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SACRED VOW, HANDCRAFTED GRANOLA, RETAIL
This handcrafted granola can be eaten alone as a snack, as a wholesome breakfast meal, or used in any recipe that asks for granola.
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FINE WHITE POLENTA
Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time. Basic Preparations: Bring 4 cups water or stock to boil, VERY slowly whisk in 1 cup polenta. Simmer and stir frequently for 5-10 minutes, until very thick. Season to taste and serve, or place in greased bread pan, chill 2 hours, slice and prepare as desired.
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BUCKWHEAT KASHA
Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.
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HEARTLAND MILL, WHEAT BERRIES HARD RED, 25 LB
Our wheat varieties are selected and bred to produce good crops under the unpredictable and sometimes harsh conditions of the Bread Basket. These same wheats must also mill into good flour and bake into good bread of diverse sorts, from sandwich loaves to ciabatta, from 100% whole wheat to creamy-white baguettes. There are wheat varieties that do well in the field, but not so well in the bakery, and vice versa. We look for wheat that performs well in both field and oven.
We grow and buy certified organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities. We produce and sell certified organic flour because we believe that our ultimate customer, the bread eater, expects and deserves the safest and most healthful food possible, as well as an opportunity to choose an agriculture that fosters human and natural communities.
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HEARTLAND OATS, ORGANIC ROLLED
Bakers find Heartland oat products a healthful addition to many bakery items, from cookies and muffins to multi-grain breads. We produce rolled oats in three thicknesses: old-fashioned, regular, and quick. Our whole oat groats are hulled oat kernels that have been heat stabilized, and our steel-cut oats are these same groats cut into smaller pieces.
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HULLED MILLET
Hulled Millet is an excellent nutritional food source for emergency preparedness. Millet has a mildly sweet, nut-like flavor that contains loads of beneficial nutrients, including protein, fiber and B-complex vitamins. It is also particularly high in iron, magnesium, phosphorous, and potassium. Millet is highly nutritious, non-glutinous and is not an acid forming food, so it is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available.
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JOB’S TEARS
Job’s Tears, also known as Asian barley, belongs to the grass family and is closely related to corn with a naturally sweet and creamy flavor. This unique ancient grain is packed with protein, amino acids, fiber, vitamins and minerals. Naturally gluten free.
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STONE GROUND WHITE GRITS
The word grits refers to any coarsely ground corn. Grits are available in various grinds; coarse, medium and fine. They are cooked, usually boiled or baked, in water or milk. Grits are commonly eaten as cereal or as a side dish. Ingredients: Enriched corn grits (corn grits, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). Bring water to a boil. Slowly add the grits, stirring often, and be sure to scrape the bottom well. Simmer for 12-15 minutes, or until cooked fully.
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Professor Torbert’s Orange Corn Grits, 25#
The holy grail of grits. Ready in 15 minutes or less, these medium-grind grits deliver slow-simmered, rich flavor in a fraction of the time. Velvety smooth with a nutty, buttery finish, they work equally well for Southern classics like Shrimp & Grits or traditional Italian polenta. Non-GMO, gluten-free, and vegan.
*Processed in a facility that also handles wheat.
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WHITE LENTILS
Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.
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WHEAT BRAN, ORGANIC
Wheat Bran is an excellent source of natural food fiber. Our unprocessed bran is an excellent source of natural food fiber, and provides a healthy full-bodied texture when added to baked goods or sprinkled over soups, cereals or salads.
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STEEL CUT OATS
Steel-Cut Oats are freshly milled from high protein oats and cut into neat little pieces on a steel buhr mill. Steel Cut Oats are one of the healthiest foods you can eat and they make a delightful, full-bodied hot cereal with an appealing texture.
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HULLED BARLEY
Barley was one of the first crops cultivated by man, and has been used as a food since Biblical times. Today, barley is still considered an excellent source of soluble fiber. With a higher beta-glucan content than oats, barley can be effective in lowering serum cholesterol levels. Barley also contains fiber, protein, carbohydrates and B vitamins. It’s low in fat and has no cholesterol. Although pearled barley is commonly used in soups, barley can be milled into various fractions, producing different cuts, pearls, flours, grits and flakes.
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EINKORN (ANCIENT GRAIN)
Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
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FLAX SEED
Flax seed has the natural properties of fiber, lignans and omega-3 fatty acids that provide preventative and restorative abilities to your diet.
