Fall Newsletter

Happy Fall!

Here at the bakery we are glad for some cooler baking weather!  Our first full summer of baking with our wood-fired oven was very successful, and excessively hot on only a few Fridays.  We have become proficient with firing the oven to achieve just the right baking temperature and with timing the bread to be ready at the same time as the oven.  Stress levels have gone down, and our product has become more consistent.

What’s New

Today we passed our wholesale inspection!  We are eager to hit the sidewalks and line up restaurant and retail accounts.  We are looking primarily for restaurants for the bread because we think they will be better able to accommodate a weekly delivery schedule.  We will look to stores to carry our granola, which has a longer shelf life.  Granola sales have been increasing rapidly as more market customers try it and love it.  This season, we’re adding granola subscriptions to our offerings.  Learn more below.

Our summer specialty bread was rosemary foccacia, made with rosemary from our garden.  It was very popular and we look forward to making it again next summer.  With the fall weather we have switched to Pan de Muertos, a sweet anise bread for Day of the Dead.  It also has local eggs and orange zest for a fruity overtone.  This bread was very popular last year and we hope you will try it if you haven’t already.

Become a Subscriber

We are now filling shares for October, November and December.  This last quarter is critical for us, because having subscribers carry into the winter market season helps us maintain our sales at the smaller Bloomington Winter Farmers Market.  Encourage your friends to subscribe, or buy them a subscription as a gift!  Tell people how great the winter market is.  We need higher attendance at the winter market, and so do all the other great vendors.

Download the subscription form here.

Muddy Fork in the Community
Sunday, Oct 9, 2:15-8:15pm
Harvest Gathering: A fundraiser for the Center for Justice and Mediation
Tuesday, November 1, 6-9pm
Harvest Dinner:  A fundraiser for the Local Growers Guild
Thursday, November 3
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Summer Newsletter

Greetings Bread Customers!

Leda Ivy Schedler

Leda Ivy Schedler

Our daughter, Leda Ivy, was born on May 11.  We took one week off from market but are glad to be back.  Leda made her first appearance at market last week and we hope to bring her again so you can all meet her.

Market Schedule:
We will be at the Bloomington Community Farmers Market every Saturday through the end of November.   Hours are 8 am to 1 pm.  The market is located in the parking lot of the Showers building on Morton St.

WHAT’S NEW:
Our specialty bread for the season continues to be the Ciambella Mandorlata, a delicious Italian sweet bread topped with almonds.  Later this season look for tomato-rosemary bread, focaccia, and a favorite from last year, Pan de Muertos, a bread for day of the dead that is flavored with anise seed.

Look for our dill pickles to return in mid-late July.  We’ve been getting requests for them all winter long!!

We began making honey-almond granola at the end of April, featuring Hunters’ honey.  By Saturday evenings, the oven temperature has fallen to about 330 degrees, which is perfect for slow-baking the granola.  The moderate, even heat means that we can load the oven with 6 trays of granola and they bake perfectly without the need for rotating the trays or stirring the granola.  We are glad to take advantage of the leftover heat in the oven and to offer a new product that many of you have enjoyed.

UPDATE ON THE BAKERY & FARM
We are finishing up work on our wholesale license this month.  We just have to install a couple more sinks, do some paperwork, and have our final inspection.  We are excited to begin marketing the bread in local restaurants.  We have been in touch with several chefs in Bloomington and hope to add a full day of baking on Thursday for wholesale.  Baking on back-to-back days is the most efficient way to use our brick oven, as it only takes a small amount of wood to bring it back up to baking temperature.

While we have continued to enjoy a delicious harvest from our garden, we missed many important planting dates in the weeks after the birth of our daughter.  This means we are largely putting on hold our plans to sell vegetables or use our production for the business, at least for this year.  We still hope to have some fresh produce to sell at the Winter Market, however.

We are excavating a place to build a root cellar next week.  It will be dug into a hillside, and the construction is with blocks and concrete.  It will be a great place to keep storage crops, and a cool spot to keep our pickles in the summer.  It will also serve as a safe storm shelter for us.

SUBSCRIPTIONS:
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 July, August and September.  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.

WHEAT-FREE, 100% RYE BREAD:
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 June 18?  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!

MUDDY FORK FARM IN THE COMMUNITY:
Raber Farm Tour:

On Sunday, October 9, the fall farm tour takes us to Titus Raber’s, where we will serve our bread along with a delicious farm dinner that is in the works.  You can sign up through Bloomington Parks and Recreation at http://bloomington.in.gov/farmersmarket.

Take care and enjoy the beautiful weather!

Posted in Newsletter, Summer | Comments Off on Summer Newsletter

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.

WHAT’S NEW:
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.

UPDATE ON THE BAKERY & FARM
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.

SUBSCRIPTIONS:
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.

WHEAT-FREE, 100% RYE BREAD:
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!

MUDDY FORK FARM IN THE COMMUNITY:
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.

Posted in Newsletter, Spring | Comments Off on Spring Newsletter