Breakfast is Important... | Food News | Seven Days | Vermont's Independent Voice

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Breakfast is Important... 

Published January 3, 2008 at 2:27 p.m.

My CSA share includes lots of local grains. So far I've received popcorn on the cob, rolled oats, whole wheat flour, oat flour, cornmeal and mixed cracked grains (wheat, barley, rye, oat and flax), and in such generous quantities that I'm having trouble using it all up. Clearly I need to start making copious quantities of oatmeal cookies and cornbread, but I'm also working on another grain-consumption tactic: eating a hearty, healthy breakfast.

This morning I decided to experiment with the cracked grains. I simmered them in lightly salted water for about an hour, adding more liquid when the mixture began getting a little too dry. Then I topped a substantial bowlful with local butter, honey and milk, plus a dusting of cinnamon and nutmeg.  It tasted good and helped warm me up on a morning with sub-zero windchill.

Belatedly, I read my Pete's Greens weekly e-mail (they send out a message on the day of each pickup with a list of included items and storage info as well as cooking tips), through which I learned that if I soak the grains overnight, it will reduce the cooking time to 20 minutes. Much more weekday friendly.

I'm also planning to make a batch of granola and to experiment with whole-wheat pancakes.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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