We believe that there is a true link between farming practices and the flavor and nutrition of food produced. This is something we have learned over time - that when our rotation is diverse, we are able to do our best with the hand nature deals us, and the food we deliver to consumers is more flavorful and nutritious. This rings true for all the crops we grow, from dairy quality alfalfa hay to heritage grains headed to the stone mill.
Farming for flavor: tips for cooking with what we grow
everyday baking and cooking recipes
We eat grains at nearly every meal, but not always in the form of bread. From oatmeal or granola made with our raw rolled oats, polenta with sautéed vegetables and grilled sausages, or whole wheat flatbreads cooked on our griddle, you can enjoy organic grains in many forms. Here are a few of our favorite recipes:
Whole Wheat Roti (Flatbread)
All of our grains are available as whole berries for home milling, or cooking. We find that cooking wheat berries in an instant pot is a quick and easy way to add whole grains into our diet. Combine 3 cups of water with 1 cup of berries, set to 30 minutes on High Pressure, natural release for 10 minutes, then manually release the remaining pressure. Alternatively, cook berries in a pot with plenty of salted water for 45-60 minutes.
Less of a recipe, and more a suggestion, add your favorite vegetables (cooked or raw), and dress with your favorite vinaigrette, top with an egg or your protein of choice, and enjoy! And here are a few links from Bon Appetit.
Recommended Bread Baking cookBooks
There are many great resources, but these are a few of our favorites: