Last Week of Regular Season
 |
| Second Chance at Sourdough Disappointed you couldn’t make it to Brian’s last Sourdough 101 class a few weeks ago? Not to worry, Flour District is hosting him again on November 18th!!! Brian is excited to once again show people the magic of baking bread using one of the oldest leavening agents known to man: sourdough. His class is great for beginners and those wanting to improve upon their current knowledge. The class doesn’t just include knowledge and a hands-on-experience. You will also go home with a bread proofing basket, dough scraper, tea towel, sourdough starter and dough you made in class to finish cooking at home! In order to get all the hands-on knowledge you need, the class is held from 12-4:30 pm. Food will be provided, sourced by our own farm as well as samplings of our fresh bread. Spots are limited so make sure you sign up through the link below on the Flour District’s website. If you’ve ever bought a loaf from us and said “I wish I had the experience to keep my sourdough alive,” this class is for you! Don’t miss another chance to gain invaluable knowledge on one of man’s most ancient practices! Sign up below! |
| CSA Products and News |
| Vegetable Share: Dill Cilantro Napa Cabbage Beets Head Lettuce Bok Choy Kohlrabi Bread Share: Pa de Pages Catalan for “farmer’s bread,” this is the common sourdough baked and consumed in Catalonia, the northeast region of Spain. Our version is made with sifted wheat flour and shaped into a large 1-kilogram boule.A crusty unsliced loaf with a spongy interior. Slicing tip: cut the loaf in half first. Then place a half-loaf face down on the cutting board and slice from the crusty corner of the loaf downward. Ingredients: Wheat flour, water, sourdough starter, salt, malted barley. Net weight 2 lbs. |
 |
| Last week for CSA, Midweek Stand and Forest Market!’ This is your friendly reminder that after this week we will not have any physical locations in Forest where you can buy your veggies. In order to get fresh produce, and bread in Forest, you must preorder and pay online to pick up at our bakery on Thomas Jefferson Rd. You can pickup your preorder on Wednesdays from 3-6pm (deadline for ordering is Tuesday at 9pm) and Saturday from 8-12 (deadline for ordering is Friday at 4pm). We will continue to strive to attend the monthly Winter markets at the Forest Library. Continue to check back with us to make sure we are there! You can still preorder for pickup at our Boonsboro drop off at the Restoration Acres Farm Truck on Wednesdays. They will have a small inventory of vegetables and bread for sale as well. The best opportunity for you to browse and select fresh vegetables and bread will be at the Lynchburg Community Market on Saturday mornings. You can still select the preorder option for this location as well. Thank you so much for sticking with us through this craziest part of our growing season. We hope to continue seeing you through the rest of the year. We will have a lot to offer including many varieties of greens, roots and brassicas. We have three tunnels and many cold hardy crops to keep you and your family fed throughout these winter months! Stay tuned to see what we have coming next! |