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Biodynamic and Organic Grains - The Staff of Life
New Organic Grains from
Bluebird Grain Farms!
Organic Whole Grain Emmer (Farro)
The most popular seller, this old world heirloom grain makes a fabulous pilaf, grain salad, additive to soup, or sprouted for breads and salads. When cooked it's dark plump berries add sweet full bodied flavor. This heirloom can be tolerated by most people suffering from wheat allergies. Cooking directions included.
Emmer / Farro (Triticum turgidum dicoccum) Emmer, an ancient hulled wheat, was one of the first cereals ever domesticated in the Fertile Crescent. Emmer grain, holds the characteristics of two wild wheats (including wild Einkorn) and is known to have been the primary wheat grown in Asia, Africa and Europe through the first 5000 years of recorded agriculture. It served as the standard daily ration of the Roman legions. But over the centuries, emmer was gradually abandoned in favor of hulless varieties of durum wheat. By the beginning of the 20th century, higher-yielding wheat strains had replaced emmer almost everywhere, except in parts of Europe and Ethiopia.
Emmer is known as farro or grano farro in Europe and is staging a comeback as a gourmet specialty as both a whole grain and flour. Semolina flour made from emmer is still used today for special soups and other dishes in Tuscany and Umbria, and farro is thought by some aficionados to make the best pastas and artesian breads. Emmer is a delicate long grain with an exceptional full bodied taste.
Emmer appeals to cooks hunting for new tastes and textures and nutrition. It provides a vital alternative to people who suffer from allergies to more common hybridized grains, and it supplies a different range of nutrients than other wheats, corn or rice. It ranges from 13-16% protein and digests quickly. It can be used independently as a whole grain in a pilaf, hot cereal, or the feature in a salad.
1.3 lbs (21 oz) : $9.00
Whole Grain Emmer (Farro) Flour
Emmer Flour (Farro) brings a superior taste to baking. It can be used in place of your common flour keeping in mind that it is a whole grain flour, which means all of the nutritional components (bran & germ) are in the flour and it must be used within 60 days. When following standard recipes you may find that you need to add more moisture than what the recipe calls for due to the bran's ability to absorb moisture. It is a wonderful alternative for people suffering from wheat allergies. Some of our customers bake with it exclusively! It makes a hardy artisan bread loaf, exceptional pastas and brings a sweet full bodied flavor to baked goods.
2.0 lbs (907 g): $9.00
Hard Red Wheat Berries
Hard Dark Northern Red Wheat (Triticum aestivum) Spring Soft White Wheat (Triticum aestivum) Wheat has come to dominate the grains we eat because it contains large amounts of gluten, a stretchy protein that enables bakers to create satisfying risen breads. Bread wheat is described as "hard" or "soft" according to its protein content; as "winter" or "spring" according to when its sown; and as "red" or "white" according to color of the kernels. Hard wheat has more protein, including more gluten, and is used for bread, while soft wheat creates "cake flour" with lower protein. Both wheats are varieties of Triticum aestivum.
Hard Red wheat has more strong-flavored tannins than milder white wheat; in this case the word "white" does not mean that the grain has been refined.
Like other grains, wheat can be utilized in many different forms besides baked goods and pasta. Cracked wheat cooks faster, allowing water to penetrate more quickly.
1.3 lbs: $6.50
Dark Northern Heirloom Rye Berries
Rye (Secale cereale) Long seen as a weed in more desirable wheat crops, rye eventually gained respect for its ability to grow in areas too wet or cold for other grains. For this reason it is a traditional part of cuisine in Northern Europe and Russia. Rye was also widely grown in colonial America.
Rye is unusual among grains for the high level of fiber in its endosperm – not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from wheat and most other grains, making them especially healthy for diabetics. The type of fiber in rye promotes a rapid feeling of fullness, making rye foods a good choice for people trying to lose weight.
It can be cooked whole, cracked as a cereal grain, or milled for breads. Rye and Emmer blended make a full bodied nutritious loaf of bread- reminiscent of the old world.
1.3 lbs: $6.50
Emmer (Farro) Pancake and Waffle Mix
This Bluebird Emmer™ Pancake and Waffle Mix is made from fresh milled Bluebird Emmer™ flour, organic cane sugar, non-aluminum baking powder, baking soda, and sea salt. These high protein pancakes and waffles are a favorite among young and old.
2.0 lbs: $9.50
Old World Cereal Blend
This high protein cereal provides you with energy throughout the day! The deep flavor of rye blends well with the sweetness of Bluebird Emmer™ while flax adds fiber & texture, creating a unique full bodied cereal blend in 12-15 minutes.
1.3 lbs: $9.00
Sage Biscuit Mix
This savory handcrafted blend of freshly milled Emmer flour and garden sage graces the lunch or evening table with pure delight! These light, fluffy sage biscuits generally compliment any soup or salad. We find ourselves mixing these biscuits as an afternoon snack for young and old, served alone with a dollop of Back 40 Honey and a cup of tea. (Add Buttermilk & Butter)
20 oz: $9.50
Potlatch Pilaf
A unique blend of Bluebird´s golden farro splits and dark Wild Rice from Oregon´s Willamette Valley. Perfect for pilaf, wraps, stuffings, and grain salads. Cooks in 45 minutes. Add: Water, Oil. Recipe included on package.
1.18 lbs (535 g): $9.00
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