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Oh, but the spring is bright. All week I've been dazzled by the colors, by the frothing pink cherry blossoms, the deep blue sky, the explosion of blooms in every color--witch hazel yellow, currant pink, apple white, rosemary violet--and behind it all, a backdrop more dazzling than the show, the exuberant, jubilant green of new grass.  The bake this week was gentler than last week's, but still, I'm grateful to be starting out the season slow, with only the one market. Somehow, a market bake that last year would have taken eighteen hours, for the first farmers market took thirty three! How? But then, what took me three days to bake the first year, now takes me a day and a half (if you can count going into the kitchen midday Thursday and emerging, dazed, well after dark a half day), so I know very well my capacity for inefficiency.
From this week's (slightly) less epic kitchen run, I emerged victorious with some handsome old standards, and a handful of specials. The bread special this week is an orange-cinnamon-raisin swirl (toast, anyone?), the sweet galette is goat cheese custard and sour cherry preserves in a buckwheat crust, the savory galette once more beet and goat cheese, and to finish (or start) the day a boozy spice cake. And the toast bar is back! In fact, I'm going to go rustle up the day's jam selection right now. See you soon, or at least sooner than later. Last week I was totally cleaned out by 1:30, so don't wait too long to wander over to the market. Comments are closed.
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