Monday, June 29, 2015

Harvest On The Palouse Is Drawing Near

***Click here for Farm To Table Class information***

As we're quickly approaching the time of year we call Harvest here on the Palouse, we thought we'd show you what the crops are looking like and where they are at in their final stages of growth.  Your Joseph's Grainery crop is ripening in the hot summer sun.  Bill took to the skies the other day and came back with these great shots of the fields.

Do you understand now why they are called the Rolling Hills of the Palouse? The trees in the center of the photo are following along the Palouse River Valley.

Looking from the sky, you can see the various crops in their different stages of ripening.  You're probably wondering, why the fields are laid out in such an unusual manner?  Well, they follow the topography of the hills.  Laying your fields out in such a manner is called Contour Cropping and helps reduce soil erosion on the steep hillsides.  This is an example of a agricultural practice we use to be good stewards of the land.

Here is the 2015 Crop of Joseph's Grainery Barley.  The barley is turning from green to gold and will be ripe and ready to harvest in a couple of weeks.

Order the best grain and legume products in the world right here.  You can rely on the Joseph's Grainery brand for the highest quality and purity.  From Our Farm To Your Table.

Monday, June 22, 2015

Join Us - Farm To Table Class

Have you ever driven through the rolling hills of the Palouse and wondered, "What are all these grains used for?"  Join us for a morning packed with yummy goodies and a trip to the farm to see just how Joseph's Grainery takes whole grains and legumes From Our Farm To Your Table.

We'll start the morning off at the Whitman County Library in Colfax, baking up a storm with whole grain and legume flours.  We'll share our favorite cookie and cake recipes.  All will feature whole grain and/or legume flours...that makes them at least halfway healthy, right?

Once your taste buds are on overload and your tummy is full from all the yummy whole grain goodness, we'll put on our boots (or any closed toe shoe you don't mind getting dirty) and head to the farm.  There, weather permitting, we'll watch the Joseph's Grainery International Harvester Hillside combine gracefully make it's way through the amber waves of grain, harvesting as it goes.  We'll show you around the operation and you'll get to learn exactly how the grain being harvested will make it's way From Our Farm To Your Table.

This Farm To Table class is part of Spokane Community College's ACT 2 program at the Whitman County Library in Colfax and requires that you reserve your spot.  There is a small fee to register, all of which goes back to the ACT 2 program.

We'd love to show you around the farm and fill your tummy with some yummy whole grain goodness.  Please join us!  Click here to register or call SCC's registration line 509-279-6030.

Coming from out of town and want to find out more about Colfax and lodging options?  Contact the Colfax Chamber of Commerce.

Cookies and Cakes with Whole Grain Flours
July 27th, 2015
9a to 1p
Whitman County Library
102 S Main St
Colfax, Washington

Monday, June 15, 2015

Banana Barley Scones

***Looking for information on our next Farm To Table Class, click here.***

It seems to be a fairly common predicament around here...what to do with all those ripe bananas? Maybe one should stop buying too many bananas? Well, if that doesn't seem to work for you, then we think you're really going to enjoy this recipe for Banana Barley Scones.  While banana bread is great, sometimes your taste buds are looking for something a little different. 

Banana Barley Scones made with Joseph's Grainery Barley Flour

As far as scones go, these are pretty simple and the whole family will love them.  Consider this banana bread all grown up.  We've definitely found a new favorite way to use up all those ripe bananas.

Banana Barley Scones
by Joseph's Grainery
Adapted from DietHood
COOK: 15-18 MIN
Keywords: breakfast side dessert barley flour 
A new way to use up those ripe bananas.
  • 3 c Joseph's Grainery Barley Flour
  • ⅓ c sugar
  • 1 1/2 tsp baking powder
  • ½ tsp salt
  • 4 Tbs cold butter, cut into ¼-inch pieces
  • ½ c milk
  • 1 egg yolk, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 c mashed banana (about 2 large bananas)
For the Glaze
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 2 to 3 Tbs milk
  • Preheat your oven to 400 degrees.
  • Grease a large, heavy baking sheet with cooking spray and set it aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
  • Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
  • Make a well in the center and pour in milk, egg yolk, and vanilla.
  • Add mashed banana.
  • Using a wooden spoon, combine all the ingredients just until the dough comes together.
  • Transfer the dough onto a lightly floured surface and knead the dough five times.
  • Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
  • Put all the wedges on the baking sheet, leaving about ¼-inch space between them.
  • Bake the scones for 15 to 18 minutes, or until golden brown.
  • Let cool for a few minutes and then transfer the scones to a wire rack.
  • In the meantime, make the glaze. In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons milk; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon milk and whisk until smooth.

What are you waiting for?  Need some Barley Flour?


Monday, June 8, 2015

Whole Wheat Blueberry Muffin Cookies

It was Little Joe's turn to bring snacks to school again, and he always requests that we make cookies to take.  Well, it's supposed to be a healthy snack, so we got a little creative and made these whole wheat cookies with fresh fruit.  That's definitely more than halfway healthy, right? 

Whole Wheat Blueberry Muffin Cookies

The sweet burst of the berry's juice when you bite into these cookies is a fun surprise.  It's an easy way to get a little bit more fruit into your family's diet.

Whole Wheat Blueberry Muffin Cookies
by Joseph's Grainery
A quick bite of delicious muffin in cookie form.

  • Preheat oven to 375°F.
  • In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
  • In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
  • Grease two baking sheets with cooking spray and drop tablespoon sized dollops of batter about 1 inch apart.
  • Bake for 8-10 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack.

Monday, June 1, 2015

Easy Honey Multigrain Skillet Bread

Dinner is just a short while away.  You're serving soup, but you don't have a loaf of bread to pair it with.  That's when you pull out this recipe for Easy Honey Multigrain Skillet Bread.

Easy Honey Multigrain Skillet Bread
In less than 5 minutes you can have a loaf of bread going into the oven and shortly after that a beautiful, warm loaf coming out of the oven.

Easy Honey Multigrain Skillet Bread
by Joseph's Grainery
Keywords: bread barley flour hard red whole wheat bread flour 
Need a loaf of bread in a short time, this rustic loaf will do the trick.
  • Preheat your oven to 400 degrees. Prepare your cast iron skillet by spraying it will cooking spray.
  • In a large mixing bowl, combine all the ingredients except the buttermilk and stir. Add one cup of the buttermilk and stir to combine. The dough should be shaggy and loose, if it's too stiff, add the remaining buttermilk.
  • Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 10 minutes. If needed, rotate the skillet when you lower the oven temperature.
  • Remove from skillet to a wire rack to cool.

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