In continuation of a series I started last summer, I plan to bring you photos and description of our Saturday lunches, which generally come from local farms, mills or markets. This morning we didn't make it to the farmer's market before lunch, as is our usual pattern, so we improvised a bit and made pretzels.
We're fortunate to have a local mill that grinds and sells organic grains, and even more fortunate to have a friend who asked if we needed anything the last time she made a run to the mill so we are fully stocked with 25 lbs (minus what we've already used) of organic spelt flour.
The kids made pretzels using this recipe, except that we substituted spelt for 2.5 cups of the flour and flaxseed meal for the other 1/4 cup. It really made a lovely whole grain soft pretzel. I would have had pictures of the boys rolling some pretzels but they flew through the process so fast that I couldn't get my camera into place before they were done rolling out their blobs of dough into pretzel shapes.
Without further ado, our Saturday lunch spread:
local strawberries via Whole Foods
carrots and hummus (not local, but man can't live on pretzels and strawberries alone so more improvisation)
(this next photo has nothing to do with our local lunch except this little stack of colored bowls was so stinkin' cute)
and spelt-flaxseed pretzels
Finn particularly enjoyed the fact that some of the strawberries were large enough to wear on his finger.
a happy strawberry boy!