Our last market for a while + News about mask regulations!
Meet us at Boulder Farmer's Market this Saturday 8 am - 2 pm. Walk-ups are welcome! According to new CDC guidelines masks are no longer required outdoors. However, for the comfort of market guests, BCFM requires masks between 8 am - 9.30 am. Thereafter customers and vendors are encouraged, but not required, to wear them. Welcome!
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This is our last market until we are a guest vendor again in September. You can continue to order our bread through BCFM for curb-side pick-up, through Hävenly's website, and through Nude Foods Market. You can of course buy directly from our friends at Fresh Thymes Marketplace and Black Cat Farmstand. Starting May 22nd Cheese Importers in Longmont will carry our products as well (more to come!).
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Grab some Pink Oyster Mushrooms and try this vegan keto "BLT"!
Our friend told us that Pink Oyster Mushrooms can taste like bacon. We had to try it, and we can highly recommend getting some at the farmers market! After you admire their beauty, cut them finely and sauté them in butter (or butter alternative) for quite a while until they become nice and crisp. Sprinkle some salt and serve with a toasted Hävenly Keto Bun. Add some lettuce, tomato and avocado. So good and easy!
It has been a wonderful and busy time getting ready for the farmers markets, and we hope we get to see you this Saturday in Longmont from 8 am - 1 pm. We needed something quick and easy to cook for dinner and we tried this black lentil "bolognese". We are excited to share this vegan take on a typical Swedish meat sauce - that's super yummy and easy to make (see recipe below).
Black Lentil Vegan Bolognese!
Original recipe that we modified is from Ica (a Swedish food retail store)
Serves 4
Ingredients
1 medium size yellow onion (finely diced)
2-3 garlic cloves (crushed)
1 large carrot (finely chopped or shredded)
1 small root celery, about 7oz (peeled and finely chopped or shredded) - can be substituted with celery
2 tbs tomato paste
2 tbs olive oil
1 can of crushed tomatoes 14.5oz
3/4 cup black beluga lentils
1 bullion cube
2 cups water (replace part of water with some red wine if you like)
1-2 tsp dried thyme or rosemary
0.5-1 tsp cinnamon
1 tsp honey or coconut sugar
salt, black pepper and cayenne pepper to taste
Scallions to garnish if you like
Directions
1. Sauté onion, garlic, tomato paste, carrot and root celery in oil for about 5 min.
2. Add lentils, crushed tomatoes, bouillon, water and spices. Cover and let simmer for 20-30 min.
3. Season with honey, salt, pepper, and cayenne pepper.
4. Serve with pasta of your choice and garnish with scallions!
ENJOY!
Thank you to all wonderful customers who visited us at the farmer's markets. It made us so happy to see customers come back for more delicious and healthy baked goods! We hope we get to see you this Saturday in Boulder.
Meet us at the Farmer's Market!
May 8 - Boulder
May 15 - Longmont
May 22 - Boulder
Carol came back for more of Hävenly’s baked goods! 💕
Congrats to Shideh D! - May’s winner! We have a bag of baked goods for you. We hope to see you at the Boulder's Farmers Market this Saturday May 8th. We are back in Longmont May 15. (If you can't come to the market we will make special arrangements so that you receive your goods)
How do we choose a winner?
Every month we take all those who signed up for our email list the previous month and extract the info to a simple excel sheet. Each person is assigned a number and then we use Google number generator to pull a winner!
And don't worry, every person who signed up for our email list will receive a 15% discount coupon to use on an online order.
We were at the Boulder's Farmers Market (thank you all amazing customers) and got some funky looking Lion's Mane mushrooms from MycoCosm. They suggested making "Crab cakes". We checked out a bunch of recipes and made our own gluten-free "crab" cakes that are keto and can be made vegan. Easy to make. Fabulously tasty. Try the recipe below. They will blow you away!
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Meet us at the Farmer's Market!
May 1st - Longmont
May 8 - Boulder
Lion's Mane Mushroom "Crab" Cakes!
