Chef Jeffrey Schwarz, writing in the New York Times, had a friend over who said she was going to make bread. Jeffrey said he was out of his element. Then he started wondering where bread came from. He writes, "But — be honest — what would you do with wheat? Do you know what part of the plant flour even comes from?" Um?yes? We're pretty sure we learned back in fourth grade or so, and we're not even a chef. He decided to learn about wheat by visiting Amber Waves Farm in Amagansett where both hard and soft wheat are grown. Now that Chef Schwarz knows where wheat comes from, he gives us a recipe for wheat-berry tabouleh.
· The Times visits Amber Waves Farm in Amagansett. [NYTimes]