Spring! Sort of. Truth to tell, the birds all seem to think spring is here though April has come along begrudgingly. I’ve begun the seasonal habit of taking coffee on the south porch as opposed to fireside, to better hear and see what really is going on. From this perch I’ve been listening to both… Continued
Yields 1, 9-inch Quiche Recipe by: Brooke Lucy Ingredients Einkorn Crust 1 1/2 cup Bluebird’s Einkorn Flour 1 teaspoon salt ½ cup (1 stick) chilled butter, cut into small pieces 3-4 tablespoons ice water Filling 2 cups asparagus, chopped in 1-inch segments 1/2 medium onion, chopped 2 cloves garlic, sliced 2 tablespoons extra-virgin olive oil 6… Continued
by Ashley Lodato staff writer, Bluebird Grain Farms photos courtesy of Sage Mountain Natural Foods As if farming, running a fermented vegetables business, teaching in Wenatchee Valley College’s sustainable agriculture program, and raising three kids under the age of 12 weren’t enough, Danielle Gibbs had to go… Continued