Bread

Ingredients list for a number of breads we offer, made fresh from Cafe le Perche.

Pesto: pesto base (olive oil, garlic cloves, spinach, kale, basil, parmesan cheese, kosher salt), water, fresh yeast, King Arthur hi gluten flour

Whole Wheat: Water, 9-seed and grain blend (sunflower, spelt, quinoa, sesame, flax, millet, whole oat berries, rye flakes, wheat flakes), fresh yeast, canola oil, honey, wild hive whole wheat flour, King Arthur hi gluten flour, salt

Country White Baguette: water, fresh yeast, King Arthur bread flour, canola oil, salt

White Sour Dough: water, King Arthur hi gluten flour, wild hive whole wheat flour, salt

Semolina: water, fresh yeast, canola oil, General Mills semolina flour, King Arthur bread flour, salt

Challah: water, fresh yeast, whole eggs, yolks, canola oil, King Arthur hi gluten flour, white sugar, salt

Deli Rye: water, fresh yeast, King Arthur hi gluten flour, King Arthur Organic rye flour, caraway seeds, salt, citric acid

Country White Loaf: water, fresh yeast, King Arthur bread flour, canola oil, salt

Rustic:  water, fresh yeast, wild hive special blend bread flour, salt

Focaccia:  water, yeast, olive oil, honey, rosemary, King Arthur HiGluten Flour, salt

Chiabatta:  water, yeast, King Arthur Higluten flour, salt

Irish Soda Bread (seasonal): buttermilk, canola oil, raisins, caraway seeds, butter, baking soda, baking powder, salt, white sugar, King Arthur all purpose flour

Banana Bread: King Arthur all purpose flour, butter, white sugar, brown sugar, cinnamon, salt, baking soda, eggs, ripe bananas

Pumpkin Cranberry Bread: King Arthur all purpose flour, Wild Hive Spelt flour, bakingpowder, baking soda, ginger, cinnamon, clove, white sugar, dark brown sugar, eggs, vanilla extract, canola oil, Pumpkin, cranberries

Spiced Apple Raisin: King Arthur all purpose flour, Wild Hive whole wheat flour, baking powder, baking soda, ginger, cinnamon, clove, white sugar, dark brown sugar, eggs, vanilla extract, canola oil, Apples, golden raisins

Broccoli

About: Broccoli is a cruciferous vegetable and is a plant in the cabbage family. There are three types of broccoli most commonly grown- "Sprouting Broccoli" with a large number of florets and stalks, “Romanesco,” with cone-shaped, chartreuse florets, and "Purple Cauliflower“, with tiny flower buds and sometimes a purple hue.  

Nutritional Information: Broccoli is very low in calories, saturated fat and cholesterol and is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. More nutrition information... (Source: Nutritiondata.com)

Storage: Store broccoli unwashed in a plastic bag for up to a week in the refrigerator.

Tips: Broccoli can be frozen. Blanch, plunge into ice water, pat dry and place in an airtight container.

QuickFix: Throw cut broccoli in a stir fry mix with olive oil, garlic and ginger. Sauté for about a minute and serve with soy sauce. 

Recipes: Lots of easy broccoli recipes from EatinWell, How to cook broccoli, Roast Broccoli with Lemon, Pureed Broccoli Soup

Broccoli Rabe

About: Even though Broccoli rabe is in the same family as broccoli, it is more closely related to the turnip. Its flavor is similar to broccoli but has a more nutty and slightly bitter taste. Broccoli Rabe has small flowery stalks surrounded by green spiky leaves. It grows well in cool weather and is one of the first spring vegetables available.

Nutritional Information: Broccoli rabe is a good source of Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese. More nutrition information...  (Source: Nutritiondata.com) 

Storage: Broccoli Rabe will keep in the refrigerator for almost a week if kept moist (but not wet). Wrap in a damp paper towel and then place in an unsealed plastic bag or wrap loosely in plastic wrap. 

Tips: A great way to prepare Broccoli Rabe: trim the stems, drop in boiling water, cook for a minute or two then toss with garlic and olive oil. 

QuickFix: Prepare Broccoli Rabe as said above, then chop it up and toss with pasta or rice.

Recipes: Grilled Broccoli Rabe, Broccoli Rabe with Sun-Dried Tomatoes

Brussels Sprouts

About:  The Brussels sprout is a member of the brassica family along with broccoli, cabbage and cauliflower. Brussels sprouts grow as buds in a spiral along the side of long thick stalks of 2 to 4 feet tall. Some say Brussels sprouts are sweeter after a frost. Brussels sprouts are most commonly boiled, steamed or roasted. As is the case with most vegetables, boiling results in the loss of nutrients. Overcooking Brussels sprouts releases glucosinolate sinigrin, which has a sulphurous odor.

Nutritional Information:  A very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamine, Vitamin B6, Folate, Potassium and Manganese. One cup of raw Brussels Sprouts contains 125% of the Daily Value of Vitamin C and 195% of the Daily Value of Vitamin K. When boiled, Vitamin C drops to just 22% and Vitamin K to 37%.  Read More ...

Storage:  Store in a plastic bag in the refrigerator. 

Tips: Do not over cook Brussels Sprouts. Most recipes call for boiling or braising them for no more than 8 minutes and roasting about 30 minutes. Like cabbage, if the outer leaves are looking a bit tired just remove them to reveal the fresh leaves below. To prepare, remove the outer layer of the Brussels sprouts, if needed, and soak in water with a bit of lemon or vinegar to remove soil and any insects. Before cooking large sprouts, cut an X in the bottom to promote even cooking.  Brussels Sprouts can be frozen by simply blanching for 3-5 minutes, cooling immediately in ice water, draining, then placing in a bag.

Recipes:  Creamy Fettuccine with Brussels Sprouts and Mushrooms, Roasted Brussels Sprouts with Shallots, Shredded Brussels Sprouts with Bacon & Onions, Roasted Brussels Sprouts with Hazelnut Brown Butter, Roasted Brussels Sprouts, Brussels Sprouts with Chestnuts and Sage