Turkeys are certified organic, pasture-asparagus-orchard rotated, floating-tree house raised! Wake up before dawn, descend from roost. Graze upon nutrient rich alfalfa among asparagus ferns and gobble organic feed. Sunbathe in the warmth of of the day beneath organic fruit trees. And last but not least... ascend roost above care taking dog at dark.
VERJOOZ is made using green Vinifera grapes which we harvest at veraison with approximately 10-12 brix sugar content. The grapes are grown at Sawmill Creek Vineyards located on the east side of Seneca Lake. You'll find the flavors of our verjuice to reflect a bright burst of sunshine in your mouth. Using ""Verjooz"" in sauces and dressing will add a…
VERJOOZ is made using green Vinifera grapes which we harvest at veraison with approximately 10-12 brix sugar content. The grapes are grown at Sawmill Creek Vineyards located on the east side of Seneca Lake. You'll find the flavors of our verjuice to reflect a bright burst of sunshine in your mouth. Using ""Verjooz"" in sauces and dressing will add a…
Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains. Our white pastry flour lends a light texture with more character, flavor and creamy color than conventional pastry flour.
The happy medium! A darker, whole grain version of our All-Purpose Flour, yet a lighter version of the Whole Wheat Bread Flour with lower protein. This flour has the same applications as all-purpose but with the whole-grain benefits.
The whole-grain take on our pastry flour. Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains.
The whole-grain take on our pastry flour. Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains.
The whole-grain take on our pastry flour. Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains.
