The Weblog
The Online Market is open for ordering from 8 AM Wednesday till 8 PM on Thursday.
Spring time is upon us again. The planting of vegetables and flowers is in full spead as we work to provide an aboundance of fresh new products. Please feel free to make your selections from the great products available this week.
Remember the New Customer Referral Program
From March 20 through June 30
How it Works
1. Tell a friend about the CUMMING HARVEST farmers market.
2. Have them register at cumming.locallygrown.net. (the market managers will contact all new customers to ask who referred them)
3. After their third purchase (3 different weeks), your credit will be applied to your account.
Thank you for sharing your love of healthy food and for helping to support our local growers!
Stephen Daniels
770-905-9155
Newsletter - May 14, 2014
Bread using Lizzie’s Pantry Flour
Yeast Brew:
1 Tbsp. SAF Yeast (#1051)
¼ cup warm water
1 ½ tsp sugar
Dough:
3 cups hot water
1 TBSP Refined Sea Salt
½ cup Extra Virgin Olive Oil
¼ cup Grandma’s Molasses
½ cup Raw Local Honey
4 cups Prairie Gold Whole Wheat Flour
Set aside
Mix in Bosch or bread mixer until smooth.
Add Yeast Brew.
Mix together:
2 ½ cups Prairie Gold Whole Wheat Flour
¾ cups Non Fat Dry Milk (be certain to add in with dry ingredients)
Add to dough mixture
Add additional cups of Prairie Gold Whole Wheat Flour, approximately 2-3 cups, until the dough is just slightly sticky to the touch. Not too sticky!
Knead in Bosch or Kitchen Aid mixer 10 minutes.
Place in large bowl, coated with oil.
Place in warm area to rise to double. (approx one hour, depending on warmth of kitchen)
Note: If kitchen is slightly cool, turn on dishwasher for 5 minutes, then shut off and add bowl of dough with Food Film covering it. This adds moisture to your bread and will help it rise quickly.
Remove from large bowl and place on oiled surface. Cut into 3 equal portions. (I like to weigh out each piece of dough to be sure all are the same weight.) Roll out, forming loaf. Pinch so dough is firmly together and has no seams visible.
Place in Vegalene (#1052) coated Stainless Steel bread pans and let rise until double.
Cover again with clean cloth. Let rise until about an inch above the loaf pan. (approx 30-45 minutes depending on warmth of kitchen)
Preheat oven to 350° and bake for 40-45 minutes.
Place on cooling racks and brush butter on top.
Yield: 3 beautiful loaves of whole wheat bread.
*If using glass loaf pans, reduce heat to 325°
Market News
The market is open and ready for you to place orders online. You may pay here or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments.
Mushroom Nob has listed Wine Cap King Stropharia Mushrooms and Silver Oyster Mushrooms on the market. He grows gourmet mushrooms including several varieties of oysters, piopinni, King stropharia, shitake, blewit, lion’s mane, and maitake. He also has wild species depending on the season. No chemicals are used on the mushrooms and God takes care of the foraged foods so you can’t get more organic than that.
Ancient Awakenings “Grape Water Kefir” class on Sunday, June 1st. The class will be held in a classroom near the market. Each person that attends will receive 2-3 tablespoons of organic cultures (water grains) and the knowledge to make water kefir indefinitely. You will also learn how to grow cultures in order to supply your family and friends with water grains as well. Limited number of spots available (10 maximum). Class is $60. Please register by placing your class order on the market.
PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!