Washington Grown's team came by Joseph's Grainery this past summer to see what we're up to, and the episode they featured us in aired last night on Northwest Cable News.
If you don't have 20 minutes to watch the whole episode right now, you can find our segment at the 3 minute 45 second mark.
Monday, December 9, 2013
Tuesday, December 3, 2013
The varied and delightful flavors in the filling of this Stuffed Acorn Squash will have even most skeptical squash eater enjoying this Fall dish. While I didn't quite put my kid-approved stamp on this recipe, my Mom & Dad thoroughly enjoyed their dinner.
Acorn Squash Stuffed with Wheat Berries and Fruit
by Joseph's Grainery
A scrumptious combination perfect for a Fall day.
- 1 acorn squash
- 2 Tbs brown sugar
- 3 Tbs butter
- 1 apple, diced
- 1/4 c Craisins (or dried cranberries)
- 1/4 c walnuts, chopped
- 1/4 c Joseph's Grainery Hard Red Wheat, cooked
- 1 Tbs honey
- zest from one orange
- juice from one orange
- 1/8 c pomegranate juice
- 1/2 tsp cinnamon
- 1/2 c feta cheese
- Preheat the oven to 350° F.
- Cut the Acorn Squash down the center, from top to bottom. Scrape out seeds and remove pulp. Place the halves open-side down in a microwave safe container. Fill with water to about 1 to 1-1/2 inches. Microwave on high for 15 minutes. Set cooked squash open side up in an oven-proof baking pan. Sprinkle the squash with the brown sugar. Once oven is to temp, place the squash in the oven for about 5 minutes
- Meanwhile, add butter to a skillet over medium high heat. Add the diced apple. Cook until apple pieces have softened. Add all remaining ingredients, except the feta cheese. Stir then cover with a lid so that the ingredients steam and reduce for about 4 minutes. All liquid should have evaporated or thickened by then.
- Spoon the filling into the acorn halves. Sprinkle small bits of feta over top.
- Bake for about 10-15 minutes, until the filling is hot and feta is lightly browned.
Monday, November 25, 2013
|Whole Wheat Dinner Rolls made with Joseph's Grainery Flour|
We're not exaggerating! If you're looking for a 100% Whole Wheat Dinner Roll recipe, look no further. These are moist, have great flavor and they're light and fluffy to boot. Does it get any better than that? If you're in charge of the rolls for your Thanksgiving dinner (like we are), then you will definitely want to be taking these Whole Wheat Dinner Rolls.
100% Whole Wheat Dinner Rolls
by Joseph's Grainery
recipe adapted from An Oregon Cottage
The most amazing whole wheat dinner roll you've ever had!
- 2 Tbs dry yeast
- 1/2 c warm water
- 1/2 c butter, softened
- 1/4 c honey
- 3 eggs
- 1 c buttermilk or milk
- 4 1/2 to 5 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
- 1 1/2 tsp salt
- Dissolve the yeast in the warm water. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
- Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
Posted by Joseph's Grainery Recipes at 2:47 PM
Tuesday, November 19, 2013
Wednesday, November 13, 2013
|Joseph's Grainery Food Grade Storage Pails|
First, there's the obvious way to reuse your food grade storage pails - put food in them! The next time you place an order, ask for the grains or legumes in a bag, and you can pour the bagged legumes or grains right into your previously used pail. We highly recommend that it be cleaned and thoroughly dried before pouring your new grains or legumes in.
Another great way to use those food grade storage pails is to put them to work around the house. One of the ways we do that is by using an already-loved pail to store our homemade laundry detergent. We thought we'd share the simple recipe that we've used for the past three years.
Homemade Laundry Detergent
by Joseph's Grainery
adapted from a recipe from our friend April Eaton
A great way to reuse your empty Joseph's Grainery Food Grade Storage Pails.
- 1 Joseph's Grainery Food Grade Storage Pail, emptied and cleaned out
- 1 bar castile soap
- 1 c washing soda (NOT baking soda)
- 1/2 c Borax
- Lots of hot water
- Long spoon or stick for stirring
- Container for dispensing the detergent
- Grate soup into pan and cover with water. Heat on low, stirring until dissolved.
- Add to the pail with washing soda and Borax. Mix well and then fill the pail with warm water. Stir and let sit overnight.
- Mix the next day, it will be thick and a gel type consistency.
- Fill an old laundry soap jug or clean milk jug (we use a drink dispenser) one quarter of the way with the soap mixture.
- Fill the jug the rest of the way with water. Shake or stir well before using.
- Use 1 c of soap for top loaders and 1/2 c for front loaders. This does not suds, but does a great job, even in cold water.
This recipe is so simple and only takes a little bit of time, yet saves you lots of money. One pail full of the detergent concentrate lasts our family of four about a year. It's pennies per load and so easy that even my little brother and I get to help with mixing it up.
So, not your typical whole grain recipe this week, but a fun way to reuse your food grade storage pails!