Baking

November News!

Happy Wetness Everyone! I've been out in the corn fields in Hadley taking photos for the book and the Gazette ran a story last week about the forthcoming book. If you have a copy of this please send me a photo of it as I have not been able to get my hands on a copy....

read more

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread. Pure...

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

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

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

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

Blueberry 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 more

Kaiser 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 more

Cooking

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread. Pure...

read more

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

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 more

Basic 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 more

Spring 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 more

Popcorn 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 more

Black 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 more

Apple 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 more

Farro 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 more

Summer 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 more

Tomato 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 more

Asparagus 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 more

Oat 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 more

Cassoulet

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 more

Ollopses

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 more

Chicken 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 more

Bread

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread. Pure...

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

Blueberry 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 more

Kaiser 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 more

Pastry

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

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

Dinner

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread. Pure...

read more

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

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 more

Basic 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 more

Spring 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 more

Black 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 more

Apple 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 more

Farro 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 more

Tomato 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 more

Asparagus 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 more

Cassoulet

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 more

Ollopses

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 more

Dessert

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

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

Breakfast

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

Blueberry 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 more

Multigrain 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

Einkorn Matza

November News!

Happy Wetness Everyone! I've been out in the corn fields in Hadley taking photos for the book and the Gazette ran a story last week about the forthcoming book. If you have a copy of this please send me a photo of it as I have not been able to get my hands on a copy....

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread. Pure...