo! If you want to be in touch during the off-season (mmm, catered holiday party that everyone can enjoy?), email jilleckart@hotmail.com.

Atwater’s Bread: Stuffing sticks, pumpkin bread and pies. Naturally leavened, hand shaped loaves like Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, more. Ned Atwater does slow fermentation with carefully tended starters and wild yeast, organic stone ground flour from a family mill in North Carolina. Also yeasted breads like the slightly sweet, traditional Irish Struan bread. Great scones, muffins, cookies, brownies, granola, bagels and delicious soups to take home!

People’s Bao: Yummy Chinese steamed buns with tender, slow roasted heirloom Berkshire pork shoulder or special Thanksgiving “turduckey” confit or delicious savory Pennsylvania shiitake mushrooms, with a dose of Truck Patch Farms’ delicious and tender arugula.

Truck Patch Farms: Beautiful jars of heirloom tomatoes. Collards and Brussels sprouts on the stalk. Sweet carrots, beets with tops, green tomatoes. Cauliflower, romesco, broccoli. Spinach, mesclun, arugula. Kale, Swiss chard. Great big boxes of good storage items: yellow, white and red onions, Yukon Gold and white potatoes, sweet potatoes, butternut and acorn squash. Cilantro and Italian parsley.

Truck Patch Farms Meat Department: Pick up your Thanksgiving turkey! Sign up for winter delivery notifications. Pork: pork steak, shoulder butt, boneless shoulder roast, bone-in and boneless loin roasts, smoked bacon, sliced and slab, fresh slab bacon, uncured hotdogs, amber hams, smoked ham slices, and a variety of sausages – Sage in ropes, loose and little links, Hot Italian ropes, Maple little links, Sweet Italian, Bratwurst and Applewurst. Pig feet, tails and hocks, fat back, lard, salt pork, fresh and smoked jowl. Spare ribs and country ribs. Eggs.

Groff’s Content Farm: All cuts and roasts of fall lamb. Pick up your Thanksgiving turkey or Muscovy duck. All pork cuts, pork sausages, bacon, ham. Beef roasts, sirloins, ground beef. Eggs and whole chickens. Complete raw meat dog food. Tallow soaps.

Earth Spring Farm: Rutabaga, topless beets, purple top, red scarlet, and hakurei salad turnips. Hopefully some carrot. Green cabbage, escarole, broccoli and broccoli rabe. Dehydrated tomatoes. Curly kale, Siberian red kale (it turns red with the frost!), spicy arugula, green and purple mustard greens, bok choy, lettuce, daikon radish. Walla Walla, Red Candy Apple and Cippolini onions. Red Pontiac, Kennebec and Eva potatoes and Beauregard, Red Georgia, and White Hernandez sweet potatoes. Chives and other cut herbs.

Quaker Valley Orchards: Customer appreciation special still going: apples for 2 dollars a pound, or fill a Quaker Valley shopping bag with 20 lbs for 30 dollars! Store cool and dry, and if you run out, you can find them at Dupont Circle on Sundays or Silver Spring on Saturdays over the winter. Lots of edible pumpkins. Several apple and pear varieties. Red and white sweet onions, potatoes, sweet potatoes. Cider, apple butter, tomato sauce, applesauce, apple chips, jam, canned peaches, honey, and popping corn on the cob.

Richfield Farm: Rutabagas and Brussels sprouts and turnips and multicolored beets. Savoy cabbage, green cabbage, purple cabbage. Sweet potatoes, potatoes, onions, broccoli, cauliflower (white, golden, purple, green), collards, kale, Swiss chard, tatsoi, tender greens, butternut squash, acorn squash, delicata squash. Dry flower bouquets.

Reid Orchard: Regular and UV-treated Apple cider, Cherry-Apple, Grape-Apple and Pure Pear cider. Amazing apple selection, and Bartlett and Bosc pears. Apple butter, pumpkin butter and some neat flavored jams.

Cherry Glen Goat Cheese Company: Handmade, artisanal goat cheese. Fresh chevre and ricotta cheese and delicious crottins and brie-like wedges of creamy, soft-ripened cheese.

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Nov 12 – Second To Last Market Day

By Mrs. Higgins | Published: November 11, 2011

New this week: Atwater Pies, Pumpkin Bread and Stuffing Sticks. Quaker Valley customer appreciation apple sale! Truck Patch Farms has jars of their lovely whole heirloom tomatoes, soaking in their own juice and a bit of basil.

