It was scone day today and we now have several hundred scones cooling in the kitchen. Later we will vacuum pack them and freeze them ready for Open Farm Sunday. I can recommend them highly because I’ve been helping to dispose of the “rejects” and had the opportunity to check several.
When refreshed by a few minutes in a warm oven on Sunday 5th June they will be superb.
Once again it’s a case of thanking the volunteers, some of whom will be away on the day so won’t even get to eat one. Without the bread group we would be a poorer place, both morally and financially, as the tea room they run is our big earner on Open Farm Sunday.
My contribution was limited to photography and gluttony.
I’m currently finishing off the drying of a hundred salt-dough animal shapes because we’ve used all the 65 I made last time. It seemed like a good idea at the time but I hadn’t realised how much time it would take. I am, however rolling it thinner. The hundred have come from the same amount of dough that only made 65 in the previous batch.
Tomorrow I have to produce at least another 100 is we are to have anything like enough for Open Farm Sunday.
Have I mentioned Open Farm Sunday? It’s on June 5th and it’s a good day out.
Email email@example.com for details of the day. The Bread Group is doing ciabatta in two weeks if anyone fancies popping along – use the same contact address to check we have room.