no-knead bread

This simple bread recipe is perfect for beginners and professionals alike; once you realize how easy it is to bake delicious, rustic bread at home, you'll never go back to store-bought loaves! 

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what you'll need:

proofing bowl

tea towel

6-8 quart heavy covered pot (dutch oven/enamel/pyrex/ceramic bowl)

parchment paper

ingredients:

3 cups bread flour (approx. 1lb) + extra flour for dusting

1/4 teaspoon instant yeast (tips for testing your yeast for freshness)

1/4 teaspoon salt

1 5/8 cups water

optional add-ins: dried fruit, nuts, oats, etc. 

yield:

1 1/2 pound loaf

 

process:

1 - in a large bowl, combine flour, yeast, salt, and water and stir until dough is thick and sticky.

cover bowl with plastic wrap and let rest for at least 12 (12-20) hours at room temperature.

2 - after resting, the dough is ready when the surface is dotted with bubbles.

lightly flour a work surface and fold the dough over on itself a few times (add in fruit or nuts during this step).

after folding, place your dough ball in a well-floured (to prevent sticking) proofing bowl, cover with towel and let rest for at least 30 minutes to 1 hour.

3 - while dough is rising, preheat the oven to 450 degrees and place your dutch oven/covered pot on the rack while the oven heats.

4 - to remove to dough from the proofing bowl, cover the top with a square of parchment paper and flip upside down (the dough should be cradled in the parchment).

optional: with a knife, score the dough (firmly and quickly) for fun patterns and designs in your loaf! 

remove the dutch oven/covered pot from the heated oven and place the parchment and the dough inside (this step is easier with two people!); don't worry if your dough looks lopsided, it will even out during baking.

cover with lid and bake for 30 minutes. after 30 minutes, remove the lid from your pot and continue to bake your bread inside the pot for another 15 to 30 minutes (until the loaf is browned to perfection).

5 - cool on rack for 20 minutes and enjoy!

(the cooling time is crucial for locking in flavor and moisture, it may be tempting to cut into your bread right away, but patience is key!

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warning: this bread is addicting 

creamy buttermilk white sonora berry salad

Buttermilk White Sonora Berry Salad

Dressing
1 cup buttermilk
1/4 cup apple cider vinegar
1/4 cup olive oil
2 cloves garlic
1/4 chives
1/4 cup dill
1 tsp salt


Salad
1 cup White Sonora berries
5 radishes
1 medium cucumber
1 fennel head

Soak White Sonora berries overnight. To cook, cover the berries with 4 cups of water and simmer for 40-60 minutes. (I prefer to cook them until they expand into small spheres like large hand-rolled couscous.) Let the berries cool completely before mixing with the other salad ingredients. If you cook the berries ahead of time, store them in the fridge for up to a week in their cooking liquid.

Finely mince the garlic, dill and chives and combine in with the dressing ingredients. Thinly slice the radishes, cucumber and fennel and toss with the cooked berries. Then, pour the buttermilk dressing over the salad. Serve chilled on a warm summer day. 

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creme fraiche farro crust

This summer has been all about testing farro flour recipes. It's one of our standout flours at Hayden Flour Mills, it has a great color, a two thousand year old history, and the same nutty taste that makes farro berry salads so appetizing. However, if you google "farro flour recipes" not much comes up. So it fell to us to write a few. And so far, I haven't met a recipe that can't be made with farro flour; pizza crust, chocolate chip cookies, and now this savory tart crust which would  do equally well with a cherry rhubarb filling. 

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Creme Fraiche Farro Crust

makes 2 tarts

2 cups Hayden Flour Mills Farro Flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon sugar
3/4 cup creme fraiche
1/4 cup whole milk
2 tablespoons olive oil
1 egg

Gruyere and Summer Tomato Filling

1 large leek, sauteed in about 3 
1 cup gruyere cheese, grated
4-5 large heirloom tomatoes, thinly sliced

1. To make the crust. Mix farro flour, baking powder, salt and sugar. In a separate bowl whisk the  creme fraiche, milk, olive oil and egg together.  Add the wet mixture to the dry mixture and combine with a wooden spoon. When flour is thoroughly wetted, dump the dough out on to a work surface, sprinkle with farro flour and knead until the dough forms into a uniform ball. (Takes about 10 folds). Wrap the dough in plastic wrap and set aside to rest for 30 minutes. 

2. Preheat the oven to 375 degrees. Cut the ball of dough in half  and re-wrap the remaining half or freeze to use later. (I made one tart and froze the second ball of dough for later.) Line a cookie sheet with parchment paper and place the dough ball in the center of the pan.

3. Use a rolling pin to roll out the crust starting from the center of the dough. Roll the crust as thin and wide as possible without going over the edges of the pan or breaking the crust.

4. Layer the crust with gruyere, sauteed leeks and tomatoes avoiding the 2 inch rim around the edge of the crust. Gently, fold the edges of the dough up on top of the filling. Brush the crust with egg white and bake for 40-45 minutes. When it comes out of the oven sprinkle the remaining grated  gruyere on top and finish with flaked sea salt and ground pepper.  

 

rhubarb cornbread cobbler

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Rhubarb Cornbread Cobbler

1 Hayden Flour Mills cornbread mix
2 eggs
1 1/2 c milk
4 tablespoons melted butter

1 cup rhubarb chopped
1 cup strawberries chopped
1 cup blueberries
1 cup brown sugar

1.  Preheat oven to 375 degrees. Mix the fruit filling with the brown sugar and place in the bottom of a 10 x 10 pyrex .

2. Follow the directions on the bag, and mix up the cornbread batter. Spoon the batter out on top of the fruit filling. Bake for 45 minutes or until the cornbread is set on top of the fruit. 

3. Cool before serving. Best with a side of vanilla ice cream. 

chocolate chip farro cookies

farro chocolate chip cookies

Chocolate Chip Farro Cookies 

makes 3 dozen cookies

3 cups farro flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into cubes
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

1 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped dried cherries

1. Preheat oven to 350 degrees. 

2. Mix dry ingredients together. (A tip on measuring out our freshly milled farro flour: fill the measuring cup then tap the bottom against the counter and fill up the space that is created with more flour.  Repeat if needed.) 

3.In a kitchen aid, cream the butter and sugar together at a low speed. Then add the eggs one at a time. Mix  for 1 minute at medium speed. Turn the mixer speed down,  and slowly add in the dry mixture. 

4. When dry and wet ingredients are thoroughly add the the chocolate chips, dried cherries and walnuts. 

5. Scoop out 1 tablespoon portions of cookie dough on to a parchment-lined cookie sheet. And bake for 13 minutes. They are done when they are golden.

5. The key to this recipe is keeping the butter cold as well as the dough, if you are not able to bake the cookies right away store the dough in the fridge right up until you scoop them onto the cookie sheet. 

Enjoy!

 

ben's easy honey loaf

Ben's loaves - aren't they beautiful?

Ben's loaves - aren't they beautiful?

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
--Mary Frances Kennedy Fisher

There really is nothing quite like the smell of freshly baked bread. Scratch-made bread can seem so intimidating, but it's not so daunting if you start small. Our miller, Ben, has a great recipe for a quick loaf that's easy to make at home. He usually makes 5 loaves at a time (he has lots of siblings to feed!) but we've scaled down his recipe for one tasty loaf.

You will need:

  • thermometer
  • tea towel
  • kitchen scale
  • 9 x 5 loaf pan (or something similar)

I do this in my kitchenaid mixer with the bread hook, but you can do it with a spoon and your hands!

