My cousin Lisa gave this recipe to me ages ago. It reminds me of a fruit crisp recipe that you can take on the go. This spring I modified it to accommodate the abundance of rhubarb in my garden. I prefer using thick rolled oats rather than quick oats, therefore I had to increase the… Continued
One more session of grousing about the “blog format” I suppose, and I’ll be done. The issue this time being that I must be “connected” to the web in order to write this up. In our “interface” situation, this means I no longer can sit at our kitchen window. Alas, speaking of birds, I was… Continued
Welcome readers to our new newsletter format! This year has been full of changes. First came our new grain products, then our new packaging line and now we are rolling out our monthly newsletter… well it looks like a newsletter, but it is really a blog. We will be updating our ” blog” on a… Continued
Last week I taught a “baking with ancient grains” cooking class. With 2 hours to wow and inspire my students, and a tiny oven, I had to come up with recipes that could be prepared and baked together. On the menu were emmer coffee cake, onion galette with einka crust, and grilled flatbread, three ways.… Continued
Bluebird customer June Fraser Thistle is no stranger to grains. Born and raised in Gibbons—a small rural community in central Alberta, Canada—June was raised on a grain farm. The tenth child in a family of eleven offspring, June used to take turns with her siblings accompanying their father, a grain buyer for United Grain Growers,… Continued
Well here we go…the great “blogging” experience has begun for your dear farmer. If I can keep the darn page from jumping around every two seconds we might just be able to “connect.” Never too late to learn new tricks and what better time than here in the fresh springtime? Where this will lead is… Continued
February has been a big month for us. Projects that we have been working on over the past few years have finally come together. Both our new packaging and new products are now out – phew! Our dinner line has hit grocery shelves and now has a better, more accessible price point. Einka, Einka Flour,… Continued
Mother Nature is perfect in every way. I’ve often said: Maybe we don’t understand her actions but they are necessary and perfect. Lo…I’m still scratching my head about that end-of-January Robin? Since our last newsletter went out, the Methow has received nearly 4 feet of snow. Once again, a generally quiet month – February –… Continued
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2… Continued
Recipe by: Bluebird Grain Farms Servings: 4 Ingredients: 1 Cup Bluebird Grain Farms Cracked Farro Porridge 1 Pinch sea or kosher salt 1/2 Teaspoon cardamom 3 Cups whole milk 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Cup cream 1 Teaspoon rosewater *Optional 1/4 Cup roasted pistachios, chopped (roast for 6 minutes at 325 degrees) Method: Place… Continued