Thanksgiving to-do countdown:

  • Order your turkey (and your duck?). If you don’t have room in your fridge, don’t worry, it’ll be cold enough during the week before Thanksgiving that your fresh bird can live on the back porch in a cooler with a regular rotation of ice packs. Or you can try Truck Patch Farms’ technique of putting it straight into brine in a big 5 gallon pot with plenty of room so you can add ice occasionally – the bird will only take up as much salt as it can and being submerged in brine will preserve it.
  • Get some Atwater Pumpkin Breads now to let them get stale for an amazing bread pudding. Or they’ll freeze up just fine for the big dinner.
  • Buy some Atwater pies and eat them now before you have share them with your guests, and before you’re too full to really enjoy them.
  • Roast any pumpkins you’ll want for homemade pumpkin pies (or pumpkin custard for the bread pudding above).
  • Buy big boxes of potatoes, sweet potatoes, and onions – they’re already dug, it’s not like you need them “fresh”. They store just fine, ideally 55 degrees, dark and low humidity, with a little dirt on them, keep onions separate. You don’t want to be scrambling on the last weekend before Thanksgiving should everyone sell out!
  • Make pie crusts and freeze.
  • Make room in your fridge during the week for the Thanksgiving shopping list.

What to eat NOW? Mrs. Fox says her Wine Braised Red Cabbage goes great with all the seasonal, warm-feeling, non-poultry meats that you can enjoy before we enter the turkey-this, turkey-that time, like pork chops, applewurst sausage or roast pork shoulder: saute shredded red cabbage, apple, onion and bacon in butter until crisp, then braise ’til tender in old red wine and a bit of vinegar, then add shredded potatoes and a bit of honey.

Events:

  • Sierra Club Sustainable Metro DC is tabling at market this week.
  • Kay Campbell plays from 9-11, then from 11-1 Dr. Wittenberg is back with his rousing and warming folk songs.
  • Farmers’ Market Bike Clinic: Cool weather biking in falling leaves is divine. Tent, tools, pump, stand, and helpful neighbors get together every Saturday to help each other out. Get an Rx for 10% off all your bike needs at Old School Hardware across the street – inner tubes, pumps, tools, lights, and more!

Local Foods:
Atwater’s Bread: Ten and five inch Pumpkin, Pecan, Sweet Potato, Apple Cranberry and Apple pies. Stuffing sticks – perfect breadstick-y items for use in stuffing. Pumpkin bread. Naturally leavened, hand shaped loaves like Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, more. Ned Atwater does slow fermentation with carefully tended starters and wild yeast, organic stone ground flour from a family mill in North Carolina. Also yeasted breads like the slightly sweet, traditional Irish Struan bread. Great scones, muffins, cookies, brownies, granola, bagels and delicious soups to take home!

Quaker Valley Orchards: Customer appreciation special! Apples for 2 dollars a pound, or fill a Quaker Valley shopping bag with 20 lbs for 30 dollars! This week and next, store cool and dry, and if you run out, you can find them at Dupont Circle on Sundays or Silver Spring on Saturdays over the winter. Lots of edible pumpkins. Red and green Bartlett pears, Bosc pears. Several lovely apple varieties. Red and white sweet onions, potatoes, sweet potatoes. Cider, apple butter, tomato sauce, applesauce, apple chips, jam, canned peaches, honey, and popping corn on the cob.

People’s Bao: Yummy Chinese steamed buns with tender, slow roasted heirloom Berkshire pork shoulder or duck confit or delicious savory Pennsylvania shiitake mushrooms, with a dose of Truck Patch Farms’ delicious and tender arugula.

Groff’s Content Farm: All cuts and roasts of fall lamb. Broad Breasted Bronze Thanksgiving turkeys, raised on pasture, 4.50/lb, order now! Muscovy duck. All pork cuts, pork sausages, bacon, ham. Beef roasts, sirloins, ground beef. Eggs and whole chickens. Complete raw meat dog food. Tallow soaps.

Earth Spring Farm: Rutabaga, topless beets, purple top, red scarlets, and hakurei salad turnips. Sweet, multicolored carrot bunches with Chantenay and Purple Haze and others. Green cabbage, escarole, broccoli and broccoli rabe. Dehydrated tomatoes. Curly kale, Siberian red kale (it turns red with the frost!), spicy arugula, green and purple mustard greens, bok choy, lettuce, daikon radish. Walla Walla, Red Candy Apple and Cippolini onions. Red Pontiac, Kennebec and Eva potatoes and Beauregard, Red Georgia, and White Hernandez sweet potatoes. Chives and other cut herbs.

Richfield Farm: Rutabagas and Brussels sprouts and turnips and multicolored beets. Savoy cabbage, green cabbage, purple cabbage. Sweet potatoes, potatoes, onions, broccoli, cauliflower (white, golden, purple, green), collards, kale, Swiss chard, tatsoi, tender greens, butternut squash, acorn squash, delicata squash, cherry tomatoes and field tomatoes. Maybe some of Ian’s sister’s lovely dry flower bouquets!

