Ingredients and Responsible Sourcing

This is part of a conversation I had with Spencer:

Spencer: I’m curious if you try to use organic and/or local ingredients when you can.  I know that would be more expensive but would add to the sustainability factor.
Me: Yep. When I said "responsibly" I meant I would consider all aspects of the food production and procurement. The majority of the fruits for pies and such will either be local or be purchased from a local vendor (such as the Hethwood Market near Foxridge, which has peaches now, or The Green Market at the farmers market which sometimes acts as more of a distributor). I always take into consideration which industry I want to support. Usually, local beats out the Big Organic stuff, because it's just as wasteful and industrial as conventional.

In regards to flours, Big Spring Mill (the local brand), uses a soft winter wheat which is unsuitable for bread but good for cakes and muffins and such. I plan on using both the flour (relatively local and a good price) available at Eats and King Arthur brand to do my breads.

My eggs are all local. I worked on a farm two summers ago and basically fell in love with the chickens there. Haha, I feel like they would disown me if I bought store eggs now. My dairy will either be from Duchess (purchased at Oasis or Hethwood Market) or Homestead (likely purchased from Kroger).

When I get into making the more elaborate pies and cakes and such, I'm going to consult with you guys first on prices and such. I can't make something that people can't afford to buy.

If you'd like, I can give you a listing of origin of the ingredients that go into your item(s) each week.

What are your thoughts?

GET EXCITED. First Orders!

Hiiiiiiiii!!!!!!

This first week, let's stick to two items max, in any combination (all items $4, except where noted):
Round Loaf (French, Avocado and Sunflower Seed ($7), Maple Walnut ($6))
Sandwich Loaf (French, Avocado and Sunflower Seed ($7), Maple Walnut ($6))

French Baguettes (2, but counts as 1 item; you get one fancy and one regular)
Sandwich Rolls (4-5)
Flat Bread (good for pizzas, but not for chalupas :)
Strawberry Rhubarb Pie ($12 each, homemade crust with a pretty strawberry crafted on top)

When you post, please include your name (some of you have usernames that I don't recognize, haha), ANY FOOD ALLERGIES (even if the item you're getting doesn't contain what you're allergic to), and if you have any objections to a Sunday pick/delivery day. I really don't want to do Saturdays, because some transactions will undoubtedly occur at the Farmers Market then, and I am most definitely not a vendor. I think this would be bad juju.

Please have your orders in by Wednesday, June 1st, and count on Wednesdays being order deadline days! I'll set up new posts for each week.

If at any point you find a recipe you want me to try or have any suggestions, POST IT or CALL ME. This whole thing is dependent on what you all want. Remember I can crochet and make jewelry for gifts and such, too, if you'd like.

Thank you so much for supporting me in this. I really appreciate your enthusiasm and trust, and I really hope you like your baked goods!

Welcome to my blog! Let's bake!

Please have your first orders in by June 1st! Options this week include baguettes, rolls, round loaves (French, avocado and sunflower seed, walnut and maple syrup), sandwich loaves, fancy table loaves for dipping and such, and flatbread. All of these are $4 a piece. When you post your order, include any allergies as well as which day is most convenient for delivery or pickup (weekdays = after 5pm, weekends vary). Keep checking back for more posts on ingredient origins and questions concerning your product preference! If you want me to make something not listed here--let's do it!

Thank you so much, everybody!!!

Jessica