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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

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.

A popular bread wheat in the late 1800s. Though it has less gluten than modern bread wheats, with care, it can make a nice yeast or sourdough bread today.

Sarah has made a video of how to make bread with this wheat's sifted flour here.

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

A low gluten pastry type wheat that is appropriate for bisciuts, pie crust, pancakes and some quick breads. While low on gluten, it does have a relatively high protein at 11%.

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

A certified organic spring Einkorn wheat we just started growing a couple years ago. It has a nice flavor and works well as an All Purpose or Pastry flour substitute, but seems to need some help if using it for yeast breads. It also hydrates differently than our other flours, so typically, less water (or liquids) will be needed if substituting it in a conventional stone ground flour recipe.

We are still learning about baking with it, so would love to hear any comments you have concerning it.

Note on Sifted flour option: Is a high extraction stone ground flour which has the larger pieces of bran removed. A lighter compromise between the heavy 100% whole wheat flour and white flour.

We do also have berries available, but occationally miss a hull. If you are O.K. with an occational hull, email me about berries. Thank you. brian@qualityorganic.com

Einkorn is considered by many as an ancient grain. It has 14 chromosomes instead of the 42 chromosomes found in modern wheats. It has a higher protein than any of our other wheats (16%), but a different and weaker gluten proteins.

It was grown, stored, hulled, cleaned, milled and packaged on our farm near Dwight Illinois.

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

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

Typically the smaller wheat kernels sorted out of our food grade wheat. May contain an occational weed seed or wheat kernel still in the hull. Certified organic.  45 lb bag

Contains our sifted pastry flour.

Available as:

• Kernels
• Cornmeal/Grits

not for popping

Available as:

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

not for popping

Orders will be available for pickup at the IL Farm Bureau building in Morris at 4000 North Division street, Morris, IL. Open Monday through Thursday 8 AM - 4:30 PM. Friday 8 AM to noon. (on IL. Route 47 just north of Interstate 80)

Orders must be placed before 6:00 AM Monday for pickup later the same week. Please place this item in your cart before checking out to help us identify your intention. Also, choose the "Picked up" option on checkout to avoid shipping charges. Please email at brian@qualityorganic.net to confirm specifics of pickup.

PLEASE NOTE: The Farm Bureau staff is doing us a great favor by letting us use them as a drop off point. They are NOT compensated for their service. They are also NOT obligated to load your order into your vehicle. If you order heavy bags of product, please bring someone capable of carrying these from their office to your vehicle. If you are not able to do this, we are more than happy to load you AT OUR FARM. But DO NOT use this drop point if you are not able to load yourself.

A mix of organic corn, organic roasted soybeans, organic wheat, organic wheat middlings, organic oats, organic sunflower seed, organic barley, limestone, Redmond conditioner, and organic Kelp.

50 lb bag if picked up at the farm. 45 lb bag if shipped via UPS or SpeeDee delivery (to avoid heavy package shipping surcharge)

This feed does NOT have salt added to it, making it much less corrosive to handle and to your feeders. Chickens will also need access to a source of salt. One option would be free choice access (a little in the bottom of a seperate feed bowl) to Redmond's #10 Fine livestock salt (or equivalent).

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

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

This is a monthly pickup point, so if you need your order quicker, choose another option. Next delivery here will be January 19.

(Chocolate Inspirations will store your order if you can't make it on the day of delivery)

Orders will be available for pickup at Chocolate Inspirations kitchen/warehouse at 920 Central Ave., Roselle, IL. 60172. NOT at their retail store in downtown Roselle. (Please call if no one answers the door at the warehouse. (630) 894-0898)

Please place this item in your cart before checking out to help us identify your intention. Also, choose the "Picked up" option on checkout to avoid shipping charges. Please email at brian@qualityorganic.net to confirm specifics of pickup.

PLEASE NOTE: The Chocolate Inspirations staff is doing us a great favor by letting us use them as a drop off point. They are NOT compensated for their service. They are also NOT obligated to load your order into your vehicle. If you order heavy bags of product, please bring someone capable of carrying these from their office to your vehicle. If you are not able to do this, we are more than happy to load you AT OUR FARM. But DO NOT use this drop point if you are not able to load yourself.

WHEAT BERRIES: Turkey Red (HRW) or Pastry (SRW)

1 cup wheat berries
1 ½ cup milk
½ cup oil or applesauce
1 egg
3 tsp. baking powder
2 Tbsp. sugar
1 tsp. Salt

Blend 1 cup milk with wheat berries for 2-3 minutes.
Add rest of milk and blend for 2 more minutes.
Keeping the blender going, add remaining ingredients.
Cook on hot skillet or griddle.
You can also add vanilla, cinnamon, fruit or other ingredients as desired.

A mix of whole grain barley, hulless oats, Turkey Red wheat and black oil sunflower. Intended for use as a chicken treat. NOT a complete feed mix.

These are hulless oat groats that were sorted out from our food grade oats.

Small oats are relatively clean, but were sorted out because the groats are small in size. 45 lb bag

Cracked oats are not as clean and contain a substanial amount of field debris, groats still in the hull, cracked groats, wheat berries, etc.  45 lb bag

Certified organic.

Gourdseed corn was popular, prior to the American Civil War, stone ground into cornmeal to make cornbread. It fell out of favor to dent corns which could be milled into either grits or cornmeal. It's whole kernel cornmeal is a little bit like wheat flour and it makes a flavorful cornbread, with a texture that begins to feel almost like cake.

It was sometimes referred by the Indians as tooth corn, and got either name because of the shape of it's kernels. Either it's similarity to a gourd's seed, or to rows of kernels that look like teeth.