Reid Orchard: Regular and UV-treated Apple cider, Cherry-Apple, Grape-Apple and Pure Pear cider. Amazing apple selection, and Bartlett and Bosc pears. Apple butter, pumpkin butter and some neat flavored jams.

Truck Patch Farms: Jarred heirloom tomatoes are back in! Sweet carrots, beets with tops, green tomatoes, white cauliflower, romesco, broccoli. Spinach, mesclun, arugula. Kale, Swiss chard. Yellow onions. Yukon Gold and white potatoes. Sweet potatoes. Butternut and acorn squash. Cilantro and Italian parsley.

Truck Patch Farms Meat Department: Thanksgiving turkeys for order! Ask about their Winter Meat CSA. Pork: pork steak, shoulder butt, boneless shoulder roast, bone-in and boneless loin roasts, smoked bacon, sliced and slab, fresh slab bacon, uncured hotdogs, amber hams, smoked ham slices, and a variety of sausages – Sage in ropes, loose and little links, Hot Italian ropes, Maple little links, Sweet Italian, Bratwurst and Applewurst. Pig feet, tails and hocks, fat back, lard, salt pork, fresh and smoked jowl. Spare ribs and country ribs. Pre-order at order@truckpatchfarms.com for chickens. Eggs.

Cherry Glen Goat Cheese Company: Handmade, artisanal goat cheese. Fresh chevre and ricotta cheese and delicious crottins and brie-like wedges of creamy, soft-ripened cheese.

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Nov 5 – Stuffed Pumpkin

By Mrs. Higgins | Published: November 4, 2011

New this week: Groff’s Content is back in pork sausages and also has Muscovy ducks available! Green tomatoes at Truck Patch make wonderful pies, fried slices with eggs for breakfast, or delicious chutney.

Help bring double dollars to the market for food assistance programs like WIC and food stamps by making a miniscule donation to DC Greens on Wednesday, Nov 9th for Greater Washington Give to the Max Day. It doesn’t matter how much you give, but if we get the greatest number of individual donors, we win a huge cash prize. If you’re willing, put it on your calendar now and donate to DC Greens, the non-profit that will sponsor a double dollars program at MtP!

Since Barbara Kingsolver wrote about a disastrous pumpkin tureen attempt in Animal Vegetable Miracle, I’ve been too daunted to try it myself. But there seem to be messages popping up in my life to try it after all:

  • Market manager Stef Gans had a copy of Bon Appetit out a couple weeks ago and I flipped it open right to a Pumpkin Cheese Soup recipe with advice on picking gourds that don’t collapse during the roast – that pretty blue Jarrahdale that showed up on your neighbor’s porch for decoration? I’m not saying you should steal it, but you might stalk them or ask leading questions until you determine whether they intend to eat it before the squirrels do. Quaker Valley Orchard has some of the thick fleshed varieties you want.
  • Knit Clinic guest hostess Elizabeth Woys moved to Arizona but she’s still thinking of us and sent this more casserole-y style Stuffed Pumpkin which I’m going to make with the rest of that poor Swiss chard in the back yard.
  • I went to a Halloween party last Sunday and Mary Elizabeth brought a delicious beef and potato stew served in a roasted pumpkin that had everyone racing for spoons. Great use for rutabagas and turnips too, and if you want to skip the meat, use a little porcini powder for instant umami boost. She said she did some scraping out of the raw pumpkin’s interior to add pieces of pumpkin to the soup, but I think you could also just scrape the sides as you served it.

So now my sister knows part of the Thanksgiving menu for this year! Am also seriously considering Mrs. Fox’s harebrained idea of adding cannellini beans to sauteed Brussels sprouts, though I don’t usually clutter my vegetable sides with anything but garlic, salt, bacon, Parmesan or nuts. But this sounds really delicious, especially if we sprinkle the Pecorino on top and give it a quick broil before it hits the table.

Events:

  • DC Honeybees is a non-profit dedicated to the growth of beekeeping and bee colonies in an urban environment. They will come to market this Saturday to talk to you about honeybees and how you can combat Colony Collapse Disorder with your own hive! They help manage first-year hives and mentor novice beekeepers. Actual bees on hand if it’s not too cold for them!
  • No one plays from 9-11, so feel free to bring your favorite instrument and try your hand at public performance! Then from 11-1 Stephen Fishman will play.
  • Farmers’ Market Bike Clinic: This really is the perfect biking weather so get your steed in optimal shape! Tent, tools, pump, stand, and helpful neighbors get together every Saturday to help each other out. Get an Rx for 10% off all your bike needs at Old School Hardware across the street – inner tubes, pumps, tools, lights, and more!

