By Greenmarket Vendors
The "Baked good highlights" below are part of our ongoing "Bread Is Agriculture" series.
In its article “The Next Generation of Challah,” about bakers rethinking the classic loaf, the Jewish newspaper The Forward gives shout outs to two of our Greenmarket bakers, Hot Bread Kitchen and Las Delicias, as well as local flour producers Daisy Flour.
By Our Friends Beyond Greenmarket
Orwasher's was on the cutting edge of the local grains revivial back in 2009, when NYMag praised their newly unveiled whole wheat loaf, made with hard red spring wheat grown and milled in the Finger Lakes by Farmer Ground Flour.
Farro can mean any grain with a hull, including emmer, spelt, barley and einkorn. Nature's Legacy -- formerly Purity Foods -- in Hudson, MI, rocks the spelt and calls it farro, or dinkel (spelt in German) and Epeautre (spelt in French).
A prototype for things to come… Grown by Joel Steigman of Small Valley Milling, malted at Valley Malt, and brewed by People's Pint. Beer genius Jimmy Carbone, owner of Jimmy's No. 43 in the East Village, says "Hell yeah!"
Bluebird Grain Farms of Washington State shares their recipe for emmer donuts. Bake ‘em, fry ‘em, eat ‘em!
Our friends at Runner & Stone and Tabor Bread are featured in this Bon Appetit article about bakers reviving the traditional process of long fermentation. GRGP likes to think the flour makes a big difference too.