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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

February Farmer Notes

February Farmer Notes

Winter remains alive and well here in Cascade foothills with some of the coldest temperatures of the season and more white fluff continuing to fall from the sky. It’s beautiful looking out, and beautiful once out albeit a bit chilly! Chickadees rush the feeder, along with Purple Finch, and in place of Waxwings, we’ve had… Continued

Customer Profile: Guerra's Gourmet

Customer Profile: Guerra’s Gourmet

by Ashley Lodato, Bluebird Grain Farms Staff Writer photos courtesy of Guerra’s Gourmet In the 1980s, Lino Guerra noticed something. Everyone, it seemed, was suddenly interested in peppers. At the time, Lino was farming with his father in the Yakima Valley, growing peppers alongside tomatoes, peas, onions, and other produce. In response to demand for… Continued

Fuego Cheese Biscuits

Fuego Cheese Biscuits

Recipe compliments of Guerra’s Gourmet Yield 10-12 biscuits Ingredients 3 cups of Einkorn baking mix 8 tablespoons of cold butter 1 cup milk + 1 teaspoon of vinegar (mixed) 1 tablespoon of Guerra’s Extra Spicy Seasoning 4oz small dice Guerra’s Fuego Cheese by Daniels Artisans Method Preheat oven to 450F Mix vinegar and milk together… Continued

Bluebird Grain Bowl with Tahini Dressing

Bluebird Grain Bowl with Tahini Dressing

  Recipe modified from Shelly Adam’s recipe Glory Bowl;  Whitewater Cooks, 2007. Serves 4 Ingredients 4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked) 1 cup beets, grated 1 cup carrots, grated 1 cup almonds, toasted 1 cup spinach leaves 1 cup tofu, baked or sauteed 1 cup, avocado, sliced Tahini… Continued

January Farmer Notes

January Farmer Notes

  Juncos and chickadees usher in the new year, chatting away as they visit the feeder, then hop atop the snowbanks, or zip over to the elderberry bush where a shrike lurks nearby hoping to catch one off guard so he/she can peg it to a rosehip thorn, or barbed wire fence. Administrations change, viruses… Continued

Beet & Vegetable Farro Soup

Beet & Vegetable Farro Soup

Ingredients 1 tablespoon extra virgin olive oil or safflower oil 1 large onion, chopped 5 cloves of garlic, minced 2 stalks of celery, diced 2 carrots, diced 2 tablespoons of tomato paste 5 cups water or vegetable stock ( or half of each) 3 cups sliced beets, tops removed, not peeled 1/2 tablespoon fresh or… Continued

January News and Announcements

January News and Announcements

  Good Food Winners! We are delighted to announce that three of our grain products won the 2021 Good Food Foundation “Good Food Award” in the Grains category.  This is our second year in a row that our products have won, last year was the Einka & Lentil Blend.  We would like to  acknowledge the… Continued

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