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May Farmer Notes

May Farmer Notes

Well, it hasn’t been a quiet month at Bluebird Grain Farms where birdsong greets us each morning, the extended high pressure rolls on with lots of sun, temps in the 70’s, mostly calm days but where the wind right now blows above average. Afternoon gusts from the north rattle windows, toss the aspen trees about,… Continued

Vegetarian Farro Burger

Vegetarian Farro Burger

  These delightful vegetarian burgers will not only wow your pallet but give you a new perspective on veggie burgers. The sweet nutty flavor of cracked farro combined with savory ingredients of thyme, tamari, and onion reveals a perfect vegetarian patty with a protein punch. Make these vegetarian burgers as the main course for lunch… Continued

April Farmer Notes

April Farmer Notes

Evening. I stare straight at our fully blooming Apricot tree as I tap this month’s notes from the back porch. The two Labs snore mightily nearby, sprawled out on the fir planking as if it were 100 degrees out. Still full of winter-thickened blood, the first 60-70 degree days here in late April make us… Continued

Customer Profile: Chef Maria Hines

Customer Profile: Chef Maria Hines

by Ashley Lodato Bluebird Grain Farms staff writer photos courtesy of Maria Hines For Seattle Chef Maria Hines, food is medicine. The James Beard Award-winning chef, restaurant founder, cookbook author, and climber has long been a food enthusiast, with a childhood spent helping her mother cook on evenings and weekends. But it is only in… Continued

March Farmer Notes

March Farmer Notes

                   Springs Concerto                      The way a spring creek leaps    rolls and glistens    in the sharp, March sun;    each bubble     a gone-by snowflake    each turn    a great crawling out    from the white blanket    and such burrowing in.     New eyes blink- … Continued

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens

Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued

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