The Tiny Kitchen
Bread & Lessons
Summer
Long days full of light, gardens full of color, being outdoors more than in, I love summer! Our Independence Kitchen classes produced unique and tasty foods from young cooks. Ingredients were provided, along with guidance, but the students had to work in teams to produce salads, entrees, and desserts. 
At 21 Acres, our Cultivating Cooks 301 students produced beautiful pizzas that we were lucky enough to bake in the wood-fired oven on the farm. A not-too-hot evening, spent entirely outdoors with a great group of people. Top that with in-season, local & delicious ingredients and I felt the luckiest of all I know!
Our PNW August temperatures have soared into the 80s, 90s, even pushing 100F! Too hot for me, for the garden, and I think, bakers everywhere! I have the garden dotted with patio umbrellas and shade fabric, hoping the rhubarb will bounce back for another Spring, and the pole beans will continue to produce their beautiful foot-long french filets. The raspberries have finished but what a season they provided! We will soon have tomatoes and zucchini and carrots too.
I hope this summer finds you well. Now then, enough computer time-I need to get back outside! Cheers!
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The Tiny Kitchen 
Wow, fabulous! I went and read all about your upcoming classes, you sound busy! And successful! And happy!
You know, I use those four white plates that you gave me pretty much daily, and think of you nearly every time I use them! Thank you again!
I am currently sitting on the porch of my sister’s new million-dollar house with a view of Monterey Bay in the distance… wow! But will be back to Seattle by Saturday, and wondering if a date with the kids would be possible? It would be lovely to see you and catch up, and Karl would love to see Caleb!
Big hugs, hope the air/temperature is better!
Love, C.
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