Ben's bread recipe
(makes 1 loaf)

  • 1 pound hard red spring bread flour plus a little for dusting
  • 1 1/8 cup water (110-115 degrees F)
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 packet (2 teaspoons) active dry yeast
  • 1/2 teaspoon of salt

I always use a kitchen scale to weigh my flour - it's much more accurate than using cups. If you don't have a scale (and you really should get one!) 1 pound of this flour is about 3 1/2 cups.

1. Mix water, 1 cup of flour, honey, oil, and yeast until it begins to thicken. (tip: measure out your oil first, and then use the same spoon to measure out the honey. This way it slides right out and doesn't make a sticky mess)
2. Let the wet mix sit for 30 minutes. It will start to get bigger as the yeast makes bubbles.
3. After 30 minutes of sitting, add salt and the rest of the flour. More flour might be needed - you want the dough to form a ball and not stick to the sides of the bowl.
4. Once you have the proper amount of flour added, knead for 8 minutes.
5. Take the dough off the dough hook and shape into a loaf shape. Drop in a greased loaf pan.

Dough rising.

Dough rising.

6. Cover with a tea towel and let it rise in a warm place for about 20 minutes.
7. Bake at 350F for 20 to 25 minutes. Bread should be golden brown when done, and sound hollow when you tap the crust. Enjoy!

Now that you have this basic bread recipe under your belt, it's time to branch out and try fun variations! Use different flours, add oats, sunflower seeds, poppy seeds, molasses... And then work your way up to making your own starter for sourdough - so much fun.

heritage pizza crust

Last weekend we invited all our neighbors over for a pizza party. It was such a fun way to host a lot of people in our little house. We kept pizzas rolling out of the oven all afternoon; an all pepperoni for the kids, caramelized onion and mushroom,  sausage and cotija , mozzarella and tomato, and an attempt at Pizzeria Bianco's famous Rosa (red onion, pistachio and Parmesan). 

One of the things that I love about this recipe is that it forces you to prepare the day before. And once the dough is prepped,  forming the crust and topping it is simple. And only takes 12 minutes to cook. The way I see it, it's no harder than throwing a frozen pizza in the oven. So why not make your own?  

Heritage Pizza Crust

3 cups or 450 grams heritage pizza flour + 4 tablespoons for dusting**
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups cold water
1 tablespoon olive oil

Note: This crust is best when it proofs for an entire day. Make the crust the night before you plan on serving the pizza. This has the added benefit of making pizza night fast and easy!

1. Combine heritage pizza flour, sugar, yeast and salt in a food processor (use the metal blade and the “dough” setting if you have one). While the food processor is on, slowly feed the water through the top. When the flour is thoroughly wetted, add the olive oil.

2. When the dough pulls away from the sides of the food processor, turn the food processor off and turn the dough out onto a clean work-surface. Knead the dough for 5 minutes, working out any tough spots with the heal of your hand. Dust with extra flour if the dough sticks. Form the dough into a smooth ball and place in an oiled bowl, cover with plastic wrap and set aside in the fridge for 24 hours.

3. When you are ready to form your crusts, take the dough out of the fridge, split it into two sections and form into tight balls. Cover them with plastic wrap and allow to come to room temperature. Place a pizza stone in the middle of the oven and preheat to 500 degrees.  

4. Take one of the dough balls, dust with extra flour and stretch into a 12 inch circle. Place crust on a well floured pizza-peel, top with all your favorites, and then slide onto the pizza stone and cook for 12 minutes. 

**If you like a lighter sweeter crust, this recipe also works with our White Sonora Type 00 flour. Use the same amount. 

hand rolled cavatelli

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One of the best things about having our mill in the back of Pane Bianco is learning from Chef Robbie. Robbie is a walking Larousse Gastronomique, but you wouldn't know it because he likes cooking more than talking about cooking. But if you ever need to identify the odd chili pepper or learn how to cook a strange bean or make pickles that taste like your grandma's-- you should ask Robbie. He cooks as if he's remembering a past life as an Italian Nonna; he knows how things are supposed to be.  And that's why the hand-pulled mozzarella sandwich at Pane Bianco is consistently the most delightful thing your'll ever eat. 

