Greetings grain lovers,
Today, I have very few words. It’s still raining like hell and there are cherries bursting into place. So it goes. Here’s a poem.
Every Day You Play
by Pablo Neruda
Every day you play with the light of the universe.
Subtle visitor, you arrive in the flower and the water,
You are more than this white head that I hold tightly
as a bunch of flowers, every day, between my hands.
You are like nobody since I love you.
Let me spread you out among yellow garlands.
Who writes your name in letters of smoke among the stars of the south?
Oh let me remember you as you were before you existed.
Suddenly the wind howls and bangs at my shut window.
The sky is a net crammed with shadowy fish.
Here all the winds let go sooner or later, all of them.
The rain takes off her clothes.
The birds go by, fleeing.
The wind. The wind.
I alone can contend against the power of men.
The storm whirls dark leaves
and turns loose all the boats that were moored last night to the sky.
You are here. Oh, you do not run away.
You will answer me to the last cry.
Curl round me as though you were frightened.
Even so, a strange shadow once ran through your eyes.
Now, now too, little one, you bring me honeysuckle,
and even your breasts smell of it.
While the sad wind goes slaughtering butterflies
I love you, and my happiness bites the plum of your mouth.
How you must have suffered getting accustomed to me,
my savage, solitary soul, my name that sends them all running.
So many times we have seen the morning star burn, kissing our eyes,
and over our heads the grey light unwinds in turning fans.
My words rained over you, stroking you.
A long time I have loved the sunned mother-of-pearl of your body.
Until I even believe that you own the universe.
I will bring you happy flowers from the mountains, bluebells, dark hazels, and rustic baskets of kisses.
I want to do with you what spring does with the cherry trees.
This week’s bread offer:
Mama Bread
This week’s Mama bread is made with Chiddam Blanc de Mars, a heritage wheat grown by Farmer Mai Nugyen in Sonoma County, California. She chose to grow this variety of wheat, once prized for French baguette, as a nod to her mother’s bahn mi. It’s originally from England, but because of its baguette reputation, won popularity in France and was first documented there in 1864. Like the name suggests, this wheat is white in color, and Mai describes the flavors as being of walnuts, pecans, a note of honey, and—when milled—a touch of sage. You can decide for yourself in these lovaves made 100% with all Chiddam Blanc. I even fed my starter on this grain all week to prepare to make these fragrant loaves. I only have a limited amount, so if you want to try this batch of grain, let me know soon.
Organic Sandwich Loaves
The sandwich bread this week is made with White Lightening from Cairnspring Mill in Skagit Valley, Washington. The aim of this mid-sized mill is to source local grains and make flour that is fresh and nutritious. The head miller, Kevin Morse, explained to me how a conglomerate industrial-sized mill turns a single batch of grain into twenty-four different products. At his mill, he employs four of these processes to make fresh, consistent flour that bakers love to use. His flour, which bakes something like all purpose, retains far more inherent flavor and nourishment, plus this mill helps our local economy in the Pacific Northwest by supporting nearby farmers. To this bread, I added a bit of purple Egyptian malted barley that I milled from Palouse Heritage. They’re an innovative farm in Eastern Washington that preserves regional heritage wheat varieties.
Levain Crackers
The goal is to waste nothing in the kitchen, and that’s how these crackers were born. These are made with the spent levain that I save from feeding my starter each day. To the mix, I always add a little bran back, which I purchase from millers whenever I buy high-extraction flour. This is my way of keeping the whole grain in my family’s diet even though we have bits of high extraction breads here and there.
Frozen Plain or Marbled-Pumpernickel Bagels
As you know, I developed a bagel recipe with bagel baker Jenna Legge, and my family has been eating these naturally-leavened, fresh flour treats like crazy. We slice them fresh and put them in the freezer to toast quick on busy mornings. These are bagels I feel truly good about feeding my family on a daily basis. They are made with the highest quality fresh, sifted flour from Camas Country Mill in Junction City, Oregon. Jenna and I have even talked about developing a 100% whole grain version, so stay tuned. In the meantime, you can order packs of frozen bagels through me and I can deliver with your order. They are $8 for a pack of six frozen, pre-sliced bagels. If you’d prefer to get them fresh or want more variety of flavors, visit her website and store here.
To place an order, email me to let me know what you want and what day in the coming week you would prefer to get it. You are always welcome to drop by for espresso & morning toast, or we can work out delivery or pick-up via email. I have a limited amount of each item, so the earlier in the week you let me know, the better your chances of getting what you want. For the more spontaneously-minded types, drop me a line whenever and I’ll let you know what I have on hand. Oh, and if you want to pay for the bread on-line, here is the link. Of course, I’m always open to trade…
Savor your week with madcap delight and untamed gratitude,
