This month’s Farm Giveaway is a much-loved book by us.
Einkorn: The original wild wheat
This book is packed with recipes that feature flours made from einkorn.
While we haven’t tried them all, we do love making einkorn crackers made with olive and sea salt.
In our area, we can find einkorn at places like the North Country Food Co-op and also our local flour Champlain Valley Milling.
Einkorn is the original wild wheat from the Fertile Crescent dating back to 16,000 BC and may have been cultivated as early as 10,000 BC.
In Italy it is called farro piccolo.
It’s grain are small yet packed with protein.
Contrary to popular belief, it is NOT gluten-free.
But it does contain less gluten than modern hybrids of wheat do.
I recently had the opportunity to try my hand at milling up some einkorn wheat berries I received from Farmer Ground Flour.
The Hub on the Hill has a Meadows Mill that can grind about 50 lbs of flour an hour.
The aroma of fresh flour is amazing!
Einkorn: Recipes for Nature’s Original Wheat
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