I have been slacking off. Forgetting to write about some of the really fantastic additives to my fall Community Supported Agriculture basket from the farmers’ cooperative at Lancaster Farm Fresh.
My flour and grain share. Two pounds each. Every other week. This past week was the pastry flour and the spelt berries.
Two weeks ago.
Bread flour and rye berries.
The first delivery last month.
All purpose flour and cornmeal.
The flours are all from Daisy. They aren’t easy to find. I used to get mine at Atwaters in Catonsville. The Anson Mills which produce Daisy flour are located in Pennsylvania. Atwaters sold bags of their wonderful flour. I am loving the quality of the bread flour for those holiday breads like my chocolate zucchini bread or my pumpkin bread.
The grains, all come from Castle Valley Mill in Bucks County Pennsylvania. Other than wheat berries, which we got from Friends and Farms a few years back, I hadn’t been a big grain cooker. I purposely ordered this add on to my CSA share to remedy that lapse.
I am loving the berries. I found the perfect way to cook them, in my rice cooker. Simple. One cup berries. Three cups liquid. I have used all water. All veggie broth. A mix of chicken stock and water. Turkey stock and water. Add some seasonings. Set on the brown rice setting and let it do its thing. Makes absolutely perfectly cooked berries.
Served here with a wilted arugula salad. Cranberries, pistachios, a drizzle of Secolari’s lime olive oil. A squirt of lemon juice.
I also downloaded an iBook, called Grain Mains. So many interesting ideas, including a take on a “gazpacho salad” using berries.
Who knows what will come in my final biweekly basket on the 13th of December. I do know that I am loving this addition and will be adding it to my winter subscription.
AnnieRie Unplugged 