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The FareTrade

The Trade

Brooke + Sam Lucy

Sam + Brooke Lucy

Brooke + Sam's Bluebird Grain Farms is a true small-batch operation. Nothing is pre-packaged until an order is placed. Working closely with nature, they are hands-on in each step of the process themselves - from growing the grains to shipping them to customers. Situated in Washington's Methow Valley, the farm is irrigated by a natural mountain spring, with an emphasis on soil nutrition without compromise. The result is a revival of ancient wheats that is loaded with flavor and nutrients.

What Inspired You To Start Your Company?

An interest in growing ancient wheats inspired us to start our company.  We realized amazing versatility and potential that ancient wheats showed in the marketplace and wanted to make them accessible to our friends and neighbors. 


Tell us about your products. 

We are organic growers and producers of ancient whole grains, fresh milled flour, and hand crafted blends.  


What Does Being A Small-Batch “Artisan” Mean To You?

Everything we do is small batch to order, meaning we do not process any of our grains without an order in hand. 


What is your favorite small-batch treat? 
We love all of our products.  For a first time buyer we recommend starting with our whole grain Emmer or Einka. 


What Drew You To Food?

We believe that good wholesome food should be accessible to everyone.  Because we are farmers we have been spoiled with good nutritious food, we want to share that with as many people as possible! 

Where Does Your Food Inspiration Come From?

Our food inspiration comes from the joy of growing your own food and realizing that tremendous flavors that sun cured, freshly grown grains bring to the table.

What Products Are You Working On Now? 

We are working on growing out our seed stock of Einkorn wheat, which we call Einka.  It is a petite farro with faint vanilla tones and a softer texture than our robust emmer. 

Do You Have a Favorite Product? 

I use all of our products all the time.  Our most versatile product is probably our Split Emmer Farro, which ironically is one of our slowest sellers.  I don’t think people realize the versatility of split emmer.  It has a very similar texture to a bulgur wheat with a much broader flavor profile.  I love to toss it into salads, make farro cakes out of them with panko crust, thicken soups with it, stuff enchiladas, zucchini, etc.. with it.  It makes a wonderful pilaf when paired with other grains or legumes.  We make our potlatch pilaf from split emmer farro and split wild rice.  

What Did You Have For Dinner Last Night? 

We celebrated our friends 59th birthday.  We had charcoled  grilled pork with a fresh thyme and garlic rub.  It that had been brined for 24 hours in a salt water bath which made it absolutely tender and delicious! Grilled salmon. Fresh salad greens, roasted zucchini, fresh tomatoes & mozzarella.  I made a blueberry cherry pie with an emmer crust that was made from our Emmer Flour, Amish butter and  coconut oil.  It was very delicate and sweet crust.

Split Emmer Farro Salad


What Person, Living Or Dead, Would You Most Like To Have Try Your Product? 

Michelle Obama. 


What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other artisans? 

Utilize what you have, think outside the box, and continue to deliver a quality consistent product. 


What Other Local Food Artisans or Chefs Do You Admire?

One of my favorite producer /processors is Jerry Pipitone of Rock island Red, he makes amazing organic fruit syrups, pepper spreads, dried fruits, etc..  There are so many amazing food producers… right now I am really enjoying Six Knots Ginger Cider.  Every morning I have Back 40 Honey in my Mukilteo Coffee


If You Had To Choose Your Last Meal, What Would It Be? 

Okay, that is not easy to answer. I don’t know.. it would depend on my mood.  I probably would go with something simple like a freshly picked apple if that was possible.


Favorite Restaurant or Food Experience? 

My favorite local place to go is Tappi in Twisp.  John makes amazing simple Italian food in a wood fired oven.  I have never had a bad meal at Tappi and I so appreciate knowing that I am going to get a quality meal.  


What Do You Enjoy Doing Outside of the Kitchen?

Hike, run,  ski and be with my kids. 


What’s Your Favorite Kitchen Soundtrack? 

I am news junky, I listen to BBC or CBC while I cook!  My husband, who is on the grill is the rock and roll guy.. Greg Alman, The Band.  When its his turn to cook he rocks out!

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