Thursday, April 7, 2011

Volume 1: Issue 16

As many of you know, my farm is more than just a vegetable garden. We raise hay, field peas, barley, and wheat. This year I did a field test for the Western Sustainable Agriculture Research and Education program. I intercropped wheat with 5 different varieties of legumes at different seeding rates… looking for a symbiotic relationship where the legume feeds the wheat and suppresses weeds. All quite interesting frankly. In any case, I combined all my test strips last week and will be weighing and testing and ultimately writing a paper about the project. The point is… you get wheat this week! Local, organic, soft, white, spring, wheat, called Alpowa. I eat the stuff raw by the handful, but you should cook it and eat it hot or cold, in soup or salad or whatever. Totally fun! Only one more week to go. I’m getting depressed. I love you all and hope to see you next year!! HERBED FETA WHEAT BERRY SALAD 2 cups cooked wheat berries1 cup feta cheese, crumbled3 Tbsp. fresh parsley, chopped3 Tbsp. fresh dill, chopped
 (You can use dried, if your herb garden has had it, like mine.)2 finely chopped green onions2 tomatoes, coarsely chopped¼ cup extra virgin olive oil¼ cup green olives, sliced in half2 Tbsp. lime juiceSalt and pepper to taste (optional) In a serving bowl mix wheat berries, feta, herbs, olives, green onions and tomato. In a small bowl, whisk together oil and limejuice; then mix the dressing together with the wheat berry mixture. Serve over a bed of spring greens or other dark lettuce. For more wheat berry recipes check out: www.doctorgrandmas.com/recipes/wheat-berry-recipes/ Broccoli is coming for its second round… I have some plants that are five feet tall and look like something grown in Alaska. Pretty amazing!! Watch out for little grubs and just remind yourself that they are organic :) Steam it. Eat it raw. Put it in salad or soup or stir fry. Enjoy!

No comments:

Post a Comment