I've been subscribed to the Foodzie.com tasting box for ages. Every month I receive a little box filled with artisan food goodies for me to try out. The mission of the Foodzie group is "where you can discover and buy food directly from small passionate food producers and growers". Since I can't go to a grocery store without finding new or unusual products to try out (they just seem to jump in my cart), getting a box every month with new food products to discover is right up my alley.
Over the years I've received candy, salami, chocolate bars, sauces, nuts, flours, salts, vinegars, oils, relishes, condiments, crackers, cookies...a variety of foods that have been fun to try out and experiment with. Should you like an item, you can always buy more in their little shop or go directly to the grower/provider.
Alas, Foodzie has been bought out, things are changing and I'm not sure I'm going to keep with the program. In the meantime, I still have a few items to play with from the last couple of boxes I've received.
I do know that through my Foodzie subscription I've recently become addicted to CB's Nuts Lightly Salted USDA Organic Pumpkin Seeds (I buy them by the case), Willamette Valley Confectionery's Marionberry Pate de Fruit (it's vegan which I'm not, but oh so good. I can't find it on their website but I can buy more through my Foodzie subscription) and my new obsession, Bluebird Emmer Farro.
I admit to really knowing nothing about Farro before I received the two eight ounce bags in my April Foodzie box. I'm sure I've eaten Farro somewhere along the line in some dish, but I've never bought it and frankly don't know that I've ever saved any recipe that required it. But after making the farro recipe that came with the bag (Foodzie sometimes provides recipes using the products given), I've become a convert. One gets tired of quinoa and brown rice and I think farro makes a great addition to getting some healthy grains into my system.
According to Wikipedia, farro is "a food product consisting of the grains of certain wheat species in whole form" It can be called emmer, spelt and einkorn and it says it can also be called barley or wheatberries. Confusing! According to the Bluebird Grain Farms website, Farro is "high in protein—ranging up to 22%— and also low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat". All I know is that I liked the dish I made with the farro (a farro salad which I'll post next) and am excited to try new dishes with this new to me grain. The website says that the farro can be used hot or cold, in soups, pilafs, risottos, pastas, breads and in baking. I need to go find more recipes asking for farro (and yes, Bluebird Grain Farms have many on their website).
Standard disclaimer. No one sends me food for free (grin). I have not been compensated for this post, I posted it because I really do like the stuff.