Bluebird Grain Farms - December 2008

A Note from the Farmer
Thanksgiving is about giving thanks for all the earth's bounty—in particular, the bounty that we omnivores reap. Not so strange then that it is my favorite holiday and certainly my favorite time of year. Of course, the fact that all the machinery is put away and we are officially off the fields for the year only boosts my favoritism. That and the chance to get out for birds with my dogs!

sam and the dogs huntingHere in the Methow, November is one of the few months we can count on for moisture. The question always is whether it will form as rain or snow. Ideally, we get some good rains first, like this year, to soften and "mellow" the soil before the snow comes. This is important come spring for the soil's absorption abilities. In contrast, a dry, hard and often frozen soil profile lends itself to spring run-off and the moisture kept in snow pack too easily goes up and out, not down into the earth's pores. This November we had a bonus: three inches of rain in the first two weeks of the month, which will go a long way toward setting the stage for spring soil moisture. Although I am thankful for a couple extra weeks of field work, I'm most thankful for the November rains.

 The more we run this year’s crop of grains, the more we're seeing the signs of quality. The bizarre, late growing season and harvest I mentioned in last month's letter continues to prove out to have been a good one in the end. The report, so far, is that this year’s flours are performing nicely as well. We are ALWAYS looking for feed-back from our end-users about our products; your comments are welcomed. A head full of ideas is always good to take to the fields come spring.
 Next month I'll discuss our interpretation and the use of biodynamic farming methods that we use here at Bluebird. Until then, the very best of holidays to you and yours. Bring on winter's cozy blanket!
Farmer Sam

granary tours during the holidaysGranary Tours
If you’d like to create a custom gift package, join us at the granary for a tour and the chance to fill a gift basket with freshly milled grains, mixes, and flours. On December 6, 13, and 20 we will be opening our granary & packaging room from 9am-12pm for tours, sales, gift package assembly, and meeting owners & farmers Brooke and Sam Lucy. Please see our website for more details.


Employee Profile: Assistant Millwright/Farmer Brian Speh
Growing up at the top of the grainbelt in Maynard, Minnesota, Brian Speh never suspected that he’d one day be working as an organic farmer in a tiny western town. After eight years in the Army that brought him to Fort Lewis, WA, Brian drove back to the Midwest, stopping in Nordic ski meccas along they way and noting which ones he might like to settle in more permanently. When a job opened up at Bluebird Grain Farms, Brian jumped at the chance to live and work in the Methow.
Assistant Millwright-Farmer Brian SpehFarming is not new to Brian, but Bluebird’s style of organic farming is.

Although Brian’s parents kept an organic farm and apple orchard, most farming in the Midwest is large-scale monoculture and involves genetic modification and commercial insecticides. Brian worked on Midwestern farms as a planter and harvester, but once the grain left the field it was out of his hands. At Bluebird, Brian likes being part of the entire process, from planting to harvest to milling to packaging (and then on to consumption—Brian starts most mornings with a bowl of his favorite cracked emmer cereal!).

Fresh, organic food is important to Brian. As an athlete, he knows that you “get out what you put in” and he prioritizes putting organic grains into his body, as well as helping to provide this opportunity to other consumers.
As Assistant Millwright/Farmer, Brian works closely with Sam Lucy. You’ll see them on tractors during spring planting, changing irrigation lines during the growing season, and harvesting in the fall. Once the crops are in, Brian shifts to the granary, milling whole grains into the products we love to eat all winter.

Holiday Cooking
Now is the time to get a jump-start on holiday baking. Although most foods taste better prepared fresh, baked items seem to retain their flavor even after being frozen and holiday treats baked from Bluebird grains are no exception. Visit our recipe page for holiday baking ideas. Also, try our new Christmas Casserole recipe for holiday parties and potlucks.


Book Recommendation
You don’t have to be a gourmet cook to find chef Laura Stec’s new book Cool Cuisine: Taking the Bite out of Global Warming fascinating. A blend of science and gastronomy, Cool Cuisine addresses how our food choices affect global warming. Learn more at www.globalwarmingdiet.org/book.



Holiday Gifts from the Farm
In tight economies, gifts of food are always appropriate and appreciated. Your friends and family will delight in your thoughtful offerings of fresh, local, organic grains and flours. Consider these delicious and useful gifts for the people on your list.
Colleagues: Stuff stockings with small bags of  Whole Grain Emmer Farro or Emmer Farro Cereal.
Parties: Add a sweet and savory flavor from the Methow to anyone’s holiday meal with a Sage Biscuit & Local Honey Box.
Hostess Gifts: Take any of our Gift Baskets to parties as hostess gifts. If you’re spending the night, surprise your hosts with a Breakfast Box or a Pancake & Syrup Box , with cracked cereals, waffle and pancake mixes, and syrup to provide breakfast for the whole household.
Family: For a gift that keeps giving months after Christmas, give a CSA.

All of our products and gift ideas can be found at our Online Store.

We wish you a warm and cheerful holiday season !   In good health-   Brooke & Sam Lucy