Baking
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
read more
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
read more
Golden Sesame Challah and Whole Wheat Poppy Seed Challah! 6 Pro tips and Techniques to Elevate You Challah Game!
Those thick soft braids, creamy rich texture, and fresh yeasty bouquet are the hallmarks of a great challah. Ingredients Dry - Sifted flour(or whole wheat) 1lb 5oz Yeast 1 Tbs Salt ...
read more
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
read more
Whole Wheat French Bread Made Easy with “Cool Control”
This loaf is so simple, and delicious...fresh ground flour, water, salt, and yeast. The crumb is airy, supple and moist, and the crust is crackling chewy and caramelized. This technique is the first part in a series designed to show you everything you need to know...
read more
Maple Ginger Granola
Maple Ginger Granola Mix together: 6 cups rolled oats 1 cup chopped almonds 3/4 cup shredded coconut 1 cup sunflower seeds 1 cup millet 1 cup sesame seeds 1 tsp cinnamon 1/2 tsp salt Heat and mix: 1/2 cup Ginger syrup 1/2 cup maple syrup 1 stick butter (or 1/2 cup...
read more
Pumpkin Spice Spelt Muffins
Hey Folks, Membership is filling up fast...now is the time to reserve your share! It is also an exciting year for the CSA with two new offerings. The ancient wheat known as Einkorn will be available in both berries and flour(Certified Organic) for the 2016 share! We...
read more
Triple Chocolate Cookies
My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...
read more
Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!
Focaccia is a fun and simple alternative to pizza. It's a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza. If you start with the French Bread recipe from the last...
read more
Chocolate Raspberry Galettes
We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...
read more
Basic French Bread
I was over at Mountain View farm this past Saturday sampling and teaching folks about the incredible combo of fresh local grains combined with simple, yet sophisticated baking techniques and the response was resounding! Everyone loved the bread and could hardly...
read more
Chocolate “Quickie” Cake and Peanut Butter Frosting!
This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like! Chocolate "Quickie" Cake Mix together: 3 c. flour 1/2 c. cocoa powder 1 tsp. baking...
read more
Brown Sugar Whole Wheat Shortbread — Yum!
Super Easy! Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...
read more
The Ultimate Easy Pancakes
...
read more
Peanut Butter Chocolate Chip Cookies – for a Rainy Day
It was a rainy Saturday. Cold and rainy. After such a bitter winter, a cold rainy day in late April is a bit hard to take. We made it to the farmer's market this morning, and got some gorgeous spinach and arugula, but after chicken soup for lunch, I...
read moreBlueberry Corn Multi-Grain Muffins
As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...
read moreKaiser Rolls
I recently had a craving for Sloppy Joes, or in my case Snobby Joes, the lentil version from the great folks at Veganomicon. Nothing beats a poppy seed crusted Kaiser Roll for sandwiching this classic comfort food. A good Kaiser roll should be crunchy on the outside...
read moreMultigrain Pancakes
This is a great multi grain pancake recipe based on Crescent Dragonwagon's Multigrain Pancakes in The Cornbread Gospels. I substituted barley for the buckwheat used in Crescent's recipe because I was inspired by the new share. The Nothstine is so sweet and light that...
read moreCooking
Einkorn Stuffed Hubbard Squash
Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...
read more
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
read more
Boston Baked Beans
Growing up boston baked beans were a staple snack in my house. This summer as I was trying to figure out how to get my kids to eat more beans(All the healthiest, longest lived populations eat lots of beans and they have many health benefits...) I was reminded of this...
read more
The Simple and Ancient Process Behind Tortillas, Gorditas, and Sopes . Masa dough revealed!
We're going to take whole corn kernels and transform them into masa (aka hominy) through the process of nixtamalization. This is such a simple and ancient preparation and adds incredible depth and dimension to cooking at home. There are just 4 ingredients. Corn, water...
read more
Authentic Mexican Beans, with Mahi Mahi
Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest. The kelp...
read moreBasic Beans
Pinto beans are widely used in traditional Mexican dishes. This basic recipe is simple and delicious served with cornbread (recipe here) or corn tortillas. It also serves as the "base" for other dishes. You can heat and mash them for Frijoles Refritos (refried beans),...
read moreSpring Wheat Berry Salad
This simple but satisfying salad is made with fresh spring peas, mint and lemon. The marinated feta and toasted pine nuts add tangy and earthy flavors. For an additional kick I topped the salad with ground Sumac. If you've never used Sumac give it a try. It has a...
read morePopcorn with drizzled dark chocolate
Popcorn is good for you. Avoid the ubiquitous bad toppings and you have a nutritious, delicious, whole grain snack that is high in fiber and low in fat and calories. Why not snack guilt free and indulge in delicious toppings like herbs, spices, garlic powder,...
read moreBlack Bean Patties
I usually make these in the summer in traditional "burger form," served on rolls with all the fixings. Recently the craving hit and I thought why wait? My winter version included a side of guacamole salsa and a mixed green salad. I also served them sans bun, making...
