We are still taking subscriptions for the 2011 shares. Click here to see the full brochure, get pricing information and even print off a handy sign up sheet that you can send in now with a deposit.
Darling 2011 Grain and Bean Share Customers,
Now that turkey butchering, delivering, and eating is safely behind us, it's now time to turn our focus to your heritage and ancient grains.
It was a season of success and failure (as any season will be). Our Prairie Farro was a great success while our Calais Flint Corn withered without rain. Along with the Prairie Farro, you will receive our Bronze Barley, Sonora Heritage Wheat, and Petite Crimson Lentils.
Currently we are waiting for two of our grains to be cleaned. They should be done sometime near the end of December. Our plan is to make deliveries the first half of January to the following cities: Great Falls, Helena, Bozeman, Missoula, and Whitefish. If you would be willing to host a delivery location in one of those cities, please let us know.
In the meantime, just to get you excited, at the link below are a few great recipes from Ari Weinzweig, the author of Zingerman's Guide to Good Eating, writing in the Atlantic last year:
Fresh Recipes With an Ancient Grain: 4 Ways to Prepare Farro
And, in a recent post on NPR's food blog, Allison Aubrey includes Farro as part of her "Tips For Three-Course Meals On Less Than $5.00."
Go Farro, go!