From the latest newsletter:
January 2020, New Year's Resolution: Cut Out Food Waste (By eating more French toast)
A new year means reflection, re-evaluating our goals, and setting new resolutions. This year (and every year) we are focusing on food waste--being mindful of it, cutting back when we can, and finding creative ways to use the last of the stale bread. Home bakers- we know about your freezers full of old bread. Breathe new life into your too sour, over-proofed, and flat loaves. Here are a few ideas to make delicious use of those bread heels, freezer burned slices, and dry/ crumbly half loaves.
French Toast- A Brief History
The first known recording of French toast was in 4th century Rome. In order to make the most of any available food, stale bread had to be made palatable. Thus 'pain à la Romaine' was born by soaking sliced bread in a mixture of milk and eggs, frying it in oil, and serving it with honey.
In 15th century England, a version of French toast called "pain perdu" or "lost bread" was the culinary rage. (Fun fact: This is where Greenmarket bakery Lost Bread Co. got their name!)
Some believe the name “French” does not designate the dish's country of origin, but instead refers to a verb “to French” which means “to slice” in Old Irish.
Another theory is that the name is simply a marketing ploy, preying on America's fascination with French cuisine.
Whatever the origin, there is no arguing the prevalence of French toast in past and current times, and for good reason.
Read the rest of this newsletter here.
Our retail booth for local grains, flours and beans
Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.
Check here for the weekly pop-up schedule and here for our rotating craft beverage guests!
Cascadia Grain Conference
January 17 & 18
"Connect, learn and grow with us with educational and hands-on sessions, field trips, panels, local grain meals and more! With Keynote Speaker Mel Darbyshire of Grand Central Bakery and featuring the work of many regional grain luminaries across the country. Come enjoy all things grain with a focus on sustainable agricultural practices, regional economic development and the delicious potential of a local grain economy."
"NOFA-NY’s 38th Annual Winter Conference is an unparalleled opportunity to connect with sustainability-minded farmers, gardeners, and consumers. The conference is one of the largest in the region with more than 1,100 attendees annually, plus more than 100 educational workshops and an approximate 80 trade show vendors. We hope to see you there!"
Hudson Valley Value-Added Grain School
February 7: 9AM-4PM
The focus this year is on the ancient grains--spelt, emmer, einkorn, and heritage corn—their production practices, and markets. The conference covers everything from an overview of ancient grains to their nutrition and uses, and how to grow and produce them.
PASA Sustainable Agriculture
"Each February since 1992, farmers, food system professionals, educators, advocates, homesteaders, and others who are passionate about building a better food system have gathered at our annual Sustainable Agriculture Conference for four days of intensive learning on 100+ food and farming topics."
Articles that both inform and shed light on our work.
WBUR: The Beer, Booze and Bread Community is Organizing A Northeast Grainshed
WBUR: Back to the Grind (Stone): A Grain Revival Rises in New England
Culinary Epicenter: Bread & Beer: Women Leaders in the Slow Grains Movement
Smart Brief: Biodiversity Plays a Key Role in the Future of Food
Edible Manhattan: The Standard East Village is Making Some of the Very Best Bread in New York
Edible Manhattan: The Regional Grains Taking New York's Best Bread to the Next Level
The New Food Economy: Rural Kansas is Dying, I Drove 1,800 Miles to Find Out Why
Bloomberg Pursuits: Bread is the Dish of the Year
Civil Eats: Grain Mills Can Be Cornerstones of Local Food Economies
Grace Links: Local Grains and the Locavore's Changing Landscape
Edible Brooklyn: What to Make With New York's Regional Grains
Learn how one farmer's "bad crop" became a distiller's dream ingredient, thanks to masterminds Brad Estabrooke of Breuckelen Distilling, grain farmer Thor Oechsner, and maltsters Andrea and Christian Stanley of Valley Malt.