Shepherd’s Grain heads for shelves

Have a slice of Washington and Idaho wheat. About a dozen wheat farmers in Eastern Washington and Idaho, who call themselves Shepherd’s Grain, are growing wheat specifically for bread baked at Spokane’s HearthBread Bakehouse.

The farmers are growing a hard, red spring variety of wheat, which is unusual in this area. Most of the wheat grown on the Palouse and in the region is a soft, white variety and about 90 percent of it is exported. The wheat’s low gluten content makes it better suited for flat breads, pastries, cakes, crackers and noodles than the tall, sandwich bread loaves baked with red spring wheat.

This month, shoppers can find the Shepherd’s Grain breads on area grocery store shelves. The bakery makes several different kinds of bread from the wheat including a multi-grain and sunflower sesame loaf.

The grain meets the standards of the Food Alliance, which means the farmers follow sustainable agriculture practices, such as no-till direct seeding, to reduce or eliminate pesticides, conserve soil and water, and protect and enhance wildlife habitat.

HearthBread BakeHouse is located on Jackson Avenue off Division Street. For more information, check out its Web site at www.hearthbreadbakehouse.com or call 487-7687.

Happy Burger Day

I’m not sure who keeps track, but I have it on good authority that the hamburger is turning 100 this year. Sure, some people are experimenting with cedar planks and beer cans on the grill, but burgers are still the old standby when it comes to grilling. Americans eat more than 11 billion burgers per year (yes, billion), according to Beef USA.

Here are some tips for perfect burgers from Sara Reddington, director of the Beef & Veal Culinary Center in Chicago:

“ Shape burgers with a gentle touch. Overhandling beef can result in a firm, compact texture.

“ Turn patties with a spatula, without pressing or flattening which causes the loss of flavorful juices and can result in dry burgers.

“ Grill over medium coals or medium temperature on a gas grill. A too-hot grill can char the outside before the inside is done.

“ Cook thoroughly, but don’t overcook. Cook to an internal temperature of 160 degrees, until centers are no longer pink and the juices are clear.

Learn to marinate, season, skewer, wrap, smoke and crust beef with a free brochure of recipes from the National Cattlemen. It includes a grilling chart for roasts, steaks, burgers and kebabs. Send a self-addressed, stamped business-sized envelope to: National Cattlemen’s Beef Association, Dept. FC-123 P.O. Box 670, Bloomingdale, IL 60018-0670.