By Brooke Lucy We almost missed two months of posting our newsletter. Jeeeeeez…. I don’t know if we have ever missed a month in the last eight years. Alas, life has caught up with us, no excuses, here are some of the reasons why… I attended two food shows in the last two months, The… Continued
Recipe by: Bluebird Grain Farms Preheat oven to 375 degrees. yields 1 pie Cherry Pie Filling 4 cups fresh pitted pie cherries 1 cup of sugar 1/2 teaspoon pure almond extract 3 tablespoons quick cooking tapioca Pinch of sea salt Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside for 15 minutes.… Continued
Spring! Sort of. Truth to tell, the birds all seem to think spring is here though April has come along begrudgingly. I’ve begun the seasonal habit of taking coffee on the south porch as opposed to fireside, to better hear and see what really is going on. From this perch I’ve been listening to both… Continued
Yields 1, 9-inch Quiche Recipe by: Brooke Lucy Ingredients Einkorn Crust 1 1/2 cup Bluebird’s Einkorn Flour 1 teaspoon salt ½ cup (1 stick) chilled butter, cut into small pieces 3-4 tablespoons ice water Filling 2 cups asparagus, chopped in 1-inch segments 1/2 medium onion, chopped 2 cloves garlic, sliced 2 tablespoons extra-virgin olive oil 6… Continued
by Ashley Lodato staff writer, Bluebird Grain Farms photos courtesy of Sage Mountain Natural Foods As if farming, running a fermented vegetables business, teaching in Wenatchee Valley College’s sustainable agriculture program, and raising three kids under the age of 12 weren’t enough, Danielle Gibbs had to go… Continued
Recipe by: Acacia Zambrana for Bluebird Grain Farms Serves 4-6, Preparation Time: 35 Minutes This is an excellent side dish for any kind of grilled or roasted meat, or any Mediterranean inspired meal. It could even be the base of a delicious grain bowl with some chickpeas and tzatziki or hummus and roasted vegetables.… Continued
The mercury is finally above 20 and Spring Equinox is here. Alas, the birds are the reminder that daylight grows and, true enough, daytime now runs 6 to 6. Ahh, the bird…. What a wacky winter for birds. I know this has been the “Farmer Notes” theme season-long but I can’t help myself! We had… Continued
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