Meyer lemons + rhubarb + blueberries = spring
Lemons from our lemon tree.
Hello again, everyone! It’s been a while.
What a winter & spring it has been here at Fika Bakeshop Ben Lomond. I have been struggling the past few months with depression, anxiety, and a family crisis that has demanded all my resources. And on top of everything else, I tested positive for Covid this week! Oddly, Covid seems the least of my worries right now.
I know there are many in Ben Lomond and the whole San Lorenzo Valley — and indeed, everywhere — who are going through their own crises and challenges. This is a difficult time in our world. If you are reading this and going through a hard time yourself, please know that I am holding you in my heart and sending best wishes to you.
Fika Bakeshop Happenings
You’re probably wondering about whether I’ve been baking! The answer is yes, but I’ve primarily been working on scaling up my little homegrown operation to supply savory scones for my first wholesale customer: Shrine Coffee in Santa Cruz. Scaling up in a home kitchen is challenging.
Shrine Coffee is one of Santa Cruz’s hidden treasures: it’s a beautiful little coffeehouse right by the ocean, off of West Cliff Drive. I was captivated by its serenity, friendly staff, and terrific cappuccinos, and every week I look forward to driving there to deliver savory goodness.
Roasted Jalapeno, Garlic and Cheddar Scones (Photo credit: Shrine Coffee)
I’ve made some changes to the menu! Here they are:
Spring seasonal offerings include the Meyer Lemon Drizzle Loaf Cake, the Norwegian Rhubarb & Almond Cake, and Lemon-Glazed Blueberry Scones.
I have taken all cookies off the menu. They will likely return for the Christmas season.
I’ve kept the Swedish cinnamon buns, cardamom buns, and the Swedish sticky chocolate cake on the regular menu because they are iconic.
Finally, I have added two new savory scones: Bacon, Chive and Cheddar; and Roasted Jalapeno, Garlic and Cheddar Scone (see photo above). They are both scrumptious.
Because of the Covid diagnosis, I’ve had to turn away several orders; however, I should be up and back to baking by the end of next week (Friday, May 13th), when I will be completely past any possibility of contagion.
I am looking forward to baking for you again!
Garden Meanderings
With all that’s been happening in my personal life (sorry to be vague), the arrival of spring has slowly awakened my soul to the beauty of the natural world. I’ve been spending time in the garden just being — seeing the different flowers popping up, such as calendula, borage, California poppies, spotting a ladybug here and there, watching the bees at work, or lying in the hammock soaking in the sun on my face and listening to the birds.
What a blessing.
I was surprised in March to discover that two of my rhubarb plants died during the winter! I thought the third had gone too, but after I pulled up the miner’s lettuce covering it, I saw some of its beautiful leaves pushing upward into the sun. Glory!
Meyer lemons abound, my blueberry bushes are loaded (though not ripe yet), and I have been making full use of the oregano, rosemary, thyme, mint, and Egyptian walking onions in my permaculture garden. Baby plums, peaches, and apples have set and are getting a little bigger each day. My hens Coconut, Marmalade, Tulip, Pepper aka Lexi, and Trixie are laying big fat eggs for me each day.
Egyptian Walking Onion: a perennial onion that spreads (or '“walks”) when the flower head turns to seed and bows over to the ground to grow a new set of onions. You can clip the green stems and use them as green onions.
So that is pretty much all the news from Fika Bakeshop! If you’ve read this far, I appreciate your patience with my ramblings and I very much hope to see you soon.
Cheers,
Susan aka Fika Bakeshop aka the Lemon Bread Lady
