Don’t forget to check out Terrie’s page Summer in a Jar to find tips and recipes that will help you utilize your bounty each week!
** Update Flour Tips and Tricks**
As you may or may not have noticed by now, we have flour in our box contents again this week! To be providing flour that was grown, harvested, and ground right here on the farm, is an extremely proud accomplishment for us. We hope you are able to use it in your favorite recipe, and enjoy the fresh flavor as much as we do! For some additional guidance, one of our wonderfully insightful employees, Joanna, has written out some of her best tips and tricks for utilizing freshly ground flour in your recipes. Thank you Joanna! Enjoy!
By Joanna Armstrong-
To make the most out of your Jubilee freshly milled flour, a little extra hydration goes a long way. Here are a couple methods that will help you get a softer and lighter result when using this flour. These techniques can be applied to any recipe whether you are making bread, pancakes, or cookies. You can use any one of them alone or in combination:
Soaked Flour – Soak your flour for 12 hours or overnight in water and 1-2 Tbsp of any acidic medium such as:
- Apple cider vinegar – must be raw, unfiltered, and contain the “mother” (look for the brands “Vermont Village” at Costco or “Braggs”)
- Cultured Buttermilk
This technique will break down the tougher grains and give the flour time to thoroughly hydrate, which produces a softer and more springy final product.
To incorporate this technique into your recipe, simply replace 1-2 Tbsp of the liquid in your recipe with the acidic medium of your choice. IF using yeast in your recipe, set aside 1/4 cup of the liquid for later to proof your yeast in. Don’t mix the flour and liquids too well, you just want them combined. Let it set 12 hours or overnight covered tightly with plastic wrap. Follow the rest of the recipe as-is.
FAT – Adding fat to your Jubilee flour will also help hydrate it. You can add milk, butter, eggs, oil, lard or anything with a high fat content to your flour and as long as the dough/batter is left to rest for a little while (an hour should be more than enough) before baking to absorb the fat and hydrate itself.
This technique will produce a lighter and fluffier texture.
Combining both techniques above is ideal for fall-apart, melt-in-your-mouth baked goods!
Bake Covered – Cover your dough or batter for at least the early part of its cooking. Consider using a dutch oven if baking or placing a lid over the pan if cooking on the stovetop.
This technique will seal in some of the moisture and keep it from drying out. The longer you leave on the lid, the more moist and dewy it will be. This is a matter of preference. If you want it to be a little crisp, just remove the cover.
Week 7 Box Contents
Broccoli or cauliflower
Choice: Chard, Kale, Collard
Choice: Head lettuce, lettuce mix, Cauliflower, Plums, Kohlrabi, Apples, Saucing Apples, Saucing Tomatoes, beets
(*NOTE* you will get roughly 10-12 of these items in various quantities depending on share size and availability.)
Thank you so much! Enjoy!