Share Organics Fresh News

April 27th, 2010

Farm News

Share Organics Joins the Grain CSA

The staff at Share Organics decided to join the Islands Grain CSA so we could see firsthand the growing, harvesting, then grinding of grains and then experiment with the results in our kitchens!

GRAIN GROWERS HEATHER AND BROCK

We just attended the first workshop associated with the project at Makaria Farm in Cobble Hill.  We learned about planting and weed and pest control.  I was very impressed with the number of small scale farmers that attended who were planning to grow grain this year.  In addition there were city folk who were going to grow in their backyards!  In a plot the size of a small house (1100 sq ft) enough wheat can be grown to provide 1 loaf of bread every week for the whole year.  To grow grain for bread conditions need to be right.  A drought will stress the plants and increase the protein (gluten) to help the bread rise; irrigating (or not) can mimic the needed weather patterns.

Our CSA is not just a wheat growing project.  We also heard about barley for beer and sugar.  Ever wonder what type of sweetener you might use that is closer to home?  Barley grows well here and has high sugar content.  A hull-less variety means the processing is less than for other crops such as sugar beets.  Rye and oats are other grains that are a part of the CSA.  Amaranth and Quinoa are two ancient grains that are, botanically speaking, not real grains.  They can be used in ways similar to rice or as flour.  They are both 70% protein and so a wonderful “vegetarian sustainable”, eco-friendly source of protein for us!

Split Pea Soup with Yams

500 g Green Split Peas

3 litres water

1 ½ Tbsp butter

1 ½ cups finely chopped carrot

1 cup finely chopped yams

1 cup chopped onions or leeks

2 stalks Celery chopped

½ cup chopped parsley

2 tsp marjoram

2 tsp basil

2 tsp cumin

½ cup white wine

1) Put peas and water in a large soup pot and bring to a boil. Simmer for an hour. Skim off the foam and discard.
2) In a skillet, heat the butter and sauté the carrots, yams, leeks (or onions) and celery for 10 minutes. Add the spices and cook another 5 minutes.
3) Add the vegetables to the soup pot and simmer for another 45 minutes. Add fresh black pepper to taste.
4) Puree half the soup and return to the pot.
5) Add white wine, reheat and serve with cornbread.

Easy Corn Bread

Beat together:
1 egg
1 Tbsp. buttermilk powder
1 cup water
1/4 cup honey

Mix together dry ingredients:
1 cup corn meal
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda

Mix wet and dry together and add:
3 tbsp. oil or melted butter

Spread into a buttered 8″ square pan and bake at 425 for 20 minutes.

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