In this Issue
Upcoming Market Dates
All-Purpose Holiday Baking
Recipe of the Month

Grainstand Weekly Markets
GrowNYC's Union Square Greenmarket every  Wednesday & Saturday .

**We will be at the Union Square Greenmarket an additional day this month, Tuesday, December 31 . The market will be closed Wednesday, December 25, and Wednesday, January 1.**
Grainstand Pop-up Markets
December 14: Grand Army Plaza (Brooklyn)
December 15: Jackson Heights (Queens)
December 21: McCarren Park (Brooklyn)
December 22: 79th street (Manhattan)
December 28: Fort Greene (Brooklyn)

January 4: Inwood (Manhattan)
January 5: Carroll Gardens (Brooklyn)
January 11: Grand Army Plaza (Brooklyn)
January 18: McCarren Park (Brooklyn)
January 19: Jackson Heights (Queens)
January 25: Fort Greene (Brooklyn)
We will not be attending the Columbia or 79th street markets in January or February, but we'll return in March.

Our GrowNYC Grains & Guests program will be on hiatus for January and February. Check back in March to see which brewer, distiller, or oil producer will be joining us at market.

Pre-ordered bulk bags are available at GrowNYC's Union Square Greenmarket every Wednesday and Saturday, as well as at any of our pop-up locations upon request. Check availability and pricing here.  

Wholesale orders of $250 or more can be delivered through Greenmarket Co. , GrowNYC's wholesale distribution program. 
Save the Date!
Home Bakers Meet-up

When: February 24
Location: TBD
It's our favorite time of year again! Our annual Home Bakers Meet-up will include a silent auction, guest speakers, and more local bread/ cookies/ biscuits/ etc. than you can eat! More details to come.
Holiday All-Purpose Baking Hacks
In order to efficiently shop for holiday baking supplies, it's important to understand how to select a flour based on your varied needs. Whether you're baking a long fermented bread, quick bread, cookies, or cake, there is a flour for you- so let's break it down.

Bread flours tend the be the highest in protein, ranging from about 11-16%. All-purpose flours typically fall in the range of 9-11%, and pastry flours come in at 6-9%. Although protein level is not a direct correlation to gluten structure (a complicated topic for another time) it is the best indicator we have to categorize wheat, and understand best uses.

Because making bread or pasta requires a strong dough that will stretch without breaking, higher protein flours are typically preferred. Similarly, pastry flours will make for a lighter, flakier dough, best for cakes, cookies, or pie crusts. While we do carry your typical pastry and all-purpose flours, some of our ancient and heritage varieties fall in the range of all-purpose, that can be used for holiday cookies, crackers, scones, pancakes, and more! Here are some of our favorites:
10-11% protein
Champlain Valley Mill
Available in whole wheat or sifted (white)
Best known for : Ease of use, light, slightly nutty flavor. Arguably the most approachable of the ancient grains, spelt can be used seamlessly as an all-purpose!
11% protein
Maine Grains
Available in whole wheat
Best known for : While Oland makes a knock-out bread, it's earthy, sweet, foresty flavor can also be utilized in scones, crackers, and even cookies!
9% protein
Maine Grains
Available in whole wheat
Best known for : An Estonian heritage wheat that packs a punch. Great for all purpose baking or long fermented breads, with malty/ caramel characteristics.
7.5% protein
Martens Farm
Available in whole wheat or sifted (white)
Best known for : Making the absolute FLAKIEST pie crust. Frederick has a buttery flavor that makes it a greart choice for biscuits and pancakes too.
11.5% protein
Farmer Ground Flour
Available in whole wheat
Best known for : While Einkorn is a bit high for an AP, we simply couldn't leave it out. Einkorn is the oldest known cultivated wheat, which makes it much easier for us to digest. Our recommendation: sprinkle a bit of Einkorn in EVERYTHING. You won't regret it.
10% protein
Wild Hive Farm
Available at 85% extraction
Best known for : A consistent stone-ground flour with a great flavor. Sure to elevate any baked good.

Recipe of the month-
Amy Halloran's Spicy Cornmeal & Rye Shortbread
*2 sticks/8 ounces butter
1/3 cup/80 grams sugar
*1 cup/115 g stone ground cornmeal
*1 cup plus 2 tablespoons/115 g rye flour
*1 cup/115 g whole wheat pastry flour (frederick)
1 tsp salt
1 tsp ground cumin
1/2 tsp chipotle powder
1 tsp smoked paprika

*Ingredients available seasonally at your local Greenmarket
  1. Cream the butter and sugar. Mix the flours, salt and spices together in a separate bowl. Combine both together to make the dough. If it's not stiff, add a little more pastry flour. If it is very crumbly, add a teaspoon of water, or alcohol.
  2.  Roll the dough flat between sheets of waxed paper, ¼ inch thick. Alternately, use the waxed paper wrapper from the butter to roll some dough into a round or square log that you will slice into shortbreads.
  3. If you'd like, sprinkle some nigella seeds or pepper flakes lightly into the square. If you've made rolls, you can press these tasty things -- or others -- onto the sides. Refrigerate the dough on a cookie sheet for a couple of hours or a couple of days. OR, if you are short on time, flash in the freezer for about 20-30 minutes.
  4. Preheat oven to 350°F. Cut into 1 x 1 inch or 2 x 2 inch squares; or cut rolls into slices ¼ inch thick. Place cookies of the same size on an ungreased sheet. Poke tops with fork tines. Bake 9 minutes for small cookies, about 12-15 minutes for larger. Let set slightly on cookie sheet, then cool on racks.

Recipe from Amy Halloran, author of The New Bread Basket .
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