Wednesday, March 3, 2010

Wheat, Coop, and Local Foods



Check out this wheat pic! The one on the left is hard white winter wheat and the one on the right is hard red winter wheat. The white variety has less protein; however, it is not as heavy...so I purchased 25 pounds of it, and only a small bit of the red winter wheat.

Several of you asked about where I will be buying wheat berries for grinding. After much deliberation and gnashing of teeth over shipping costs...I decided to go in with a friend and join the Oklahoma Food Coop. All the food is made right here in Oklahoma and much of it is organic and is created with a whole foods philosophy. I can order once a month and don't have to pay any shipping (yippee!). Here's the label from my wheat:



I love knowing where our food is coming from and that is is relatively local. Can you believe I only paid $12 for 25# of organic wheat berries?

For my first order, I only got two items...the wheat and a divine little product called "Yogurt Cheese." It tastes a lot like cream cheese and the girls loved it mixed in with our home canned applesauce and sprinkled with some wheat germ.



This Saturday, WatSourced and I will be attending the annual Coop meeting and tasting lots of yummy local foods! I'll be sure to take lots of pictures and report back. I'm so excited!

8 comments:

Alan said...

What ya going to make with all that wheat?

We love yogurt cheese! We usually make our own. It's pretty easy. All you do is put your yogurt in a bag (like a pillow case) and let it drain for half a day. Scraping it from time to time helps it drain better and become more like cream cheese.

Enjoy!

One Acre Homestead said...
This comment has been removed by the author.
One Acre Homestead said...

Alan - We're trying to make the switch to making all our own bread products. So far, we've used the wheat for pancakes, biscuits, bagels, french bread, sandwich bread, and pita bread. I'm hoping to learn to make tortillas soon!

Thanks for the tips on how to make yogurt cheese!! I'll have to try making my own soon!

Cygnus MacLlyr said...

Yogurt cheese?!?
swell... if it tastes like cream cheese, I'm gonna be on the local lookout for!

Thanks!

C.

Anonymous said...

Thank you thank you thank you. I have been trying to figure out if I should join the coop and buy wheat. I have a dumb question. My boys are allergic to whole wheat and can only have white flour. How do you produce that?

The Hills said...

Okay, never used a mill or anything, so this may seem silly...but do you get 25# of flour from 25# of wheat, or is there any significant wastage in the process? Thanks for the post!! A mill is first thing on my list of "new toys" I want to get after we move!

One Acre Homestead said...

Hills - Yes, you will get 25# of flour. I have found that if I put in 4 cups of wheat berries, I'll get slightly more than 4 cups of flour...just more "fluffy" I suppose.

Anonymous - To make whole wheat flour into white flour is more of an industrial process...not sure it could be accomplished at home. You might look into other flours such as oat...I have made oat flour in the mill and it was great. You can also grind corn for cornmeal. Anyone else have any great wheat alternatives? I'd love to try some!

The Hills said...

I'm late to jump back in......when I was on an elimination diet about a year ago, I had great success substituting potato, rice and tapioca flour in recipes. Never tried it for yeast bread (just assumed it wouldn't work right), but I was able to make pancakes and other quick bread stuff.

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