Text 17683, 119 rader
Skriven 2008-12-12 07:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Wheat Berries
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Point of information, please. What are wheat berries? Around here were
 DD> grow wheat that threshes out to individual grains of wheat. Then those
 DD> grains are gound into flour. BTW - we grow hard winter wheat here.
 DD> More northern climes grow the softer, short season, spring wheat ....
 DD> which AFAIK comes in grains of wheat also.

 RH> Just another name for the grains, kernels or whatever.  I'm not sure
 RH> where I picked it up from but it works.  I"m not sure if what we buy
 RH> comes from your area or not--is it organically grown in your area?

Oh. OK. We get bread (Brownberry and Pepperidge Farms) which often has little
chunks of crunchy stuff in the whole (100%) wheat and are listed as
"wheatberries" on the label/ingredients list. Probably those are incompletely
ground grains of wheat, then.

We do have a couple organic/old style farms in the area - which use no
pesticide, limestone and manure for fertiliser, etc. And they rotate crops as
we used to do when I lived on the farm 50 or more years ago. So they raise
wheat, rye and oats. But, I have no idea how they sell/market it.

I do know that Cockleburr Farm (which I have mentioned/described here before)
is as profitable as a similar sized operation which single crops, fertilises
heavily, sprays pesticides willy-nilly and finances huge "modern" equipment.
Cockleburr Farm uses older (and less expensive both to buy and to operate)
smaller equipment, uses manure from their cattle/hog operations for fertilizer
along with occasional applications of crushed limestone to adjust the pH of the
soil. But, I have no idea if they are certified organic or not.

I do know that their beef and pork and chookens, ducks, guinea fowl are sold
locally as hormone-free, naturally raised, free-range ... at premium prices.
And that they never have surplus animals that they are forced to sell at a
discount.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Chicken And Vegetables
 Categories: Poultry, Vegetables
      Yield: 4 servings
 
      4 md Organic sweet potatoes
      4 md Organic russet (baking
           - potatoes)
           About 1 1/2 tablespoons
           - olive oil
      2 md Heads garlic
      2 md Onions; peeled
      1 bn Red beets; including greens,
           - trimmed, leaving 1" of
           - stems intact
      4    Organic chicken breast
           - halves w/skin & bone
      6    Organic chicken thighs with
           - skin & bone
      2 tb Unsalted butter; melted
  1 1/2 ts Salt
      1 ts Sweet paprika
 
  This recipe will furnish the components of several meals.
  For tonight's dinner, transfer half the chicken to a platter,
  then degrease the pan juices and season them with lemon
  juice, salt, and pepper to taste. Keep the remaining chicken
  in the fridge to use as the basis for a quick meal later in
  the week. Feel free to use either all white or all dark meat
  and to vary the amounts of the vegetables according to your
  taste.
  
  The sweet potatoes will reheat beautifully in the microwave
  in about one minute each. Alternatively, they can be peeled
  and used in sweet potato pie, while the russets can be enjoyed
  as baked potatoes, or scooped out and mashed while still hot,
  or chilled and turned into hash browns. Roasted onions are
  milder than raw and a shortcut for many recipes that start
  with softening onion on the stovetop.
  
  Put oven racks in upper and lower thirds of oven and preheat
  oven to 450º F.
  
  Prick sweet potatoes and russet potatoes with a fork and rub
  with about 1 tablespoon oil (total) to coat lightly. Cut off
  tops of garlic heads to expose cloves, leaving heads intact.
  Put garlic on a sheet of foil and drizzle with remaining 1/2
  tablespoon oil, then wrap in foil. Wrap onions together in
  another sheet of foil. Wrap beets together in a double layer
  of foil.
  
  Arrange foil packets along with all of potatoes in 1 layer
  in a large shallow baking pan, then roast in lower third of
  oven 15 minutes. Meanwhile, arrange chicken, without crowding,
  in another large shallow baking pan and brush chicken all
  over with butter. Stir together salt and paprika and sprinkle
  all over chicken. Arrange chicken skin side up, then roast
  in upper third of oven (while vegetable are roasting) until
  chicken is cooked through and vegetables are tender, about
  45 minutes for chicken and 1 hour total for vegetables.
  
  Cooks' notes: Roasted chicken keeps, covered and chilled,
  5 days.
  
  Roasted garlic keeps, chilled in a sealed plastic bag,
  3 days.
  
  Roasted beets (left unpeeled) keep, wrapped in foil and
  chilled, 1 week.
  
  January 2007 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "'Schizophrenic?'  No, *WE* prefer the word 'Imaginative...'"
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