Tuesday, August 25, 2015

Apple Almond Oat Morning Mush

It's almost time for school to start and we're getting ready around here by making up some great grab-n-go breakfasts, like this Apple Almond Oat Morning Mush, that the kids can eat on crazy mornings when we're running just a bit behind...or any morning, for that matter.

Apple Almond Oat Morning Mush
This recipe can be made in a bowl for immediate gratification, or set up an assembly line and make several in small canning jars.  They can be stored in the fridge for up to a week.  Just add hot water, let it sit a few minutes and you've got a delicious hot cereal.

Apple Almond Oat Morning Mush
By Joseph's Grainery

Print this recipe

  • Chop up a 1/2 cup of apple and lightly splash with lemon juice to prevent browning.
  • Place the ingredients in a bowl or a canning jar.
  • If eating right away, just add boiling water and let sit for about 5 minutes and then stir before enjoying.
  • Or you can make several canning jars up and have an on-the-go breakfast on hand. If you do this simply layer the ingredients in the jar, place a lid on it and store in the fridge. When it's time to enjoy, take out of the fridge, add boiling water to suit, stir and replace the lid. Let sit for 5 minutes and then stir again before enjoying.

Tuesday, August 18, 2015

Multigrain Onion Rings

Multi-what?  Yes, multigrain onion rings.  Did you know you could make onion rings using Joseph's Grainery Pancake Mix as the batter?

Our whole family pitches in around Joseph's Grainery whenever the opportunity arises, so when when Eric made onion rings using our Multigrain Pancake Mix, we were all excited to taste test for him.  We definitely weren't disappointed.  The multigrain onion rings were amazing!

Multigrain Onion Rings
by Joseph's Grainery

Print This Recipe

  • In a deep fryer or a medium saucepan pour in 1-2 inches of oil (we used olive oil) and heat on medium high.
  • In a bowl, mix the pancake mix, eggs and milk until combined. Let the pancake mix sit for 5 minutes.
  • Slice 2-3 large onions into rings and separate the layers of the onion, so the layers for individual rings.
  • Dip each ring into the batter to coat it.
  • Place the battered onion into the oil and let it cook until it turns a golden brown. Remove and let cool, serve while still warm.


Monday, August 10, 2015

Brazilian Rain Cakes with Whole Wheat Flour

Last week Little Joe went to a soccer camp with a World Cup theme.  On Friday they were supposed to bring a food from the country of the team they were on.  Little Joe was on Team Brazil.  So after a quick internet search of "easy Brazillian recipes" we landed on these Brazilian Rain Cakes, or Bolinhos de Chuva.  We, of course, put our own whole-wheat-twist on these Rain Cakes. 

Brazilian Rain Cakes made with whole wheat flour.
These were an absolute hit with the boys.  I had to hide them so there'd be enough left to take to camp the next day.  They were devoured so quickly that this was the only photo I had time to get before I had to hide them.  The Rain Cakes are basically little dumplings rolled in sugar and cinnamon.  Simple and quick to make.

Brazilian Rain Cakes
by Joseph's Grainery

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A whole wheat treat the kids will love!
  • In a bowl, stir the cinnamon into the 1/2 cup of sugar and it set aside.
  • In a large bowl mix the flour, salt and 3 tablespoons sugar together.
  • Stir in the eggs and buttermilk.
  • Stir in the baking powder.
  • In a deep skillet, pour 2 inches of oil and heat to 350 degrees fahrenheit.
  • Scoop a tablespoon sized ball of batter with a spoon and drop it into the oil.
  • Let them cook until golden brown and then place them on a platter with a paper towel to dry.
  • Once cool enough to touch roll the cakes in the bowl of cinnamon and sugar and serve while warm

Monday, August 3, 2015

From Our Farm - Harvesting On The Palouse

Here on the Palouse, we've had very warm temperatures, early in the season, which ripened up the crops in record time.  Never before have we been this far through our harvest by this early in August.

In the photo above, our International Harvester Hillside Combine is cutting it's way through a field of barley.  Because of the gorgeous rolling hills of the Palouse that you see in the background, it's essential to have a combine with a self leveling mechanism to help maneuver the hillsides.  The header (the front part of the combine) can adjust to accommodate the slope of the hills.  This keeps our crew safer too.

This is what happens when you get all four grandkids together on the farm.  They kick Grandpa out of the tractor so they can pretend to drive.

So far we've had a pretty uneventful harvest.  There have been a few equipment breakdowns, which is pretty normal - running machinery that has many moving parts for long hours in hot temperatures, you expect to have some things go wrong.  We even had a small fire, but thanks to our quick acting neighbors and the local fire departments, no standing grain was burned!  Unfortunately we don't have any photos of the fire to share...everyone was busy fighting it.  We're hoping to be done with the 2015 harvest later this week.

Monday, July 27, 2015

What is Unhulled Barley vs Pearl Barley?

We are frequently asked, "What's the difference between Unhulled Barley and Pearl Barley?"  It can be quite confusing, as there are many different terms, names and types of processing that can be applied to barley.

Unhulled Barley

Here on Joseph's Grainery, you'll only find one type of Barley - unhulled.  Unhulled Barley is the purest, from-the-field barley that is edible.  It still has the whole hull in tact.  The only processing it has been through is cleaning (click here to see a video on how we clean grain), to sift out the impurities (dirt, chaff, etc).  Unhulled Barley is truly a whole grain.


Joseph's Grainery Unhulled Barley is edible, it just needs to be soaked for 24 hours prior to cooking.
There are many uses for Unhulled Barley. If you're looking to sprout barley, this is the barley you will need.  Other forms of barley will NOT sprout (i.e. hulled, pearl, etc).

We have many happy customers who've malted and brewed with Joseph's Grainery Unhulled Barley. We have others who use the Unhulled Barley for a myriad of health benefits.

Pearl Barley

Pearl Barley is pearled (aka polished) to remove the hull and the outer bran layer.  Most of the barley you'll find in your local supermarket is probably pearl barley.  It cooks up without having to soak it prior to cooking.  Pearl barley is NOT a whole grain.

Pearl Barley
Many people prefer pearl barley over unhulled barley because of the quicker cooking time and lack of need for soaking prior to cooking.  

We're a little different, we prefer a true whole grain.  We'd rather soak the unhulled barley before cooking and cook for a bit longer.  Why?  We'd rather get all the fiber and other nutrients that are in the hull and outer bran layer.

Here are a couple of our favorite Unhulled Barley recipes...


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