Local Foods:
V Picnic Club: Tofu Scramble Breakfast Burritos are back by popular demand, and guest baker Gimme Dem Cupcakes in Pumpkin Spice and Peppermint Chocolate.

Pleasant Pops: Done for the season! November is a hard month for icy pop treats. But not if you’re inside – consider calling them about catering a party over the winter with fun flavors for adults too!

People’s Bao: Yummy Chinese steamed buns with tender, slow roasted heirloom Berkshire pork shoulder or duck confit or delicious savory Pennsylvania shiitake mushrooms, with a dose of Truck Patch Farms’ delicious and tender arugula.

Groff’s Content Farm: Fall lamb – all cuts and roasts! Order your pasture raised Broad Breasted Bronze Thanksgiving turkey, 4.50/lb, probably in the 10-18 pound range (it’s not an exact science when they’re still out there fluffing their feathers and bickering over grubs). I’m going to try a small turkey this year AND one of her Muscovy ducks for the big dinner – an original native of the Americas! It’s also kosher according to Israeli poskim, though still non-kosher in the US. All pork cuts, pork sausages, bacon, ham. Beef roasts, sirloins, ground beef. Eggs and whole chickens. Complete raw meat dog food. Tallow soaps.

Truck Patch Farms: Sweet carrots and green tomatoes and maybe some Brussels sprouts. White and Cheddar cauliflower, romesco, and broccoli. Spinach, mesclun, arugula. Kale, Swiss chard. Yellow, red, and white onions. Yukon Gold potatoes. Butternut and acorn squash. Cilantro and Italian parsley.

Truck Patch Farms Meat Department: Thanksgiving turkeys for order! Ask about their Winter Meat CSA. Pork: pork steak, shoulder butt, boneless shoulder roast, bone-in and boneless loin roasts, smoked bacon, sliced and slab, fresh slab bacon, uncured hotdogs, amber hams, smoked ham slices, and a variety of sausages – Sage in ropes, loose and little links, Hot Italian ropes, Maple little links, Sweet Italian, Bratwurst and Applewurst. Pig feet, tails and hocks, fat back, lard, salt pork, fresh and smoked jowl. Spare ribs and country ribs. Pre-order at order@truckpatchfarms.com for chickens. Eggs.

Quaker Valley Orchards: Beautiful and edible squashes and pumpkins: Acorn, Ambercup, Butternut, Spaghetti, Kabocha, Jarrahdale and Cinderella, plus decorative gourds. Red and green Bartlett pears, Bosc pears. Several lovely apple varieties. Red and white sweet onions, potatoes, sweet potatoes. Cider, apple butter, tomato sauce, applesauce, apple chips, jam, canned peaches, honey, and popping corn on the cob.

Earth Spring Farm: Hopefully a few more of those amazing sweet carrots! Green cabbage, Napa cabbage, escarole, broccoli and broccoli rabe. Dehydrated tomatoes. Collards, curly kale, Toscano kale, a few bunches of carrots, spicy arugula, green and purple mustard greens, baby bok choy, lettuce, lettuce mix, endive, daikon radish. Carnival and acorn squash. Walla Walla, Red and White Spanish and Cippolini Onions and Red Pontiac, Kennebec and Eva potatoes and purple, orange, and white sweet potatoes. Peppers and eggplant. Cut herbs: Chocolate and Orange Mint, peppermint, pineapple sage, oregano, sorrel, thyme, chives.

Richfield Farm: Rutabagas and Brussels sprouts and turnips. Savoy cabbage, green cabbage, purple cabbage. Sweet potatoes, potatoes, onions, string beans, broccoli, cauliflower (white, golden, purple, green), collards, kale, swiss chard, kohlrabi, tatsoi, turnips with greens, tender greens, butternut squash, acorn squash, delicata squash, green bell peppers, eggplant, cherry tomatoes, heirloom and field tomatoes, cut flowers.

Reid Orchard: Regular and UV-treated Apple cider, Cherry-Apple, Grape-Apple and Pure Pear cider. Amazing apple selection, and Bartlett and Bosc pears. Apple butter, pumpkin butter and some neat flavored jams.

Cherry Glen Goat Cheese Company: Handmade, artisanal goat cheese. Fresh chevre and ricotta cheese and delicious crottins and brie-like wedges of creamy, soft-ripened cheese.

Atwater’s Bread: Naturally leavened, hand shaped loaves like Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, more. Ned Atwater does slow fermentation with carefully tended starters and wild yeast, organic stone ground flour from a family mill in North Carolina. Also yeasted breads like the slightly sweet, traditional Irish Struan bread. Great scones, muffins, cookies, brownies, granola, bagels and delicious soups to take home!

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