Beans and Rye

Since we became Pioneer Valley Heritage Grain CSA members, we think of whole grains in a whole different way.  One difference is that we no longer crave rice.  We used to eat brown rice like it was going out of style.  Now, we are really into using other whole grains, like wheat berries, spelt berries, and rye berries for a lot of dishes that we would normally use rice.  The result is something more complex, and depending on the type of grain you use, something quite toothsome, unique and delicious.  Case in point:  Last night’s dinner was a delicious chili made with beans and rye berries.

Beans, Rye Berries, Tomato, Dried Chilis, Onion, some Turkey. Nom.

Theresa whipped up a delicious meal of beans and rye berries for myself and Magda, whom I picked up from the airport last night.

Magda! Of course if you let me take a picture of you, it's going on our blog 🙂

When we arrived home, Theresa had the whole place smelling of tomato, beans and chilis.  It was rather nice.  Oh, and also cornbread. She also roasted some winter squash for lunch today, which added another lovely earthy smell. Let’s just say that after being at the airport and driving in Boston rush hour traffic, it was sort of like an olfactory paradise.

Cornbread Muffins from freshly ground dent corn, also from the PVHG CSA.

We served dinner with queso blanco and chopped cilantro.

Need I say it was scrummy? Oh, and cornbread was served with butter. Nom.

We enjoyed some new company, and entertained ourselves with the pets.

We put a pretty ribbon on Shera. She didn't care very much.

Then we had dessert:  Theresa took some frozen cherries out of the freezer and cooked them in a little brandy.  Then served it with some Taza chocolate.  Nom.

Brandied Cherries and Dark Chocolate.

Today is an interesting day.  Very dreary, warm and rainy.  Although the cats have been displaced from our day bed by Magda, Fitzwilliam felt the need to reclaim his space in lieu of the miserable weather.

Fitzwilliam passed out on the day bead, burrowed under the comforters.

I think he managed to make himself very comfortable.  Regardless of that pesky photographer that keeps haunting him. 🙂

Even though it is a rainy day, I’m excited because I’m helping run the Red Fire Farm Deep Winter Share CSA today.  I’ll be cold and wet, but handling gorgeous produce and getting to see some new and old CSA faces.

I hope everyone manages to stay dry!

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4 Responses to Beans and Rye

  1. nruit says:

    I am drooling on the keyboard, as usual while reading your post and viewing those lovely photos!

  2. Magda says:

    Ack! Picture of me! At least it wasn’t too terrible 😛 the leftovers for lunch were delicious, too. Definitely needed on this dreary day 😀

  3. lorraine says:

    It was a breath of spring air to see Laura at the Somerville CSA, a true reminder that summer will be here soon and such wonderful summer produce to eat and put up for the dreary winter months. Thanks for blogging all winter on your year of principled eating, it has made me remember that we can still eat locally produced healthy foods even when we don’t see green outdoors and that we do not have to spend the energy resources to truck foods in from far away to feed ourselves in the fall and winter. But I am looking forward to the summer distribution and talking with you both again on a regular basis.

    • It was quite refreshing to see you, Lorraine! It made me quite excited to get back into the Main CSA season groove, and get to see you on a regular basis. I also am obviously looking forward to all the amazing produce that will be available by that point (I keep thinking about greens, green garlic, rhubarb, peas and strawberries).

      Thank you for the compliments! We have been continuing to keep everyone abreast of everything that we eat, because we do think that locavores can eat well even in the depths of winter. Though, I will say that our reliance on soup might be a bit much!

      Yes, summer will be here, along with all the other great things that it brings, and I cannot wait either.

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