|Sundried Tomato-Black Olive Bread; Herbed Loaves|
Okay, now let me tell you about the sundried tomato-black olive bread. Let's call it the STBO bread. This stuff is loaded -- and I mean loaded -- with sundried tomatoes and black olives. And some basil. Its flavors border on the intense. It's dense, and moist, and some might call it decadent. It's one of those "guilty pleasure" breads. Serve it with cheese or alongside soup (I know it's nearly summer, but this bread is a reason to crank up the A/C to eat a hearty bowl) -- the STBO bread is a novel alternative to jalapeno cornbread. Ooh, or have it with a glass of wine! This bread is wonderful whether at room temp or warm and can be frozen if you must hide it from filchers (or yourself).
And for breakfast, or snacks, there are the scones. I have often found scones to be sort of dry and sometimes too big and maybe not all that tasty. But the ones I make are the opposite on all three counts. I've got cranberry orange and cinnamon raisin for the farmers market this Saturday. Here are the mini cinnamon raisin ones, which I'm batching up by the half-dozen. There's a larger size, too.
I've also made fresh granola bars in bundles of three, and they're packed with cranberries, apples, almonds and sunflower seeds, with a hint of cinnamon. A good friend of mine says he doesn't like crunchy food, but this morning he dropped by and I forced one of these on him. He would have professed to conversion but he was too busy eating.
Anyway, these are just a few of the items I'll be purveying tomorrow at the Downtown Kennett Farmers Market. Take a look at my earlier blog posts to see other things I'm offering. If you're around, come by!