We have a nice, cozy bag in store for you all this week. All the bags will get a three-pound bag of sweet potatoes, a bunch of kale, carrots, a head of broccoli, an acorn squash, a half-gallon of apple cider, some apples, a 2# bag of spelt berries, a quart of frozen tomatoes and a dozen eggs. The Omnivore bag will round out with a pound of grass-fed ground beef, and the vegetarians will get a buttercup squash and an onion.
If you've never cooked with spelt berries before, it's like a local alternative to rice or farro, but with much more protein. Spelt is a grain (like wheat and oats) that grows well organically and locally. It does have gluten, but also contains a higher amount of protein, fiber and other nutrients than regular wheat. It has a nutty flavor and can be used as the base for many delicious meals— breakfast, lunch or dinner!
STORE IN FRIDGE OR FREEZER
We do not chemically treat any of our grains for extended shelf-life, so like all of our flours and grains you buy from us, please keep your spelt berries in the fridge or freezer till you’re ready to cook them.
SOAK BEFORE YOU COOK
Soak in water for several hours, or overnight (8 hrs) if possible. Drain and rinse well.
For every cup of soaked spelt berries add 3 cups water or liquid to a heavy-bottomed pot. Bring to a boil, and reduce heat to a simmer. Stir from time to time, and taste after 40-45 minutes— when they’re done they’ll be chewy with a little bite— but they might take up to an hour.
REBOIL AND RINSE TO REFRESH
Cooked spelt berries stay good in your fridge for 3-4 days— after that, you can reboil them, rinse and drain to extend their life even a little longer.
They also freeze easily, so you can prepare the whole bag at once and freeze in ready-to-use portions. Pack cooked and cooled spelt berries with some of the cooking liquid in a labeled, freezer-safe storage container and thaw for a quick dinner.