Bluebird Grain Farms

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Chocolate Chip Cowboy Cookies

Made with Bluebird Dark Northern Rye Flour By: Michelle Pearson 1/2 cups packed brown sugar 1/2 cup granulated sugar 1 teaspoons vanilla extract 1/4 cup milk 1 tsp vanilla 1 cup  Bluebird Dark Northern Rye Flour 1 cup Bluebird Pasayten Hard White Flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 tsp ground cinnamon 1… Continued

Emmer Walnut Tea Cakes

Courtesy of Chef Christina Choi of Nettletown 2 c butter 1 c powdered sugar 2 t vanilla extract 4 c Bluebird Grain Farms emmer flour  1 c chopped walnuts, coarsely chopped (if the walnuts are too fine the cookies will be crumbly) Cream butter and powder sugar together until smooth. Add vanilla extract, then slowly add flour… Continued

Emmer Donuts

Emmer Donuts

The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse.  (Made with a donut maker) Dry ingredients: 1½ cup Emmer Flour ½ cup sugar 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon fresh-ground cardamom ¼ teaspoon fresh-ground nutmeg Wet ingredients: 1 large egg ¾ cup milk or soy milk ½… Continued

Blueberry Hand Pies

Blueberry Hand Pies

Recipe by Bon Appetit Servings: 6 I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up… Continued

Cranberry Apple Cake

Cranberry Apple Cake

Recipe inspired by Ina Garten of Barefoot Contessa Servings: 8 Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided… Continued

Einka Crepes

Einka Crepes

Recipe by Bluebird Grain Farms Servings: 12 Crepes Ingredients: 3/4 Cup Bluebird Organic Einka flour 1 teaspoon salt 4 large eggs 1 Cup whole milk 1 1/4 Cup water 4 tablespoons melted butter Safflower oil, for skillet Method: In a large mixing bowl, combine Einka flour and salt. Add eggs and mix well. Gradually add milk… Continued

Borscht with Wheatberries

Recipe Courtesy of Chef Becky Selengut, Ingredients: 1 cup Beet, red — peeled and chopped into 1″ chunks 1 quart Rich beef, chicken or roasted vegetable stock 1 Bay Leaf 1/2 tsp. Sea salt 1 Tbsp. Extra virgin olive oil 1 Onion — sliced into thin half moons 1/4 tsp. Cayenne powder 1 bunch Beet… Continued

Zupa di Farro con Ceci Beans & Funghi

Makes about 6 servings *1 Cup Bluebird Emmer Farro *5 garlic cloves, chopped *1 Cup dried Ceci (Chickpeas) 1/2 Cup dry sherry or wine *1 ounce dried Porcini mushrooms Sea salt and fresh ground pepper to taste *1 teaspoon dried sage *1 lb fresh mushrooms (shiitake, cremini, etc.), sliced *1 teaspoon dried thyme 2 splashes of… Continued

Creamy Farro and Chickpea Soup

Adapted from Mediterranean Grains and Greens by Paula Wolfert Time: 2 hours, plus overnight soaking for farro and chickpeas Ingredients: ¾ cup dried chickpeas, soaked in water overnight ¾ Cup Bluebird Grain Farms Emmer Farro, soaked in water overnight ½ Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish ½ Cup chopped onion 1… Continued

Bluebird Farm’s Farro Soup With Squash Vines, Lemon and Yogurt

Compliments of: Chef Earl Hook – La Medusa 4857 Rainier Avenue South -Seattle, WA 98118 206.723.2192 In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or… Continued

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