New Vendor: Lizzie’s Pantry

I am very excited to welcome Liz Carter of Lizzie’s Pantry in Hoschton, GA to our family of growers and vendors!

If you’ve been making the drive out to Breadbeckers in Marietta to get your wheat and other whole grains, now you don’t have to! Lizzie’s Pantry provides Wheat, Whole Grains, Flours, Mixes, and Spices that are ALL GMO Free, Chemical Free and Nothing Added.

Here is a list of the items that will be listed weekly starting tomorrow:

More info:
Our Story
Our mission is simple. Lizzie’s Pantry makes eating healthy affordable by delivering Farm-to-Table basics, restaurant quality food, quality ingredients, gourmet spices, premium products for cooks, and bakers who care.

Why Lizzie’s Pantry?
It’s Pantry Basics! Healthy ingredients create healthy and yummy food. Our grains, flour, wheat and mixes are all natural, GMO Free, Chemical Free, Soy Free, Aluminum Free and easy to use.

Fresh Gourmet Spices are a must. We provide the finest and most authentic varieties, with the highest levels of purity and freshness.

Our focus on the highest standards of quality and service provides you with the knowledge that you can enjoy tasty meals without killing your budget. You no longer need to sacrifice your health and budget, for quick and convenient.
For more information check out their website at http://www.lizziespantry.com/ or at Facebook https://www.facebook.com/LizziesPantry

Here is a list of the items that will be listed weekly starting tomorrow:

Cereal – 7-Grain Cereal with Flax (8 lb Pail)
Cereal – Steel Cut Oat Cereal (2 lbs)
Flour – Bronze Chief Whole Grain Wheat Flour (10 LB Bag)
Flour – Natural White All Purpose Flour (10 LB Bag)
Flour – Prairie Gold Whole Wheat White Flour (10 lbs)
Flour/Bakery Mix Pancake – 7-Grain w/Flax (2 lbs)
Grain Mill – Hand Crank
Grains – Spelt (5 lbs in bag)
Grains – Wheat Berries Bronze Chief (25 lbs in bag)
Grains – Wheat Berries Bronze Chief (45 lbs in pail)
Grains – Wheat Berries Kamut Khorasan (5 lbs in bag)
Grains – Wheat Berries Prairie Gold (25 lbs in bag))
Grains – Wheat Berries Prairie Gold (45 lb pail)
Plastic Pail Opener
Seeds – Flax Seed Brown, Milled (1.75 lb Bag)
Spices – Basil, Cut & Sifted (1 lb Bag)
Spices – Chili Pepper Flakes, Dried (12 oz)
Spices – Cinnamon Saigon, Ground (.88 lb)
Spices – Cinnamon Sticks 2 3/4" (1 lb bag)
Spices – Cumin, Ground (1 lb bag)
Spices – Garlic Powder (1.25 lbs)
Spices – Jalapeno Peppers, Dried (1 lb bag)
Spices – Thyme, Cut & Sifted (1/2 lb bag)
2 Gal & 5 Gal Plastic Buckets
Gamma Lids

Soaking/Sprouting Whole Grains – Why and How?

Here’s my basic knowledge on soaking and sprouting grains. There is a lot of science in this process but I’ve attempted to explain it in simple terms to make it easy to understand.

Grains are seeds and the purpose of a seed is to become a plant. Seeds pass through the digestive system undigested so they can be planted. Think of a bird that eats off a perfectly ripen tomato from your garden- then next spring you have tomato seedlings in your front yard nowhere near your garden. (Happens to me every Spring) The bird excreted the seeds and now the seeds have turned into plants.

Seeds have many compounds that protect them from being digested. These compounds or anti-nutrients include gluten, lectins, enzyme inhibitors and phytic acid. These anti-nutrients can be harmful to our bodies. Many traditional cultures that consume grains regularly have used century old methods like soaking, sprouting and fermenting to neutralize these anti-nutrients and make the grains more digestible and the nutrients more bio-available.

Soaking and sprouting grains activates enzymes and increases the grains nutritional value. Sprouted wheat contains four times the amount of niacin as non-sprouted wheat and nearly twice the amount of vitamin B6 and folate. Spouted wheat also contains more protein and fewer starches. This makes it have a lower glycemic index making it more suitable for those suffering from blood sugar conditions.

How to Soak Grains
You need to soak grains in water (warmer than room temp, about 100-110 degrees) with an acidic medium added (such as buttermilk, yogurt, kefir, juice, vinegar) at room temperature or above for about 12-24 hours.

Here’s a basic or steps to follow (from www.kitchenstewardship.com)
1. Mix the grains – whole or flour form – with whatever liquid is called for in the recipe, along with the sweetener and fat. (Add 10% wheat flour if using oats, because oats are too low in phytase.)
2. If the liquid is water or milk, replace 1 Tbs per cup with an acidic medium such asvinegar, lemon juice, whey.

If the liquid is something cultured already, you can just mix it up with the grain: yogurt, buttermilk, kefir
3. Allow to rest at room temperature for 12-24 hours.
4. Add remaining ingredients and proceed with recipe

How to Sprout Grains
Here’s are instructions on how to sprout grains and make sprouted flour (from www.nourishedkitchen.com)

1. Start with clean grain, so take care in sorting through it to make sure all pebbles and grains with poor appearance are adequately removed.
2. Rinse grains thoroughly.
3. Add grain to a ceramic or stainless steel crock, pouring filtered water over the grain until the grain is completely submersed under several inches of water.
4. Soak the grains overnight in warm water.
5. In the morning, pour the grains into a fine mesh sieve and rinse them well.
6. Throughout the day, rinse the grains multiple times taking care to stir them so all grains are rinsed evenly.
7. Continue rinsing the grains for two to three days until the grains have sprouted to your liking.
8.Rinse the grains one last time, drain them and either refrigerate them or dehydrate them to grind into flour.

How to Make Sprouted Flour
1. Start with grain that has been sprouted for only a day or two – until the sprout barely emerges from the end of the kernel. The longer it sprouts, the more difficult it is to grind and use in baking.
2. Pour the grain into a thin layer on a mesh screen for your dehydrator and dehydrate at about 105 ° – 110 ° F until thoroughly dry. Alternatively, spread it on a baking sheet and set it in an oven set to the lowest setting you can manage. Note that sprouted grain dried in an oven has inferior baking qualities as compared to that which is dried through the more reliably low temperatures of a dehydrator.
3. Once the grain is thoroughly dry, simply add it to the hopper of your grain mill and grind as you normally would.

Other new items on the market

Herbs (Medicinal) – Disolva-Tox 2 oz
Veggies – Pak-Choy

Far East Herbs is offering their Dislova – Tox herbs in a smaller size. This is a perfect size to try it out or to give as a gift. Instructions on how to prepare are also included. Traditional Chinese Medicine uses: Tumors, Cysts, Cancer, Immune System Builder, Polycystic Ovaries, and Goiter. Used to soften masses, dissipates hard nodules, and as a blood purifier.

Finch Creek Farm has a new crop of Pak- Choy also know as Bok Choy. Pak Choy is a mild Asian vegetable that is wonderful in stir fry, soups and curries. It is rich in vitamins A & C.

Upcoming Group Buy Schedule

Great Lakes Gelatin – 2/7/14
Pastured Butters (Mountain Valley Farm) – PRE-ORDER by 2/7
Green Pasture – FCLO- 2/21/14
Old State Farms- Unrefined Maple Syrup- Spring 2014
Muddy Pond- Sorghum Syrups – Spring 2014