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Enhance farm profitability with value-added grains

Saturday, October 20, 11 am to 4 pm
Small Valley Milling
917 Small Valley Rd, Halifax, PA 17032

THIS EVENT IS BEING RESCHEDULED 

Regional experts, innovators lead short course in value-added grain production and processing

Multiple value-added grain enterprises have successfully started up in the Northeast over the last 10 years—but consumer demand for locally grown and processed grains still far outstrips supply. Join us on Saturday, October 20, at Small Valley Milling for an intensive look at how to build a profitable grain enterprise—from field production to final product.

Presenters include Thor Oechsner, longtime organic grain grower and founding partner of Farmer Ground Flour Mill (Trumansburg, NY), Joel, Elaine, and Eric Steigman, pioneers in organic grain processing and owners of Small Valley Milling, Henry Beiler, expert in einkorn production and dehulling equipment, and Joe Lapp, owner of Sunnyburn Welding (Airville, PA) and inventor of a hammer mill and mini grain thresher. The Organic Growers’ Research and Information-Sharing Network (www.ogrin.org) is sponsoring the meeting.

The event is designed to benefit both those new to grain production and grain growers and processors who want to increase profitability. The day will provide in-depth information on
• crops/varieties in demand and best suited to our region
• critical field management techniques and equipment needed to achieve optimum yield and crop quality
• how to effectively combine grain whether using a small pull-behind or larger model
• cost-effective techniques and equipment for grain drying, cleaning, and storage (including options suited to both small- and larger-scale production)
• grain-processing options, with demonstrations of commercial and farmer-made dehullers; stone, hammer, and roller mills; an oat-roller; and an aspirator
• packaging options that are both attractive and preserve product integrity
• current prices of grain and grain products for retail and wholesale markets

The cost for the day is $30 per person (a family rate is also available), which includes lunch. For more information about the event’s program, assistance with transportation, and to register, contact the coordinator for OGRIN, Dr. Elizabeth Dyck (edyck@ogrin.org, 607 895 6913).

This event is funded, in part, by NE SARE grant LNE 17-357Farmer-generated training and equipment solutions for producing and processing value-added grains.

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Pretzels, Pancakes, and Puffs… Oh My!

Check out our new products here at Small Valley Milling! We now carry Salted, Unsalted and Honey Spelt Pretzels made with our organic white spelt flour. Our Whole Spelt Pancake Mix is made with Small Valley Milling’s organic whole spelt flour. And our Puffed Spelt Cereal is made from our organic spelt kernels. We are excited to make these nutritious, organic spelt snack foods available to our customers! Take a look around our online store for more information about these delicious products and be sure to add them to your next order from Small Valley Milling!

Organic Spelt Pretzels, salted displayOrganic Spelt Pretzels, unsaltedOrganic Honey Spelt Pretzel SticksOrganic Spelt Pancake Mix 2lbOPuffedSpelt-PackageOPuffedSpelt

Elaine’s Delicious Spelt Pound Cake

 

Spelt Pound Cake
One of our favorite recipes here at Small Valley Milling! Elaine's spelt pound cake will be a recipe that your whole family will love!
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
Ingredients
  1. 1 c. butter (warm to room temperature)
  2. 3 c. granulated sugar
  3. 6 whole eggs (let them come to room temperature)
  4. 1 1/2 c. organic whole spelt flour
  5. 1 1/2 c. organic white spelt flour
  6. 1/4 tsp. baking soda
  7. 1/4 tsp. salt
  8. 8 oz. sour cream
  9. 2 tsp. vanilla extract
  10. 1 tsp. almond extract
Instructions
  1. In a large mixing bowl, cream butter and sugar well.
  2. Add eggs, one at a time, beating well after each. Mixture should be a light lemon color.
  3. Mix flour with salt and soda, add to butter/sugar/egg mixture, alternating with sour cream. Mix thoroughly.
  4. Blend in flavorings.
  5. Bake in butter greased and flour Bundt pan for 1 hour and 15 minutes at 325 degrees F.
  6. Chill, slice and serve with whipped cream or fresh fruit.
Small Valley Milling http://smallvalleymilling.com/

