Helpful Information
This is where you'll be able to learn about the nutritional value of whole grains and different ways of using them. In the meantime you can contact us HERE to ask any questions you might have.
FEATURED GRAIN: BARLEY
I've been enjoying barley for more than 25 years but it was only in the past year thanks to a friend that I learned that I wasn't using the most nutritional type of barley. You may be like me and probably are familiar with pearled barley. Easy to find in one pound bags in the grocery store and the one I'd been accustomed to using.
What I learned was that pearled barley has been boiled and the bran stripped off removing much of the nutritional value of this wonderful grain. We now only purchase hulless barley which has the bran in tact.
Barley biscuits, cereal, pilaf are very good. You'll find one of favorite fall time stews on the recipe page. A friend of mine enjoys adding freshly milled barley flour into her whole wheat bread recipe.
Barley grows nicely up here in Northern Maine and I look forward to being able to purchase it locally for myself and Mainely Grains in the future.
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Whole Wheat
Did you know that out of the 44 nutrients that your bodies need, wheat has 40 or so of them? Wheatberries in themselves will last indefinately, in fact archaelogists discovered wheatberries in Ancient Eygptian tombs and found that they would grow. However once the protective layer is broken (through the milling process, etc) the nutrients begin to break down because of oxidation and within 72 hours they are pretty much void of all nutritional value. When you mill up your own fresh flour you are insuring your family the best nutritional flour you can offer. Freshly milled flour will last longer in the refrigerator and much longer if stored in the freezer while still maintaining quality nutrition.