Cooking with Local Grains
Last Updated on Tuesday, 03 January 2012 23:25
By Hans Butler
Just imagine that eating local in upstate New York could mean adding exotic heirloom whole grains to your diet! For many people, "eating local" involves a daunting change in lifestyle. Being accustomed to an out-of-season global selection 365 days a year, we have to retrain ourselves and even educate ourselves as to local fare. Cayuga Pure Organics (CPO), out of Brooktondale, New York, produces grains with intimidating names like freekeh and farro that are actually quite simple to prepare and offer nutritious and tasty alternatives to rice.
Prepare grains in a large enough container that they take up a quarter or less of the space. Always begin with a quick examination of the grain for stones and other foreign materials. Cover with a generous amount of water, stir, and drain. Repeat this process twice and then cover with fresh water, removing floating hulls from the surface.
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| New in Bulk |
Joe Damiano,
We're introducing some terrific new products in the Bulk Department in February. The line-up starts with kelp noodles — raw, gluten-free and mineral-rich. Toss them into a salad with thinly sliced vegetables, or add them to stir fries, hot broth, or casseroles.
For those who like a robust hot beverage without the buzz, Dandy Blend coffee substitute fits the bill. With 630 mg of dandelion/chicory extract per cup, it provides the easiest way to stir the benefits of dandelion into your diet. Dandy Blend is also gluten-free (all gluten from the barley and rye is eliminated in the extracting process) and has a rich, smooth, full-bodied coffee flavor, but no caffeine, acidity or bitterness. And look for North Bay Trading Company's Christmas lima beans, beautiful, large, heirloom limas, with great flavor and texture. They're perfect in a hearty winter stew! |
Looking for a gluten-free noodle alternative? Try kelp noodles!
Also look for a new coffee substitute and Christmas lima beans.
