WellesleyWeston Magazine

WINTER 2015-2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/596643

Contents of this Issue


Page 193 of 211

career as a pitcher, and played for the Red Sox, Washington Senators and Brooklyn Dodgers. But once the children started arriving, he switched to a career in construction and settled his family in Wellesley. "We were all part of the staff and entertaining was a natural part of our lives. You were either assigned to polish the silver, clean the yard, or to some other task that needed to be done. I clung to my mother's apron strings and learned from her and my grandmother, who was a remarkable baker." "Being part of a big family was normal for us. My mother was one of 12 and my father was one of 14. Both of their families were from JP, so we had endless cousins and playmates — which meant there was a lot of entertaining at all times." "It still amazes me that people pay for cookies. That was unheard of in our household. I remember feeling that I had arrived when I got my first TV dinner." Aylward has not always been a professional baker. Prior to opening Susu, she worked in advertising at Hill Holliday. Even there, though, she was still baking. "I made all the agency brownies, helped with the events, and put together the gift baskets." When the holidays come around, she prefers to stick to the tradi- tional pies and cookies that her grandmother taught her how to bake. "She had a special twist with the crust and she shared it with me. Not everyone in the family loved to bake, but I did and so I got the secrets." As for her favorite cookies, butter cookies are the winner! Bushel + Crumb T Lauren Wetherbee Wetherbee, like Aylward, is another native of Wellesley and, similar to Meraw, she is a self-taught baker. "My partner, Simca Horwitz, is a professional baker. I love to bake, but my background has been farming. We met at the Massachusetts Farm to School program, which is a group that focuses on bringing locally grown food to schools." Bushel + Crumb is a pie CSA (community-supported agriculture). It is provided as an add-on to the traditional CSA model, where people pick up weekly fresh produce from a local farm. Clients pick up a pie every two weeks and the pie rotates between a sweet pie and a savory pie. "We did some research and realized that there are only a few pie CSAs and so we decided to start our own in 2013. It brings together food & wine 192 W e l l e s l e y W e s t o n M a g a z i n e | w i i n t e r 2 0 1 5 / 2 0 1 6 Makes 12 SUSU'S GINGERBREAD DONUT MUFFINS n Preheat oven to 350 degrees. n Beat together the sugar, molasses, and butter. n Add the eggs, vanilla, and buttermilk. n Sift together flour, ginger, cinnamon, baking powder, salt, and sugar. n Slowly add dry ingredients to wet ingredients in batches. n Pour mixture into large muffin tins. n Dust with confectioner's sugar or glaze. n Bake for 40 minutes. 2 ½ cups all-purpose flour 1 tsp. ginger 1 tsp. cinnamon 1 tsp. baking powder ¼ tsp. salt ¼ cup sugar ¼ cup molasses ½ cup butter 2 eggs 1 tsp. vanilla 1 cup buttermilk "sweet and savory pies"

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