From a late start to Fall, we’ve gone right to an early beginning of winter in scarcely 3 weeks’ time! My, a faster change I do not recall here in the North Cascades. Yet, I had the feeling, after months on end of high pressure, that we might be “living on borrowed time”. Indeed. The… Continued
Yield 12 bars Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long. Ingredients 1/2 cup plain or vanilla Greek yogurt 1/3 cup brown sugar (packed) 1/3 cup… Continued
by Ashley Lodato, Bluebird Grain Farms staff writer photos courtesy of Alyssa Jumars and Red Shed It doesn’t always happen, but when demand and supply are aligned, it’s a collective win. When the COVID crisis hit the United States, several things happened simultaneously in Methow Valley food systems. First, The Cove, the Methow Valley’s food… Continued
Yield 4 Servings Ingredients 1 1/2 cups Emmer Flour 1/4 cup semolina for work surface 1 tablespoon water 1/2 teaspoon of fine salt 1 tablespoon olive oil 2 large eggs, beaten Method In a food processor, combine Emmer flour and salt and process for 5 seconds. Separately, combine eggs, water, and oil. With the machine… Continued