Search results for: 'how to pop the popcorn'

Available as:

• Kernels
• Cornmeal

Our organic heirloom popcorn kernels air-popped and then topped with a little maple syrup and salt.

USDA Certified Organic

Sarah walks us through the process of popping popcorn on the stove top.

Our organic heirloom popcorn kernels air-popped.

USDA Certified Organic

Contains our popcorn cornmeal and sifted pastry flour.

Fifteen pounds of grain in a printed cotton bag instead of plastic. This is a food grade cotton bag, but it is not made of organic cotton. Therefore, once the grain is placed in this bag, it is no longer considered certified organic.

We will still place the cotton bag inside another plastic bag for protection from the weather during shipping (unless you email us and ask otherwise).

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

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

Available as:

• Kernels
• Cornmeal
• Grits (Creamy)
• Bolted Grits
• Corn Flour

not for popping

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.

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.

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.

Available as:

• Groats

• Coarse Oatmeal (Irish)

• Fine Oatmeal (Scottish)

• Oat Flour

• Rolled Oats

FLOUR: Red Fife sifted

3 cup flour
1 ½ cup water
2 teaspoons salt
¼ teaspoon yeast

Mix ingredients then knead, with a kitchen-aid or by hand, for 5 minutes.
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.
Cool before slicing

Historical Fiction: A story of redemption

Sweden, December of 1852

Fourteen-year-old Tore Neeson, the village trouble-maker, steals a master carpenter's priceless Nativity to save his sister's life, but a reversal of fortune leaves him more destitute and desperate than ever. To his frustration, he soon finds himself indentured to the very man he wronged.

In his angry struggle to free himself from the control of the inflexible Herr Andersson and the censure of other disapproving villagers, Tore blinds himself to the knowledge that all that stands between him and complete ruin is his most feared and hated enemy: the woodmaster.

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

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.

This is for a deposit on half a certified organic beef delivered to Eureka, Illinois locker late next SPRING (2024). Typically, half a beef will be around 300 lbs hanging weight. Total cost of JUST the beef is $6 per pound times actual hanging weight. (i.e. 300 lbs x $6 = $1800.)

Locker/processing fees are an additional $300 to $400. Depending on how you want it cut and packaged.

Actual meat is less than hanging weight. Depending on how much bone-in vs. boneless cuts and shrink that occurs during hanging.

These cows are certified organic, were born on our farm and spend their whole life on pasture. They are never in a feedlot, but are fed supplement grain when pasture and/or hay supplied are less than ideal. All grains fed were raised on our farm. The only purchased feeds these cows receive are salt and minerals.

Sarah walks us through the process of cooking oatmeal on the stove top. Directions are specifically for cooking our cold rolled raw oat groats, but can be used for cooking any old fashion style rolled oats.

This loaf bread is made from our HRS sifted wheat flour and makes excellent toast or light sandwiches. 90% of ingredients are from our farm.

Our HRS (Glenn) wheat has a strong flavor liked by many eastern Europeans, which also comes out in this bread. Some Americans don't care for this flavor.

Note: Glenn is NOT an heirloom varieity of wheat. It was released in Canada in 2001.

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

Available as:

• Kernels
• Cornmeal/Grits

not for popping

A whole grain breakfast porridge similar to Nabisco's "Cream of Wheat" Made from our heirloom HRW Turkey Red wheat.

The 12.5 lb and 45 lb options are shipped in a single bag.

Certified organic