When you think of agriculture in the Adirondacks, you may not think of waving fields of grain. However, New England was actually the “breadbasket” of the United States until the late 1800’s.
Global markets have driven local grains out of favor. Today, China is the top wheat producer, followed by India, Russia, and the United States. But flour is flour, right? Not really. The difference in flavor, nutrition, and community impact is significant.
When you think of agriculture in the Adirondacks, you may not think of waving fields of grain. New England was the “breadbasket” of the United States until the late 1800’s. Global markets have driven local grains out of favor. Flour is flour, right?
Many grain growers and “bread heads” would whole-heartily disagree. Have you ever eaten cornbread made with freshly ground cornmeal? Or eaten a shortbread cookie made with freshly ground buckwheat? The difference in flavor, nutrition, and community impact is significant.
Every year over the last decade, I’ve compiled a list of cookbooks or food-focused books for holiday gift-giving. This past holiday season, ‘Ancient Grains for Modern Meals’ by Maria Speck was one of my favorites (subsequently listed as the Washington Post’s 2011 Top Ten, as well as the New York Times’ 2011 notable cookbooks) – a real gem of a cookbook. While many might think of cooking with grains as a healthful focus, Speck tempts us to try her rustic and creative recipes because of exquisite flavor and taste.
Those in the upstate New York region are lucky to be able to meet Speck in person and take a cooking class with her on Saturday, January 28th at the Battenkill Kitchen in Salem, New York. Speck will teach a hands-on cooking class inspired by her best-selling cookbook (for further information visit www.battenkillkitchen.org or call 518.854.3032; email at manager@battenkillkitchen.org). » Continue Reading.
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