Certified Organic Hard Red Winter Wheat
means higher quality pastry & bread.

As a farmer, I know what nutrients go into this crop. All natural ingredients that insures the crop to grow to its fullest potential of life. The quality of the crop will be shown at harvest, not with the best yields, but with the best quality in the grains itself. The quality will stand out in bread. Best tasting, smell, texture, and quality of the bread.

Each year I take off 200 to 400 acres of quality HRSW and HRWW. This quality of wheat provides the best quality for the grain millers for flour. Normally it is sent directly to the grain millers from the farm. Other the last few years I have been asked if I can sell it in smaller bags to the people. Therefore, this year I took some wheat aside and had it cleaned, processed, and bagged up by a certified Organic processing plant (this keeps it Certified Organic). I had it bagged up for the people. This is guaranteed fresh wheat, because it was just harvested in August of 2008.

The quality of the grains today, in most part is good. However, the longer it sits on the shelf it losses quality (flour), does not rise as good. The fresher it is the better it is.

I offer the freshest source of wheat on the market today.

You can use wheat just like you use rice. Cook it and eat it with gravy on it – in casseroles, etc – try Spanish wheat, instead of Spanish rice or wheat in chili! Cook it, re-dry it in the oven, and then crack it for instant cracked wheat cereal (or bulgur) that you can eat for breakfast or add to the top of a salad. I have a commercial stone grinder mill that will grind a lot of wheat (oats, corn, rice-whatever) in a short amount of time. A stone ground grinds grains at a low temperature to ensure that none of the nutrients from the grains is destroyed.

Once you have tasted bread made from fresh ground wheat, you will never find anything quite like it. It seems more “alive” than that made with older flour. I love my grain mill and use all sorts of different grains in it. I read somewhere that they found wheat in one of those old tombs in Egypt and it sprouted. Properly stored, wheat will probably last longer than we will. If you want to have fresh ground whole wheat, rye etc. flour around, it is best kept in the freezer. As it is 100% at the grain and included the germ, bran and oils in the grain.