Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.

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Monday, April 3, 2017

Bread Beckers' eBread for March 31, 2017

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Dear Atlanta,

Thanks for subscribing to our Newsletter.  Please feel free to forward this to a friend.  If you'd like to unsubscribe from this newsletter, there is a link at the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.


Spring is here - Yay!! Flowers and trees are in full bloom, birds are chirping in the early mornings and my personal favorite - strawberries are now in season.

If a cup of warm hot chocolate or a steaming bowl of hot soup are winter's comfort foods then a warm slice of shortcake topped with sliced fresh strawberries and whipped cream surely must be spring's ultimate comfort delight.

Though shortcakes date back to 15th century England, mentioned even in one of Shakespeare's plays, Strawberry Shortcake in particular is a classic American dessert. The first recipe for topping the popular shortcake with fresh strawberries was published in an American cookbook in 1847. As the North - South railroad lines began to crisscross the country, the once limited season of strawberries, were made readily available as the cherished red berries could be shipped on ice from coast to coast. The demand for strawberries grew as the Strawberry Shortcake became one of America's favorite dessert.

The recipe below is one of my favorite springtime (actually anytime) desserts. I love to add fresh raspberries and blueberries to the mix of fresh sliced strawberries, sweetened just slightly with a drizzle of agave nectar. The homemade lemon curd takes the shortcakes to a whole new level of bursting with flavor. Topping the creation with just a small dollop of fresh whipped cream puts the finishing touches on the easy, but ever so delicious American classic.

Soft wheat is the perfect grain choice for the shortcakes. The Fine Rasp Etched Grater by Cuisipro (item # 08920) for zesting and the iSi Easy Whip Cream Whipper (item #09903) are the best companion tools for this dessert.

 
 
RECIPE -Short Cakes with Lemon Curd
 
Shortcakes:

* 2 ¾ cups soft wheat flour
* 1/3 cup molasses granules (brown or regular)
* 2 tsp. baking powder
* ½ tsp. salt
* ¼ tsp. baking soda
* 1/3 cup chilled butter
* ¾ cup buttermilk

Preheat oven to 450°.

Combine flour and next 5 ingredients in a food processor. Cut in butter and blend together. Add milk and blend till dough forms a ball. Turn out onto lightly floured surface. Roll dough to a ½ inch thickness, and cut with a 2 ½-inch biscuit cutter into 8 short cakes. Place the shortcakes on a greased baking sheet. Bake for 10 minutes or until golden. Remove from baking sheet and cool on a wire rack.

Lemon Curd:
* ¾ cups honey granules
* 1 Tbs. grated lemon rind
* 2 large eggs
* 2/3 cup fresh lemon juice
* 2 Tbs. butter

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk.

Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools) Yield: 1 1/3 cups.

SERVING IDEAS
Combine your favorite fresh fruits in a small bowl and sprinkle with about 1 Tbs. of honey granules. (We really like strawberries, raspberries and blueberries.)
Split shortcakes in half horizontally. Scoop about ½


NEW PRODUCT - GA Grown Organic Soft Red Wheat


We are very pleased to announce our first Georgia grown wheat product. Organic Soft Red Wheat has the great nutty flavor of red wheat with the great baking qualities of soft wheat. This flavorful pastry flour is the perfect choice for fluffy pancakes, soft muffins and moist and chewy cookies.

Currently available in 6 gallon buckets, net wt 45 lbs, our item # 08152
 
Cooking Classes


Getting Started
Saturday April 29, 2017
10am - 2:30pm
Registration $10
Taught by Sue Becker
Click here to register

We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixer, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!



Dehydration / Fermentation
Saturday May 6, 2017
10am - 1pm
Registration $10
Taught by Sue Becker
Click here to register

Dehydration and fermentation are the oldest forms of food preservation and both simple and easy to do.

The dehydration segment will show both how to dehydrate fruits, vegetables and jerky and how to rehydrate and use what you have dehydrated, with sampling of course.

Fermentation will include making kefir, yogurt and fermented vegetables. These foods supply not only valuable nutrients but also reestablish our immune boosting gut organisms.

 
SPEAKING EVENTS

"Real Bread- The Staff of Life"
Thursday, April 20, 2017 6:30 - 9pm
Church of the City
828 Murfreesboro Rd
Franklin, TN 37064

Admission is free, registration is appreciated
Contact Lisa Salstrand: lisasalstrand@gmail.com or 615-260-6697
~ Light Refreshments will be served ~


"Real Bread- The Staff of Life"
Saturday, April 22, 2017  9am-12 Noon
Cookeville Primitive Baptist Church
2002 North Willow Ave.
Cookeville, TN 38501

Admission is free, registration is appreciated
Contact Anji Settles: settlesfamily@gmail.com or 931-510-3914
             Becca Kessie:  becca.crossvillecoop@gmail.com or 865-712-4692
~ Breakfast Refreshments will be served ~


"Real Bread-The Staff of Life"
Monday April 24,2017 6:30PM - 9:00PM
Foothills Worship Center
5550 Sevierville Rd
Seymour, TN 37856

Admission is free, registration is requested
Contact Tina Smith 865-654-4715 OR Lisa Taylor multimom09@gmail.com
~ Light refreshments will be served ~
CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way.  Current co-op shipping rates range from 12 cents to 15 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 60 cents a pound!

We have over 100 co-op locations around the Southeast.  Visit our website  and find the co-op closest to you, our coordinators will be happy to welcome you into  a co-op!
 
The co-op schedule can be found on our web site at  
http://www.breadbeckers.com/blog/co-op-schedule/

Bread Beckers Inc  |  770-516-5000  |  support@breadbeckers.com  |  www.BreadBeckers.com
 


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