winter CSA, week 7

[cellio]

• 5 Rome apples
• 3 celeriac (one small) (late substitute for the beets we were expecting)
• 4 medium blue potatoes
• 16 small carrots, generally around 4" long
• large bunch arugula (that is the one front right, isn't it? it's bigger than past arugula, but the bag back left doesn't look like arugula)
• bunch tatsoi
• bag mizuna (this is a new green for me)
• half gallon apple cider
• 2 pounds pastry flour
• small jar green tomato relish ("think of it as a more mature salsa")
• 6oz piece goat's milk Parmesaanen

The preview email, once again, included a picture not of the cheese but of the goat.

The cornbread recipe that came with the cornmeal in a past box calls for pastry flour, which I didn't have then but do now. Last time I made it with regular flour, so I'll see if I can tell the difference with pastry flour. Meanwhile, this bag of flour comes with a recipe for pancakes. Neither cornbread nor pancakes are pastry in my mind, but I'll assume that the term "pastry flour" is expansive.

(The CSA linked to a short article about the difference between pastry flour and regular flour, but the site goes overboard with annoying in-page ads, so instead of linking to it I'll summarize: pastry flour is lower in protein than normal flour, which means it's lower gluten, which means it makes biscuits, scones, pie crusts, and quick breads lighter and flakier.)

Comments

[cellio]

Interesting! I wonder what our "bread flour" is to you, then?

Grocery stores here usually have bread flour and all-purpose (normal) flour, but I guess pastry flour is a specialty thing. (These are all white flours, as distinct from whole wheat or things involving other grains.)