 

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Spelt Bread: A Beginning Loaf

A Beginning Loaf
Yields 1
Tasty small loaf of bread with the delicate, slightly sweet spelt flavor. A great bread recipe to get your start with spelt!
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Prep Time
35 min
Cook Time
25 min
Prep Time
35 min
Cook Time
25 min
Ingredients
  1. 2 cups Spelt flour (all White, a blend of Whole and White, or all Whole, your choice)
  2. 1 pkg quick-rising dry yeast (active dry yeast will work also; give bread a little longer to rise)
  3. 2 Tbsp granulated sugar or brown sugar, firmly packed
  4. 1/8 tsp salt
  5. 2/3 cup warm goat's or cow's milk or soy milk (110 - 115 degrees F)
  6. 2 Tbsp olive oil or other vegetable oil (divided 1 Tbsp, 1 Tbsp)
Instructions
  1. Combine flour, yeast, sugar and salt in large mixing bowl. Whisk.
  2. Heat the milk or soy milk until warm (110-115 degrees F); stir it in along with 1 Tbsp of the oil. Continue stirring until dough forms (about 30 seconds). Turn out onto a lightly floured surface and knead until the dough is smooth and springy (about 3 minutes).
  3. Place dough in a clean, lightly oiled bowl; turn so all surfaces are lightly covered with oil. Place in a warm (80-85 degrees F), draft-free place and let rise until about doubled in volume (25-30 minutes). Check by pressing a fingertip lightly into top of dough about 1/2" deep. If the indentation remains, dough is ready. Heat oven to 350 degrees F.
  4. Turn dough out of mixing bowl. Form into a round and place on baking pan; or form into loaf and place in lightly greased loaf pan. Gently brush the top (and sides if making a round) of the loaves with the remaining oil. Bake on center rack of moderate preheated oven (350 degrees F) for 25 minutes or until bread turns golden brown and sounds hollow when tapped with your finger. Serve hot or room temperature. For variations, try serving with a fruit juice glaze or berry topping or incorporate a teaspoon of spice such as cardamom into the dough.
Adapted from Spelt Healthy!
Adapted from Spelt Healthy!
Small Valley Milling http://smallvalleymilling.com/

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Spelt & Rye Bread

Spelt & Rye Bread
Yields 1
A great recipe from one of our favorite spelt cook books by Roger Saul. Check out his incredible spelt journey and enjoy this delicious recipe!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. a little oil for greasing
  2. 2 cups white spelt flour
  3. 1 cup whole spelt flour, plus extra for dusting and sprinkling
  4. 1 1/4 cups whole rye flour
  5. 2 tsp sea salt
  6. 2 Tbsp fresh yeast, crumbled, or 2 tsp fast-action dried yeast
  7. 1 1/2 cups buttermilk
  8. 1 Tbsp clear honey
  9. a little milk or beaten egg
  10. Spelt and rye flakes for sprinkling (optional)
Instructions
  1. Lightly oil a large bowl and baking sheet
  2. Put all the dry ingredients in another large bowl and make a well in the center. Add the buttermilk and honey and mix together, using a wooden spoon, to a rough dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 10-12 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
  4. Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with you fist and knead it gently once or twice. Shape the dough into a round ball and put on the prepared baking sheet. Cover again and leave in a warm place for 45 minutes, or until the dough has doubled in size and no longer springs back when poked.
  5. Meanwhile, preheat the oven to 425 degrees F.
  6. Using a sharp knife, slice three or four diagonal cuts into the top of the dough and brush with either some milk or beaten egg diluted with a little water before sprinkling with some flour and a few spelt and rye flakes, if you like.
  7. Splash a little water in the hot oven to create steam to help the bread to rise. Bake for 15 minutes, then turn the oven down to 375 degrees F and bake for a further 30-45 minutes until the bread is just firm and hollow-sounding when tapped. Transfer to a wire rack to cool.
Adapted from Spelt
Adapted from Spelt
Small Valley Milling http://smallvalleymilling.com/

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