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Organic Wheat Share 2013

Fredericksburg Area CSA Project

Grapewood Farm
Montross, Virginia
Organic Soft Red Winter Wheat Berries Joe Thompson, Farm Manager Fred & Cathy Sachs, Owners $7.50 per 5-pound bag
(about 220 bags total available this year)

Delivered to Hurkamp Park on Thursday evenings during FACSAP distribution Please contact Stavroula Conrad FACSAP President, indicating how many 5# bags you would like included with your Share. stavroula@eneosys.com or 540-752-5679 Our certified organic wheat (PCO- Pennsylvania Certified Organic) is grown on the Grapewood Farms many fields located near the Potomac River outside Montross, in Westmoreland County, Virginia. Because we use a crop rotation system to help reduce plant disease and build soil health and nutrients, our wheat harvest rotates

among five different fields that are part of the Grapewood Farm operation. This years 2013 wheat harvest was grown on the Lucas Farm field. Grapewood Farm is dedicated to managing its natural resources in a sustainable manner. We not only produce wheat and soybeans but also have planted borders on our fields composed of native vegetation that provide habitat for ground nesting birds such as quail and turkey and support beneficial insects that help pollinate and protect our crops. We additionally utilize Best Management Practices such as winter cover crops to protect our soils from erosion and the nearby Potomac River from pollution by nutrient runoff. We are dedicated to maintaining healthy soils that produce healthy food for the people in our community. We hope you enjoy our 2013 Organic Red Winter Wheat.

Some Uses for Organic Soft Red Winter Wheat

FLOUR -- Grind into excellent all-purpose flour. Soft wheat produces finer flour, appropriate for biscuits, cakes, cookies,

pastries, pies, crackers and unleavened breads, such as tortillas and flat-breads (chapattis). Its lower protein and gluten content make for a light flour and tender baked goods. The freshly ground whole wheat grains contain an amazing lightness and sweet flavor because the germ oil in the grains are still intact and have not gone rancid due to oxidation. Web site information for milling flour http://www.thethriftymama.com/how-to- mill-flour.html SPROUTS -- Wash, soak and sprout to brighten salads, sandwiches, and juices. TRADITIONAL CRACKED WHEAT -- Partially mill for cracked wheat cereal or wheat pilaf. MIXED GRAIN DISHES -- Soak and boil with Organic Aduki Beans or pressure cook with brown rice. When combining with rice it's best pressure cooked so the wheat and rice are tender at the same time. PORRIDGE -- Boil whole for a delightful, chewy, completely satisfying and versatile porridge. HOMEMADE CREAM OF WHEAT CEREAL -- Toast the wheat berries in the oven at 375F. Spread the wheat berries on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored and aromatic. Let them cool, then grind them in a grain mill, wheat grinder or blender to the texture of hot cereal, not fine like flour but not as coarse as cracked wheat. Cook or microwave 1 cup of the toasted ground

wheat berries in 3 cups water for a hot cream of wheat breakfast. PANCAKE MIX -- Use 100% whole wheat flour in your favorite pancake recipe. WHEAT AS A MEAT EXTENDER -- Use cooked or cracked wheat berries (soaked in water for 1-2 hrs). Add cup to 1 lb of ground meat and simmer it (20 min.) with your ground meat dish.

Soft Red Winter Wheat Nutrition

Soft Red Winter Wheat is low in fat and saturated fat, cholesterol free, very low sodium, and rich in healthy fiber. Soft Red Winter Wheat is a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.

Storage Conditions
The trick to wheat storage (and the storage of any bulk grain for that matter) is to keep out the oxygen, keep it cool and keep it dry. Storage at 40-60F is optimal for most home stored grains but is usually impractical in most homes except during winter months. Freezing or sub-zero temperatures do not damage stored grains. Storage at temperatures above 60F causes a more rapid decline in seed viability (ability to germinate) but only a slightly faster loss in food value. (Source: Utah State University Cooperative Extension)