Update on Farro Porridge Bread: Tartine Master Recipe

I forgot to mention how this bread turned out!

Much to my delight, this bread was so dense, moist, chewy, tangy and flavorful that it was really hard not to eat half the loaf yesterday.  

Sprouted Farro Porridge Bread

I recently bought Chad Robertson's Tartine Book No. 3.  It's like a doctoral level bread baking bible with gorgeous photos and recipes that incorporate wonderful nutty grains, in sprouted, cooked, flaked and whole form.  

this from our friends at Almond Milk LA, two of the most positive femmes I've met in a long time.  You just want to be around them.

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Bread Delivery

This past weekend I made a special delivery to my favorite butchers Amelia and Erika at Lindy Grundy . . .

On my way to Lindy & Grundy

Lindy & Grundy

19th Annual Slow Food OC Persimmon Party

This year's Persimmon Party was held at Pitcher Park in Old Town Orange on November 17.  By around 1 p.m. all of the trees/tree-ettes and much of the fruit had sold out.  Alas, there were still lots of persimmon popsicles, a variety of baked goods, meatballs, persimmon hats, and jams and preserves.  I spied one older and distinguished looking couple literally eviscerating pounds of ripe Hachiyas . . . he standing in his baseball cap, she in her wheelchair, and the remains dropping all over their makeshift plastic bag floor tent/garbage receptacle.  I didn't have the heart to photo them, but what a sight!  I wanted to fist bump them.

I learned about a variety of Persimmon native to the United States -- the Virginiana.  They are soft and super small but absolutely delicious.  They taste like a cross between coffee cake and a chewy juicy date.

The Virginianas

One item that peaked my interest was the hang-drying persimmons.  I had read about the beloved Korean drink Sujeonggwa (Korean Persimmon Punch) on Emily Ho's Kitchn post and it is on my list of drinks to make, after I discipline myself to soldier through another attempt at Kombucha.  

Drying Hachiyas

More Goodies

Pomegranate Pancakes

I love the color, sparkle, snap and sweet/tart juiciness of pomegranate seeds.

So I made a giant pancake.  Here we have both sides pictured, with Zoe's bacon. Turned out a little wet and juicy due to all the seeds, but still a fun project.