Q: Do you ever provide a discount? I’m a huge fan, but I would like to reduce the cost as I have to ship it to New York.
A: YES! We have a new e-mail list specifically designed for special promotions. You can sign up for promotions to receive e-mail notifications of our online promotions.
Q: My wife and I have read the book “Wheat Belly” and are attempting to go “hybridized wheat” and bad gluten free. We bought a bread maker and want to try the original ancient heirloom grains. What variety do you recommend for us given my description?
A: The oldest varieties we carry that are considered “ancient grains” are Emmer, and Einka. The second oldest is our Dark Northern Rye and we estimate this seed variety is about 200 years old. Both are very simple, highly nutritious grains with low gluten. All of these varieties are considered land race varieties – meaning it is in its natural genetic state and has been cultivated in the same region for over a couple hundred years. We also grow two types of Wheat that are “open pollinated” varieties; Methow Hard Red Wheat and Pasayten Hard White Wheat. Both of these varieties originate from heirloom strains of wheat and are over 60 years old. None of our grains are considered “modern hybridized” varieties. As you may be aware of we grow all of our own seed, store, clean and mill it direct to order. These processes are also very important in maintaining the quality.
Q: I’m so excited to find my flour has arrived so quickly! Thanks for that! I really appreciate it. I’m on a mission to purge my family and friends of GMO/Roundup grains, so I am hoping to begin increasing my order within the next few months. I do want to confirm that Roundup (glyphosate) is not used for any purposes at Bluebird Grain Farms. I’ve been telling my friends that if we are going to get serious about filling our families with “clean” foods then we may want to invest in small home mills and purchase our grains whole. Your farm comes highly recommended, but I wanted to be extra certain that we are purchasing the cleanest grains we can find.
A: We are 100% certified organic producer and processor. There is absolutely NO glyphosate used in any of our production/processing. All of our grain varieites are non-GMO . All seed production is grown on our farm.
Q: I’ve been sprouting the Farro and then cooking it. I notice that it tastes much sweeter after I sprout it. Do you know if sprouting it will increase the sugar content and by how much? I’m really trying to keep my sugar intake down to next to nothing so I’m curious about how much sugar I’m taking in from the sprouted grain.
A: We do not know much about sprouted grains other than they have a higher nutritional value than dry grains. Wikipedia has some good information about this topic.
Q: I’ve been using your Emmer whole-wheat flour in my bread. I was looking at a recipe in an issue of The Art of Eating that uses Farro. They suggest a Farro Piccolo versus the Farro semi Perlato because it has the entire coat of bran remaining. How might this compare to your Emmer Farro?
A: Semi Perlato refers to pearled Farro, which has a quicker cook time, the germ and bran have been shaved off which reduces its nutritional value. Often semi pearled Farro is Spelt not Emmer – which we think does not have the flavor or nutrient profile of Emmer. Our Farro is Whole Grain Emmer or Einka Wheat – it is not pearled. It is a whole grain and contains the germ and the bran and is sproutable.
Q: I just received 9 pounds of your wonderful Old World Cereal Blend. Obviously, with just 2 of us eating, the cereal will last a long time. I have bought steel-cut oats from a place in South Carolina and they recommend keeping it in the freezer. How do you suggest I store my large supply of your Old World Cereal Blend?
A: We recommend storing all of our grains is a well-sealed container in a dry cool environment. We recommend only putting it in the freezer if you know you are not going to eat it within 2-3 months. That’s because the grain has been freshly milled to order and can lose its freshness once put in the freezer. The biggest concern with our grains is things getting in them if not stored properly. Ideally three months is the optimum storage time to garner the fresh milled flavor, but milled grains will still be good for up to 6 months to a year. Whole grains have a much longer storage life because they naturally have their own storage capsule. However, if you live in humid areas we recommend that you store it in the fridge or freezer if you are not going to consume it within a month of purchase.
Q: I love your emmer flour but cannot find it in any of the grocery stores. Can you tell me where I can purchase it?
A: There are only a few stores that carry our flour products. We believe in delivering our product FRESH to the customer. There are a few specialty food stores in the Seattle area that carry our flour products. Otherwise you can purchase flour directly through our online store.
Q: Where do you get your seed to grow Farro? Would it grow in that kind of climate or does it need cooler days? We’d just like to grow enough for our self.
A: We grow our own seed and have been building our Emmer seed bank for over 14 years now. Our seed came from the world seed bank via a university approximately 60 years ago. Our Emmer strain originates in Rowanda. You most likely could grow this variety in your climate.