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Demos

Friday, September 3rd

3:00pm - 7:00pm - Tera's Whey Demo

Friday, September 3rd

4:00pm - 7:00pm - K-Bar Demo

Saturday, September 4th

10:00am - 1:00pm - NessAlla Kombucha Demo

Full Schedule

September

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Bulk Grains

Product

Description/Uses

Preparation

Ingredients

Whole Wheat Bread Flour - Certified Organic	Bread flours are higher in gluten and therefore higher in gluten. Its what gives you a light and airy loaf of bread.	Store in a tightly sealed container in a cool, dry place.	Milled organically grown hard wheat berries.
Brown Rice Flour - Certified Organic	It can be used as a thickener for sauces and soups. It can also be used instead of wheat flour if you are trying avoid or are allergic to gluten.	Store in a tightly sealed container in a cool, dry place.	Milled organic brown rice.
Buckwheat Flour - Certified Organic	Buckwheat flour makes a wonderful hearty addition to pancake and waffle batter. Buckwheat is not really a grain but a member of the rhubarb family. Buckwheat is a gluten-free.	Store in a tightly sealed container in a cool, dry place.	Milled organically grown buckwheat.
Gluten Flour	High gluten flour is a combination of refined wheat flour and extracted gluten proteins. It has an increased protein content and is designed for use with low-gluten flours or to make lighter, fluffier yeasted breads.	Store tightly sealed in a cool dry place.	Unenriched white flour.
Rye Flour - Certified Organic	Rye is the most popular grain for bread flour in Scandinavia and Eastern Europe. Rye flour makes a delicious, robust bread.	Store tightly sealed in a cool dry place.	Milled organically grown rye berries.
White Pastry Flour - Certified Organic	Soft wheat berries used for pastry flour have less gluten content. It makes soft doughs and tender baked goods.	Store tightly sealed in a cool dry place.	Finely ground soft wheat berries.
Semolina Flour	Mostly known for pasta dough or it can be added with all-purpose flour for chewy bread.	Store tightly sealed in a cool dry place.	Milled durham wheat.
Unbleached White Flour - Certified Organic	This unbleached, unbromated, enriched white flour comes from a blend of hard and soft wheat. It is a good, all-purpose white flour, though it has less nutritional value than flours that have the bran and germ still present.	Store tightly sealed in a cool dry place.	Milled organically grown hard and soft wheat berries.
Whole Wheat Flour - Certified Organic	This whole wheat flour is unbleached, unbromated and unenriched it also contains many essential nutrients including minerals, vitamins, protein, and fiber.	Store tightly sealed in a cool dry place.	Milled organically grown hard red wheat berries.
Whole Wheat Pastry Flour - Certified Organic	Low gluten content makes pastry flour a good choice for making cakes, cookies and flaky pie crusts.	Store tightly sealed in a cool dry place.	Milled organic soft winter wheat.

Steel-Cut Oats - Certified Organic	Steel-cut oat groats are made by removing the tough outer husk from whole oat kernels. Oats are a good source of carbohydrates and provide protein, B vitamins, and minerals. Steel cut oats can be used to make a hearty oatmeal, or in soups and casseroles.	Bring 3 cups of water or milk to a boil. Add one cup oat groats and simmer about 1 hour.	Organically grown steel-cut oats.
Quick Oats - Certified Organic	Quick oats cook faster than old-fashioned rolled oats because the pieces are smaller. Oats are a good source of carbohydrates and provide protein, B vitamins, and minerals.	Use two parts water to one part quick oats. Stir the oats into rapidly boiling water and simmer for two or three minutes, stirring often.	Organically grown rolled oats.
Thick Rolled Oats - Certified Organic	Whole kernal oats are called groats. Rolled oats are groats which have been de-husked , heated and pressed flat with steel rollers. Oats are a good source of carbohydrates and provide protein, B vitamins, and minerals. Thick oats are great for making granola.	Bring 2 cups of water to a boil. Add one cup thick rolled oats and simmer 20 minutes, stirring often.	Organically grown rolled oats.