read moreApple Cider Wheatberry Salad
This recipe was inspired by a CSA I belonged to while living in Vermont. Dwight Miller Orchards presses cider and makes their own apple cider vinegar. This time of the year they include both items in their weekly share pick-up. It's become a favorite dish that I make...
read moreFarro and Black Bean stuffed Carnival Squash
What to do with an abundance of Carnival Squash? One little vine in our community garden plot produced enough of the colorful little squash to easily fill my bike's pannier. The timing is perfect since Fall is bringing cooler days and turning my food cravings to...
read moreSummer Vegetable Farro Salad
I love Farro and can't understand why it's not used more. Farro has a long history and has been called "the grain from which all others derive." It dates back over 6000 years to Egypt and It has been eaten in the Mediterranean for thousands of years. Recently it has...
read moreTomato Basil Sauce with Emmer and a Kale Salad
Our own Ben Lester, CSA co-founder and co-owner of Wheatberry in Amherst, was on Channel 22's MassAppeal making a delicious tomato-basil sauce over emmer (grains) and a kale salad. Watch the video here in two parts. Tomato Basil Sauce with Emmer and a Kale Salad, Part...
read moreAsparagus Emmer Gratin
I wanted a dish to use some of our local asparagus bounty and also highlight one of our favorite grains from last year's grain share - emmer (also known as farro). Before a few years ago, I had never tasted emmer, and it's turned out to be a hit with many of our...
read moreOat Chili Burgers
This recipe comes from dear friend and PVHG board member Alicyn Mindel. Thank you Ali, I can't wait to try these! Local Chili Burgers! Adapted from a Moosewood Restaurant recipe We make these yummy vegetarian patties when we want to take a break from meat for dinner....
read moreCassoulet
Today, I have a hearty winter stew recipe for you, and also a pot roast recipe submitted by a lovely reader - thank you Jodie! Cassoulet is traditional French peasant fare, which is mostly what we eat in our house. Ingredients grown by ourselves or neighbors, prepared...
read moreOllopses
This week, I'm sharing an updated old family favorite, Ollopses. These delicious cabbage rolls in tomato sauce are also known as Holishkes or galumpkis. I used Ben's grandmother's recipe for years, but it has slowly evolved to reflect our family's eating habits,...
read moreChicken Spelt Soup
This week, I'm sharing a recipe for Chicken Spelt Berry Soup. You may want to glance back at my chicken stock recipe. This soup is simple if you have stock already made, hearty, and nourishing. It's a favorite both at our home and at Wheatberry. Spelt is an ancient...
read moreBread
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
read more
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
read more
Golden Sesame Challah and Whole Wheat Poppy Seed Challah! 6 Pro tips and Techniques to Elevate You Challah Game!
Those thick soft braids, creamy rich texture, and fresh yeasty bouquet are the hallmarks of a great challah. Ingredients Dry - Sifted flour(or whole wheat) 1lb 5oz Yeast 1 Tbs Salt ...
read more
Whole Wheat French Bread Made Easy with “Cool Control”
This loaf is so simple, and delicious...fresh ground flour, water, salt, and yeast. The crumb is airy, supple and moist, and the crust is crackling chewy and caramelized. This technique is the first part in a series designed to show you everything you need to know...
read more
Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!
Focaccia is a fun and simple alternative to pizza. It's a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza. If you start with the French Bread recipe from the last...
read more
Basic French Bread
I was over at Mountain View farm this past Saturday sampling and teaching folks about the incredible combo of fresh local grains combined with simple, yet sophisticated baking techniques and the response was resounding! Everyone loved the bread and could hardly...
read moreBlueberry Corn Multi-Grain Muffins
As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...
read moreKaiser Rolls
I recently had a craving for Sloppy Joes, or in my case Snobby Joes, the lentil version from the great folks at Veganomicon. Nothing beats a poppy seed crusted Kaiser Roll for sandwiching this classic comfort food. A good Kaiser roll should be crunchy on the outside...
read morePastry
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
read more
Pumpkin Spice Spelt Muffins
Hey Folks, Membership is filling up fast...now is the time to reserve your share! It is also an exciting year for the CSA with two new offerings. The ancient wheat known as Einkorn will be available in both berries and flour(Certified Organic) for the 2016 share! We...
read more
Triple Chocolate Cookies
My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...
read more
Chocolate Raspberry Galettes
We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...
read more
Chocolate “Quickie” Cake and Peanut Butter Frosting!
This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like! Chocolate "Quickie" Cake Mix together: 3 c. flour 1/2 c. cocoa powder 1 tsp. baking...
read more
Brown Sugar Whole Wheat Shortbread — Yum!
Super Easy! Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...
read more
Peanut Butter Chocolate Chip Cookies – for a Rainy Day
It was a rainy Saturday. Cold and rainy. After such a bitter winter, a cold rainy day in late April is a bit hard to take. We made it to the farmer's market this morning, and got some gorgeous spinach and arugula, but after chicken soup for lunch, I...
read moreDinner
Einkorn Stuffed Hubbard Squash
Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...
read more
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
read more
The Simple and Ancient Process Behind Tortillas, Gorditas, and Sopes . Masa dough revealed!