Robbie taught me how to make these cavatelli. How to transform a bit of semolina and '00' flour into beautiful spirals with a simple wooden board. How to keep them light and fluffy. And how to make sure the don't get too thick and chewy.  His advice for perfect cavatelli: "Use your whole thumb." 

And if you attempt to make your own hand rolled cavatelli, this will be the best piece of advice you've ever heard. 

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Since Robbie's not here to teach us all how to make the perfect cavatelli, here are detailed instructions and pictures of the process. 

  1.  Place your small square of dough at the middle-top of the cavatelli board, then use your thumb to press the dough into the board.
  2. Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb. 
  3. To finish, help the cavatelli roll over on itself, and knock it off the end of the board. 

It will take a few tries to get the hang of it. Mistakes can easily be re-incorporated back into the snake and formed again. 

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Hand Rolled Cavatelli

3 cups Heritage Pasta Flour
1 cup + 5 Tablespoons warm water

  1. Measure out the Pasta Flour into a big bowl. Make a indentation in the middle of the flour to hold the water. Pour the water into this indentation and use a fork to slowly incorporate the flour into the pool of water. It will begin to form a ball of dough. Put the dough on a flour-dusted surface and knead vigorously for 5-10 minutes. It should be a smooth ball when you are finished. 
  2. Wrap the dough in plastic and set aside at room temperature to rest for 30 mins - 1 hour. 
  3. Unwrap the rested dough, cut it into 6 sections. Work with one section at a time keeping the rest under the plastic so it doesn't dry out. Shape the dough into a long skinny snake. Using a dough scraper or knife cut the dough-snake into 1 inch sections. 
  4. One-by-one shape the 1 inch sections into cavatelli using the detailed instructions and pictures above. Repeat the process with the remaining 5 sections of dough. 
  5. When you have a great big pile of cavatelli throw them into a well-salted pot of boiling water and cook for 3-5 minutes (divide into 2 or 3 batches if your pot is small).

Cavatelli are great with any red of white sauce. But I love eating them right out of the water, with a drizzle of good olive oil, cracked pepper and a hefty garnish of Parmesan cheese. 

Troubleshoot

+ My dough is too tough? Add another tablespoon water and knead for another 5 minutes. 
+ My cavatelli sticking to the board? Dust your cavatelli board with pasta flour. 
+ My cavatelli are dry in the middle after boiling them? They might be too thick. Try boiling them a few minutes longer. 

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reap what you sow

Plant in January, harvest in June.  It's how we measure time at Hayden Flour Mills. Right now it's time to plant. 

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One for the rook, one for the crow, one will wither and one will grow.

Planting is my favorite time of year. Not only because it's 30 degrees cooler and one of the most beautiful times of the year in Phoenix, but because its a time to dream, a time to discover new and unusual grains, and a time to hope and pray for an abundant crop. 

Last year we added Red Fife to our repertoire of heritage grains, and this year we've added about 4 new heritage grains. 

Hand Sowing Event

As part of a plan to beautify Phoenix and re-purpose empty plots of land, we are growing 3 acres of wheat in Downtown Phoenix. Right on the corner of Indian School and Central. Not even one mile from the mill. Over the past few months we've been preparing the land; removing big boulders and the buried slabs of cement. And then on New Year's Day some of you all came out to help us plant the field! 

We were so delighted with the number of people that showed up. Since it's only a three acre plot is made more sense to plant it the old fashioned way--throwing big handfuls of seed as evenly as possible.  We all filled up tote bags with White Sonora Seed, formed a human chain at the North edge of the field and threw seed as we walked to the Southern edge. 

Now we wait.