Wild Rice - Certified Organic	Native to the Great Lakes region of North America, wild rice is very nutritious - rich in fiber, protein, B vitamins, and minerals.	Combine 1 cup wild rice and 3 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 1 hour or more, or until water is absorbed. Do not stir while cooking.	Wild rice.
Brown Basmati Rice - Certified Organic	A staple food for over half the earth's people, rice is one of the main grains grown for human consuption. Basmati is a special long-grain rice that has a distinct aroma.	Combine 1 cup basmati rice and 2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes, or until water is absorbed. Do not stir while cooking.	Organically grown brown basmati rice.
White Basmati Rice - Certified Organic	Basmati is a special long-grain rice that has a distinct aroma and flavor.	Combine 1 cup basmati rice and 2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 20 minutes, or until water is absorbed. Do not stir while cooking.	Organically grown white basamati rice.
Thai Basmati Rice	Combine 1 cup basmati rice and 2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes, or until water is absorbed. Do not stir while cooking.	White basmati rice.
Sushi White Rice - Certified Organic	Sushi rice is a whitened short grain rice. Removing the layers of bran makes this rice stickier and a favorite for use in sushi.	Combine 1 cup basmati rice and 2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 20 minutes, or until done.	White sushi rice.
Brown Long Grain Rice	Brown rice is whole rice with only the hull removed. Highin fiber, it is also highest of all grains in B vitamins.	Combine 1 cup long grain brown rice and 1 1/2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes, or until water is absorbed. Do not stir while cooking.	Brown long grain rice.
Arborio White Rice - Certified Organic	Highly prized in it's home country of Italy this rice was smuggled into the country by Thomas Jefferson. A uniquely chewy rice it fully absorbs any flavor that it is cooked with.	Combine 1 cup rice and 2 cups water in rice cooker or 2 qt. sauce pan. Cover and bring to a boil. Reduce heat and simmer for 40 minutes, or until done. Remove from heat and allow to steam, covered, for 10-15 minutes.	Aborio white rice.
Long Grain Brown Rice - Certified Organic	Brown rice is whole rice, with only the hull removed. High in fiber, it is also highest of all grains in B vitamins.	Combine 1 cup long grain brown rice and 1 1/2 cups water in rice cooker or 2 qt. saucepan. Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes, or until water is absorbed. Do not stir while cooking.	Organically grown long grain brown rice.
White Extra Long Rice	White rice is a refined grain: it has had the hull, bran and germ removed. It is not as nutritious as brown rice, with less protein, vitamin E and fiber. Serve rice with a protein complements, and enjoy it plain or fried, in soups, breads andcasseroles	Combine 1 cup long grain white rice and 1 1/2 cups water in rice cooker, or 2 qt. saucepan. Cover and bring toa boil, then reduce heat and simmer for 30 minutes, or until water is absorbed. Do not stir while cooking.	Extra long white rice.

Whole Flaxseed - Certified Organic	Flaxseeds are a source of lignans (anticarcinogens) and omega-3 fatty acids.	Spread in a pan. Toast 10-12 minutes in a 325°F oven. Then sprinkle into green salads, or knead 1/2 to 1/3 cup of toasted flaxseeds into yeasted breads.	Organically grown flaxseed.
Yellow Corn Meal - Certified Organic	This cornmeal is stone ground from organically raised corn with none of the germ removed. Cornmeal is a finer grind than polenta and makes an excellent bread.	Store in a tightly sealed container in a cool, dry place.	Organically grown ground yellow corn.
Polenta - Certified Organic	Used for years in Italian cooking, polenta can be used for many things. Fried and topped with a sauce or a little cheese polenta is a great way to use corn.	One cup polenta to four cups water. Cook for 25 minutes.	Organically grown, coarsely ground yellow corn.
Yellow Popcorn - Certified Organic	Moisture inside popcorn kernels turns into steam and creates pressure (up to 250 psi) when heated to 400°F. This pressure "pops" the corn. Store popcorn in a tightly covered container.	Heat a small amount of vegetable oil in a deep, covered, pot or wok. Add a few kernels of popcorn and cover - when they pop, oil is hot enough. Add popcorn - 1/2 cup, more or less, depending on size of pot. Stir constantly from the time the kernels start popping.	Organicaly grown yellow popcorn.
Amaranth Berries - Certified Organic	Amaranth can be cooked as a hot cereal or side dish. The seeds can also be sprouted. Amaranth was originally grown by the Aztecs of Mexico as a basic food. It is high in protein, fiber, and vitamin C and has a mild, sweet, nutty flavor.	Using a ratio of 2 parts water to one part grain, cook over low heat for 25 minutes or untill water is absorbed.	Organically grown amaranth berries.
Hulled Barley - Certified Organic	Barley, used by the Sumerians as money around 4000 B.C., was brought to the New World by Dutch and British Colonists, primarily to make beer. Hulled barley has had only the inedible hull of the grain removed and offers more fiber, protein, vitamins and minerals than pearled barley.	Combine 1 cup hulled barley with 3 cups water. Simmer, covered, for about one hour.	Hulled barley.
Pearled Barley	Pearling is a scouring process which removes the outer layers of the barley kernel. Pearled barley has undergone six pearlings, removing almost all of the fiber and half the nutrients. Pearled barley cooks more rapidly than hulled barley.	Add 1 cup barley to 2 cups water. Cover and let simmer 30 minutes. For soups, add barley to the soup stock about 1/2 hour before serving.	Pearled barley.
Barley Flakes - Certified Organic	Barley, used by the Sumerians as money around 4000 B.C., was brought to the New World by Dutch and British Colonists, primarily to make beer. Barley flakes, also known as rolled barley, are prepared by steaming the grain, then pressing it flat between rollers.	Add one cup barley flakes to 2 to 2 1/2 cups boiling water. Simmer 20 minutes, or until done.	Rolled barley.

