Since becoming a mom, I’ve never felt like New Year’s Day was the beginning of the year; I really see September as the start of the cycle. I have always loved the mini-rituals around prepping for school; planning first-day outfits, a fresh notebook and backpack, and the anticipation of all the newness that the next school year brings. In New York City, the first chilly morning usually arrives soon after Labor Day; then the month tumbles faster into Fashion Week, the memory of September 11, and everyone returning from blissful summers to the market signals we begin again.
You can also see this change at the greenmarkets. The first signs of Fall appear when the grapes show up. Whomever names the varieties is on par with the NY Post headline writer. There are varieties named after all the planets (Jupiter, Mars, Saturn) and then some scattered emotions like “Joy”. The grape vendors have plenty of samples to try the nuances between each one.
The creative challenge is always how to incorporate the freshest, new ingredients the market has to offer. This month we have been adding organic grapes from Buzzard Crest Vineyards along with fennel seeds and a sprinkle of organic coconut sugar to our gluten-free sourdough focaccia, a twist on an Italian classic called “Cicada” that pairs with cheese, wine, and snacks, in a flavorful, seasonal manner. All season we will be pairing updated focaccia flavors like potato leek, kabocha sage, and more.
Fashion week and farming is not a usual partnership, but in a way, aren’t hand-picked ripe vegetables and fruit, brought to you to purchase the very next day a true luxury? Someone spending hours hemming a dress and someone spending hours planting seeds by hand parallel level of energy and time?
I love the way it feels like we are about to start, like we are entering a new cycle.
Can’t wait to share all the exciting things we are making for you over the next few months!
New Loves to Fall for This Fall!!!
Apple Cider Donuts! Cardamom Swirl! Seasonal Herby Bagels!
Apple cider donuts are a forever staple at farmers markets in the Fall. The sight of a toddler in a stroller munching on a sugary donut with a zen look on their face pretty much says September better than anything else. As someone who can’t eat gluten, the thought of how good that must taste on a chilly autumn morning has stayed in my mind, buzzing about until I worked on our version.
Our donut isn't deep-fried, for a million reasons. We hand-mill the organic oat flour, and mix it with regional sorghum, millet and buckwheat for a whole grain and not-too-sweet bite. The apple flavor comes from a juicy apple cider reduction and shredded apples from Toigo Orchards, our go-to farm for the best apples.
Our GF Sourdough Cardamom Swirl is an evolution of our bestselling cinny bun, rolled in a giant loaf pan, with an organic cardamom, maple sugar and cinnamon filling. It is the perfect accompaniment for morning or afternoon; a hearty gluten-free sourdough base made with organic oat and buckwheat, fermented overnight.
Lastly, our seasonal bagel rotation this month is the Herby Bagel, wild-fermented with organic rosemary and Maldon sea salt for a savory bite. Keep an eye out for each month’s special flavor, we have some pretty fun things coming all Fall into Holiday.
Want to reserve your favorites first? Place orders for our classics in advance.