Missing market, sweet peas, and rye experiments

First things first:

I will NOT BE AT MARKET next week (I'm headed east to my five year college reunion. I'm ridiculously excited to have so many far flung friends in one place!). If you want Smoky Vollkornbrot ($6), Hard Red Wheat ($6), or Honey & Cacao Granola ($8) send me a message by SUNDAY NIGHT. They will be ready to pick up Wednesday morning from my front porch. Bonus: you can admire my rambunctious garden and sneak a few peas from the vine.

In other news, my sweet peas are blooming, my roommate and I made our best ice cream experiment yet (strawberries, kirsch, yogurt, sour cream, sugar, and a little lemon juice), I've decided to work on overcoming my deep and somewhat irrational aversion to American yoga culture for the sake of my back and my meditation practice, and I'm moving away from sprouted grain breads for the summer. It's just too warm in the kitchen to keep sprouting grain happy. Instead, I'll be using a cold rye meal soaker in the Vollkornbrot and Mountain Rye (i.e. soaking coarsely ground rye in cold water overnight). The texture and flavor of these breads will change slightly without the sweetness and toothiness of the whole, sprouted grain, but I've been recipe testing and I can testify that different is still damn good. For now, I'll continue to sprout emmer and einkorn for the Ancient Grains bread. And of course, all the breads remain sourdough. Fermentation forever!