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May 2017 News and Announcements

May 2017 News and Announcements

Spring is (finally) heating up here in the Methow Valley! We spent April and early May tiptoeing around rainstorms that (mostly) kept our fields a little to wet to work. We were able to plant a little emmer in our Barron fields, but now the sun is out and the race is on to get… Continued

Meatloaf with a Split Farro Punch!

Meatloaf with a Split Farro Punch!

    Split farro adds a whole grain punch to this delectable meatloaf. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef.  Try split farro in your favorite meatball or vegetarian burger patty recipe! Ingredients: 1 Tablespoon Olive Oil (plus extra for the pan)… Continued

April 2017 Farmer Notes

April 2017 Farmer Notes

To be sure, my prediction last month of a later start to this year’s farming has come home to roost. We’ve just begun in the last week or so, making this the tardiest beginning to the farming season in 25 years. With an already full soil profile at the beginning of “spring”, we’ve had several… Continued

The Bird's Eye View: Customer Profile

The Bird’s Eye View: Customer Profile

by Ashley Lodato Bluebird Grain Farms staff writer When I call Bob Bird and introduce myself he commands me to “Say it like an Italian!” Startled, I introduce myself again, this time with the proper accents and flourish, “Mi chiamo Ashley Lo-DAH-to!” My name is Ashley Lodato. Then he starts rattling away to me in rapid-fire Italian.… Continued

Rhubarb Upside-down Cake

Rhubarb Upside-down Cake

Ingredients: 4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda… Continued

March 2017 Farmer Notes

March 2017 Farmer Notes

According to the kitchen calendar, the first day of spring has arrived. The chorus of birds each dawn, starting down along the creek then spreading up through our meadows, is proof that they too trust this date to be so. Robins, finches, juncos, towhees, sparrow, chickadees, a meadowlark and already thrumming blue grouse add to… Continued

March 2017 News and Announcements

March 2017 News and Announcements

Spring is here! Bluebirds are returning and the snow is melting away, so we’re thinking about farming. Before we enter the whirlwind of field preparation and spring planting, we like to take time to reflect and give thanks for our family, friends, and customers. Thank you to everyone who makes Bluebird the amazing business it… Continued

Chicken Posole with Split Farro

Chicken Posole with Split Farro

Recipe by Brooke Lucy for Bluebird Grain Farms Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe. Ingredients: ​2 cups yellow onion, minced 1/4 cup vegetable oil 1… Continued

February 2017 Farmer Notes

February 2017 Farmer Notes

By now you readers may know I tend to gauge the season by birds. At present, chickadees have shifted to their more springy song. At least they’ve shifted octaves and I’m calling it “springy.” That said, to date I’ve yet to hear or see the redwing blackbirds down at the pond?? Without fail, regardless of… Continued

Saboteur Bakery

Saboteur Bakery

by Ashley Lodato, Bluebird Grain Farms staff writer Bremerton is abuzz about Saboteur Bakery, as evidenced by social media posts singing the praises of Saboteur’s brioche sucré, swooning over its ham and cheese croissants, and driving two hours to procure some of its panettone. “I can’t believe it,” says owner and baker Matt Tinder. “People are… Continued

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