by Ashley Lodato Bluebird Grain Farms staff writer They say some things are so addictive you can get hooked on your very first try. Patrick Jeannette (aka “Grampy Pat”) had this experience the first time he sampled a true Alaskan sourdough bread, and he’s had nary a sourdough-free day since. Growing up in the Los… Continued
Recipe adapted from The Silver Palate Ingredients 1 cup (2 sticks) butter, softened 2 cups sugar 3 eggs 3 cups Bluebird Grain Farms Einkorn Flour (our Pasayten Hard White Flour also works well if you prefer a denser cake) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tightly packed Tablespoons grated lemon… Continued
Writing this on the first “official” morning of Spring 2018. The thermometer reads 26 FH on the back porch at dawn and already I hear restless geese down along the river as the night-time owls grow quiet. A week ago we had a solid rain during the dark hours and the very next day as… Continued
It’s now “officially” spring and we are excited to get to work on field preparation and planting! The snow is melting out quickly, but fortunately the soil is soaking it right up (we should have good soil moisture for seeding in a few months). It is still too wet to work in the fields so… Continued
No Knead Crusty Whole Grain Emmer Loaf Adapted from Jim Lahey’s My Bread Spring is a great time to bake bread- nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods. This Whole Grain Emmer Loaf is delicious and easy if you plan ahead! Yields: 1 loaf… Continued
Mother Nature has surprised us once again, switching gears just when she looked to be leaning toward an earlier spring. During the first week of this month a true Chinook wind blew through our valley for most of a full week, the snow sunk as temperatures soared and it sure seemed winter had lost its… Continued
by Ashley Lodato Bluebird Grain Farms staff writer For Mazama Store owner Missy LeDuc, it’s all about keeping things fresh and lively. From the produce to the pastries to the housewares to even the employees themselves, everything and everyone in the iconic Mazama cafe and general store seems to be infused with an internal bit… Continued
Recipe Compliments of Washington Food Artisans: Farm Stories And Chef Recipes When Dana Cree was pastry chef at Poppy’s restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite-size pretzels. Plump, golden and savory, they have just enough rye and caraway to set them apart from the… Continued
We begin a New Year here at Bluebird with new snow, some rain, a big thaw, freeze, new snow…just like January! Juncos and chickadees are thick at the feeder and just yesterday the waxwings returned to our elderberry bush. We’ve a pair of bald eagles hanging around; various owls and I watched with admiration as… Continued
2018 is trucking along here at Bluebird Grain Farms- we are thankful for a great year of farming in 2017 and are already thinking ahead to working the soil this coming spring! In the meantime, we are busy cleaning and packaging grains here at the granary and also taking some time to get outside and… Continued