Quinoa Skillet Bread

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The farmers' market up the street from my house just started again. It takes place one night a week, now through early fall. Last week a stroll through the twenty-some booths revealed a bounty of fava beans, strawberries, local micro-climate honeys, pea shoots, mandarins, king trumpet and lion's mane mushrooms, artichokes, and English peas. In the midst of all this, I stumbled on a farm I'm particularly excited about, Fifth Crow Farm - new to me. They were selling organic wheat berries, heirloom popcorn, farm fresh eggs and leeks. I picked up a couple bags heirloom Sonora whole wheat pastry flour (grown at neighboring Pie Ranch), and set them on my kitchen counter when I got home. I wasn't entirely sure how I wanted to use it at the time. This flour is a bit coarser than the pastry flour I typically use, flecked with tiny hints of brown and gold.

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