And with luck, we'll see bright green blades emerge in a few weeks.

hand-rolled fettuccine

Our family got a really neat Christmas present from the Grandparents: an Italian pasta roller! This is the first time we've made pasta by hand, and we were surprised at how easy it is.

Ingredients:

  • 400g pasta flour
  • 4 eggs
  • a bit of water
  • a bit of extra flour for dusting

It really helps to weigh the flour, but if you don't have a scale, use about 3 cups.

We started off in a bowl as to not make a huge mess, but if you are adventurous, mix everything on a clean countertop. Make a well in the flour for the eggs, then start mixing with a fork until the dough starts to come together.

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Now start kneading with your hands.  If it's too sticky, add a bit more flour. If the dough seems crumbly, dip your fingers in water and work that into the dough. When you can set the dough on a clean countertop without sticking, the dough is ready to be shaped into a ball.

Tattoos not required.

Tattoos not required.

Wrap the dough ball in plastic wrap and let it sit for 30 minutes to an hour. This lets the gluten relax so the dough doesn't shrink while you roll it.

Now for the fun part! Split your dough ball into manageable pieces, and roll in your pasta roller. If you don't have a fancy machine, grab a rolling pin and a pizza cutter (learn how here).

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We chose to use the fettuccine attachment.

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When your pasta is the shape you want, dust it with a bit of flour to keep from sticking together, and let them rest and dry for about a half hour before cooking.

For our fettuccine, we paired it with a white wine butter sauce, broccolini and salmon. The light sauce really let the flavor of the pasta shine through.

Whatever you serve your pasta with, be creative and enjoy!

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holiday springerle

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My family has German roots, but this is the first year we've included Springerle cookies as part of our holiday traditions. Last week, I learned how to make these gorgeous anise-flavored cookies with my aunt and cousin. The cookies keep well in airtight containers so it's good one to get done before things get too busy.

I picked out a 17th century Swiss replica of a harvest scene. Look at all the details-- the squirrel in the tree, the spokes of the wagon wheels, the scythes in the hands of the harvesters. 

We got our molds from House on the Hill and used their traditional Springerle recipe with our White Sonora Type 00 flour. It was the softest dough; so easy to work with and to re-roll when we made mistakes. 

I think that these will make great holiday gifts. Or maybe fancy place setting decorations. 

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pat-a-cake pancakes

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Last week a few little friends came over to help me test out our new pancake mix. Besides having a lot of fun, I learned that with a little help a two year old can mix up the batter! He took his task very seriously-- just love that focused expression. 

What are ways that you let your children participate in the kitchen?

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And, this little guy was happy to eat them hot off the griddle. 

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kabocha squash farratto with crispy kale

kabocha farratto and crispy kale

Farro + Risotto = Farratto. A slow cooked, rich side dish for cozy fall days.

The secret to this dish is the seeds. Squash seeds are packed with flavor. So instead of throwing the squash innards into the compost,  I use them to make a rich buttery broth that's soaked up by the farro. 

Risottos take more care, the constant attention, the stirring. I'll be honest, this certainly isn't a weeknight dish. It's a dish for special occasions. It's a dish for feeding the people you love. For when you're asked to bring a side to Thanksgiving dinner. And for when you wouldn't mind overhearing, "Mmm, who brought this squash dish!"

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Kabocha Squash Farratto with Crispy Kale

1 kabocha squash
2 tablespoons butter
1 onion, minced
2 cups farro, soaked overnight
1 cup dry white wine
1 head of kale

salt and pepper

 

1. Preheat the oven to 370 degrees. Cut the kabocha squash in half, or substitute any other winter sqaush or pumpkin you have on hand. (I just love the buttery pumpkin flavor of the kabocha.) I've found that a good trick to cutting open a squash is to put it in the oven while it is preheating, about 15 minutes. That way the skin starts to soften up and it is much easier to cut in half.

Scoop out the seeds and set aside in a medium sized pot. Place the two sides of the squash face down on a baking sheet and cook for 30 minutes. Or until the squash is soft enough to put a fork in, but not squishy. 

