“ The desolate, deserted trees, The faded earth, the heavy sky,” Oh, I can’t help but quote Robert Frost’s My November Guest when one of my absolute favorite months settles in. Indeed the trees are bare, and skies have turned heavy here right around the year’s earlier Thanksgiving. This, however, only after weeks and… Continued
This moist spice cake is a white gingerbread, made with sugar and maple syrup rather than molasses. The pear compliments the sweet nutty flavor of Einkorn is easy to make and dresses up nicely for a special holiday meal. Serves 8, Preparation Time: 1 hour 15 minutes *Recipe adapted from The Art of Quick Breads… Continued
by Ashley Lodato / Bluebird Grain Farms staff writer In these times of corporate conglomerates, independently-owned businesses are a welcome prospect and employee-owned co-ops are downright refreshing. Sno-Isle Food Co-op (Sno-Isle) located in North Everett, WA, is one such breath of fresh air. The 21-year-old non-profit retail food source is democratically governed by a board… Continued
To be sure this October has been fine as any I can recall. Following the sowing of our winter peas we received a good ½ inch of rain here – our first, really, since May. And after some mountain snows and blustery early October weather, the high pressure settled in. For almost two weeks now… Continued
Copyright Bluebird Grain Farms LLC. Serves 4, Preparation Time: 45 Minutes Ingredients: 1 Cup Bluebird Einka Berries (Bluebird’s signature name for Organic Einkorn Wheat Berries) ¼ Cup dry Arame (seaweed) soaked in cold water for 15 minutes ½ Cup roasted unsalted almonds 1.5 Tablespoons chopped shallot or onion 2 Tablespoons rice vinegar 2 Teaspoons maple… Continued
Sandhill cranes sanctified the autumn equinox, making their punctual southbound journey way up in our September sky just a couple days before the “official” calendar date. Each September, I anticipate their lofty chatter. Sure enough this year we heard them, and then looked way up to see 100’s scarcely below the puffy afternoon clouds: at… Continued
Ingredients: 1-1/2cups water, 110 degrees Fahrenheit 1-1/2 teaspoons yeast 1/4 cup dark brown sugar 2 Tbs honey 1 Tablespoon gluten 3-1/2 to 3-3/4 cup 100 percent organic Methow Hard Red Wheat Flour 1-1/2 teaspoons table salt 2 Tablespoons of melted butter Method: Bloom yeast in water with sugar mixed in. Place dry ingredients in mixer… Continued
We all know much can change from month to month. Here in the Methow following as nice of a June/July as I can recall, August arrived with our first wildfires of the year. The good news: fires held off until August this year! The bad: the West is stuck in this seemingly endless annual fire… Continued
by Ashley Lodato Bluebird Grain Farms staff writer Some 1960s-era newlyweds took up golf together or joined bridge circles, but for Gail (some call him Pete) and Judy Prichard the mutual hobby was baking bread. “When Gail and I got married we just started baking bread,” says Judy. “We were baking long before we had… Continued
Adapted from Better Homes and Gardens Bread Cookbook, 1963 Yields 2 loaves Ingredients 1 Packaged (1 tbsp.) dry yeast 1/4 Cup Water 2 1/2 Cups Hot Water 1/2 Cup Honey 3 Teaspoons Salt 1/4 Cup Butter *Whole Wheat Bread Flour (Bluebird’s Methow Hard Red Wheat or Pasayten Hard White Wheat Flour) *Sunflower, Pumpkin, Sesame, and… Continued