Blog
Customer Profile: Chef Maria Hines
by Ashley Lodato Bluebird Grain Farms staff writer photos courtesy of Maria Hines For Seattle Chef Maria Hines, food is medicine. The James Beard Award-winning chef, restaurant founder, cookbook author, and climber has long been a food enthusiast, with a childhood spent helping her mother cook on evenings and weekends. But it is only in… Continued
Farro Risotto with Onion Cream, Preserved Lemon, and Spinach
Recipe Yields 2 Servings Recipe and photo credit: Maria Hines and Mercedes Pollmeir, from their Book PEAK NUTRITION Smart Fuel for Outdoor Adventure Ingredients Pinch of sea salt, plus more to taste 1 cup farro 2 tablespoons olive oil, divided 1 medium yellow onion, coarsely chopped 1/2 cup dry white wine, or stock of any… Continued
March Farmer Notes
Springs Concerto The way a spring creek leaps rolls and glistens in the sharp, March sun; each bubble a gone-by snowflake each turn a great crawling out from the white blanket and such burrowing in. New eyes blink- … Continued
Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens
Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued
February Farmer Notes
Winter remains alive and well here in Cascade foothills with some of the coldest temperatures of the season and more white fluff continuing to fall from the sky. It’s beautiful looking out, and beautiful once out albeit a bit chilly! Chickadees rush the feeder, along with Purple Finch, and in place of Waxwings, we’ve had… Continued
Customer Profile: Guerra’s Gourmet
by Ashley Lodato, Bluebird Grain Farms Staff Writer photos courtesy of Guerra’s Gourmet In the 1980s, Lino Guerra noticed something. Everyone, it seemed, was suddenly interested in peppers. At the time, Lino was farming with his father in the Yakima Valley, growing peppers alongside tomatoes, peas, onions, and other produce. In response to demand for… Continued
Fuego Cheese Biscuits
Recipe compliments of Guerra’s Gourmet Yield 10-12 biscuits Ingredients 3 cups of Einkorn baking mix 8 tablespoons of cold butter 1 cup milk + 1 teaspoon of vinegar (mixed) 1 tablespoon of Guerra’s Extra Spicy Seasoning 4oz small dice Guerra’s Fuego Cheese by Daniels Artisans Method Preheat oven to 450F Mix vinegar and milk together… Continued
Bluebird Grain Bowl with Tahini Dressing
Recipe modified from Shelly Adam’s recipe Glory Bowl; Whitewater Cooks, 2007. Serves 4 Ingredients 4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked) 1 cup beets, grated 1 cup carrots, grated 1 cup almonds, toasted 1 cup spinach leaves 1 cup tofu, baked or sauteed 1 cup, avocado, sliced Tahini… Continued