Lunch Box Chronicles: Day One-Hundred!! (Farmers' Market Fare and Spelt Right now Open for Retail)

Everything on this plate came from the Scarborough Farmers' Market.  We are sad that this is the last day and we are sorry that we did not participate more, but it has been a kind of hectic year as we build Spelt Right.  

• The salad and potatoes are from Alewives Brook Farm in Cape Elizabeth, Maine.  
• The grass fed beef from Wright's Haven Farm.
• The Spelt Focaccia Strips from Spelt Right Baking 
• ALL VERY YUM, HEALTHFUL, SIMPLE TO PREPARE, and MEMORABLE. 

• By the way, Spelt Right Baking now has RETAIL hours at the bakery - 81 Bridge Street, Yarmouth, Maine from 8am - 1pm Monday-Friday.  Stop by for some free samples and mention this blog and get a free cup of Wicked Joe Coffee.

Lunch Box Chronicles: Day Ninety-Nine (Lunch Box in a Hurry!)

We had a hectic morning!  What's new?  But for this entrepreneurial baking family, it was a bit stressful because we had no sandwich bread (I left it all at the bakery!) for school lunches and our little one was visiting a school in which there is a no peanut policy.  Sooo....we needed lunch for a VERY HUNGRY 13 yr old and a no peanut 8 year old.   Hallelujah....the heavens were smiling at us as I had thawed a Spelt Right pizza dough the night before.   We made some ham and cheese fitayas along with some mini pizzas.  Here is a link to an earlier post for the recipe and directions for the ham and cheese.  YUM, YUM, YUM.  You can also make these with turkey and cheese, or just cheese and cheese. 

Lunch Box Chronicles: Day Ninety-Eight (The TRUE Spelt RIght Baker reveals his stuff)

Here is a RARE photo of a Spelt Right Pizza made by Kip, the baker who is behind the Spelt Right magical bagels, pizza dough and breads.  It is pretty miraculous that we received this picture because a cell phone (especially one with a camera) is a new concept for Kip.   The ingredients on this lovely pizza will be posted once we check in tomorrow.  No email, facebook, twitter, or whatever else clutters our lives exist for Kip.  Perhaps, that is why he makes the breads so great.   SOON, SOON, SOON, you will be able to visit Spelt Right and Kip as we will be opening for retail hours.  We will keep you posted.

Lunch Box Chronicles: Day Ninety-Seven (Harvest Soup, Spelt Right Focaccia Crisps, Farmers' Market Bliss)

We got all these wonderful veggies from Alewives Brook Farm at the Scarborough Farmers' Market (Sundays June through October), Scarborough, Maine.

3-4 carrots
2 onions
2 potatoes
1/2 pound green beans (they are so green and sweet from Alewives Brook Farm)
2-3 medium zuchinni
3-4 cloves of garlic (we are garlic fiends)
1/3 cup (thereabouts) extra virgin olive oil
3 TBL butter
3 cups of water
1 can organic tomatoes
salt to taste (we use sea salt)
dried basil to taste
dried dill to taste
pepper to taste
1 can rinsed and drained cannellini beans (optional)

Chop all vegetables in small pieces and place in separate bowls.  In large stainless steel soup pot, warm EVOO and butter, add finely chopped onions, saute until limp, add finely chopped garlic (or mash garlic with salt with mortar and pestle and add).  Add carrots, saute for 5 minutes, add potatoes, saute 5 minutes.  Add green beans, saute for 5 minutes.  Add zucchini, saute for 3 minutes,  Stir in cabbage, saute for 3 minutes.  Add water and liquid from tomatoes.  Chop tomatoes coarsely.  Add to pot.  Stir in salt, pepper and other spices to taste.  Heat to boiling.  Reduce heat to low.  Simmer covered, stirring occasionally for 1 to 1 and 1/2 hours.   If desired, add cannellini beans.  Cook for 30-40 minute longer until soup is thick.

This recipe is designed to be to your taste.  You may wish to splash in some white wine while it is cooking.  Salt, pepper and spices to taste.

We served this with the MOST YUMMY Spelt Right focaccia made into crisps.  (Sliced, with olive oil, baked at 450).

ENJOY.....Also, get the kids involved with making this one.  It is a labor of love, but worth it.

In large

Lunch Box Chronicles: Day Ninety-Six (Vegan Tales by Jeffrey Remick and Steff DesChenes)

Here is a beautiful Spelt Right vegan pizza pictorial recipe by Guest Bloggers, talented photographer Jeffrey Remick and talented author Steff Deschenes.  Vegan Tales - A Pictorial Recipe of a Spelt Right Pizza Enjoy the recipe and if you ever need a great photographer, you know where to turn. Remick Photography

For the vegans out there....ENJOY!!!