While the squash is cooking, cover the squash seeds with 6 cups of water and set over medium heat and allow to simmer until needed. The longer you simmer the more flavor is pulled from the seeds. 

2. Now it's time to start the risotto. In a large pot or high walled skillet, melt the butter and saute the onions until they are translucent. Then add the farro and toast it in the remaining butter for about 2 minutes. Then add the white wine. Stir frequently until the farro absorbs the liquid.

Strain out a cup of the simmering squash seed broth and add it to the farro. Stir frequently until it's absorbed. Repeat 4 more times or until the farro is to your desired softness. (This will depend on how long you soaked the farro. A long soak, less broth. A short soak, more broth.)

3. While the farro is soaking up the liquid, prepare the kale chips. Wash and dry the leaves, cut off the woody stems and spread them out on a baking tray. Brush each leaf with olive oil on both sides, dust with salt and pepper and bake for 10 minutes in the oven alongside the squash. Keep an eye on the kale, they are easy to burn! They are done, when you the leaves are stiff sheets, that easily crumble.

4. When the farro is saturated with broth, turn the burner to low heat. The squash should be cooked, out of the oven and slightly cool by now. Peel off the skin and chop it into 1 inch cubes. Add two cups to the farratto. (Depending on the size of your squash you might have some leftoever squash, it will keep in the fridge for a few days and you can puree it and add it to yout pancakes in the morning!). Stir in the squash, salt to taste and crumble in the kale chips right before it's served. 

mediterranean whole-grain veggie burgers

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Mediterranean Whole-grain Veggie Burgers

makes 12 burgers

1 cup tepary beans, soaked overnight
1 cup chickpeas, soaked overnight
1 cup cracked farro
1 red onion
4 cloves garlic
1/4 cup sun dried tomatoes
1/2 cup fresh mint
1 teaspoon sumac
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon aleppo pepper
1 teaspoon dried parsley
1 teaspoon cumin
 1 tablespoon salt
2 eggs

 

Dressing

1 large avocado
1/4 cup tahini
1 lemon
1 clove garlic
1 teaspoon salt
Optional: 1/4 cup cilantro

 

 

 

 

1. Prepare the grains. Cook chickpeas and tepary beans together in a large stock pot, simmer for 60-70 minutes or until beans are soft.  In a separate pot, bring 2 cups of water to a boil, add the cracked farro and simmer for 15 minutes. Turn off the heat and cover. It should be the consistency of oatmeal, it will act as the glue to hold the burgers all together.

2. Coarsely chop the red onion, sun dried tomatoes and mint. In a food processor combine the chickpeas, tepary beans, chopped vegetables and spices. Pulse until everything is chopped into tiny pieces but not smooth (think tabouleh, not hummus). In a separate large bowl combine the cracked farro and eggs. Add in the vegetable-bean mixture and thoroughly incorporate. This is where is works best to use your hands to really fuse everything together.

When it's all mixed, it should form into 3 inch x 1 inch patties easily. Set the formed patties on a cooking tray and place in the refrigerator for 30 minutes. This will allow them to set and stay together better when they are cooked.  

3. Heat a skillet with a generous amount of your preferred frying oil. Fry the patties, about 4 minutes on each side, or until the edges are crispy. (Frying in a 1/2 inch oil really does make these taste good!)

4. Dressing. With an immersion blender, blend avocado, tahini, squeezed lemon and garlic.  Top the warm veggie burgers with a dollop of this dressing and serve.

Optional: thin slices of swiss cheese, lettuce, sliced tomatoes and toasted whole grain buns. 

Whole Foods Market!

 We've been pretty quiet this summer. We've had our heads down, working hard to bring you some very exciting news...

Are you ready for it?

You can now find our flours across Arizona's Whole Foods! This means that it just got a little easier for you all to have access to locally grown, no-nonsense, freshly milled flour and grains.

They even made this little film to celebrate the White Sonora grain project. 

beetroot pasta & pistachio pesto

Sometimes the colors of nature are so incredibly vibrant. Just look at this beet pasta. It's pink. Really really pink. The beet certainly gives this pasta a earthy aroma, but mostly it makes for a very cheerful pasta. Perfect for a special occasion or just the end of a long day.

You don't even need one of those fancy pasta machines, you can do it all with a rolling pin and a pizza wheel and three ingredients.  

Our pasta flour is great for hand rolled pastas, it's the perfect ratio of Golden Durum and White Sonora flour. The durum gives the pasta some bite and the White Sonora gives it a light silkiness. 

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Beetroot Pasta

1 large beet
2 eggs
2 cups  pasta flour, plus more for dusting

1. Wash and chop the ends of the beet off.  Boil it for 30-40 minutes or until soft (test it with a fork, if the fork pierces the skin easily, the beet is done). After it is cooked, drain and peel away the beet skin and coarsely chop.

In a food processor, combine eggs with the chopped beet and pulse until creamy and smooth. Remove any big chunks of beets, as those will tear the pasta dough.

2. Next, pile the pasta flour on a good work surface and shape it into a volcano. Pour the beet mixture into the crater that you just formed in your flour volcano. Use a fork or your hands to slowly combine the flour with the beet mixture. As the dough starts to come together, knead it into a ball, adding more flour if you find that the dough is sticking to your work surface (the beet adds a lot of moisture to this dough, so depending on the size of your particular beet you may find that you have to add in up to 1/4 cup flour to stop the dough from sticking). Cover the dough in plastic wrap and let it rest for 30 minutes.

3. After the dough has rested, cut it into 4 sections. Prepare a large work surface by dusting it with pasta flour. Using a rolling pin, roll one section of the dough out flat. But not too thin. It will take a few repetitions of rolling out, dusting with flour and folding, to get the dough prepped. When the dough feels firm, but not too dry, roll it out to the thinness of a dime. Use a sharp knife of pizza wheel to cut thick noodles (don't worry about getting them all the same size, just eyeball it). Separate the noodles and dust with pasta flour to keep from sticking together. 

You can stop here and freeze the pasta for cooking later. Otherwise, boil a stockpot of salted water, add the fresh pasta and boil for 4 minutes.  

Serve with Pistachio Pesto (see recipe below) or any sauce of your choosing.  

 

 

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Pistachio Pesto

 3 cups fresh basil leaves
1/2 cup olive oil
3 cloves garlic
1 cup pistachios
Salt and pepper

1. Wash the basil and soak the leaves in cold water for 20 minutes, this removes any bitterness. In a food processor blend the basil while slowly adding in the olive oil. Next add the garlic and pistachios and pulse until smooth but still grainy. Salt and pepper to taste. 

To store for later, refrigerate with a thin layer of olive oil on top of the pesto.  

brie & pear puff pancake

pie

Here's a simple way to modify our pancake mix. 

Brie and Pear Puff Pancake

1 bag HFM pancake mix--prepare by adding ingredients as instructed on package (egg, milk, butter)
3 ripe pears, peeled and diced
1 tablespoon butter
Optional: 1 cup of diced ham

4 ounces Brie cheese, sliced thinly
Sugar
Cinnamon
Maple syrup

1. Heat oven to 350.

2. In an oven proof skillet add  1 TBS butter, sauté pears (and optional ham). Add the pancake mixture to the cast iron skillet, stir to mix. Arrange the slices of brie on top of the batter.

3. Bake for about 25 minutes or until done. Turn oven to broil, sprinkle top of pancake with cinnamon and sugar, broil until brie is bubbly.

Serve drizzled with warm maple syrup.

tangy miso & avocado farro salad

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Tangy Miso and Avocado Farro Salad

Makes 6 Servings 

Dressing
2 tablespoons red miso
4 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons sesame oil
Squeeze of half a lemon
A few generous grates of ginger

 Salad
1 cup farro, soaked overnight
1 bunch green onions, chopped
10 oz extra firm tofu, drained and cut into 1 inch cubes
2 tablespoons coconut oil
2 carrots, grated
1 avocado, cubed

1. Put the farro in a sauce pan with 2 1/2 cups water. Bring to a boil and allow to simmer for 40 minutes, or until the farro is soft and chewy. Meanwhile, blend all of the dressing ingredients together and set aside. 

2. Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden.  Approximately 2 minutes on each side. 

3. Lastly, toss chopped vegetables, cooked farro, fried tofu squares and dressing in a large bowl. Enjoy!

freekah

Earlier this summer Ramona Farms hosted a Freekah Party out at their farm. No. It wasn't a dance party. It's an old food tradition practiced by the people of the Fertile Crescent. Wheat is harvested early, while the grains are still immature and green. Then the chaff is burned off to reveal a smokey green wheat berry. We'd only even read about it in books, so we were eager to see what this Middle Eastern delicacy tasted like. 

We met up at the Ramona Farms Barns early in the morning and headed out the the fields to collect heads of wheat with our hand tools. (Luckily someone had googled how to use a scythe). When we had filled a large bin with our efforts, we brought the wheat back to the barns and used a flame thrower to burn off the chaff. Because the wheat is so moist it didn't burn with the chaff. We were left with only the charred heads of wheat. We rubbed them between our hands and soft green berries fell out. So sweet and chewy. Even better than what we'd read about.

We ended the morning with an incredible spread of traditional foods, all grown on Ramona Farms. We really hope that the Freekah Party becomes a yearly tradition. Thank you Ramona Farms for a beautiful food culture experience!

in the field freekah in hand cutting wheat burnt heads

farro flatbread

rolling pin
rolled out
uncooked
ingredients
pizza cooked

Cooking with whole grain farro is easy. They are in so many recipes out there right now. But what to do with farro flour? 

On a tip from Maria Speck, I learned that farro flour is very similar to spelt flour in its baking properties; it's very low in gluten and it's an ancient grain. The only difference is farro flour's ruddy color and sweeter taste.

So now you can substitute spelt flour with a local alternative--farro flour. And their are loads of great spelt recipes out there.  

This basic crust recipe is a slight modification from Maria Speck's Spelt Crust Pizza with Fennel, Prosciutto, and Apples. I replaced spelt flour with farro flour. You can find the original recipe in her book Ancient Grains for Modern Meals. Or an online version here. 

Farro Flatbread

Makes two 6-slice pizzas.

2 cups farro flour
2 tsp baking powder
3/4 tsp salt 
1/2 tsp sugar 
1 cup  ricotta cheese 
1/4 cup whole milk 
2 tbsp olive oil
1 large egg (or 2, if your chickens lay tiny eggs like mine do)
Cornmeal, for the the pizza stone

1. Put all the dry ingredients in the food processor and pulse. In a separate bowl mix the cheese, milk, olive oil and egg together. Add the wet mixture to the dry mixture in thirds, stopping between additions to pulse everything together. The dough will form into a rough ball. 

2. Take the dough ball out of the food processor and knead by hand until it forms a smooth cohesive ball. Wrap the dough in plastic wrap and set aside for 30 minutes to rest at room temperature. 

3. While you are waiting, preheat the oven with the pizza stone inside to 425 degrees. After the dough has rested, unwrap and split into two even pieces. Dust your work surface with flour and roll the dough out until it is as thick as two stacked dimes. Top with whatever you like. (I used what I had on hand, but the original recipe looks amazing).  Dust the pizza stone with cornmeal and bake the flatbread directly ontop for 15-20 minutes. Repeat with the second piece of dough for a second pizza.

Enjoy! 

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