Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. The result is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods. Bulgur holds a place in recipes similar to rice or couscous but…
Regular rolled oats (sometimes called old fashioned oats) are made from kilned, whole groats processed by steaming and flaking. These oat flakes are mostly served as a popular, hot breakfast meal. In addition, they are a primary ingredient in a number of applications such as cookies, breads and granola
Tri-Color Blend Quinoa, an incredible grain providing all nine essential amino acids as well as a good source of protein, iron, and dietary fiber. This beautiful variety naturally produces a blend of colored quinoa in the field, including white, brown, red, and black seeds. When cooked, each seed has its own unique texture and savory, nutty flavor that comes together…
While quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free…
Quinoa can be grown just about anywhere - presently being grown in the US and Canada. But North American growers, so far, are unable to match the quality of Quinoa that comes from the high mountains of South America. Quinoa grows best in elevations of 12,000 feet and and over. Soil also plays a factor.
The spelt is grown in NYS. Variety name is Oberkulmer. Spelt is an ancient grain that is related to wheat but is considered to have more easily digestible gluten proteins.
