Thursday, January 29, 2015

A new store!

photo courtesy Amaranth Whole Foods
Cindy is putting the order together today and will be delivering to Amaranth Foods in St. Albert! This will be our second store in St. Albert so we're excited to have a really good foothold in one of our home towns (we have 2 home towns...Morinville and St. Albert). Grapevine Deli, located in historic downtown St. Albert has done very well for us in sales for 2 years now, but Amaranth Whole Foods Market located in the Enjoy Centre will help us cover all of the bases for customers in St. Albert.

As our retail locations expand, we are happy to be able to introduce new customers to our whole and healthful grain and flour products. I do know that Amaranth has ordered our Einkorn Flour as well as other popular products that we produce. Please help support these great local businesses as well as our own. And if you don't see something that you want in their stores, I know they appreciate hearing from you.


Tuesday, January 20, 2015

Royal Palm Turkey

This is our prize Royal Palm Tom. He's so beautiful and such a show-off. We hatched him ourselves along with his two siblings. We actually lost another Tom earlier to a fox. But he and his brother and sister are still doing fine. Easter supper I suspect.

Sunday, January 04, 2015

Einkorn Fettucini

There are few things in the culinary world that are easier to make with flour than pasta. The ingredients are as simple as they come. Flour. Eggs. A pinch of salt...and then a little kneading.

If you cannot make fresh pasta with our flour then you just aren't trying. 

Here is a great recipe for fresh Fettucini made with our own organic Einkorn Flour.

2.5 cups of fresh GFG Einkorn Flour (you can also use Red Fife or Park)
4 eggs
Salt (pinch)

In a mixing bowl the flour and salt can be combined. Make a well in the centre of the flour and add the eggs. At this time an optional ingredient can be added - 1tbl of olive oil. I don't think this is necessary, but it doesn't seem to hurt and probably gives the pasta a little buttery texture when all is said and done.

Knead the ingredients together until a smooth consistency is reached with the dough. At this stage you can set your pot of water to boil. I always add a splash of olive oil to the water.

Come back to your dough and proceed to roll it out onto a floured surface. You need to roll it very thin so perhaps dividing the dough into two balls is better. You can use a rolling pin or the bottle of wine you happen to be sipping from while you cook to roll the dough.

Once the pasta is thin enough go ahead and cut strips that are fettucini sized...about 1cm. I used our pizza wheel to cut the pasta. It occurred to me after that you can simply fold the sheet of pasta over itself a couple times and then cut the strips! Duh. Once you have your pasta cut into strips, the water will be at a rolling boil and you can toss it all in. It will cook very quickly, perhaps 2 minutes, so be ready!

Served simply with a little butter, lemon, salt and pepper it is a remarkably simple lunch or dinner. Of course it also goes along beautifully with any pasta sauce you can dream up. Enjoy!