Our First Harvest Notes from the Homestead

Welcome to The Daily Crumb, our little corner for news from the Eden Ridge kitchen. This autumn has been a busy one. The last of the cucumbers became jars of heirloom pickles, and apples and pears have been simmered slowly into preserves alongside blueberry, mixed berry, strawberry and peach. The sourdough starter has been happy in the cooler weather, so the oven has been warm most mornings. Country, Sandwich, Whole Wheat and Sweet Brown Quinoa loaves have been coming out steady, and our new artisan baguette has joined the line-up. We are also gathering ingredients for something special: our Foraged Sumac & Currant Sourdough, coming soon. Thank you for supporting a small suburban homestead. Every order helps keep the oven going.