**see modifications in recipe to make vegan/keto**
Some recipes said to sauté the Lion's Mane mushroom and then to wrench it out. It was running late for us and I had to get food on the table. So I skipped this step. It worked GREAT without doing it! With two young kids, simpler is better.
Serves 2-4
Ingredients
About 8 oz Lion's Mane mushroom
1 egg (or flax egg for vegan)
1/4 to 1/2 cup almond flour (or your favorite GF flour mix)
1/4 cup onion (finely diced)
1 tbs mayonnaise (we used Primal Kitchen's vegan)
1 tbs Worcestershire sauce (we used Annie's vegan. For Keto: replace with 2 tsp fresh lemon juice)
1-2 scallions (finely chopped) (we had some in our garden, but you can omit them)
1 garlic clove (crushed)
3/4 tsp old bay seasoning
dash of cayenne pepper
1 tsp dijon mustard
1 tbsp parsley (finely chopped)
1/4 tsp salt (to your taste)
1/4 tsp black pepper
2-3 tbsp oil to fry cakes.
Lemon wedges and parsley to garnish if you like
Directions
1. Hand shred Lion's Mane Mushroom into small pieces that look like crab pieces.
2. In a large bowl mix egg, mayonnaise, onion, parsley, garlic, scallions, Worcestershire sauce/lemon juice, Dijon mustard, old bay seasoning, cayenne pepper, almond flour, salt and pepper. Mix until fully combined (if too wet, add some flour).
3. Form mixture into round flat patties. About 2" in diameter, about 1/2 thick). Making the patties smaller makes them easier to fry without having them fall apart.
4. Heat oil and sauté on medium heat for 2/3 minutes per side. They are done when golden brown and cooked throughout.
5. If you like garnish with lemon and parsley. We served with sautéed kale, avocado and whole artichokes.
ENJOY!
***Happy Earth Day***
As the mom of two young daughter's I'm at fear for what we are doing to our planet. Sometimes it feels overwhelming and hopeless. We have decided to do everything we can as a small bakery to help us stay on the right path. When you deal with bread it is very challenging to find sustainable and affordable packaging solutions. Here are some things that we do for our children, for our customers and for our beloved Earth!
Sustainability while Baking
Whenever we can buy organic ingredients that are also gluten-free we do so. Our Nordic Keto Buns, Nordic Paleo Buns, and Rustic Bread all contain mostly organic ingredients.
We use compostable baking sheets and ensure that we recycle and compost everything possible at the kitchen. Soft plastic that can't go into single stream we take with us home in order to recycle through CHARM or through TerraCycle. We are extremely mindful when it comes to using plastic gloves when baking. We do it only when absolutely necessary to meet health code requirements.
We choose bulk flour that comes in recyclable bags whenever possible. If the bags have a plastic inner bag or liner we remove it and bring it to recycling. We love Nude Foods' efforts in partnering with TerraCycle to recycle.
2. Packaging
Instead of putting our bread in plastic bags, which is clearly the easiest and cheapest option, we have gone at length to only use recyclable/compostable bags and labels! Did you know that your normal labels generally can't be recycled or composted? Our Mini Power Muffins come in compostable muffin forms. We are continuously working on finding even better packaging solutions. If anyone has packaging suggestions or wants to volunteer in this process to help us find even better options please let us know!
3. Sustainability at Farmer's Market
We are at Boulder's Farmer's Market this Saturday, Longmont next week. We source local and organic as much as possible. We use compostable/recyclable tissue paper, compostable baking paper to wrap bread, compostable labels and bags for our bake-at-home bread-mixes.
4. Partnering with our amazing customers and restaurants
We bring our bread in food grade plastic containers lined with compostable sheet papers to our dedicated partners Alpine Modern, Black Cat, Bramble & Hare, Boulder County Farmer's Market, Fresh Thymes Market Place, Tables Restaurant and Yellow Belly. We then swap out the empty containers with new ones at next delivery. Please let them know that you value their efforts in reducing waste!
