If you think Whole Foods is just the name of a grocery store chain, you don’t know Heidi Swanson. From her wildly popular blog 101 Cookbooks to her books, “Super Natural Cooking” and this year’s “Super Natural Every Day,” she has built an empire on using (lower-case) whole foods to create fresh, healthful and, most importantly, delicious dishes. Heidi took a few minutes out of her very busy schedule to share some thoughts with us.

The markets are positively bursting right now. What market ingredients are you obsessed with, er, enjoying most on right now?

Let’s see, I have a bag full of nettles that I’m hoping to work into some savory ricotta pancakes. Blueberries seem to be everywhere, and I love to make blueberry maple syrup to drizzle on baked oatmeal.  I love fresh summer shell beans, saw some rose geranium last week, and can never get enough arugula.

You’re a major proponent of whole grains. What are some of your favorites, and from which purveyors?

Whole grains and whole grain flours are delicious, and can be a lot of fun to experiment with. I buy Massa Organics brown rice locally, and use it often in place of white rice in stir-fries or fried rice. I use a lot of farro in soups and summer salads. Bluebird Grain Farms is great. I use millet in muffins and quick breads. And I have been experimenting with Eatwell Farm‘s fresh-milled heirloom wheat flours.

People have the perception that whole grains take a long time to cook and are therefore inconvenient. How do you make whole grains a staple even when your schedule is tight?

I typically cook a big pot of a grain, i.e., barley or brown rice, and a big pot of beans once a week. Anything I don’t think I’ll use in the following few days I drain well, bag and freeze. A quick defrost in a pan or skillet, and you have a great base for quick mid-week meals.

What was your “gateway drug” to whole grains?

Oatmeal cookies!

What grains do you think are trending up right now, or are underappreciated?

People really love the flavor and texture of farro, although it can be difficult to find and pricey when compared to other grains. I’ve also been cooking and baking with rye flour quite a lot lately, and I can’t get enough of it. I love the powder grey color, and its flavor profile: A kiss of sweet and spiciness, and a hint of nuttiness.

‘Fess up: What’s your guilty pleasure food?

How about a drink? I love the flavor of Campari. And my heart goes a bit weak seeing that iconic red in a glass. Not a big fan of artificial coloring though. Totally conflicted over it.

We’ll drink to that.

The July Tasting Box will include one of our favorite recipes from Heidi Swanson’s “Super Natural Every Day,” incorporating two items in the box. Sign up now to get yours.