Search results for: 'first+clear+flour'
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Organic Hard Red Spring WheatAs low as $5.90
This Hard Red Spring (Bread) Wheat (variety=GLENN) has a bit of a strong taste to it and is usually used for making breads.
NOT an heirloom wheat
Available as:
- Berries
- Whole Flour
- Sifted Flour
- Clear First Flour
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Bread Flour
Starting at $5.50
This bread flour in not from an heirloom wheat and is not certified organic. Look under our wheat tab for Red Fife wheat (and flour) for an organic, heirloom option.
Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread wheat, we've found a variety (Glenn) that is respectable when grown here. It's a good taste, and popular with some Europeans, but a bit overpowering for most Americans if used straight. For most applications I suggest cutting it with another type of flour (or using our premixed All Purpose Flour) because of its strong flavor.
Our sifted hard spring wheat flour (around 80% extraction) has a substantial amount of bran and germ left in it (indicated by it's tan/light brown color), which allows the strong taste of this variety to still come through.
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Organic Heirloom All-Purpose Flour
Starting at $6.00
This high extraction (about 80%) sifted flour is good to use if you want to transition from conventional white all purpose flour to stone ground flour.
Our Hard Red Winter (HRW) wheat is an old heirloom variety that originated in the Middle East country of Turkey, before it came to America and made wheat the dominate crop in Kansas. It is included in the Slow Foods Ark of Taste and has a long and interesting history you can search/read about starting at the Mennonite Heritage and Agricultural Museum or the History Channel. It makes a good tasting flour for general purposes and can also be used to make some forgiving yeast breads. It's taste is much milder than our HRS. The seed line we started with is thought to have originally come from Yoder, Kansas, close to where the Mennonites originally introduced it from Turkey in the 1800's.
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Red Fife WheatAs low as $5.90
A hard red spring (HRS) bread wheat popular in Canada from around 1860 until the early 1900s, when it was replaced by better yielding varieties (though not better tasting). An heirloom variety that pre-dates the intensive breeding that occurred during the "green revolution" of the 1940s and 1950s.
Certified organic
Red Fife has less gluten than our HRS (Glenn) variety, and is therefore harder to make into bread. However, it is heirloom, certified organic and I feel has a superior flavor.
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Organic Hulless OatsAs low as $3.00
Available as:
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Groats
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Coarse Oatmeal (Irish)
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Fine Oatmeal (Scottish)
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Oat Flour
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Rolled Oats
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Einkorn WheatAs low as $7.00
A certified organic spring Einkorn wheat that has a nice flavor and works as a substitute for All Purpose or Pastry flour, but needs some help if using it for yeast breads.
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Purple Straw WheatAs low as $7.50
Purple Straw wheat is thought to be the secret ingredient to old time Southern biscuits. A variety of wheat from the 1700s, pre-dating the Revolutionary War, was popular in the "South" until it was crowded out by better yielding modern wheat varieties in the 20th century.
Certified organic
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Raw Wheat BranAs low as $4.00
Commonly called wheat middlings in the flour industry; this is the portion of the wheat that is sifted out of our sifted flour. Certified organic.
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SoybeanAs low as $3.00
We are looking for feedback on these soybeans. They are a clear hilum, high protein, food soybean that should make good tofu, soy milk etc. I've seen 3 generations of these, and the seeds had always been rather large. This years crop, however, was not and is a more typical soybean size.
Growing up in a Midwest farming culture, I've grown soybeans all my life, but have little experience with tofu. I would be happy to send samples for anyone who has experience and could give me feed back.
They are not cleaned up yet, so this requires you to sort out some field debris. We will have them cleaned up in the future.
They are certified organic and non-GMO.
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Frozen Chicken Drumsticks$5.00
These drumsticks come in packs of 5 and weigh at least 1 lb.
These chickens were not certified as organic but raised on organic pasture and fed organic feed.
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CSA Pickup: Green City Market - Lincoln Park (Saturday)$0.00
May 4, 2024 is our first day at the Green City market in Lincoln Park. Orders can be picked up during regular market hours on Saturdays during the market season. Please place your order by Sunday so we have time to mill and package your order, and deliver it to the market the following Saturday.
We look forward to seeing everyone again.
Please note: Street parking at this market can be problematic. A parking garage is close by, but somewhat expensive.
Lincoln Park
1817 N. Clark St.
Chicago, IL. 60614
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Transitional Buckwheat Hulls (10 lb)$10.00
10 lbs of buckwheat hulls almost fills a 50 lb flour sack. If shipping outside of the SpeeDee delivery area (Illinois, Wisconsin, Iowa, Minnisota, the Dakotas, parts of Nebraska and the St. Louis Missouri metro area) this may be subject to UPS shipping surcharges for dimensional weight. (these are bulky and light). The shipping rates quoted during checkout may not be correct. Please email me at brian@qualityorganic.com for shipping surcharges associated with shipping these outside of the SpeeDee delivery area. Also, purchasing other heavy items in the same order could help avoid dimensional weight surcharges as well.
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Apple Crisp$0.00
FLOUR: Turkey Red (HRW) or Pastry (SRW) sifted or whole
OATS: Rolled Oats6 apples ~ 8 cups
8 graham crackers (2.5 x 5 in.)
¾ cup brown sugar
½ cup flour
½ cup oats
1 tsp. cinnamon
½ cup butter, meltedPeel, core, and slice apples.
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Coarsely chop graham crackers.
Add brown sugar, flour, oats, and cinnamon. Mix well.
Add butter to dry ingredients. Mix well.
Sprinkle crumb mixture over apples.
Bake at 350 F for 20 minutes. -
Pretzel BunAs low as $2.00
Crunchy on the outside, fluffy on the inside. 90% of this uncut bun was made with ingredients from our farm.
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Sourdough BreadAs low as $4.00
Half loaf ~ 3/4 lb
Whole loaf ~ 1.5 lb
USDA Certified Organic.
A dense artisan type sourdough loaf with a thick crust. It takes Sarah 3 days to make this bread, allowing the sourdough taste to come through strong.
99% of total ingredients from our farm.
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Grainola Kit$6.00
Contains approxiamately: 3 cups Organic Rolled Oats; 2/3 cup Organic Wheat Middlings; 1/4 cup each Whole & Sifted Wheat Flour; 1/4 cup Buckwheat Flour; 1/4 cup Organic Blue Cornmeal
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Make-Later Bread$0.00
FLOUR: Red Fife sifted
3 cup flour
1 ½ cup water
2 teaspoons salt
¼ teaspoon yeastMix ingredients then knead, with a kitchen-aid or by hand, for 5 minutes.
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Let sit at room temperature for 2 hours, covered with a towel. Then sit in the refrigerator for at least 2 hours, covered. The dough can sit in the refrigerator for up to 7 days.
When ready to make bread, break off a softball size dough ball and flatten it. Sprinkle with a tablespoon of sugar or honey. Fold 5 to 10 times, and place into a well oiled loaf pan, flatten the dough out to the shape of the pan. Cover with a towel and let rise at room temperature for at least 1 hour. The dough won't quite double.
Preheat oven to 425 F. Bake for 15 minutes and then brush with butter or oil. Bake another 10 minutes.
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Artisan BreadAs low as $7.00
An artisan type yeast raised bread made with our HRW (Turkey Red) or Einkorn wheat. Milder taste than either our sourdough or HRS breads. A dense loaf with a thick crust. 98% of ingredients from our farm.
Certified organic
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