THANK YOU FOR SUPPORTING US ON OUR JOURNEY TO BE AN ENVIRONMENTALLY CONSCIOUS BUSINESS!
It was amazing to meet our wonderful customers at the Longmont Farmer’s Market last week. Despite the frosty weather so many came, said hi and tried our bread. What a treat. Please come and visit us this Saturday at the Boulder’s Farmer’s Market April 24 from 8 am - 2 pm! We are excited (and a bit nervous!)
Skeptical to sweet potatoes? This shredded sweet potato side dish might win your over! Only five or so minutes on the skillet and the smoked paprika, mint and pistachios nicely breaks the sweetness. A perfect side dish for your Easter or Passover table.
Shredded Sweet Potatoes with a nice twist!
- original recipe and photo by Sara Moulton, The Associated Press, published on February 28, 2018 -
Serves 6-8
Ingredients
½ cup finely chopped onion
3 tablespoons extra-virgin olive oil
2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor
Kosher salt
1-2 teaspoon smoked paprika (we like adding some hot smoked paprika as well)
1 cup toasted chopped pistachios
1 cup chopped dried dates (we used less as we don't like it too sweet. You can also omit the dates)
1½ - 2 tablespoons fresh lemon juice
2 tablespoons shredded fresh mint (you can substitute with basil or cilantro)
Directions
In a large skillet, cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.
ENJOY!
We don't eat much meat in our family for various reasons, one being that our girls are dedicated to reduce climate change. However, when we do it is often this melt-in-your-mouth lamb dish -- perfect for Passover and Easter. Oh, and it's easy make provided you have a meat thermometer!
(If you don't eat meat keep an eye out for our next post where we will share a favorite vegetarian recipe!)
OUR FAVORITE LAMB RECIPE
- thanks to Bill St. John for publishing the original recipe "Gigot D’Agneau" that we modified slightly. Published in the Denver Post March 23, 2018 -
Serves 6-10
Ingredients
1 bone-in leg of lamb, from 6-8 pounds (without bone works equally well)
6-10 cloves of garlic, peeled and mashed with side of chef’s knife
3-5 long branches fresh rosemary, leaves stripped, wood discarded
4 teaspoons honey
5 tablespoons Dijon mustard
4 teaspoons flavorful extra virgin olive oil
1 1/2 - 3 teaspoons kosher salt
1-2 teaspoon freshly ground black pepper
Directions
We marinated the lamb over night as it gives amazing flavor and it helps with preparations. If you choose this method we recommend taking it out an hour before you want to cook it. The original recipe doesn't call for this. We also updated the recipe by increasing the amount used for the "rosemary-garlic paste".
Preheat the oven to 400F when you are ready to cook the lamb!
Rinse and dry the lamb. Slice away any egregious blobs of fat, but do not remove all visible fat (while roasting, a modicum of melting fat adds a lot of flavor). Make 6 to 10 slits into the meat of the leg, about an inch in both length and depth.
Make a paste of all the remaining ingredients into a rosemary-garlic paste and slather the leg all over, pushing bits of the paste deep into the slits.
Place the leg in a shallow roasting or baking pan (if you have a low rack for the pan, use it) and pour 1/2 cup water around the leg. Place in the oven and roast for 10 minutes, then lower the heat to 300 and continue roasting until an instant-read thermometer inserted into the thick of the meat (do not touch bone) registers 125 degrees for medium-rare (about 15-20 minutes per pound depending on your oven and the temperature of the lamb when first put into the oven).
Place the leg on a cutting board and let it rest; “carryover cooking” will increase the temperature to about 130 degrees or true medium-rare.
(You may prefer the lamb cooked through and meltingly tender. In that case, lower the long roasting time temperature to 250 degrees and cook until the internal temperature registers 140 degrees (a half hour or more per pound), then let the lamb rest another 15 minutes on the cutting board.)
ENJOY!