We are re-posting this message as a reminder that it is time to order your freshly roasted coffee! The order deadline is coming up fast. Please send us an e-mail by Sunday, October 21st. Tim Rask will work his roasting magic mid-week, and we will have freshly roasted coffee ready for you on Saturday, October 27th or Monday, October 29th. Pick it up in Friendswood or Richmond!
October is Coffee and Muffin Time!!
October means pumpkins, and pumpkins mean muffins, and muffins mean coffee! At Bethlehem Harvest we are ready to fix you up with both. First, we will take a look at this month’s coffee selections, and then we will delight you with a recipe for Abigail Rask’s delicious Pumpkin Oat Muffins. Keep reading! You don’t want to miss a thing!
Bethlehem Harvest is delighted to offer our customers some of the very best coffee available on the world market. Our coffee selections are personally purchased and roasted by, Tim Rask, a Licensed International Coffee Quality Grader (Q-Grader). The coffee is roasted and packaged just prior to our distribution date, so our customers can enjoy some of the freshest coffee available anywhere.
This month we are delighted to offer our customers three outstanding coffee selections:
Kenya Kiambu Peaberry – $15.00/lb
This month we are proud to offer another truly outstanding coffee from Kenya which features flavors of citrus, blueberry and brown sugar. Peaberries are smaller beans which are sweeter and more densely packed with natural sugars than larger beans. This Kenyan Peaberry packs a sweet punch that will wake you up and lift your spirits!
Guatemala Antigua – $12.40/lb
Roasted almond, cinnamon, cocoa and caramel flavors feature prominently in this sweet and well-balanced coffee from Guatemala.
Decaf Honduras – Swiss Water Process – $12.60/lb
This decaf from Honduras presents flavors of chocolate malted barley, cardamom and almond. Enjoy a cup after dinner and then get a good night’s sleep!
To place an order for your freshly roasted coffee, please drop an e-mail to email@example.com by Sunday, October 21st. We will have it roasted and ready for pick up in either Friendswood or Richmond on Saturday, October 27th.
You can also check out our price list for the full line of products available through Bethlehem Harvest. The price list is available at this link Bethlehem Harvest Product List – October 2018 or on the sidebar of our web site. (bethlehemharvest.com)
And since there are not many things better than a fresh pumpkin muffin to go with your cup of coffee, below you will find a recipe from Abigail Rask, who loves all things pumpkin and all things coffee – especially side by side!
We are looking forward to serving your family whether your greatest interest is coffee or muffins! If you have any questions, please feel free to drop us an note at firstname.lastname@example.org or call/text us at 281-797-8932.
281-797-8932 (call or text)
Abigail’s Pumpkin Oat Muffins
Preheat oven to 400 degrees F
Mix dry ingredients together in a bowl:
1 cup Prairie Gold wheat flour or spelt flour
1 cup unbleached white flour (or substitute additional spelt flour)
1 cup organic rolled oats (regular or thick)
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground ginger
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
In a separate bowl, mix together the following ingredients:
1 cup buttermilk (kefir or yogurt will work too!)
¾- 1 ½ cup fresh or canned pumpkin
1 cup organic raw sugar (or 3/4 cup Sucanat)
1/3 cup Aunt Patty’s coconut oil
2 tsp. vanilla
Mix wet and dry ingredients together until just moistened.
Spray twelve muffin tin cups with Vegalene Non-GMO spray.
Fill each cup 2/3-3/4 full.
Bake at 400 for 15 minutes.
Many of the products listed in this recipe are available through Bethlehem Harvest. Check out our product and price list at this link: Bethlehem Harvest Product List – October 2018