Jeepers , where do I begin!? This is a LONG post!
NEW ITEMS: Topricin - proven effective in treating pains associated with arthritis, carpal tunnel, back pain, sports injuries....wonderful stuff!!!, Envirokids crispy rice bars (GF and OG), Kinnikinnick items!: pancake and waffle mix, tapioca bread mix, candadi yeast free rice bread mix and bread and bun mix!, OG Brown Rice Cream and OG Barley Plus ( both hot cereals) ( well not hot yet, you make them hot....but NOT using your microwaves right...? :-) ), OG mini raisin packs, OG Tomato and Oregano Crackers from Suzie's (YUM!), OG Hemp Shake Mixes - one berry Pomegranate and the other Amazon Acai. Now I purchased sample bags so those of you who wish can purchase these one servings and let me know which ones you like! We are trying them as well this week! VERY good products from Nutiva. We also have OG Pizza crusts again, and GF pizza crusts both from Rustic Crust. We also ordered a wonderful acai supplement all OG and all of them GONE before it even got on the shelves! So, I have reordered quite a few more and they will be in next week...sorry! Gosh, you think I 'd get this ordering thing by now.....
Our Bread Pricing has changed! We will be selling our bread by the pound, rather than the loaf for two reasons: Our Gluten Free Egg Bread can not be weighed before it is put into the pans, as it is not of a consistency to do so. The loaves weigh between 1.5 and 2 pounds when they are baked. Our WW loaves are usually all around 1.5 after baked. So, we are selling our bread by the pound! Then, you will truly get what you pay for! So our cost is $3.75 a pound. EDITORS NOTE: Glutino GF breads price out at .26 an oz, Sami's GF breads at .33 oz, Ezekiel WW breads at .20 oz, Rudis WW breads at .22 an oz and our YUMMY-FRESH FROM THE OVEN- NOTHING BUT LOVE (and great ingredients) ADDED-FROM OUR OVEN TO YOUR TABLE breads for .23 an oz! Isn't life grand?! And just to toot our horn....the BEST Gluten Free Egg bread yet just popped out of the oven today. It made everyone's lips melt! We have been adjusting the temp and time and by golly, it is incredible! heck, everyone who sampled it (many) said they could not believe there would ever be a bread to even compare to a fresh WW loaf and this SURELY did! yeah! So, if we have any left....grab one!
Farmers Creamery: NON homogenized Milk products are great! Try the sour cream it is my favorite sour cream ever! There buttermilk is on order so....next week new item list.
SOUP: Well there is a ton in the cooler so enjoy!
INVENTORY: Well, as you know we have been keeping up with having a large inventory! So large now we need to sell, sell, sell, so please come shop this weekend! The suppliers are all so excited about our growth that they even overstocked us so....rather than send it all back we paid the bill and thought heck....let's just see how much we can sell! Try the OG veganaise in place of your current mayo - it is a favorite on all our cafe burgers, and on our hummus sandwiches! Pick up your miso for GREAT soups!!! Another thought on the matter: It's sure to be a nice warm weekend so come for lunch if you so desire!
BREAD RECIPE: Many of you have asked for our bread recipes, but we simply cannot give them away, and even if we did they are created for dozens of loaves at a time. Here is my simple WW single loaf recipe that is a great starter!
Ingredients:
1 3/4 cup lukewarm water
4-5 tablespoons Extra Virgin olive oil
¼ cup honey or agave
4 teaspoons instant yeast (we recommend saf-instant yeast)
5-5½ cups whole wheat flour – or more depending on the humidity. (We use fresh white wheat. Wheat from the regular store may require more liquid as the flours were milled months to years ago and the natural wheat germ oil is all dried up)
2 teaspoons realsalt (discard your table salts, bad bad bad stuff. Spend the little extra for a raw mineralized sea salt and feel and taste the difference!)
