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The History of our Honey Mustard Dressing

Michelle MacFadyen - Saturday, July 24, 2010
G. Harvest was a man who experienced more in one month than most men experience in one decade.  His adventures inspire the foods that we make.  Here’s the story behind our Honey Mustard Dressing.

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A few years ago, I picked up a light case of the croup on the last leg of a trip across Canada and brought it back home with me.  I couldn’t shake it no matter what medicine I took and doctors were of little help.  I pretty much got used to living with it… until Hurricane Rita.  She tore through Louisiana and ripped the hay barn of Cherokee Ridge Horse Farm out of the ground. 

My friend got the contract to rebuild the barn and I went out to work on his crew in the late summer heat.  I only lasted two days on the farm.  The third day of the job I called in sick and the fourth day I called my sister to ask her to take me to a doctor.  I was feverish and hadn’t slept for three nights due to the incessant cough.

My sister helped me get into her car and I assumed she was taking me to a walk-in clinic.  I was surprised when she pulled up to a small trailer off of Highway 90 and shut off the engine but I was too weak to really ask any questions.

Madame Dar Dar welcomed us into her home, looked me over, closed her eyes, and mouthed something inaudible.  That’s when I realized where we were: a Traiteur’s house.  She disappeared into the kitchen for a moment, flipped through some handwritten notes and came back to me with a “cure”:

-          Make a poultice out of brown mustard seeds, garlic, and black pepper and add a little olive oil to it

-          Spread local honey on my chest in the sign of the cross and smear the poultice over it

-          Drink only water with lemon juice and a little cayenne in it for the next 48 hours

-          Reapply the poultice and say the Apostle’s Creed every time I woke up in the middle of the night

-          Confess my sins to God once a day as I took a shower to wash off the “medicine”

While I had heard of Traiteurs before I had never actually visited one.  I thought that my friends who did were nutjobs and I couldn’t believe that my sister had just done what she did to me.  I was desperate, though.  My sister made the poultice for me and set me up on the futon in my living room.  After she left I did everything the Traiteur had instructed me to do.  Every time I woke up in the middle of the night I reapplied the poultice and said the Apostle’s Creed.  Every time I took a shower I confessed my sins (I still do this sometimes).

Three days later I was cured… I couldn’t believe it.  In keeping with tradition I brought Madame Dar Dar some bread and did a few small repairs around her house (Traiteurs cannot accept money). 

My sister had bought way too much of the ingredients for my cure and I was left with all of them.  Out of curiosity I combined them, substituting olive oil for the water in her recipe.  It was a phenomenal salad dressing… bright, sweet, and tangy with just enough heat from the cayenne to warm my palate.  The face that her medicine tasted that good on a salad freaked me out more than the fact that she had cured me!


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Our Honey Mustard Dressing is available on all of our salads during Lunch hours: 11am to 2pm, Tuesday through Saturday.  Madame Dar Dar is welcome to have a free salad every time she comes in.

Maybe You Can Make Everyone Happy

Michelle MacFadyen - Friday, July 16, 2010

If I had a dollar for every time someone asked me if we had Rye bread I’d have… well, I actually have no idea how much money I’d have.  That’s how much people ask about rye.   However, when we’ve made it in the past it didn’t sell enough to keep it on the regular menu (sorry!).  We’ve got a few other varieties of bread that fell into that same category which presented J.P. & Michelle with a problem: how do we make the customers that love those breads happy?

You and I might say that you can’t make everyone happy but these are former rocket scientists we’re talking about!  They think they’ve found a way… the Saturday Special.  Every Saturday until school starts we’ll be making a different variety of some of your past favorites so check the list and see if yours is on there!

July 17th – Farmhouse Buns
July 24th – Windmill White
July 31st – Caraway Rye
August 7th – Rosemary Garlic
August 14th – Acadian Herb

It's the Dog Days of Summer

Michelle MacFadyen - Tuesday, July 13, 2010
I'm a cat person but even I have to admit that dogs are awesome.  You don't see a show called "The Cat Whisperer" on TV, right?  There's something about a dog that makes people happy and we want to give Acadiana dogs a big Thank You for being in our lives.  This Summer, in July & August, we're donating 25% of all our Dog Bone sales to the Acadiana Humane Society!  This Fall, in September and October, we're donating 25% of our Dog Bone sales again, this time to Animal Aid!  We make our Dog Bones with simple, natural ingredients... just like our bread!



Also we're having a "Dog & Human Look Alike" contest this Summer!  A prize will go to the owner who looks most like their dog.  You can submit photos on Facebook or bring 'em into the store.  The winners will receive a $40 Great Harvest gift basket (including Dog Bones, of course)!

The deadline is August 3rd to submit and we'll announce the winner on August 6th!

Back To Basics

Michelle MacFadyen - Friday, July 02, 2010
All of us that bake recently trained one of our employees, Beau Lemoine, on the oven.  He’d been shaping loaves for almost a year and was now getting the pleasure of standing next to The Room of Fire where a miracle happens every single day: we put raw dough into the fires of Mount Doom and, instead of that bread burning, it tastes delicious.

On Beau’s first day I was walking him through the science of what was happening.  The gluten strands were stretching.  The yeast was expanding rapidly.  We looked for certain visual cues of when the loaves were ready to be thrown into the oven.  

After a lengthy lecture, Beau asked me if the bread was ready to go into the oven.  I turned around to check on the proofing of it and stopped in my tracks.  The loaves had poofed out seemingly instantly.  The toasters (that’s what we call the rectangle ones) were spilling beautifully out of their strap pans.  The rounds were expanding like a slow motion bomb detonation.

Maybe it’s just me but there’s something about training that helps you see the task you’re teaching someone through those innocent eyes you used to have.  I threw my training notes out of the mental window for a couple of minutes as I looked at Beau and said, “This is so cool, man.”



It
was so cool.  The bread was alive.  It was breathing, sucking in oxygen and expelling carbon dioxide.  It was sweating alcohol as the yeast ate the honey around them.  The gluten strands in the wheat were almost at the breaking point as they tried to hold everything together.  The flavor had matured into the great, nuanced flavor of Honey Whole Wheat that we try to deliver to you every time we make it.

Mentally I grabbed my lecture notes again, looked at Beau, and said “yes, it’s time to throw it in the oven.”