Recipe Serves 6-8 Ingredients: 1 cup Emmer farro 2 cups sweet potatoes, diced in 1-inch cubes 1 cup sweet onion, diced 2 large cloves garlic, finely diced 1 large bunch of spinach, chopped & steamed (or 10 oz. package of frozen spinach- thawed) 2 cups of milk 6 eggs, whisked with 1 tablespoon of… Continued
by Ashley Lodato Bluebird Grain Farms staff writer Perhaps more so than any other cuisine, Italian cooking is imbued with the rich and comforting flavors of love, and the pizza and other dishes that come out of the Nonavo Pizza kitchen are a vibrant example of food steeped in this tradition. For chef Joey Chmiko and… Continued
The New Year is barely a month old and one can already feel time slipping away! How can this be? To use one of my daughters once upon a time go-to lines when frustrated as a child: “Not Fair.” Well, I suppose fairness is as an objective assumption as any, yet it just doesn’t seem… Continued
And another year has come to pass. At times it is easy to think it has all been a blur, yet if/when one can find time to reflect and can begin piecing the year back together a bit at a time well, the pieces can easily fill up a year. Winter should be this time… Continued
by Ashley Lodato Bluebird Grain Farms staff writer photos by Aubrie Pick With a resume that includes culinary leadership at restaurants named for the Pacific Northwest’s most renowned explorers, Executive Chef Dolan Lane might be mistaken for a man who favors hardtack and pemmican. After all, the namesakes of Portland restaurants Clarklewis and Meriwether’s survived… Continued
Serves: 8 Ingredients: 1/4 cup vegetable oil 1 medium yellow onion, finely chopped 2 lb. ground beef 1 cup split emmer farro* 1/4 cup chili powder 1 tbsp. cumin 2 tbsp. tomato paste 2 tbsp. paprika 2 tsp. kosher salt, plus more to taste 6 cloves garlic, finely chopped 2 (28-oz.) cans diced tomatoes with liquid… Continued
“ 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