Video Organic Einkorn, Copper River Salmon, Sweet Cherries, Hot & Spicy and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE farro  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Resurgent Grains - bringing food back to life Watch the Video - click the link Lena Lentz has farming in her blood. As a fourth generation farmer she has chosen grains to grow from the beginning of time. Lena is a wonderful person who is modest when she admits that their grain is prized by chefs and bakers alike. We went out to visit Lena and her farmer/consultant and all around grain guy Rene, to see where the waves of grain are. We found them and learned a lot about Einkorn. You can watch the video here and read the "story" about our trip to meet the grains. Our short clip is a 2016 Pink Lady Food Photographer of the Year winner in the Unearthed Food in Film - Highly Commended Documentary. Click to watch and meet Rene Featherstone. Watch the video, links to recipes and read the story Amber Waves of Grain - about the people who grow it -- click here! 1) Organic Einkorn Einkorn cooks up very much like Emmer or Farro. However, it is softer than Emmer, so it does cook-up a little faster, especially if you like that al dente texture. The most popular way to cook it is to boil it. 1 cup Einkorn to 5 cups water or chicken stock. Simmer on medium heat, stirring occasionally, maintaining a calm boil for 20-30 minutes or so. Simmer until all the liquid is absorbed. Shop now for million year old grain! 2) Organic Emmer Farro Emmer is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture. This one is also organic. Sound too good to be true? It's not - and we couldn't be happier! Read on for serving suggestions, more about this complete grain emmer, a farro or hulled grain, and the simple and easy cooking directions. Shop now for Organic Emmer 3) Organic Spelt The genetics of Lentz' Spelt (Triticum spelta) and Lentz Emmer Farro (Triticum dicoccum) were vital to agriculture long before wheat. Today these two ancestral hulled-grain varieties rank as superb not only nutritionally, but also as gourmet alternatives to commodity wheat. They're natural grains, wholesome, and not bioengineered (they're "GMO-free"). This is the youngest of the three farros, at just barely 200,000 years old, it is the softest of the three and the favored of many. Shop now for Organic Spelt! 4) Copper River Salmon Not Yet. Keep it in mind... our Copper River is fresh and never frozen and we take care of every order like it's for Martha! If you have any questions call or email and ask for the fish lady. She will help you procure the Copper River salmon your heart desires. This is for pre-orders ... Shop now for Wild Copper River Salmon. 5) Sweet Washington Cherries It's not too early to order your cherries of 2016! The trees are looking healthy and good! Remember that we do not charge before the cherries are harvested. "The best cherries ever, delivered to your door."--Bon Appetit Magazine Pre-Order Your Sweet Washington Cherries 6) Nature's Amazing Oil When I was growing up, we used to compare apple pies. Back then, it seemed that there were apple orchards scattered all over the place. We would debate over which orchard had the best pickings, and which variety of apples made the best pies, and in the end, it always came down to the crust. The apples were a great addition, but it was the crust that made the pie. And it's the butter and lard that really makes it crumble together ... And it's not just for baking, think re-fried beans or double-fried fries! Shop now for Mangalitsa Lard! 7) Hot & Spicy Hot and Spicy is a category that is not just explosive heat, but also includes thoughtful flavors that pack a little punch to a lot of punchy flavor. From powder to liquid, you can spice it up here. Shop now and look around in the heat of spice! 8) Ketchup Catsup, ketchup or ketjap manis. It is a bit of flavor that turns a dog or an omelet on its ear. Love it with fries, but does good things to so many foods that come from the grill! So stock up because not all ketchup is created (or taste) equal! Shop now and Check out the selection!   Just-in-Updates - Cooking Classes Time to check your jug! It never is good when you reach for your Rice Bran Oil and find only a tablespoon left! So stock up now and be ready for the next fry. Universally useful for frying to baking, this neutral oil is just about perfect! High heat and smoke point it might just be good for your heart too! We use a squeeze bottle for easy distribution. Spanish Tapas Class is on special Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as Spicy Marcona Almonds, Citrus-Marinated Olives, Gazpacho Shooters, Chorizo and Goat Cheese Piquillo Peppers, Jamon Serrano wrapped Dates with Cabrales Blue Cheese, Pan con Tomate with Caramelized Onions and Tuna, Quince & Manchego bites and more! (Note - menu is subject to change) 50% off this weeks price if you call now! Limited to availability 206-286-9988   This Weeks Recipes Emmer and Garbanzo Soup Recipe Combine two ingredients to create this thick and hearty soup that is perfect for right now. Takes time and a little planning, but pretty straightforward to make. Adapted from Chez Panisse Vegetables cookbook. Every cookbook and recipe from Alice Waters is worth having and making! Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty. The creamy polenta creates a nice, creamy bed to the chicken, and a wonderful way to both use up left-over corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal. See what you missed in previous Newsletters Get New at Introductory Price! Umami! Wild Cocoa! Marionberry, Huckleberry, Seville, Blueberry, Cherry Best of Show Organic EV Olive Oil ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA