Monday, October 22, 2012

Virginia Hard Red Wheat Berries for Sale- Store/Bake

Virginia Grown, Goochland County  We have an abundant crop Hard Red Wheat available for sale.Grown at Lower Byrd Farm in Goochland county, Virginia  Store for the future in 32 lb buckets or purchase in 5 lb bags, or 40 lb bags for use now or to repackage.  Excellent for bread baking and making wheat berry salads, in soups etc. email us at or call 804-457-3992

Goochland Grown Hard Red Wheat For Sale

We had an abundant crop of Hard Red Wheat this year and have it for sale. We can package it in 5 lb. 32 lb buckets, 40 lb bag or larger quantities if needed. Please contact us at or 804-457-3992. We don't think you will find a better quality grain or a more economical price.

Thursday, October 14, 2010

Chocolate Cranberry Oatmeal Cookies

Chocolate Cranberry Oatmeal Cookies- yield about 4 1/2 dozen cookies

4 oz butter, 1/2 cup
1/2 cup vegetable shortening
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 tablespoon cider vinegar
1 large egg
1 tsp baking soda
1 3/4 cup ( 7 oz) fresh milled whole wheat flour
1 cup quick cooking rolled oats
1 cup chocolate chips
1 cup dried cranberries or other dried fruits

Preheat oven to 350 F. Lightly grease two baking sheets. In a large mixing bowl, beat together butter, shortening, sugars, vanilla, salt and vinegar. Add in the egg then the baking soda, vanilla and oats. Stir in the chips and dried fruit. Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies for 12-14 minutes, until they're golden brown. Remove the cookies form the oven, and cool on a rack.

Mushroom Wheat Berry Pilaf

Mushroom Wheat Berry Pilaf
6 servings as a side dish

2 tsp olive oil
1 1/2 cups chopped onion
1/2 tsp salt
5 loves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover cooked rice (white or brown)
1/2 tsp fresh rosemary leaves, chopped
1/2 tsp fresh thyme leaves, chopped
1 tsp lemon zest finely chopped
salt and pepper to taste
Heat olive in in large sauté pan over low heat. Add onions and salt and cook until soft, about 10 minutes. Add garlic and cook for 5 additional minutes. Add butter to pan. When melted add mushrooms, soy sauce and increase heat to medium and cooking 5- 10 minutes until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes. Add wheat berries, rice and seasonings and heat.

To cook wheat berries, soak overnight. Rinse and cover with water. Briing to a boil and then simmer for 1 hour or until soft.

Friday, July 16, 2010

Curry Wheat Berry Salad

1 1/2 cup wheat berries
1 apple peeled, cored and chopped finely
1 red or green pepper diced
1 small cucumber peeled and cubed into small pieces
1/3 cup of slivered or sliced almonds
1/3 cup raisins
1/3 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons chopped onion
1 clove garlic, chopped
1 tablespoon lemon juice
1 tablespoon curry powder
salt and pepper to taste

Soak wheat berries overnight in water.Bring to a boil and simmer for 45 minutes. Drain and chill.
Combine wheat berries, apple, pepper cucumber, almonds and raisins. In a separate bowl combine olive oil, vinegar, honey, onion,garlic, lemon juice, and curry powder. Pour over wheat berry mixture and stir to combine. Season with salt and pepper to taste. Chill and serve.

Wednesday, July 7, 2010

100 % whole Wheat Bread-Traditional Method

100 % Honey Whole Wheat Bread
1 1/4 cup warm water ( 110-115 F)
1/3 cup oil ( vegetable, olive, corn )
1/4 cup honey
4 1/2 cups fresh milled whole wheat flour ( 18 oz)
2 tsp salt
1 tablespoon instant yeast
1 tablespoon vital wheat gluten

Combine all ingredients a mix and knead them- by hand, mixer or bread machine- until you have a soft smooth dough. Cover and allow to rise in a warm place until its puffy and nearly double in bulk, 1 to 2 hours. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Gently deflate the dough and shape into an 8-inch log. Place it in the prepared pan. cover the loaf gently with lightly grease plastic wrap allow it to rise till it's crowned about 1 1/2 inches over the rim of the pan 1 1/4 to 2 1/2 hours. near the end of the bread's rising time, preheat the oven to 350 F. Uncover and bake the bread for about 30-35 minutes, tenting it with foil after 15 minutes. the bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a few minutes turn out onto a cooling rack. Brush with melted butter, if desired to keep the crust soft. cool the bread for 30 minutes before slicing.

Saturday, July 3, 2010

100% Whole Wheat Blondies with Chocolate Chunks

100 % Whole Wheat Blondies with Chocolate Chunks

(Makes 24 squares)

½ cup butter

2 cups (15 oz) packed dark brown sugar

3 large eggs

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

½ teaspoon almond, butter-rum or butter-pecan flavor extract

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups (6oz) freshly milled whole wheat flour

1 ½ cups chopped walnuts

Preheat the oven to 350 F. Lightly grease a 9 x 13 inch pan

Melt the butter in a microwave-safe bowl or in a saucepan set over low heat. Remove from the heat and add the sugar, mixing well. Transfer the mixture to a bowl and let cool to lukewarm

Add the eggs, one at a time, beating well after each addition. Add in the vinegar, vanilla, flavor, baking powder and salt. Stir in the flour, nuts and chocolate chunks. Spread the batter in the prepared pan,

Bake the blondies until the top looks shiny 25-28 minutes. Do not overbake; bake just until the edges start to pull away from the sides of the pan. Remove from the oven and let cool completely before cutting.