Toast is cool any day, even though it’s technically hot. Heh. But seriously, what better indulgence is there in this cool fall weather but a thick slice of toasted bread, slathered in…well…that’s up to you. The Sterling kitchen makes our daily bread on site, as well as a gluten free bread that is comprised of yeast, oats, and quinoa flakes.
Our house made gluten free bread, toasted with butter and raspberry jam.
Our snack table boasts an impressive array of toppings, from the more conventional butters and honey, to agave, hot sauce, nutritional yeast, and sesame salt. Some toppings are there every day, while some are more seasonal. For example, last week the table boasted a gorgeous jar of crab apple jelly, made from Sterling apples on site, as well as a jar of apple butter made by the Value Added Products class. There was even a huge bowl full of roasted and seasoned pumpkin seeds this morning, a tasty byproduct of last night’s pumpkin carving extravaganza.
Alongside the snack table is the fruit bar, which has been full of our apples for weeks, but has also seen the likes of crisp Sterling grown pears and our tart plums, as well as fair trade bananas. This is what is offered as between meal sustenance here at Sterling, and it is this simple and nourishing food helps keep our minds focused and our bodies running smoothly. Each toast slice is unique and beautiful in its own way, and really, the sky’s the limit in terms of how you decorate your slice!
Miles W. enjoying his creation of the morning: toasted bread with butter, honey, and nutritional yeast.
Butter, honey, and agave syrup, by Tyler B.
Graham B.’s peanut butter, nutritional yeast, and sriracha toast.
Graham and Susanna G. occupy toast street! Susanna’s toast features butter and Sterling’s crab apple jelly.
Taylor A. enjoys his toast, on which he puts butter, peanut butter, honey, and nutritional yeast.
Olivia P. went for butter, nutritional yeast, hot sauce, and sesame salt.
No matter how you cut it, toast is the coolest thing since sliced bread.
