Bread & Poetry~ Week of September 5th to 11th

The Tree

by Ezra Pound

I stood still and was a tree amid the wood,
Knowing the truth of things unseen before;
Of Daphne and the laurel bow
And that god-feasting couple old
that grew elm-oak amid the wold.
‘Twas not until the gods had been
Kindly entreated, and been brought within
Unto the hearth of their heart’s home
That they might do this wonder thing;
Nathless I have been a tree amid the wood
And many a new thing understood
That was rank folly to my head before.

Seeded Spelt Mama Bread
Spelt is an ancient species of wheat that has been cultivated since 5000BC. Yes, you heard that right: Spelt has been around for 7000+ years, so don’t believe anyone that tells you that our bodies aren’t made to digest wheat. We’ve been eating the stuff for a very long time, to say the least. Spelt is thought to be a naturally occurring hybrid of the kind of wheat that was being cultivated in ancient Egypt that spontaneously crossed with wild goat grass. It probably originated in the Near East, and it was mentioned as far back as Ancient Greece as a gift to the people from the goddess Demeter. It was widely cultivated in medieval central-northern Europe.

This crop of spelt was grown by Camas Country Mill and was milled right here in my own kitchen the day before I made the bread. To it, I added a medley of seeds, including sprouted pumpkin seeds, millet, flax, sesame, and blue poppy.

Graham Crackers
A few months ago, Carolina Ground was offering a special batch of Graham Flour and I couldn’t resist. I’ve been testing it here and there ever since. What better time to practice Graham cracker-making than the last-smore hurrah of summer on Labor day weekend. My favorite recipe can be found here by Deb Perlman of Smitten Kitchen.

Savor your week with delight and gratitude!
Xo,

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