Spring break

If you don't have your health, you don't have anything.  I used to think that saying was a little dramatic and not very accurate, but now I am beginning to see the other side of it.  When illness strikes, even the little things that our bodies are capable of require a second thought and extra effort.  Suddenly slowed down, we discover just how miraculous a brisk walk really is or just how much attention and energy is required to throw together a simple meal.  And enjoy it.

If you attend the winter market in Boalsburg regularly, you've probably noticed that my presence and my baked offerings are diminishing.  This is only temporary: I must attend to some minor health issues.  I'm thinking of it as a belated spring break.  It never ceases to amaze me how well our bodies can heal, but also how long it takes.  Too often we forget how complex our internal ecosystems are.  Look at how easily a common cold can decimate us!  I am just grateful that I have such an incredible support system of family and friends who all fight to be first in line to help me however they can.

I must admit, not baking as much for market has been liberating.  I still bake, but it's primarily to fulfill family requests.  Mainly I've been baking bread for Mark and I to make sandwiches with, a simple apple crisp and the crackers that I've included in this post.  These crackers hit every craving: crunch, a bit sweet, savory, slightly bitter...they kick a saltine's butt any day of the week.  And they have been my saving snack as of late.  Although it's not harvest time yet so I should I call them planting or sowing crisps.  Or high-hopes for harvest crisps.

 The wheat fields were the first thing to turn green in our fields.  The greenhouse seedlings are outgrowing their little soil cubicles and the first plantings of peas and onions are in the ground.  The cold is holding us back a bit, but everything will soon be in full swing.  I actually helped a little in the greenhouse (pics coming soon!) and even chiseled some ground so far this season...watch out folks, she's behind the tractor wheel!  

​Little nooks of open availability appear here and there on the farm and I am able to pencil myself in.  I can do a bit of this, I can do a bit of that.  Unfortunately I will be out of commission for most of April, but hopefully back in the saddle by the time the markets move outdoors.  So much is beginning.  A new nest of kittens is burrowed in a old cement mixer in the granary.  Beehive boxes are assembled and ready to welcome their new inhabitants.  Plans are in place to grow some different things.  Apple trees are in transit.  Next year's season is already on the drawing board.  As long as I focus on all of that hope, I can soldier on.

In honor of all this beautiful wheat making headway, let me introduce you to harvest crisps.  I first ate crackers very similar to these when I lived in California, though they were a bit sweeter.  The batter for these crackers comes together quickly.  After that, they require a bit of work, but one batch makes so many, you can freeze some and save them for future snacking.  Pair them with cheeses and fruit for an appetizer or do as I do and eat them as they are in the afternoon with some tea or black coffee.

Harvest Crisps
Makes 4 mini loaves (approximately 10 dozen crackers)
Adapted from The Kitchn

These crackers are infinitely adaptable.  From the flours to the dried fruit, to the nuts, seeds and sweetener, you can substitute here endlessly.  Included in the recipe are ingredients that I used, but below are options so you can bake your perfect cracker.  And don't forget that you can make your own buttermilk so easily!

Ingredients
​
1 cup unbleached pastry flour
1 cup whole wheat bread flour
2 tsp baking soda
1 tsp salt
2 cups buttermilk, shaken and room temperature
1/4 cup maple syrup
1 cup dried fruit (cranberries, apricots and tart cherries)
3/4 cup nuts, toasted (walnuts)
3/4 cup seeds, toasted (sunflower, flax and pumpkin)

Method

Preheat a conventional oven to 350 F.  
Grease 4 mini loaf pans and set aside.

In a bowl, stir together the flours, baking soda and salt. 

If using a variety of dried fruit and nuts, make sure they are all chopped to a similar size.  Add the fruit, nuts and seeds to the dry ingredients and stir them to combine.

Add the buttermilk and maple syrup to the dry ingredients, stirring to combine thoroughly.  Divide the batter between the four pans evenly and bake for about 25-30 minutes, or until a tester come out clean.

​Unmold the mini loaves and let them cool completely on a wire rack.  After they are cool, freeze them for about 2 hours.  If you do not want to make the crackers right away, wrap the loaves in plastic before freezing them.

When you are ready to slice the crackers, remove the loaves from the freezer and let them come to room temperature for about 10 minutes.  Preheat the oven to 300 F and line 3-4 half sheet trays with parchment paper.

Using a serrated bread knife, slice the crackers fairly thin, no more than 1/8" thick.  Lay them flat on the baking sheets.  Bake them for about 15 minutes, or until lightly browned and crisp around the edges.  Let cool completely.

SUBSTITUTIONS

Flour
All purpose flour can be used instead of bread and pastry flours.
Half of the pastry flour amount in the recipe can be substituted with spelt or rye flour.
All white flours or all whole wheat flours can be used instead of a combination.

​Buttermilk
Kefir can be used in place of buttermilk in equal amounts.
1/4 cup of milk and 3/4 cup of plain yogurt combined can replace 1 cup of buttermilk.
1 cup of milk combined with 2 tsp of cream of tartar can replace 1 cup of buttermilk.
If you do not have buttermilk, make a "mock" buttermilk by adding 1 tbsp of white vinegar or lemon juice to a 1 cup measuring cup. Top the acid with skim, low fat or whole milk.  Stir and let sit for 2 minutes.
For a non-dairy option, combine 1/4 cup of soy or nut milk, 3/4 cup of soy or nut milk yogurt and 1/2 tsp of white vinegar or lemon juice.

Sweetener
Brown sugar, raw sugar, brown rice syrup, honey, agave nectar or even corn syrup can be used instead of maple syrup in an equal amount.

Fruit
Currants, raisins, dried mango, candied citron, dried figs, dates....

Nuts
Pecans, almonds, pistachios, walnuts, hazelnuts, cashews...

Seeds
Chia, flax, sunflower, pumpkin, white or black sesame, poppy....