A little late, but there WILL be a bread of the month in June. Finally, there’s green goodness coming out of the ground, and I’m celebrating it with Armenian Spring Bread, which I’ve been trying to get to since March (I guess, spring in California comes later than in Armenia). It is a sort of focaccia filled with various herbs and greens: garlic scapes, scallions, stinging nettles, sage, oregano, mint and parsley. To be precise, on any given day it might be a slightly different combination of all of these, depending on what the wonderful folks at Living Lands Agrarian Network will be able to provide to me.
Sampling at Briar Patch tomorrow. Come and try!