Buckwheat Groats - Certified Organic	Buckwheat groats (seeds of the buckwheat plant) are hulled mechanically, removing the hard, indigestible outer hull from the buckwheat kernel. Roasted buckwheat groats are known as kasha, a popular staple in Russia and Eurasia. Not for spouting.	Heat a small amount of oil in a deep pan and sauté 1 cup groats until all are coated. Add 2 to 2 1/2 cups boiling water, cover and simmer about 20 minutes.	Organically grown de-hulled buckwheat.
Millet - Certified Organic	Millet is one of the oldest foods known to humans. Millet is high in B-complex vitamins and protein, and is considered one of the least allergenic and most easily digestible of all grains.	Cook as you would rice, using 2 parts water or stock to 1 part grain. Simmer, covered, for 30-45 minutes, or until done.	Organically grown millet.
Quinoa - Certified Organic	The Incas of what is now Peru, Ecuador, and Bolivia once relied on quinoa as a staple food, but after the Spanish conquests of the 1500s, quinoa became a minor crop. High in protein and essential amino acids, quinoa is now grown in Central Rocky Mountains.	Rinse seeds. Cook 1 part quinoa and 2 parts water for 15 to 20 minutes. Toasting quinoa in a dry skillet prior to cooking will add a full-bodied depth of flavor.	Organically grown quinoa.
Rye Berries - Certified Organic	Dutch immigrants brought rye to the US to use for both flour and rye whiskey. Rye contains B-complex vitamins, protein, calcium, iron, magnesium, phosphorus and potassium. Rye berries are whole kernels with the husks removed.	Cook alone or with rice (one part rye to 2 parts rice) for 1-2 hours, using about twice as much water as grain.	Organically grown rye berries.
Small TVP - Certified Organic	Textured Vegetable Protein is prepared from de-fatted soy flour. TVP can be hydrated and incorporated into many dishes. It is very high in protein and cholesterol-free.	Combine TVP with boiling water or broth-2 parts TVP to 1 part liquid, let stand for 2 minutes. Stir and let rest another minute. Add to any soup, casserole, or other recipe.	Low-fat soy flour.
Cracked Wheat - Certified Organic	Wheat that is broken into small pieces by very coarse milling is called cracked wheat. It is a popular breakfast cereal, and may be also served as a grain dish for dinner. Added to bread (after soaking), it imparts a chewy texture.	Add one cup cracked wheat to two cups water. Bring to a boil and cook 30 minutes, or until done. Add more water, if desired, for a softer texture.	Organically grown cracked wheat.
Wheat Flakes - Certified Organic	Wheat flakes, also called rolled wheat, are made by steaming the berries until soft, then pressing them between rollers. Add them to cookies, granola or other foods as you would rolled oats, or cook them for a hot cereal.	Add one cup wheat flakes to 2-2 1/2 cups boiling water. Simmer 20 minutes, or until done.	Rolled wheat.
Multi-Grain Pancake Mix - Certified Organic	A great way to start the day, plain or add your favorite fruit to the mix. Perfect for camping.	Mix equal parts pancake mix and water. (Perfect for camping - plain or with fruit.)	Organic Whole Yellow Corn Flour, Organic Whole Wheat Flour, Organic Unbleached White Flour, Buttermilk Solids, Organic Brown Rice Flour, Non-Alum Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda & Corn Starch), Organic Whole Rye Flour, Sea Salt,
7 Grain Hot Cereal	Hot cereal! It's not just for winter mornings any more!	Cook 1 cup cereal in 3 1/2 cups water and 1/4 tsp. salt for 15 minutes. Add 2 cups cooked cereal or 1 cup raw cereal to any bread recipe.	Wheat, rye, oats, barley, corn, soybeans, buckwheat and flax.
Farina Hot Cereal	It makes a nice hot breakfast cereal, similar to cream of wheat.	Boil 3-4 cups water. Add one cup farina. Simmer until thickened--about 10 minutes . Stir to prevent burning, or use double boiler and increase cooking time to 20 minutes.	Granulated unbleached wheat with bran removed.
Kashi	Add your favorite fruit juice for a sweet breakfast treat.	In 2 qt. pan, bring two cups liquid to a boil. Add one cup Kashi. (Cover for a slightly softer texture.) Simmer until liquid is absorbed - about 25 minutes. If necessary, add 1/2 cup more liquid and cook until absorbed. Let stand covered 5 minutes.	Oats, long grain brown rice, rye, hard wheat berries, triticale, raw buckwheat, barley, sesame seeds.

Posted - December 19, 2006

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