Tuesday, February 28, 2012

a great video

Here's a wonderful little video from Malorie @countryaccent featuring Owen Peterson from Prairie Mill Bread and Shannon from Nature's Green Acres. It was rather amusing and informative at the same time. Hope to see more!

Sunday, February 26, 2012

Wheat Berry Salad with Pine Nuts - Caroline

A tremendous recipe from one of our great customers, Caroline!

I wanted to send you that awesome recipe made with wheat berries......mmmmmm.....soooooo good! As I said, it's a little bit of effort, but worth every minute spent. I've done various renditions of this recipe (depending on what's in my fridge and pantry),  and it always turns out beautifully, but the best version is always this one - the original.
                                               Wheat Berries Salad with Pine Nuts

(One day prior to making the salad, make preserved lemon - see step one in recipe)

Preserved Lemon
3-4 lemons
1 tbsp coarse kosher or pickling salt

1 cup hard wheat berries
1 1/2 tsp salt, divided
1 cup medium or coarse bulgur
1 1/2 cups boiling water
1/2 cup pine nuts
2 large, unpeeled garlic cloves

Juice of 1 large lemon
1/2 cup olive oil
1/2 tsp salt
2 green onions, thinly sliced
3/4 to 1 cup chopped fresh parsley
3-4 large Roma or plum tomatoes
3-4 tbsp chopped fresh mint

1. To quickly prepare preserved lemon, lash sides of washed lemon 6 times, evenly spaced, from just below top to just above bottom. Work coarse salt into slashes. Place in a small wide-mouth preserving jar or ordinary glass measure. Microwave, uncovered, for 1 minute or until skin feels hot. Juice remaining 2-3 lemons; pour over hot whole lemon until just covered. Wedge lemon in jar, if necessary, to keep from floating. Cover and let stand at room temperature for half a day or overnight; then refrigerate.

2. Generously cover wheat berries with cold water in a medium saucepan; add 1/2 tsp salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender, about 45 minutes; drain. Meanwhile, combine bulgur, 1 tsp salt and measured boiling water in a mixing bowl; let stand while berries are cooking.

3. Place pine nuts and unpeeled garlic cloves in a small heavy skillet over low heat. Shake pan frequently for 8-10 minutes or until pine nuts are golden. Watch carefully, as pine nuts burn easily. Cool; then peel and mince garlic.

4. To make salad, stir drained wheat berries into undrained bulgur. Whisk lemon juice with olive oil, garlic and 1/2 tsp salt. Stir dressing into wheat along with green onions and parsley. For best flavour, cover and refrigerate for several hours.

5. When ready to serve, remove a couple sections of preserved lemon. Cut away mushy interior and most of the white; very finely dice remaining yellow peel. Cut tomatoes in half lengthwise. Use a spoon to scoop out seedy interior. Dice remaining tomato shells. Stir preserved lemon, mint, tomatoes and pine nuts into salad. Serve in a large bowl.

Tuesday, February 21, 2012

stop eating wheat? how about Stop Eating Modern Wheat!

"The Bible says, "Give us this day our daily bread." Eating bread is nearly a religious commandment. But the ancient wheat of our ancestors is something modern humans almost never eat.
Canada's first commercially viable wheat
from 1909 not ancient, but heritage.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high-yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize -- it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick." 
  An excerpt from Mark Hyman's article in the Huffington Post.

The entire article can be accessed here.  This article by Dr. Hyman closely mirrors findings as outlined in Dr. Davis' book Wheat Belly that I am currently re-reading.  I only find it troubling that not enough emphasis is placed on the ancient varieties of wheat vs. modern. Dr. Hyman has spelled it out more clearly and I appreciate that.

Here's my view on the subject from a post I did a few weeks ago. 

upcoming events

I have been invited to present and lecture at the South Edmonton Vegetarian and Gardening Club's potluck supper on Sunday March 25th at the Pleasantview Community Hall. The event starts at 5:00 pm. I will be talking about organic crop production and how folks can apply these principles to the backyard garden. I will also talk a little about our adventure in building and living in a strawbale house. It should be a fun evening. Here is a link with some details on how to attend.

We have also been invited to participate in the Slow Food Canada's National Fundraising Gala on May 5th at the Enjoy Centre's Prairie Bistro. The gourmet dinner will feature our heritage grain flour along with other local fare.

And the event that we will be involved in very soon is Brittany Watt's Market Brunch at the Old Strathcona Farmers Market on Sunday March 4th. At this lunch event, I will be talking about our flour production business along with how we produce heritage and ancient grains organically. There are only a couple tickets left for that event and they are available at the market concession each Saturday. Here is the link to that event!

Wednesday, February 01, 2012

Geoffrey McGill's baking!

Farmer Poached Eggs on Crusty Toast
Back in December Geoffrey came up to my table to purchase some supplies for his day long baking course he was hosting for some friends. That morning they had spent some time at Old Strathcona Farmers Market picking up the ingredients they would need for the various dishes that Geoffrey had planned. What I didn't expect was that he would take such wonderful pictures of the finished baking and share them with me. What a wonderful surprise! So, here they are for everyone to enjoy. 

Buon Pizza Margherita 

Pull Aparts

Dinner Buns

Crusty Rustic Bread

Focaccia with Roasted Market Vegetables