THE JOY OF GRAINS & BEANS
With this week's FarmShare delivery, I’m excited to share the delicious products grown and produced by our friends Ami Gignac and Tim Fox at Breakneck Acres, their 35-acre, certified organic farm in Ravenna. To spice things up I’ve also included a few spices from another good friend, Kevin Scheuring, aka The Spicehound. Kevin sells spices at several area farmers markets and is one of the most adventurous and knowledgable cooks I know. I'm thrilled to have a local source like Kevin for spices from around the world that are so important to good cooking.
There are few things more satisfying than home-cooked meals using wholesome grains and beans. But if you're like me, you’ve probably relied too long on the supermarket for these staples and found that they taste like, well, cardboard. I've been fortunate to have traveled to places like France and Italy where I've marveled at how fantastic a humble bowl of beans or a simple loaf of bread can taste. But only recently did I discover why.
You see, a bean is not just a bean. Much like other fruits and vegetables, those supermarket pintos and kidneys are varieties grown for their volume and yields rather than their flavor. They also sit on store shelves for years rather than being consumed within the season they are harvested. Heirloom bean varieties are prized for their flavor. When prepared within a year or so from harvest, they cook up rather quickly and boast a tender bite, creamy texture, and amazing flavor.
Ditto with grains. Freshly-milled flour actually has flavor that can transform your favorite recipes. I like to use half whole wheat and half all-purpose flour in my favorite banana bread and chocolate chip cookies. Ancient varieties of specialty grains have not undergone the hybridizing and genetic modification that common wheat varieties have. I’ve learned that some who suffer from wheat or gluten tolerance issues are even finding that they can digest specialty grains. I’m not the expert on this subject but but I would encourage you to explore the possible benefits that specialty grains offer in addition to their great taste.
The Northeast Ohio region is lucky to have talented farmers like Ami and Tim growing these important staple foods that nourish us year round especially now, during the winter and early spring months when our gardens are looking rather barren.
Read more about Breakneck Acres in an article I wrote for the winter issue of Edible Cleveland.
If you need inspiration beyond The FarmShare Kitchen newsletter that accompanied your delivery, here are a few more recipes and ideas for enjoying grains and beans.
Recipes
Figgy Buckwheat Scones from 101Cookbooks.com
Whole Wheat Ginger Pancakes from Edible Cleveland
Whole Wheat Blackberry Scones from 101Cookbooks.com
Jacob's Cattle Bean, Kale and Chèvre Soup from LocalHarvest.org
Cookbooks
Heirloom Beans by Steve Sando and Vanessa Barrington
