Midwest farmers, millers, and bakers, including Ben, attended a workshop on stone-milling at the Northern Crops Institute in Fargo, thanks to the Artisan Grain Collaborative (AGC). It was a humbling learning experience focusing on grain/flour quality and milling operations. The trip inspired the prospect of expanding Firefly Fields with new milling equipment and enhancing stone-ground flour products, emphasizing the importance of community within regional grain economies.
Firefly updated post from the original March 15, 2019 publication. Ben, the meat eater, shares what was then a newfound appreciation for tofu’s flavor and versatility that led to sharing a homemade tofu recipe using organic soybeans from our farm. The recipe involves simmering soymilk, adding nigari flakes solution, and pressing curds in a mold for desired firmness. The resulting 6x5x2 inch tofu block can be enjoyed in numerous recipes and lasts a week when stored in water in the fridge. Follow us for more tofu recipes soon.
Making organic soymilk at home opens up a world of healthy soy-based recipes. With just organic soybeans and water, you can produce 2 liters of soymilk and 2 cups of okara, a versatile byproduct. The process involves soaking, blending, cooking, and straining soybeans with simple kitchen tools. Enjoy fresh soymilk or use okara in various dishes, storing it in the fridge or freezer for extended use. Follow us for more okara-based recipes!
This recipe provides an easy approach to making soft and flexible cornmeal-based tortillas. Using cornmeal, spelt or wheat flour, butter, water, and salt, the dough is mixed, rested for an hour, and then shaped into balls. Tortillas are rolled thin, cooked in a skillet for 1 minute per side, and kept moist. Enjoy them with beans, veggies, and salsa.
We are excited to introduce our new Organic Hard Red Spring Wheat product line. Available as raw berries or stone-milled flour in various quantities, it has received great feedback locally. The raw berries are versatile for milling or cooking, while the stone-milled flour retains all the natural components, adding a nutty flavor to your baking.
The content discusses the unique qualities of stone-milled whole flours, offering insights and tips for baking with whole grain flours. The author emphasizes the importance of purpose, gradual experimentation, flexibility, education, and enjoying the process. They invite readers to explore their stone-milled flours for nutritious and flavorful baking experiences.
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