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December Farmer Notes

December Farmer Notes

Whether it feels a lot like Christmas or not, it definitely is beginning to look a lot like Christmas, at least from our perch up here in the Rendezvous. This morning we woke to another 5-6” of fresh snow, and now as the sun reaches its height for the day, finches and chickadees and juncos… Continued

Einkorn Bourbon Nut Tart

Einkorn Bourbon Nut Tart

Recipe Serves 8-10 Tools rolling pin silicon mat or wax paper 11″  round fluted tart pan with removable bottom heavy sauce pan whisk rubber spatula parchment paper pie weights or dry beans Ingredients Einkorn Crust 1 1/4 cup Bluebird’s Einkorn Flour 2 tablespoons of  granulated sugar 1/4  teaspoon salt ½ cup (1 stick) chilled butter,… Continued

Customer Profile: Gabriel Kiritz of Rising Grain Project

Customer Profile: Gabriel Kiritz of Rising Grain Project

by Ashley Lodato, Bluebird Grain Farms staff writer photos courtesy of Gabriel Kiritz Rising Grain Project‘s Gabriel Kiritz baked his first loaf of bread at age 16 under inauspicious conditions: under a rainy tarp on the coastline of Prince William Sound on a NOLS kayaking expedition. “And I didn’t return to baking for ten years,”… Continued

November Farmer Notes

November Farmer Notes

That fast, the countryside has transformed from a very brief fall to early winter. The birds know it, the deer dread it, we humans perhaps feel mixed. Regardless, Mother Nature rolls on with unending surprises; with unending beauty. You’ve read it here before: Mother Nature always has a way of balancing things out. At the… Continued

Potlatch Pilaf Stuffing with Apples, Walnuts, and Fried Shallots

Potlatch Pilaf Stuffing with Apples, Walnuts, and Fried Shallots

Copyright Bluebird Grain Farms Yields: 6 – 8 servings For some people, the pièce de résistance of Thanksgiving is not the turkey, but the stuffing. Simple to prepare, Bluebird’s Organic Potlatch Pilaf Stuffing with Apples relies not on the high carbohydrate count of typical stuffing, but instead on the hearty foundation of split emmer’s high… Continued

October Farmer Notes

October Farmer Notes

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

Cranberry Walnut Einkorn Energy Bars

Cranberry Walnut Einkorn Energy Bars

  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

Farms to Neighbors: the Methow Conservancy's pandemic response to local food supply and demand

Farms to Neighbors: the Methow Conservancy’s pandemic response to local food supply and demand

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

Farro Pasta

Farro Pasta

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

September Farmer Notes

September Farmer Notes

We are a couple of days past the autumn equinox as I write these notes, and finally, we got a shower last evening! This is noteworthy because I believe it has been 3 months since we’ve had significant rain and our drought rolls on. Up here in the Rendezvous, we’ve also been frost-free for 6… Continued

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