Recipe by Tess Hoke of Yardfood If you have guests in town for the holidays, start the morning right with this delicious coffee cake! Preheat the oven to 350 degrees and grease a 9×9-inch baking dish. If you’d like to use a Bundt pan, please increase the ingredients by 1.5x and bake towards the longer… Continued
Get ready for Thanksgiving! Here’s an awesome stuffing recipe that forsakes the usual white bread cubes and instead features seasonal vegetables and our whole grain emmer farro. By Mary Miller of A Passionate Plate Ingredients 2 Cups Bluebird Grain Farms Emmer Farro 10 Cups chicken stock 2 Bunches swiss chard 2 Bunches kale 1/4… Continued
Yields 2 crusts/1 pie Ingredients Pie Crust 1 1/2 cup Organic Einkorn Flour 1 1/2 cup Pasayten Hard White Whole Wheat Flour 1 teaspoon salt 3 tablespoons sugar (optional) 1 cup (2 sticks) chilled butter, cut into small pieces 6 tablespoons of ice water Filling 2 pints of fresh blackberries, approximately 1.5 lbs. 1/2 cup… Continued
Copyright Bluebird Grain Farms These delicious crepes make an excellent breakfast or dessert. If strawberries are out of season, try with fruit syrup instead! Yield 12 Crepes Ingredients 3/4 cup Bluebird Organic Einkorn Flour 1/4 cup unsweetened cocoa powder 1 teaspoon salt 4 large eggs 1 cup whole milk 1 1/4 cup water… Continued
by Ashley Lodato Bluebird Grain Farms staff writer When I call Bob Bird and introduce myself he commands me to “Say it like an Italian!” Startled, I introduce myself again, this time with the proper accents and flourish, “Mi chiamo Ashley Lo-DAH-to!” My name is Ashley Lodato. Then he starts rattling away to me in rapid-fire Italian.… Continued
Ingredients: 4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda… Continued
Ingredients: 3/4 Cup Olive Oil 2 Cups Yellow Onion, finely diced 1 Teaspoon Oregano, dried 1 Teaspoon Thyme, dried 2 Cups Zucchini, finely diced 1 Cup Mushroom, thinly sliced 4 Cups Baby Spinach 2/3 Cup Feta Cheese 1/2 Cup Split Emmer Farro 2 Eggs, slightly beaten 1/2 Cup Greek Yogurt 1 Tablespoon Lemon Juice, freshly… Continued
by Bluebird Grain Farms writer Ashley Lodato If you’ve been looking for an excuse to visit Reykjavík, Iceland, Sandholt Bakery is the answer. It might seem like a long way to travel for a crusty sourdough loaf or a flaky Danish, but add in the bakery’s nearly 100-year history and you’ve got an educational opportunity on… Continued
Recipe by: Michelle Pearson for Bluebird Grain Farms Yield: 1 cake Ingredients: 3 cups plus 2 Tablespoons of Bluebird Grain Farms Emmer flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon kosher salt 2 cups sugar 5 ripe pears, peeled and cut into 1/4 inch slices 1 cup butter, softened… Continued
Opening stanza from Robert Frost’s My November Guest : “My Sorrow, when she’s here with me Thinks these dark days of autumn rain Are beautiful as days can be; She loves the bare, the withered tree; She walks the sodden pasture lane.” The wettest October we’ve seen here in the Valley has now run… Continued