Bluebird Grain Farms' goal is to cultivate and mill the most irresistible, nutrient-rich ancient grains they can while leaving this land healthier for the next generation.
In 2004 they started Bluebird Grain Farms as a husband and wife team because they could not find locally grown organic grains in the Pacific Northwest. They started by growing and selecting their ancient grain seed sock, cultivating and harvesting grains, and processing them to order, farm-direct to provide the market with the freshest, highest quality grain money can buy. For their family and staff, great taste, real nutrition, and a thriving countryside go hand in hand—you simply don’t get one without the others.
From the farm, “Moving toward the future, Bluebird’s founding principles in soil health, nutrition, and agroecology are expanded beyond the Methow Valley as we partner with like-minded “tried and true” organic grain farmers who share our founding principles of growing food for soil health and optimal nutrition. As we build regional farmer partnerships and expand our network of certified organic growers, our commitment to the land and our customers only gets stronger.”
Fresh milled Emmer flour is naturally sweet and rich with a nutty flavor. It can be used in place of your common “whole wheat” flour for almost any recipe. This nutritionally dense flour (over 16% protein) absorbs moisture quickly; more so than other whole wheat flour. When following standard recipes you may find that you need to add more moisture (about 1/4 more) than what the recipe calls for. Emmer flour can be used as an alternative flour for some people suffering from wheat or gluten sensitivities. Some of our wheat-sensitive customers bake with it exclusively! The flour is ground in a fine grind for multipurpose use. It works best in artisan breads, muffins, cookies, and coffee cakes. It also yields a wonderful rich brown rustic pasta.