Comments on: Amber waves http://www.rootsandgrubs.com/2007/07/03/amber-waves/ Dada, bring my beer in the living room Fri, 10 Feb 2012 04:49:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mamster http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23637 mamster Tue, 17 Jul 2007 20:21:38 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23637 <p>Andrew, sorry it took me so long. I but the coarse antebellum white grits.</p> <p>Molly, I just bought some whole emmer wheat kernels at the farmers market, which also seem to be just like farro. I don't know if there's really any difference between emmer and spelt.</p> Andrew, sorry it took me so long. I but the coarse antebellum white grits.

Molly, I just bought some whole emmer wheat kernels at the farmers market, which also seem to be just like farro. I don’t know if there’s really any difference between emmer and spelt.

]]> By: molly http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23629 molly Tue, 17 Jul 2007 04:54:24 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23629 <p>Just caught this post, but wanted to pass on that I regularly buy spelt and prepare as farro. Some authors claim it is synonymous with farro, others that it's another grain entirely. I haven't shelled out the $8 for the imported itty bitty bag of Italian farro at Central Markets, but I have hauled it over to the bulk bins and examined it against the Spelt: to my eye, it's a dead-ringer. And at $1 and some change/pound, it's a steal -- and delicious. Soaked overnight in the fridge, it boils up to nutty chewy chow in 20-30 minutes. Straight from the jar, I give it 30-40. I usually toss it with roasted veg, sharp cheese, some bright herb and a basic oil and vinegar -- i.e. roast zucchini, feta, basil right now. There's also an excellent roast mushroom-farro salad in Vegetarian Every Day by Jack Bishop. I'm no vegetarian, but I dig this grain. Oh, and it's way better than wheat berries. Or horse feed.</p> Just caught this post, but wanted to pass on that I regularly buy spelt and prepare as farro. Some authors claim it is synonymous with farro, others that it’s another grain entirely. I haven’t shelled out the $8 for the imported itty bitty bag of Italian farro at Central Markets, but I have hauled it over to the bulk bins and examined it against the Spelt: to my eye, it’s a dead-ringer. And at $1 and some change/pound, it’s a steal — and delicious. Soaked overnight in the fridge, it boils up to nutty chewy chow in 20-30 minutes. Straight from the jar, I give it 30-40. I usually toss it with roasted veg, sharp cheese, some bright herb and a basic oil and vinegar — i.e. roast zucchini, feta, basil right now. There’s also an excellent roast mushroom-farro salad in Vegetarian Every Day by Jack Bishop. I’m no vegetarian, but I dig this grain. Oh, and it’s way better than wheat berries. Or horse feed.

]]> By: Andrew http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23550 Andrew Thu, 05 Jul 2007 16:55:37 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23550 <p>Which of the grits do you buy, I'd like to order some, but am unsure of which kind.</p> <p>I think I need to start cooking more things like grits to offset all the molecular gastronomy I've been attempting.</p> Which of the grits do you buy, I’d like to order some, but am unsure of which kind.

I think I need to start cooking more things like grits to offset all the molecular gastronomy I’ve been attempting.

]]> By: John http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23546 John Wed, 04 Jul 2007 04:16:34 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23546 <p>Answering for Patricia Jane (who is currently DDR'ing) - No, we don't know anyone local who does grits (well, at least in raw form, I can think of a couple restaurants) unfortunately. But, you might want to ping Tall Grass Bakery who makes a wonderful hominy bread and find out where they get their hominy.</p> Answering for Patricia Jane (who is currently DDR’ing) - No, we don’t know anyone local who does grits (well, at least in raw form, I can think of a couple restaurants) unfortunately. But, you might want to ping Tall Grass Bakery who makes a wonderful hominy bread and find out where they get their hominy.

]]> By: mamster http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23540 mamster Tue, 03 Jul 2007 19:05:36 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23540 <p>I grew up in Hillsdale! I'll definitely check that out in October.</p> I grew up in Hillsdale! I’ll definitely check that out in October.

