Good Friends and Bread

My friend Ruby was visiting from Maine last week. She comes down a couple of times a year, and we always make sure to save one of her days here for our "Cooking Day". I even went shopping for odd miscellaneous ingredients in advance of her arrival, just in case we wanted to make dried pineapple-macadamia-white chocolate cookies, for example. (We didn't, but those sound good, don't they? I'll have to try that.)

Anyway, our day started at 6 am with two wonderful loaves of oatmeal bread. One we did with maple syrup, and the other with molasses. When they were hot, I liked the molasses better, but after they cooled, the flavor really came out in the maple loaf and that one ended up being my favorite. Fantastic toasted, and they make great sandwiches too.

Here's the recipe so you can try it. Let me know which one you prefer!

Maple (Or Molasses) Oat Bread

1 cup old fashioned oats
1 cup boiling water
1 package (1/4 oz) active dry yeast
1/3 cup warm water (110 to 115 degrees)
1/2 cup real maple syrup OR molasses
2 tsp canola oil
1 1/2 tsp salt
3 1/2 to 4 cups all-purpose flour, or use half bread, half all-purpose flour.

Topping:
1 egg white
2 T old-fashioned oats

Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110 to 115 degrees.

In a large bowl, dissolve yeast in 1/3 cup warm water, add syrup or molasses, oil, salt, oat mixture, and 2 cups flour. Beat until smooth.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, turn onto a lightly floured surface. Shape into a flattened 9" round loaf. Place in a greased 9" round baking dish. Cover and let rise again until doubled, about 45 minutes. (You can also use a regular loaf pan if you prefer a more traditionally shaped loaf.)

Brush with whisked egg white, sprinkle with oats.

Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Recipe from Taste of Home Fall Baking 2009, via Ruby.

Just THREE DAYS LEFT - Huge Storewide Sale!

Wow! If you want it, it's on sale right now! We're having a Giant Sale to clear out room for all the new merchandise that will be coming in over the next couple of weeks. That's right, Tony went a little crazy at the Housewares Show... and you can reap the benefits. Take 20% off regularly priced merchandise (10% off electrics), and our clearance is 40 to 60% off! I'm loving this...

Oh, and tell your friends, too! The more the merrier!

There are a few vendor exclusions, so if you have any questions, just give us a call at 266-5666.

Raw Foods Class, Wednesday April 14th!

You won't believe it's Raw! Join Chef Alicia Ojeda, noted Raw Foods Chef of Beets Cafe in Austin, for a surprising and delicious feast! The raw foods diet has been linked to more energy, healthier skin, a reduced risk of heart disease and better digestion. This class will be a great introduction to Raw Foods, or if you're already a Raw Foodie, you'll get some tasty new ideas. Menu includes: Baby Mix Salad with Creamy Hemp Ranch Dessing; Marinated Kale Salad; Zucchini Pasta Noodles with two sauces - Zesty Marinara and Creamy Alfredo; "Mock Parmesan Crumble; and a Chocolate Mousse Parfait. Chef Alicia will also be introducing her NEW Cookbook and will be available to autograph copies after class. (*Class is VEGETARIAN and GLUTEN FREE). The cost for this class is $45.00 per person.

Local Farmers' Markets- They're where to shop!

Get out this spring and enjoy the freshness being produced by local farms! I've compiled a list of local farmers' markets with the days, times and location- let me know if I've forgotten your favorite.

Austin Farmers Market at The Triangle 3 pm - 7 pm, October-April; 4 - 8 pm, May - Sept. Wednesdays Year ‘round at 46th and Triangle Avenue, at Triangle Park

The Truck Farm Farmers Market, Located at the Northeast Corner of Bee Caves Road and Hwy. 360, in front of Pots & Plants Nursery. Open every Thursday year round, “rain or shine” From 3-7 pm. REMEMBER: Look for the pink flamingos in front of the Market! Call Amy Ingram, Market Manager at 512-440-7196 for more information.

Austin Farmers Market—Saturdays, 9am–1pm, at 4th & Guadalupe at Republic Square Park Downtown.

Barton Creek Farmers Market, Saturdays 9 am to 1 pm. Barton Creek Mall Parking Lot near Dillards. (Formerly known as the Sunset Valley Farmer’s Market.)

Cedar Park Farms to Market—Opening Saturday, March 27, 2010, 1890 Ranch Shopping Center in Cedar Park at the corner of 183A and FM1431.

Dripping Springs Farmers Market—1st and 3rd Saturdays through October, 9am– 1pm, The Triangle at the corner of HWY 290 and RR12 in Dripping Springs. 512-858-4725

Sustainable Food Center Farmers Market at Sunset Valley 9 am to 1 pm Saturdays, 3200 Jones Street -Toney Burger Center Parking Lot (A project of Sustainable Food Center)

HOPE Farmers Market—Sundays, 11am–3pm, 414 Waller St., the corner of E. 5th & Waller St. at the Pine Street Station. A project brought to the Austin community by the HOPE (Helping Other People Everywhere) Campaign.

Pizza Workshop This Saturday!

Want to learn to make pizza at home? Or are you already doing it, and want to perfect your skills? Chef Myrna Kallergis will be leading a Pizza Workshop Saturday, March 20th, where she'll teach you to make white crust and whole wheat crust, and even show you a great dessert pizza! You'll get to sample all the pizzas made in class and get the recipes, too.

This is lots of fun for kids as well. (Especially at the end of Spring Break where you might be running out of things to do!) We still have space available in our 12:30 session, and the cost for the one-hour workshop is $8 per person. If you'd like to attend, just call 266-5666 and press 3 to speak with any associate! Hope to see you there!

Bring in your Dull Knives!!!

This weekend, March 12, 13 and 14, (Friday through Sunday), the Knife Sharpest will be here. They do a FANTASTIC job sharpening not just knives but implements of all sorts, whether it be saws, shears, garden tools, mandolin blades- you name it!

Graham and Susie will be here from 10-4 on Friday and Saturday, and 12-4 on Sunday. If possible, they'll do your knives while you wait, but if there's a backlog we'll take your number and call you when they are done. The price is $4.50 for straight-edge knives and $5.50 for serrated, and it's worth every penny. You won't believe how sharp your knives will be when they're done.

They take cash or check only, so be prepared!

We're Nuts About Nuts!

Hop on into Faraday's

Get ready to fill those Easter baskets! We just brought in pecans from the Berdoll Pecan Candy & Gift Company. They are a Texas pecan company from Cedar Creek. We have tasted them and are HOOKED! We have milk, white, and dark chocolate covered pecans. There is also honey-glazed pecans, pecan brittle, & an assortment bag. Come on in and check them out. They are sure to tempt any pecan lover.