Brooke and Sam Lacy farm ancient grains under the shadow of the North Cascades in Washington State’s Methow Valley. Their plow-to-package operation grows, cleans, mills, and packages both einkorn and emmer farro along with heritage rye and wheat. The operation has grown since they started back in 2005, when Brooke would drive down to Portland to bring us 50 lb bags of emmer farro.
Einkorn and emmer farro are both ancient wheats, but einkorn was the first to be cultivated. Hunter-gatherers gathered the wild wheat in the Fertile Crescent more than 30,000 years ago, and cultivated einkorn crops date back about 10,000 years. It’s the only wheat that’s never been hybridized, and it’s ancient genetics weaken the grain’s gluten structure so some gluten-sensitive eaters can eat it without any problems.
Called piccolo farro in Italian for it’s smaller berries, einkhorn cooks faster than emmer. Bluebird’s mix with French green lentils is ready in about 25 minutes, and the nutty grain makes a nice partner for the firm, slightly peppery lentils.
For this hearty salad, combine the einka-lentil blend with a couple raw, grated golden beets, chopped fresh fennel, shallot, and mint. Toss with a simple vinaigrette made with honey, mustard, Katz zinfadel vinegar, and extra virgin olive oil.
Big news! We’re partnering with our long-time friends Tournant to offer the Wellspent community a chance to grab tickets to their upcoming (and otherwise sold out!) cooking class. We’ve only got a few to sell, so act quickly. If you’ve been eating or cooking in Portland for the last couple of years, you’ve no doubt encountered Tournant, a literal moveable feast of sorts conceptualized and operated by Jaret Foster and Mona Johnson. Specializing in “open-fire cooking,” they produce farm-to-fire events that celebrate time, place and purpose using our favorite local PNW ingredients, typically served outdoors under tree canopies or at water’s edge.
For their next class, Jaret and Mona will be demonstrating their signature cooking techniques in a hands-on workshop around a series of open fires at Star Mooring Farm, a third generation farm in Oregon’s Willamette Valley. This workshop is open to cooks of all levels who are curious about cooking with the seasons and surroundings and mastering open-fire cooking techniques such as ash-roasting, grilling, cedar-planking and dutch oven cooking, and the omnivore menu will be prepared with olive oils, vinegars, and other pantry staples from yours truly.
Our friends at Baird Family Orchards grow the best peaches in Oregon, but nothing good lasts forever. Peach season is almost over and you’ve only got one more week of juicy deliciousness, so order soon.