Two Great Events In February!
Save the dates:
Wednesday the 15th 7:00-9:00PM Talk and potluck
Thursday the 16th 11:00-1:00 Samplings from vendors
A couple dates to save: on Wednesday February 15th 7:00-9ish PM I’ll be giving a talk at the shop for the Philadelphia chapter meeting of the Weston A. Price Foundation, a non-profit organization dedicated to restoring nutrient-dense foods (things like raw milk, butter, pastured meats, organs, broths, fermented foods, whole grain sourdough breads, etc) to the American diet through education, research, and activism.
I’m not a nutritionist so I won’t be talking about health and nutrition. Rather, I’ll be talking about the agricultural, environmental, and economic impacts of eating this way. If you have read some of the longer emails I’ve written, you may have already heard a lot of what I’ll talk about. Bring your own chair. It’ll be a potluck, so bring some food too if you’d like, but it’s not required. It should be fun and a great way to meet new people. We’re going to cap it at 30 people, so please RSVP by following this link. My friend River, the Philly chapter head, will confirm your reservation.
The day after on the 16th 11:00-1:00 Jen from Pie Bird Farm and Kristin from Mother Butter will be at the shop giving samples of pie and seed butter, respectively.
Also I’m taking preorders for pie for next week (there won’t be any for purchase this week). Just respond to this email with your order. The offerings and prices are in the list section below. If you had one last week, let me know how you liked it!
A really special prepared food from John at Vesta Kitchen this week: rabbit stew! The rabbit is pastured and fed freshly harvested greens, twigs, leaves and organic non soy/corn pellets. They’re coming from Jordan at Neigbours Farmstead in Phoenixville. I’ll be carrying whole rabbit from him starting in May (that’s a long time from now so I don’t know why I even mentioned it. But really it’s just a hop, skip, and jump away).
The special bread this week is the Schwarzbrot: it’s all wholegrain – half wheat, half rye. It has TONS of toasted seeds and honey. It’s a dense sourdough pan loaf and it’s mixed by hand. It’s one of the most popular breads Claire bakes.
Finally, Claire’s farmers market at East Falls this Saturday got cancelled since it’s going to be too cold, so she’s not baking on Saturday. I won’t have fresh bread on Saturday this week. However, I’m going to order a lot extra for Thursday and freeze whatever doesn’t sell. So there should be plenty of frozen bread on Saturday. This bread freezes really well and the quality holds up. You can either leave it on the counter or put it in a paper bag and in the oven at 350 for 20-25 minutes to defrost.
Relatively uninteresting, straight to business email this week. Lots to do today. See you around!
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