Heritage grains are being grown using sustainable farming methods right here at Meuer Farm!
Many people are searching for quality foods grown locally. They want to be part of a growing movement: eat local foods (foods without chemicals), cook fresh, lower your carbon footprint, support local farmers and feel good about your food.
We looked around our area to see what's being grown locally. We found vegetables, meats, fruits and milk (YAY!). After a few discussions, we realized what was missing...grains! So, we started small and planted oats (a grain not grown in our area for decades) and spelt (a heritage cousin to wheat). With the winds blowing across Lake Winnebago, we found our fields were in a perfect location for grains. And the response from people and businesses in our area was wonderful! The following year we planted winter wheat (for pastry flour) and durum. Another fine addition has been emmer (an ancient grain). Now we're adding a spring wheat (for all-purpose flour). We're so excited to be able to offer foods that are fresh, wholesome and delicious. Who knows where this will take us!
Our sustainable growing practices using organic fertilizers guarantee you'll get a great product free from harsh chemicals. Our flours are 'whole grain' which means nothing has been taken out. They still have all of their nutrients (think fiber and protein) with nothing added. Just the wonderful flavors of heritage grains to enjoy!
Many people are searching for quality foods grown locally. They want to be part of a growing movement: eat local foods (foods without chemicals), cook fresh, lower your carbon footprint, support local farmers and feel good about your food.
We looked around our area to see what's being grown locally. We found vegetables, meats, fruits and milk (YAY!). After a few discussions, we realized what was missing...grains! So, we started small and planted oats (a grain not grown in our area for decades) and spelt (a heritage cousin to wheat). With the winds blowing across Lake Winnebago, we found our fields were in a perfect location for grains. And the response from people and businesses in our area was wonderful! The following year we planted winter wheat (for pastry flour) and durum. Another fine addition has been emmer (an ancient grain). Now we're adding a spring wheat (for all-purpose flour). We're so excited to be able to offer foods that are fresh, wholesome and delicious. Who knows where this will take us!
Our sustainable growing practices using organic fertilizers guarantee you'll get a great product free from harsh chemicals. Our flours are 'whole grain' which means nothing has been taken out. They still have all of their nutrients (think fiber and protein) with nothing added. Just the wonderful flavors of heritage grains to enjoy!
Our Whole Grains:
Rolled Oats: Thick rolled oats that haven't been pre-soaked. They make a creamy breakfast cereal and a great addition to cookies and breads. Many comparisons have been made between steel-cut oats and pre-soaked rolled oats to imply steel cut oats are healthier for you. Since our rolled oats aren't pre-soaked, their nutrient levels are the same as steel-cut.
Oat Flour: Great for gluten-free baking, this flour works well in recipes that include mashed bananas, apple sauce or even peanut butter. We've found oat flour needs a liquid mixture to stick together while it's baking.
Spelt Flour: A heritage grain (500-1,000 years old) that isn't a wheat. It's a cousin to wheat! Many people who can't tolerate gluten enjoy using spelt. Spelt does contain glutens, just less. Our country's "grain industry" gave up on spelt years ago because the hull creates an extra step in the milling process. It's great to see it coming back into use after all these years. We use it in cookies and pancakes.
Durum Flour: Commonly used in pasta, durum also works well in biscuits, cookies and breads. Durum in Latin means "hard" and it's the hardest of all the wheats. If your recipe calls for "whole grain flour", try adding a little durum!
Emmer Flour: An ancient grain (around 10,000 years old) that your body can recognize! It's high in protein with a trace of gluten. Emmer is also known as one of the "farro" grains. It also has a hull...adding to the milling process. Use emmer in wide-noodle pasta, bread or even as a grain in soup!
Pastry flour: Our pastry flour is a soft red winter wheat. Use it in pie crusts, jelly rolls and as a complement to other flours in a recipe. We tried it with emmer in scones and they're yummy!
Check out our Recipe Page for a few ideas...
Rolled Oats: Thick rolled oats that haven't been pre-soaked. They make a creamy breakfast cereal and a great addition to cookies and breads. Many comparisons have been made between steel-cut oats and pre-soaked rolled oats to imply steel cut oats are healthier for you. Since our rolled oats aren't pre-soaked, their nutrient levels are the same as steel-cut.
Oat Flour: Great for gluten-free baking, this flour works well in recipes that include mashed bananas, apple sauce or even peanut butter. We've found oat flour needs a liquid mixture to stick together while it's baking.
Spelt Flour: A heritage grain (500-1,000 years old) that isn't a wheat. It's a cousin to wheat! Many people who can't tolerate gluten enjoy using spelt. Spelt does contain glutens, just less. Our country's "grain industry" gave up on spelt years ago because the hull creates an extra step in the milling process. It's great to see it coming back into use after all these years. We use it in cookies and pancakes.
Durum Flour: Commonly used in pasta, durum also works well in biscuits, cookies and breads. Durum in Latin means "hard" and it's the hardest of all the wheats. If your recipe calls for "whole grain flour", try adding a little durum!
Emmer Flour: An ancient grain (around 10,000 years old) that your body can recognize! It's high in protein with a trace of gluten. Emmer is also known as one of the "farro" grains. It also has a hull...adding to the milling process. Use emmer in wide-noodle pasta, bread or even as a grain in soup!
Pastry flour: Our pastry flour is a soft red winter wheat. Use it in pie crusts, jelly rolls and as a complement to other flours in a recipe. We tried it with emmer in scones and they're yummy!
Check out our Recipe Page for a few ideas...
Retail: 1 and 2 pound bags.
Wholesale: 25 and 50 pound bags.
Our grains are great for home cooks, chefs, artisan bread makers, pasta makers, restaurants, breweries and more!
Contact us directly: [email protected]
Wholesale: 25 and 50 pound bags.
Our grains are great for home cooks, chefs, artisan bread makers, pasta makers, restaurants, breweries and more!
Contact us directly: [email protected]
