Spring Newsletter

Happy Spring!

We hope to see you Saturday, April 2 at the Bloomington Community Farmers Market at the Showers building downtown!  In the meantime, we continue to vend at the Winter Market at Harmony School.

Market Schedule:
We will be at the Bloomington Community Farmers Market every Saturday from April through November.   Hours are 8 am to 1 pm.  The market is located in the parking lot of the Showers building on Morton St.  Join us this Saturday and the next at Harmony School for the Winter market, from 9 am to noon.

Our “bread of the month” feature for March is Irish soda bread, made from 100% whole wheat pastry flour from Ewenique Icelandic Sheep Farm, with the addition of currants.  We love baking with the whole wheat pastry flour because makes an incredibly tender loaf.  We have several great ideas for the market season, including a Brazilian cornmeal bread, tomato-rosemary bread, and focaccia with fresh summer vegetables.

We obtained a full spot in the prepared food area of market this year.  We will be next to Brown County coffee.  Our friend Sam Bartlett is working on designing a sign and logo for us.

In January, we completed construction of the bakery!  We are continuing to make modifications to make our work more comfortable.  It is a great space for our bread production.  We plan to certify the kitchen for retail and wholesale operation sometime between April and June.  The license will allow us much more freedom in our products.  We may offer focaccia topped with fresh tomatoes and garlic, and we are considering offering a fresh salad bar of vegetables from our farm.  You can also look for our bread to appear in local restaurants.

Last fall we sowed lettuce, endive, escarole, chard, spinach, kale, broccoli and arugala in our greenhouse.  The excessive cold of the winter, combined with our valley location killed most of the crops in January.  We have a small amount of lettuce, arugala and kale that survived. This fall we plan to sow later, as the smaller plants are more likely to survive the winter.  We will also introduce some even hardier salad greens, such as claytonia and mache.  We have cleaned up the beds and sowed peas, radishes, salad turnips, lettuce and broccoli raab.  We intended the greenhouse mostly to feed ourselves but suspect that with good growth we will have some extra to bring to market.

This month we also plan to put up a fence around the new outdoor garden space we prepared last summer.  We will be growing our own cucumbers this year for pickles, as well as salad vegetables for setting up a fresh salad bar at our stand.  We are excited to use our own vegetables in our products!

And finally, we are expecting a new member of the baking family early this May!  We expect to miss at least one market when the baby comes.  We know you will be thinking of us in this special time.

Now is the time to sign-up for or renew your bread subscriptions.  We take subscriptions on a 3-month basis and our now filling our shares for April, May and June.  We sincerely appreciate the support that our subscribers have provided us during the past year and have enjoyed getting to know all of you.  We couldn’t do it without you!  For more information or to subscribe, see the attached document or feel free to contact us via phone, e-mail or at our stand.

Why Subscribe?
-You are guaranteed to receive your preferred variety of freshly-baked hearth bread each week
-You will receive 10% off the market price
-You will have the opportunity to eat fresh, wholesome bread made from locally-grown and organic ingredients on a weekly basis.
-You will gain satisfaction knowing that you are supporting a small-scale family business that strives to produce food in a sustainable manner.

Did you know that Muddy Fork Farm bakes a 100% rye bread on the third Saturdays of every month?  This all-natural, German-style bread is nearly gluten-free and does not contain caraway seeds.  Want to give it a try on March 19?  Then give us a call or e-mail or stop by our market stand to subscribe to this specialty bread.  Many of our customers purchase 2-4 loaves to freeze for the month.  We only make a few extras, so if you’d like us to reserve you some, subscribe today!

Bread class with MHC:

On Jan 10, we offered a bread class in conjunction with Mother Hubbard’s Cupboard at the Foodworks kitchen.  It was our first time in the Foodworks kitchen and found it to be a wonderful space for the class.  Look for us to offer another class this summer.

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