Its a beautiful November so far, a welcome time after our freak October event that cancelled Halloween. The trees are absolutely splendid right now, though the leaves are falling quickly. The fall harvest seems to have been okay, despite the storm, with RFF suffering mostly structural damages and no severe root crop loss. Thank goodness! Our winter produce!
December is nearly here (ack!) and that means that our grain CSA pickup us approaching as well. Laura did a quick overview of what we had left for grains, and we were pleasantly surprised that we had gotten through most of our stores. Only some rye, buckwheat, spelt and white winter wheat left. We have been using them up in quickbreads, as none of what we have left has the right amount of gluten to make a really successful yeasted bread. Do we miss yeasted bread? A little, perhaps, but it is totally outweighed by the success Baker Laura has been having with her quick breads. Take a look:
The scones were a tad burnt, but nothing that kept us from devouring them in a few days. These are taken from a recipe in Good to the Grain, with the all purpose flour replaced by finely ground white wheat flour, and the graham flour by spelt flour (I believe). We are used to dense breads, and these were very light to us, very very good.
I’ve saved the best two for last. The first is an excellent recipe from Local Kitchen: Freeform Rye Muffins with Red Onion and Farmstead Cheese. We used cheddar, yogurt, white wheat flour for the all purpose (as normal) and lots and lots of dried thyme. These dissapeared faster than normal, since we ate them with everything. Really, do try them, they are easy and delightful. Like, go now, and do it.
Lastly, I give you our current breakfast: Chocolate Buckwheat Pear Muffins. Adapted from Good to the Grain (a recent birthday gift and much loved right now), these originally called for persimmon, but Laura substituted pears instead.
We’ve been stuck on buckwheat for a while: how to process the whole grain into flour, what to bake with it, how to eat it. The book said that buckwheat pairs well with fall flavors, which we have in abundance right now!
I think I am going to chat with Laura about these a bit more, and come back to you with the modified recipe and more pictures of our buckwheat adventures. I hope that with the cooler weather, you can enjoy cranking up the oven and eating some homey goodness that is quickbread! Enjoy!