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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

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

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