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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

Curried Vegetable Soup with Split Farro & Tofu

Curried Vegetable Soup with Split Farro & Tofu

Recipe by: Brooke Lucy for Bluebird Grain Farms A hearty soup to boost your immune system on a cold night! 6 – 8 Servings Ingredients: 1 tablespoon olive oil or butter 2 cups sweet Onions, finely diced 2 quarts vegetable stock or water *2 tablespoons curry spice blend or more to taste 1 teaspoon garam… Continued

January 2017 Farmer Notes

January 2017 Farmer Notes

Juncos and chickadees and our annual flock of brilliant Bohemian Waxwings ring in the New Year here at Bluebird. These little birds indeed seem to be the lively “icing” on an otherwise cold, white countryside cake! Just in the past few days the temperature has moderated from a sustained stretch of below zero nights and… Continued

January 2017 News and Announcements

January 2017 News and Announcements

Happy New Year! We are excited to dive into another year of growing and processing our organic whole grains. There’s always something new to be learned in farming, and we’re looking forward to applying our knowledge gleaned from the 2016 growing season. This is an especially important year for all of us to push forward on… Continued

Greek Vegetable Pie

Greek Vegetable Pie

Ingredients:  3/4  Cup Olive Oil 2 Cups Yellow Onion, finely diced 1 Teaspoon Oregano, dried 1 Teaspoon Thyme, dried 2 Cups Zucchini, finely diced 1 Cup Mushroom, thinly sliced 4 Cups Baby Spinach 2/3 Cup Feta Cheese 1/2 Cup Split Emmer Farro 2 Eggs, slightly beaten 1/2 Cup Greek Yogurt 1 Tablespoon Lemon Juice, freshly… Continued

December 2016 Farmer Notes

December 2016 Farmer Notes

The gray and withered countryside of November has given way to a brittle and whitened landscape in these Rendezvous foothills, with sharp, cold Cascade peaks beyond. Perfect for the Winter Solstice here, just 30 miles south of ‘ole Canada… And as the snows begin, we are heartened by the fact that sleigh-bells, indeed, will ring!… Continued

A Century of Bread from Sandholt Bakery

A Century of Bread from Sandholt Bakery

by Bluebird Grain Farms writer Ashley Lodato If you’ve been looking for an excuse to visit Reykjavík, Iceland, Sandholt Bakery is the answer. It might seem like a long way to travel for a crusty sourdough loaf or a flaky Danish, but add in the bakery’s nearly 100-year history and you’ve got an educational opportunity on… Continued

Emmer Pear Pound Cake

Emmer Pear Pound Cake

Recipe by: Michelle Pearson for Bluebird Grain Farms Yield: 1 cake Ingredients: 3 cups plus 2 Tablespoons of Bluebird Grain Farms Emmer flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon kosher salt 2 cups sugar 5 ripe pears, peeled and cut into 1/4 inch slices 1 cup butter, softened… Continued

November 2016 Farmer Notes

November 2016 Farmer Notes

Opening stanza from Robert Frost’s My November Guest : “My Sorrow, when she’s here with me Thinks these dark days of autumn rain Are beautiful as days can be; She loves the bare, the withered tree; She walks the sodden pasture lane.”   The wettest October we’ve seen here in the Valley has now run… Continued

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