Wheat Berry Salad from Diamond T Organics

By Patty Payton, Boise Co-op Demo Manager

Steve and Teresa Taylor of Diamond T Organics first received certification from the State in 2007 on their 24 acre farm, located on the Salmon Tract about 20 miles South of Twin Falls, Idaho. Fresh water rolls down from the mountains to the South and delivers right up to the farm, which is blessed with deep fertile soil and no rocks. Not only has the farm has not used chemicals since the mid 80's, they also focus their strength in crop rotation*.

Diamond T Organics is dedicated to producing high quality crops, and has been in the same family since it was homesteaded. They supply some of the best tasting wheatberries available, which are great for cooking, as in the recipe below, and are also absolutely perfect sprouted! You can also enjoy their goodness in a liquid form, full of enzymes and raw energy, via the sweet 1-ounce wheatgrass servings sold in our freezer and supplied by Dave Pennington.

1 cup Freshly Squeezed Orange Juice
1 cup Dried Cranberries
9 cups Cooked Diamond T Organics Wheat Berries
7 Granny Smith Apples, unpeeled, diced
1-1/2 cups Pecan Halves, toasted and coarsely chopped
1/2 cup + 1 Tablespoon Raspberry Vinegar
1/2 cup + 1 Tablespoon Extra Virgin Olive Oil
3/4 teaspoon Salt
3/4 teaspoon Freshly Ground Pepper
1 Tablespoon Honey
1 Tablespoon Freshly Ground Orange Zest

Combine orange juice and cranberries in a bowl. Let stand 15 minutes.

Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain cranberries, reserve the juice. Stir the cranberries into the wheat berry mixture.

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt & pepper. Pour over the salad and stir gently to coat. Refrigerate to combine flavors.

Serve chilled or at room temperature.

(To prepare wheat berries: Combine 1 part wheat berries to 2 parts water, bring to a boil then simmer for 1 hour.)

Dinner Under $10: Polenta Bake!

It's easy! It's delicious! It is dinner under $10!

Serves 4
1 package Organic Ready-Made Polenta ($3.79)
1 cup Grated Mozzarella Cheese (about $0.75)
15-oz Can Organic Tomato Sauce ($2.29)
2 cups Spinach (about $1.20)
1 Zucchini (about $0.50)
1 cup Shiitake Mushrooms (about $0.75)
1 Yellow Onion (about $0.55)

Grand total: $9.83

Chop the onion, zucchini and shiitake mushrooms. Saute the onion until slightly caramelized, add the zucchini and shiitakes and continue cooking over medium heat for an additional 7 minutes. Add the spinach and can of tomato sauce. Season to taste.

Cut polenta into 1/2-inch slices. Layer the polenta in large baking or casserole dish. Pour the sauce over the polenta. Top with cheese. Bake in the oven at 375 degrees F for 25 minutes.

Bon appétit!

Cook's Note:
Polenta can be homemade ahead of time, then cut up and baked in the same way or even pan fried until crisp. I like the versatility of the ready-made polenta. You may top this dish with any sauce and bake in the oven in the same way. I also like to serve it as a small appetizer by creating individual portions using small baking dishes. It is always a hit and looks fantastic served this way. You may also complement this dish with a side salad and some toasted bread.