I've considered local/regional grains a key component of my baking for many years. They're another tool for flavor, texture, and fun. As spring advances, I can't wait to reprise my buckwheat and rhubarb pies so that I can mention their familial connection.
I've considered local/regional grains a key component of my baking for many years. They're another tool for flavor, texture, and fun. As spring advances, I can't wait to reprise my buckwheat and rhubarb pies so that I can mention their familial connection.
I’m so excited for rhubarb season exactly for this reason!
Yes, yes, yes, so many yeses.
Found your newsletter and this essay thanks to Wordloaf’s recommendation! Thanks for including our grain guide 😊