We're going to take whole corn kernels and transform them into masa (aka hominy) through the process of nixtamalization. This is such a simple and ancient preparation and adds incredible depth and dimension to cooking at home. There are just 4 ingredients. Corn, water...
read more
Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!
Focaccia is a fun and simple alternative to pizza. It's a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza. If you start with the French Bread recipe from the last...
read more
Authentic Mexican Beans, with Mahi Mahi
Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest. The kelp...
read moreBasic Beans
Pinto beans are widely used in traditional Mexican dishes. This basic recipe is simple and delicious served with cornbread (recipe here) or corn tortillas. It also serves as the "base" for other dishes. You can heat and mash them for Frijoles Refritos (refried beans),...
read moreSpring Wheat Berry Salad
This simple but satisfying salad is made with fresh spring peas, mint and lemon. The marinated feta and toasted pine nuts add tangy and earthy flavors. For an additional kick I topped the salad with ground Sumac. If you've never used Sumac give it a try. It has a...
read moreBlack Bean Patties
I usually make these in the summer in traditional "burger form," served on rolls with all the fixings. Recently the craving hit and I thought why wait? My winter version included a side of guacamole salsa and a mixed green salad. I also served them sans bun, making...
read moreApple Cider Wheatberry Salad
This recipe was inspired by a CSA I belonged to while living in Vermont. Dwight Miller Orchards presses cider and makes their own apple cider vinegar. This time of the year they include both items in their weekly share pick-up. It's become a favorite dish that I make...
read moreFarro and Black Bean stuffed Carnival Squash
What to do with an abundance of Carnival Squash? One little vine in our community garden plot produced enough of the colorful little squash to easily fill my bike's pannier. The timing is perfect since Fall is bringing cooler days and turning my food cravings to...
read moreTomato Basil Sauce with Emmer and a Kale Salad
Our own Ben Lester, CSA co-founder and co-owner of Wheatberry in Amherst, was on Channel 22's MassAppeal making a delicious tomato-basil sauce over emmer (grains) and a kale salad. Watch the video here in two parts. Tomato Basil Sauce with Emmer and a Kale Salad, Part...
read moreAsparagus Emmer Gratin
I wanted a dish to use some of our local asparagus bounty and also highlight one of our favorite grains from last year's grain share - emmer (also known as farro). Before a few years ago, I had never tasted emmer, and it's turned out to be a hit with many of our...
read moreCassoulet
Today, I have a hearty winter stew recipe for you, and also a pot roast recipe submitted by a lovely reader - thank you Jodie! Cassoulet is traditional French peasant fare, which is mostly what we eat in our house. Ingredients grown by ourselves or neighbors, prepared...
read moreOllopses
This week, I'm sharing an updated old family favorite, Ollopses. These delicious cabbage rolls in tomato sauce are also known as Holishkes or galumpkis. I used Ben's grandmother's recipe for years, but it has slowly evolved to reflect our family's eating habits,...
read moreDessert
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
read more
Triple Chocolate Cookies
My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...
read more
Chocolate Raspberry Galettes
We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...
read more
Chocolate “Quickie” Cake and Peanut Butter Frosting!
This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like! Chocolate "Quickie" Cake Mix together: 3 c. flour 1/2 c. cocoa powder 1 tsp. baking...
read more
Brown Sugar Whole Wheat Shortbread — Yum!
Super Easy! Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...
read moreBreakfast
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
read more
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
read more
Emmer Pancakes “Chocolate Cheetah” style
Ancient Grain Pancakes are probably one of the funnest and simplest ways to refresh and upgrade your pancake game. Dot them with chocolate chips after you start them in the pan and you're quickly on your way to a household classic. Gabriel, inspired by the unctuous...
read more
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
read more
Maple Ginger Granola
Maple Ginger Granola Mix together: 6 cups rolled oats 1 cup chopped almonds 3/4 cup shredded coconut 1 cup sunflower seeds 1 cup millet 1 cup sesame seeds 1 tsp cinnamon 1/2 tsp salt Heat and mix: 1/2 cup Ginger syrup 1/2 cup maple syrup 1 stick butter (or 1/2 cup...
read more
Pumpkin Spice Spelt Muffins
Hey Folks, Membership is filling up fast...now is the time to reserve your share! It is also an exciting year for the CSA with two new offerings. The ancient wheat known as Einkorn will be available in both berries and flour(Certified Organic) for the 2016 share! We...
read more
The Ultimate Easy Pancakes
...
read moreBlueberry Corn Multi-Grain Muffins
As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...
read moreMultigrain Pancakes
This is a great multi grain pancake recipe based on Crescent Dragonwagon's Multigrain Pancakes in The Cornbread Gospels. I substituted barley for the buckwheat used in Crescent's recipe because I was inspired by the new share. The Nothstine is so sweet and light that...
read more
