Ingredients: 3/4 Cup Olive Oil 2 Cups Yellow Onion, finely diced 1 Teaspoon Oregano, dried 1 Teaspoon Thyme, dried 2 Cups Zucchini, finely diced 1 Cup Mushroom, thinly sliced 4 Cups Baby Spinach 2/3 Cup Feta Cheese 1/2 Cup Split Emmer Farro 2 Eggs, slightly beaten 1/2 Cup Greek Yogurt 1 Tablespoon Lemon Juice, freshly… Continued
The gray and withered countryside of November has given way to a brittle and whitened landscape in these Rendezvous foothills, with sharp, cold Cascade peaks beyond. Perfect for the Winter Solstice here, just 30 miles south of ‘ole Canada… And as the snows begin, we are heartened by the fact that sleigh-bells, indeed, will ring!… Continued
by Bluebird Grain Farms writer Ashley Lodato If you’ve been looking for an excuse to visit Reykjavík, Iceland, Sandholt Bakery is the answer. It might seem like a long way to travel for a crusty sourdough loaf or a flaky Danish, but add in the bakery’s nearly 100-year history and you’ve got an educational opportunity on… Continued
Recipe by: Michelle Pearson for Bluebird Grain Farms Yield: 1 cake Ingredients: 3 cups plus 2 Tablespoons of Bluebird Grain Farms Emmer flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon kosher salt 2 cups sugar 5 ripe pears, peeled and cut into 1/4 inch slices 1 cup butter, softened… Continued
Opening stanza from Robert Frost’s My November Guest : “My Sorrow, when she’s here with me Thinks these dark days of autumn rain Are beautiful as days can be; She loves the bare, the withered tree; She walks the sodden pasture lane.” The wettest October we’ve seen here in the Valley has now run… Continued
We hope you had a wonderful Thanksgiving! This is a holiday that we savor here at Bluebird. Our field work is (mostly) finished but the granary and packaging room are humming, so this day of reflection, rest, and giving thanks comes at the perfect time. Of course, we also all love to cook and this… Continued
A cloudy day from the porch…. Beginning here by following up on the end of last month’s Farmer Notes…The weather has been far more conducive for eating than ‘being out on the land.’ If not the wettest Methow October to date, it has to be close. I’m sitting here in the kitchen listening to the… Continued
By Ashley Lodato, Bluebird Grain Farms staff writer When he was in high school, Edouardo Jordan decided he would one day write his own cookbook. Now, nearly 20 years later, Jordan still hasn’t written that book but it’s not for lack of material; it’s for lack of time. A seemingly whirling dervish of culinary arts… Continued
Compliments of: Acacia Larson MPH, RD, CD Servings: 6 Ingredients: 1 ½ Cups Cracked Farro Porridge 4 Cups broth 1-2 Cups water 1-2 Tablespoons Extra virgin olive oil *Optional ½ – 1 Cup grated parmesan *Optional ¼ Cup olive oil 1 Large shallot, chopped – or 2 large cloves garlic minced 1 – 28oz Can tomatoes (whole,… Continued
The hot days of August faded fast with September’s arrival, which was ushered in by a bit of moisture and 40 degree nights. Not exactly the change one likes to see when beginning grain harvest, yet I recall it is not uncommon for September to begin rehearsing fall “fits”. The swallows are long gone and… Continued