¼ cup vital wheat gluten
Heat water to 110-115 F. (now... I have never really measured how warm it is! I just make the water very warm, but not burning hot! ) Pour into a bowl and add olive oil, honey and mix together until well blended. Add in 3 cups of flour, salt and yeast and mix until smooth - about 2 minutes. Allow dough to rest for 20 minutes. Gradually add flour until the dough becomes a soft dough. Pour out onto a lightly floured surface and knead for 8 - 10 minutes adding more flour as needed (dough should not stick to your hands, but should still be soft while kneading.) Cut dough in half and shape into loaves. Place two loaves into greased 4.5x8.5 loaf pans. Cover with waxed paper and allow to double in size. Bake in a preheated 350 F oven for 30 minutes (ours was usually 28 minutes) or until golden and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack
NEW ITEMS: Topricin - proven effective in treating pains associated with arthritis, carpal tunnel, back pain, sports injuries....wonderful stuff!!!, Envirokids crispy rice bars (GF and OG), Kinnikinnick items!: pancake and waffle mix, tapioca bread mix, candadi yeast free rice bread mix and bread and bun mix!, OG Brown Rice Cream and OG Barley Plus ( both hot cereals) ( well not hot yet, you make them hot....but NOT using your microwaves right...? :-) ), OG mini raisin packs, OG Tomato and Oregano Crackers from Suzie's (YUM!), OG Hemp Shake Mixes - one berry Pomegranate and the other Amazon Acai. Now I purchased sample bags so those of you who wish can purchase these one servings and let me know which ones you like! We are trying them as well this week! VERY good products from Nutiva. We also have OG Pizza crusts again, and GF pizza crusts both from Rustic Crust. We also ordered a wonderful acai supplement all OG and all of them GONE before it even got on the shelves! So, I have reordered quite a few more and they will be in next week...sorry! Gosh, you think I 'd get this ordering thing by now.....
Our Bread Pricing has changed! We will be selling our bread by the pound, rather than the loaf for two reasons: Our Gluten Free Egg Bread can not be weighed before it is put into the pans, as it is not of a consistency to do so. The loaves weigh between 1.5 and 2 pounds when they are baked. Our WW loaves are usually all around 1.5 after baked. So, we are selling our bread by the pound! Then, you will truly get what you pay for! So our cost is $3.75 a pound. EDITORS NOTE: Glutino GF breads price out at .26 an oz, Sami's GF breads at .33 oz, Ezekiel WW breads at .20 oz, Rudis WW breads at .22 an oz and our YUMMY-FRESH FROM THE OVEN- NOTHING BUT LOVE (and great ingredients) ADDED-FROM OUR OVEN TO YOUR TABLE breads for .23 an oz! Isn't life grand?! And just to toot our horn....the BEST Gluten Free Egg bread yet just popped out of the oven today. It made everyone's lips melt! We have been adjusting the temp and time and by golly, it is incredible! heck, everyone who sampled it (many) said they could not believe there would ever be a bread to even compare to a fresh WW loaf and this SURELY did! yeah! So, if we have any left....grab one!
Farmers Creamery: NON homogenized Milk products are great! Try the sour cream it is my favorite sour cream ever! There buttermilk is on order so....next week new item list.
SOUP: Well there is a ton in the cooler so enjoy!
INVENTORY: Well, as you know we have been keeping up with having a large inventory! So large now we need to sell, sell, sell, so please come shop this weekend! The suppliers are all so excited about our growth that they even overstocked us so....rather than send it all back we paid the bill and thought heck....let's just see how much we can sell! Try the OG veganaise in place of your current mayo - it is a favorite on all our cafe burgers, and on our hummus sandwiches! Pick up your miso for GREAT soups!!! Another thought on the matter: It's sure to be a nice warm weekend so come for lunch if you so desire!
BREAD RECIPE: Many of you have asked for our bread recipes, but we simply cannot give them away, and even if we did they are created for dozens of loaves at a time. Here is my simple WW single loaf recipe that is a great starter!
Ingredients:
1 3/4 cup lukewarm water
4-5 tablespoons Extra Virgin olive oil
¼ cup honey or agave
4 teaspoons instant yeast (we recommend saf-instant yeast)
5-5½ cups whole wheat flour – or more depending on the humidity. (We use fresh white wheat. Wheat from the regular store may require more liquid as the flours were milled months to years ago and the natural wheat germ oil is all dried up)
2 teaspoons realsalt (discard your table salts, bad bad bad stuff. Spend the little extra for a raw mineralized sea salt and feel and taste the difference!)
¼ cup vital wheat gluten
Heat water to 110-115 F. (now... I have never really measured how warm it is! I just make the water very warm, but not burning hot! ) Pour into a bowl and add olive oil, honey and mix together until well blended. Add in 3 cups of flour, salt and yeast and mix until smooth - about 2 minutes. Allow dough to rest for 20 minutes. Gradually add flour until the dough becomes a soft dough. Pour out onto a lightly floured surface and knead for 8 - 10 minutes adding more flour as needed (dough should not stick to your hands, but should still be soft while kneading.) Cut dough in half and shape into loaves. Place two loaves into greased 4.5x8.5 loaf pans. Cover with waxed paper and allow to double in size. Bake in a preheated 350 F oven for 30 minutes (ours was usually 28 minutes) or until golden and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack
Have a TERRIFIC week and STAY SMILING!
Karen
Livin' life as an Exclamation....not an Explanation!
If you would like to respond, please use the following email
naturesgarden@nconnect.net Thanks!
Karen
Livin' life as an Exclamation....not an Explanation!
If you would like to respond, please use the following email
naturesgarden@nconnect.net Thanks!
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