Natural Paths - Show and Tell Friday

Natural Paths

7 March 2008

Show and Tell Friday

Join in the Friday Show n Tell fun with Canadagirl!

One of the best kitchen adventures we've taken is grinding grains. We were fortunate enough to purchase a Vitamix a few years ago along with the canister needed for grinding grains. We were finally able to find a source for purchasing organic hard white wheat berries for a reasonable price and have been grinding them for several months now. Until then it was just too costly (shipping wise) for us to do and all we could buy locally was hard red wheat berries (which we do not like the taste of).

• Post A Comment! • Send to a Friend!

Comments

7 March 2008 - Untitled Comment

Posted by blessinghill

I would love to do that! Someday I may get one to enjoy. I'm glad you were able to find the right berries.

• Permanent Link

7 March 2008 - Untitled Comment

Posted by SuzyScribbles

I agree! I don't like red wheat any longer, either. We LOVE Montana Prairie Gold hard white wheat. It makes the bread so light and rise so nicely! However, suddenly we can't get it, so I'm trying some white wheat from Utah that I ordered from our Health food store. Then my DD called and said her co-op lady COULD get Prairie Gold white wheat. But the cost! AUGH! A year or two ago I was paying $19.00 for 50#. Now, for the same wheat I have to pay $29.00. Outrageous. So my DH now has this plan to grow our OWN wheat up on our 14 acre homestead in Central WA. He discovered that one acre of wheat produces about 50 bushels of wheat and a bushel is about 50#. Uh....yep. That should do it all right. And the Prairie Gold wheat is grown at 5,000 feet elevation in MT and our place is 3,000 ft. So the experiment goes on...in a few years. We haven't moved there yet, but he's figuring all the angles. His DREAM is to be self-sufficient in as many ways as possible. I'm going along for the "ride." I'm OK with whatever. LOL

• Permanent Link

7 March 2008 - Untitled Comment

Posted by blessedwith2angels

That looks like a real help. I would like to grind our own flour too if I could find the stuff to do it with. I think it would be a lot healthier. If your ds was here, he could share the fun on the trampoline!
Pam

• Permanent Link

7 March 2008 - Untitled Comment

Posted by Flemj17

I've been kicking this idea around for a while. I'm just not quite ready to attempt it. Maybe someday soon.

Enjoy your weekend.
Beth

• Permanent Link

7 March 2008 - Oh yummy

Posted by bubbebobbie

I bet the bread that follows is out of this world.
I can smell it baking. Yum!

Because of Jesus, Bobbie

• Permanent Link

7 March 2008 - Untitled Comment

Posted by DaddysCHicks

My MIL & my mother has a VItamix and LOVE IT!

Trina
http://daddyschicks.blogspot.com

• Permanent Link

7 March 2008 - Untitled Comment

Posted by MayTheyBeMightyMen

Hmmmm. This is almost tempting. I don't know that I could make good use of it all, though. Burned bread is so disheartening for me after all the work. Maybe one day. . .

Great entry. You make it look easy, that's for sure!

• Permanent Link

7 March 2008 - Untitled Comment

Posted by bakerswife

That's wonderful! The cost of wheat is very high right now, and we in the bakery industry are hurting.
Enjoy your great find!
Blessings from Indiana,
Mama Karen

• Permanent Link

7 March 2008 - Untitled Comment

Posted by melissal89

That's so awesome. I would love to be able to do that...perhaps someday. I'm sure everything tastes better with freshly ground wheat in it. Thanks for sharing.

Blessings, Melissa

• Permanent Link

7 March 2008 - hi!

Posted by byourlove1

Looks like a neat machine! I would have loved to have met you in Florida, if I'm ever traveling there I will have to let you know. You would love the historic sites in St. Augustine, you will have to go sometimes. I bet your boys would love the fort!

angela

• Permanent Link

8 March 2008 - Untitled Comment

Posted by bethanyrae

How interesting......
from me who can't even bake.
But I did learn that what made the french baguettes so good was the way they ground the wheat....different than us. That's all I knew, though. It would be fun to experiment, as the baguette ingredients are so simple.
bethanyrae

• Permanent Link

8 March 2008 - Untitled Comment