Should More Grass Seed Farmers Grow Chickpeas?
Chickpea Dal with Argula/Watercress
Yes, this region is known for its abundant farmers’ markets and vineyards. But half the tillable land in the Willamette Valley is planted with the inedible crash-crop grass seed. Linn County, which neighbors Corvallis, is known as the grass seed capital of the world.
But local food security advocates are trying to change that. Through a USDA rural business grant, they convinced six local farmers to try planting some of their grass seed fields with edible chickpeas and wheat to develop a local food supply. The local Ten Rivers Food Web group just sold the first harvest, in 5 lb. sacks (see below).
Not only are dried garbanzos affordable, but the locally grown ones tasted especially flavorful and fresh. They were a bit mud-coated, but that’s nothing a good soak and rinse couldn’t fix.
I recommend the Chickpea Dal recipe I found by Matthew Card on Culinate. Argula and watercress made a fine spicy substitute for the mustard greens. And I used less coconut milk (substituted turkey broth) and tomatoes than the recipe called for.
BaltimOregon to Maine 
Laura – The two recipes, tortilla soup and the dal sound very interesting. I have printed them out and hopefully will make them within the next couple of weeks. Will need to do a little adapting because of the kosher house. When I do make them, I’ll let you know what we think! Really sorry to hear about NPR cuts. Judy
Judy
December 11, 2008 at 5:55 am
I agree with Judy– I think I’m going to try both of these recipes soon. Both look pretty easy with easy-to-find ingredients. Thanks!
Ryland
December 11, 2008 at 4:00 pm
Great and you can use any kind of greens for the dal, even spinach. Surprised that I finally posted some recipes with easy-to-find ingredients?
Laura
December 11, 2008 at 4:06 pm
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