A foray for groceries: Anyone tried these yet?

[freshwest]

Last edited Sat Jun 29, 2013, 06:23 PM - Edit history (1)

Yesterday's trips yielded:

First I went to my favorite store to get some bulk foods, long brown rice, lentils and beans. While I was there, I just had my first taste of 'emmer farro' as a sample, in a dish called 'Emmer Farro Caprese Salad.'

The cook gave me over a third of a cup, and a dozen fresh blueberries as dessert. I was full and completely satisfied as always by their little treats, another of those 'panza llena corazon contento' moments.

He said 'farro is the ancient form of wheat, before humans altered it.' It was like a nutty, chewy type of long grain brown rice, but really, it was much better.

Then I went to COSTCO for carrot juice, avocadoes, apples and few odd items. I decided to buy a locally produced vegan product I'd seen a few times but didn't get. It's called 'vegetarian sausage.' Generally I don't try to 'romance the meat,' but it looked too good to miss when I saw the ingredients.

The company is 'Original Field Roast Grain Meat.' It said the 'grain meat' is a variety of wheat, but it didn't say which one. It claimed to contain 25g of protein per serving. I'm wondering if it's 'farro' wheat.

In the package are three flavors of rather large links, 'Smoked Apple Sage, Spicy Mexican Chipotle' and 'Italian With Eggplant.' Each one has some gluten and torula yeast with various vegetables, herbs and spices. I'm planning to pan fry them in olive or coconut oil. Has anyone here tried these yet?

Thought it would be helpful if I transcribed the recipe for the 'Emmer Farro Caprese Salad' from above:

Emmer Farro Caprese Salad

Step 1

1 cup emmer farro
3 cups water
1/2 teaspoon kosher or sea salt

Place farro, water and salt in a medium saucepan over high heat. Bring to a boil, reduce to low, cover and simmer for 50 minutes. Drain excess water.

Step 2

2 cups cooked farro
2 tablespoons EVOO
1 tablespoon balsamic vinegar
1/4 cup chopped fresh shallot or onion
2 medium fresh tomatoes, diced
1/4 cup chopped fresh basil
4 ounces fresh mozzarella, diced
1/2 teaspoon kosher or sea salt
Freshly ground black pepper to taste

Place the warm, cooked farro in a large serving bowl and add oil and vinegar and mix well. Add shallot, tomato, basil, mozzarella, salt and pepper. Stir to combine. Flavors are best when served warm or at room temperature, but it can also be chilled and served cold.

Recipe from Bluebird Grain Farms.

[Warpy]

1. I haven't tried emmer farro

but I know several people with wheat allergy like mine (not celiac, which shouldn't be experimented with) have been able to tolerate emmer farro a lot better than the more widely available spring and winter wheats.

At some point I'll probably crack and get a bag of the flour for pasta and a small batch of bread, just to test the theory and find out if I can get the flavor without the ugly allergic effects.

Non wheat baking has been unsatisfactory not only for the texture but for the flavor, which is largely MIA.

[freshwest]

4. I don't know if you should as the man said it did have 'some gluten.' I don't bake anymore, though.

Most baked goods don't agree with me, either.

[surrealAmerican]

2. We've tried th "Field Roast" sausages ...

... and they're pretty tasty. If they're like the ones we got, they have a casing that you can't eat.

[freshwest]

3. Yes, it says to cut it off, so I think it's the same. Thanks for the review! I was just wondering.

[The empressof all]

5. I've been to Blue Bird Farm

We make it over to Winthrop/Twisp area at least once a year and stay at the Lodge on Sun Mountain. That's where I first had the farro with lamb shanks and lentils. It was one of those great meals!

I use it quite a bit and make that caprese salad. I also like it with those jarred big beans you can get at Trader Joes.

It's also good as a Tabbouleh with lots of fresh parsley with an olive oil lemon garlic dressing. I add lots of cherry tomatoes and a few greek olives and if I'm in a dairy mood a little feta cheese.

It's a lovely grain option...

http://www.bluebirdgrainfarms.com/

I know a great many other vegan/veggie folks love the field roast...I'm not a big fan. I haven't tried their new sausage yet though so maybe I'll change my tune. The only faux meat that I enjoy are the Boca Vegan burgers, the Smart Dogs, Trader Joes veggie sausage and barbecue chickenless chicken. I'm gearing up to trying to go gluten free again and many of the faux meats will not be an option for me.

[freshwest]

6. Thanks for telling me where they are. It sounds like a wonderful area to visit.