Spatula Diaries by Maggie Heyn Richardson – Try this berry

Two things led me to wheatberry salads this week: an overabundance of scallions in my garden and a trip through my trusty three-ring binder and its packed collection of dog-eared recipes. A wheatberry is the entire kernel of wheat, bran and all, so it’s consequently packed with fiber and has a terrific, toothy texture. If you like food that fights back a little, you’ll love it. Home-town baker, Our Daily Bread, makes a “Farmhouse” loaf replete with wheatberries, and the dense, toast-worthy bread always makes it into my cart when I’m lucky enough to spot it. More…