Bread has been undergoing a revolution, one I am so happy about! Going are the days that everyone is eating that pale white, flat, tasteless packaged stuff that can barely be called bread, and coming are the days of true knowledge and enjoyment of the crusty, warm, savory and sweet creations that artisans craft with their own hands.
I was at a farmer’s market today at the Government Center in Fairfax, Virginia, and Great Harvest was there, selling breads of all shapes, sizes, and flavors. Great Harvest is a chain known in a few places in Virginia that make their own breads in-house. They even grind their own wheat, which is an amazing feat for any bakery. If you love bread and other baked goods and you have one of these places near you, go visit. I promise you won’t be sorry!
This was my very late lunch today, along with an herbal tea made with dried peppermint and lemon balm leaves!
The lemon balm was a bit overshadowed by the peppermint, but the tea was nonetheless refreshing. It’s wonderful to reap the benefits of one’s labor!
I asked the farmer from whom I bought the cheese and a dozen eggs at the farmer’s market about how they’re faring with the weather being so hot. He plainly stated that rain is needed. There’s a tropical storm brewing, so I believe that he’ll get his wish.
So many people complain about it being too hot, and then complain again when it rains. I only ask for balance between wet and dry weather, for the sake of those that grow our food. If it’s too hot and no rain, everything withers, and dies. If it’s too wet, plants can become moldy or even drown. It is a very delicate relationship between farmer and crop and livestock.
So the other reason why I went to the farmer’s market was for fresh eggs. I’ve been dying to make pasta lately (I love my carbs!). I bought a pasta maker, and I went to work this afternoon.
Pasta is pretty easy to make. The basic recipe is flour, salt, eggs (there are eggless recipes out there too), water, and olive oil (I added a little fresh parsley and basil to my recipe). Mix all those together, then knead the dough on a floured surface for four to five minutes. Let it rest in the refrigerator for about one hour.
Take it out and cut the dough into quarters. Flour the pasta machine, then roll your first dough quarter through it. Start on the largest setting, and work your way down from that until the dough is the consistency you are looking for. Then run the flattened dough through the pasta cutting side.
You can put the fresh pasta right into a pot of boiling water and cook it immediately, or dry it on a rack and save for later.
My drying rack is a pants hanger and each bar I covered in plastic wrap (less cleaning). I added roasted tomatoes and parmesan cheese to the pasta I cooked. It was simple but delicious! The rest of the pasta will be stored for later use. Self-sufficiency, here I come!
So, that’s all I have for you tonight! Enjoy the rest of your evening! Until next time!