With two young farm boys, a farm, small businesses, and animals dependent on us for their breakfast and dinner, we’ve had to get more creative about our dates. Often our dates involve some kind of farm work, and today was no exception.
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Measuring flour is a simple process, but too much or too little flour can quickly ruin your results. Heavy loaves. Dry, crumbly texture. Often these problems result from incorrect measuring.
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The spicy aroma of this wheat berry cereal will make you want to snuggle with a blanket next to the window and watch the snow fall.
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Did you know that you can eat cooked wheat berries? Yep, those nutritious little grains that you have been using for delicious breads and baked goods are more versatile than you think.
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The best part of this tablescape is you don’t need to run out to the store for new decorations. Raid your pantry and cupboards because you probably have most everything to put this together.
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Did you know that baked goods made from freshly-milled flour have a different shelf life than breads made from all-purpose flour? Learn how to properly store and freeze muffins and quick breads.
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A majority of our October was spent with our cows. This is always a nice change after a busy year of farming. Cows have been moved to fall pasture, bulls have been sorted, and calves are weaned.
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Are you tired of guess-itimating the quantity of wheat berries you need to mill for your recipe? Learn two tricks to get the right amount of flour every time.
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Life on the farm has slowed down. The urgency of harvest and seeding has been replaced with the daily busyness of catching up on all those little things that we’ve been putting off during the summer.
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When I started making pancakes from freshly-milled, soft white wheat flour they turned out flat and eggy. I thought it was how whole wheat pancakes were supposed to cook. Then I learned a little secret.
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I remember my mom and dad making these cookies. The kitchen always smelled so good, and the cookies were my favorite. I’ve tweaked the recipe for freshly-milled flour, but they have the same great taste.
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I consider myself a semi-kitchen minimalist, but when I started milling my own flour I found myself adding more to my kitchen collection. That’s why I’m sharing my go-to kitchen utensils that I grab again and again for baking with freshly milled flour.
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Can freshly milled flour be stored like all-purpose flour? Learn three ways to properly store your freshly milled flour.
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We are knee deep in harvest right now on the farm. This is our most anticipated time of the year! Sixteen months’ worth of work and waiting are wrapped up in two hot, dusty weeks.
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During the heat of the summer, warm breakfast casseroles and piping hot pancakes really don’t hit the spot. However, cereal doesn’t hold you over until lunch very well. That’s why we are sharing our favorite Wheat Berry Yogurt Bowl.
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June on the farm was actually pretty laid back considering what it could have been. We spent about two weeks in the field cultivating, but it didn’t feel as rushed as normal. Maybe it is because things are still pretty shut down in Washington?
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Cooked wheat berries are packed with nutrients and are a versatile ingredient for breakfast, lunch, and dinner. Pair them with yogurt and fruit for breakfast, or toss them in breakfast casseroles, granola, and soups.
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May is over (I’m trying to wrap my head around that), and harvest is only 6-8 weeks away. The wheat changed so much last month!
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We’ve been seeing this question floating around on social media lately and have had a few people ask us, so I thought it would be the easiest to answer it here. It’s kind of an awkward question that you really don’t want to talk about… it’s about bugs.
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