]]> By: Jim Dixon http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23539 Jim Dixon Tue, 03 Jul 2007 18:39:03 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23539 <p>Matthew,</p> <p>Anthony and Carol Boutard at Ayers Creek farm (in Gaston, out past Hillsboro...and that's Oregon for you Seattle folks) grow several of the old school corn varieties (flint? dent? something like that) that they dry and mill. It's better than the Anson mills, stuff, and like it, must be kept in the freezer. </p> <p>Unfortunately, the only place to get it is from them at the Hillsdale Sunday farmers market (even more confusing...Hillsdale, a Portland neighborhood, is far from Hillsboro, a small town out past Beaverton). And you can only get it in the late fall, but that's also when they have their incredible dried beans (borlotti, tarbais, zolfino, and other heirlooms). </p> <p>Plan a trip south for October.</p> <p>Jim</p> Matthew,

Anthony and Carol Boutard at Ayers Creek farm (in Gaston, out past Hillsboro…and that’s Oregon for you Seattle folks) grow several of the old school corn varieties (flint? dent? something like that) that they dry and mill. It’s better than the Anson mills, stuff, and like it, must be kept in the freezer.

Unfortunately, the only place to get it is from them at the Hillsdale Sunday farmers market (even more confusing…Hillsdale, a Portland neighborhood, is far from Hillsboro, a small town out past Beaverton). And you can only get it in the late fall, but that’s also when they have their incredible dried beans (borlotti, tarbais, zolfino, and other heirlooms).

Plan a trip south for October.

Jim

]]> By: mamster http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23538 mamster Tue, 03 Jul 2007 18:00:00 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23538 <p>That's great to know, Patricia Jane. We'll refill from them when we run out. Do you know anyone who makes good local grits?</p> That’s great to know, Patricia Jane. We’ll refill from them when we run out. Do you know anyone who makes good local grits?

]]> By: Patricia Jane http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23537 Patricia Jane Tue, 03 Jul 2007 17:27:23 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23537 <p>You can actually get emmer farro locally at Bluebird Grain Farms. They come every other week to the U-dist and Ballard farmers markets. </p> <p>I've been making risotto weekly (<a href="http://www.cooklocal.com/2007/06/crab_and_samphire_risotto.html" rel="nofollow">Crab and Samphire Risotto</a>,<a href="http://www.cooklocal.com/2007/06/another_day_another_risotto_fi.html" rel="nofollow">another day, another risotto</a> since we discovered it and it's also amazing as a cold salad with summer veggies. <a href="http://www.cooklocal.com/2007/06/but_its_not_risotto.html" rel="nofollow">link</a></p> <p>For savory, Bluebird Grain Farms sells a cracked emmer hot cereal which is very yummy with a little syrup, cinnamon, and some fresh raspberries. </p> <p>As a side note, my boyfriend is diabetic and he has no issues eating emmer. There's no appreciable blood sugar rise at all and it allows us to eat "rice" again. </p> <p>Sorry to sound like a commercial, but I'm just so enamored with this grain now that it's brought "rice" back into our lives after several years of going without. :-) Oh, and Bluebird also makes Emmer flour which makes pretty good bread too.</p> You can actually get emmer farro locally at Bluebird Grain Farms. They come every other week to the U-dist and Ballard farmers markets.

I’ve been making risotto weekly (Crab and Samphire Risotto,another day, another risotto since we discovered it and it’s also amazing as a cold salad with summer veggies. link

For savory, Bluebird Grain Farms sells a cracked emmer hot cereal which is very yummy with a little syrup, cinnamon, and some fresh raspberries.

As a side note, my boyfriend is diabetic and he has no issues eating emmer. There’s no appreciable blood sugar rise at all and it allows us to eat “rice” again.

Sorry to sound like a commercial, but I’m just so enamored with this grain now that it’s brought “rice” back into our lives after several years of going without. :-) Oh, and Bluebird also makes Emmer flour which makes pretty good bread too.

]]> By: mamster http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23536 mamster Tue, 03 Jul 2007 16:53:11 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23536 <p>Could I make it savory for breakfast?</p> Could I make it savory for breakfast?

]]> By: JR http://www.rootsandgrubs.com/2007/07/03/amber-waves/comment-page-1/#comment-23534 JR Tue, 03 Jul 2007 16:14:52 +0000 http://www.rootsandgrubs.com/2007/07/03/amber-waves/#comment-23534 <p>Farro & milk or cream is a wonderful -- and I mean wonderful -- way to eat farro. I hestitate to say that it is a little like oatmeal because I hate oatmeal with a profound and beautiful passion but it is, I guess, a little like oatmeal. You can make it savory or sweet for dinner or breakfast, respectively.</p> Farro & milk or cream is a wonderful — and I mean wonderful — way to eat farro. I hestitate to say that it is a little like oatmeal because I hate oatmeal with a profound and beautiful passion but it is, I guess, a little like oatmeal. You can make it savory or sweet for dinner or breakfast, respectively.

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