I’m kicking myself that I didn’t have my camera charged and ready to go to capture the beauty of the lovely woven baskets overflowing with artisan bread placed in the middle of the island and on the dining room table. And I missed out on a chance to get some sweet pictures of Rachel and Tarek’s colorful and creative bottles of super-duper kombucha that they generously shared with our guests through the morning. Lucky for me, (and for you) both Mill Pond Bakery and Unity Vibration Living Kombucha Tea have terrific websites with great pictures. I’ve included a couple of photos to spark your interest, but be sure to follow the links and check out their websites for yourself.
Mill Pond gave us two terrific specials. First, a plate of softly scrambled buttery eggs from Dry Bucket Farms, served with a side of TMZ’s grass fed beef tenderloin and some hoop house greens. This was the kind of breakfast that can keep a cowgirl going ’til supper. The second special showed off the specialty breads of Mill Pond. Slices of Mill Pond stollen and schnitzbrot (dried fruit and nut infused enriched whole wheat breads) soaked in eggs and cream made incredible French toast, topped with house made creme fraiche and served with Mama Mofoods seitan a rich and savory fermented wheat meat alternative. We also had our weekly specials of whole grain waffles and blueberry bread pudding to round out the options.
I’ve never been a fan of Kombucha until I tried what Rachel and Tarek are brewing up in ypsilanti. They brought lots of bottles with lots of flavors, including pineapple ginger, grape and pear. The bottles are the perfect size for taking to a party, a potluck, or any other event where you want to share something gently fizzy, refreshing and fun with your friends.
We’ve had a wonderful surge of new volunteers, who along with those who’ve been around for a bit, combine to create a fun and efficient crew for Selma prep night. Mill Pond’s exceptional crew was a bread-y trinity, with John Savanna (Mr. Mill Pond himself), Gabe Blauer and Sarah Ladd keeping everyone on track and with a job to do. The other prep’sters were Michelle Fortin, Gary Hochgraf, Robbie Moore, Matt Burton, Joanna Campbell, Nick and Olivia Roumel, Garin Fons, Nevon Clark, Kate Long, Anita Sherman Moran, and last but not least, Remi Holden who has created some new protocols and organizational tools that really make the whole prep night run more smoothly.
Friday morning helpers this week included Rob Foley, Siri Gottlieb, Robbie Moore, Kate Long, Laura Matney, Ruthann Nichols, Evan Dayringer, Zoya and John Erdevig, Janet Shane, Matt Burton, Shawna Jo Lee, Remi Holden, and Susie Baity Stearns. Big props to the early shift–they manage to get themselves here in the cold and dark of a January winter morning at 6:00 am to get things going on time and with a smile on their faces. Huge thanks to one and all who made this past week a fun and delicious event–all for a great cause.
Please come help us keep FM@Selma sustainable. Looking forward to seeing you in our kitchen soon,
Lisa