Cooking with Local Grains

By Hans Butler

Triticum spelta_4Just 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

Wild Wild Life

minnesota grown wild riceJoe Damiano,
Bulk Department Manager

Wild rice is an essential for your Thanksgiving table. Try ours, from Spirit Lake Native wild rice — it's the best there is.

When planning my personal menu for Thanksgiving, there are some items that, I feel, are absolutely essential. Wild Rice is one of them. I've always thought that the Organic Canadian Wild Rice that we sell in Bulk was the best available — it really is excellent. However, I then met Bruce Savage of Spirit Lake Native Products. Bruce walked into GreenStar one early-autumn day and handed me a bag of wild rice that has proven to be, by far, the best I have ever tasted. Spirit Lake is owned and operated by Bruce and his family and relies on a number of extended family members who live in and around the southwestern border of Lake Superior Chippewa Fond du Lac Reservation in Carlton county in northern Minnesota. I love to support small family farms that are doing great things and making great products. Try some of this wild rice and you'll see why!

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