Olive oil, garlic, and a sprinkle of salt on our Rosemary and Honey Whole Wheat bread. Mmmm. Come to the Chantilly Smart Market to get your bag!
A new product we're offering at the Chantilly Farmers Market is Cinnamon Rolls! Stop by to get some!
We've been at the Chantilly Smart Market three out of the last four Thursdays now! The first week was great. The second week we were hit by what felt like a hurricane - really strong wind, sheets of rain, and hail at least the size of marbles. Several other vendors' tents were blown away and destroyed. We're so thankful our things survived, though we did have to pack up and go home early. Yesterday was a good day, with a large crowd, probably for the Fourth.
We're setting up a booth at a farmers market!
WHEN: Thursdays from 3:30-7:00pm, June 11th through October
WHAT: Chantilly Smart Market
WHERE: 3460 Centreville Rd.
Chantilly, VA 22051
We'd love to have you stop by for bread at the market. We'll be offering all our normal products.
Concerned about gluten? Our naturopath recently confirmed that the soaking process we use for our bread makes the gluten much easier to digest. Though she often encourages her patients to avoid gluten, she has told many of them that our bread is different - they can eat it freely!
Through the soaking process we use, the complex gluten protein starts to break down into less complex components that are easier to digest (Fallon & Enig, 2001). While gluten is irritating to many people's digestive systems, many people who are sensitive to gluten eat soaked grains without discomfort. Even for people without gluten sensitivities, eating soaked grains is a good way to maintain good health and ensure maximum nutrient absorption.
For more information, see "Be Kind to Your Grains... And Your Grains will be Kind to You"
Feel free to talk with us for more information on this!
Sources: Fallon , S., & Enig, M. (2001). Nourishing traditions. (2nd ed., p. 453). Washington, DC: NewTrends Publishing, Inc.
Joanna created some new labels for our bread last week, so when you get an order, expect something like this!
For Christmas, I got a French Baguette pan, and I've finally gotten around to trying it out. On Valentines Day I tried the basic recipe using freshly ground whole wheat flour, and honey instead of sugar. On Thursday of the next week, I tried the recipe again, this time with the soaking method. I prepared the dough with flour, water, honey, and butter, plus a few tablespoons of yogurt as the acid medium. The next morning, I added salt and yeast and prepared the dough as usual.
What do you think? Should we start selling French Baguettes?
We found this "Quick Take" in the December 2012 edition of World Magazine: