Some WHOLE FOODS that are good for storage
We stock some of these in 2lb, 5lb, 10lb, 25lb bags, and 50lb bags.
We custom pack 5Gal Buckets in mylar for long term storage.
GRAINS and SEEDS
Amaranth – Organic Amaranth Grain dates back hundreds of years to the Aztecs in Mexico. It offers an unusually high quality protein and is high quality protein and is high in fiber. Amaranth Grain has a nutty flavor and can be combined with wheat flour in breads, pasta, pancakes and other recipes.
Groats – Buckwheat Groats are the hulled seeds of the buckwheat plant. These soft white seeds have a mild flavor, but when toasted or roasted, they have a delightfully intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground in your own mill into fresh flour.
Bulgurwheat – Bulgur (ALA) from Hard Red Wheat, toasted cracked wheat, is a Middle East staple with a tender, chewy texture. Use to make delicious salads or pilafs, or mixed in meat and vegetable dishes.
Chia Seeds – Chia seed originated in South America and was a staple in the diets of ancient Mayans and Aztecs. Today, chia is grown by passionate farmers dedicated to this miraculous seed, using sustainable farming methods to produce clean and nutritious chia of the highest quality. The tiny seeds of the chia plant can be eaten right out of the bag, sprinkled on hot cereal and used in baking, for a nutritional boost comparable only to flax seed in Omega 3 and dietary fiber content.
Corn Grits – Corn Grits-Polenta makes a popular breakfast, especially in the Eastern and Southern states. Many gourmet Italian and Mediterranean restaurants feature our polenta. The recipes on our packages are simple and delicious. Also makes a delightful hot cereal served with milk and honey or brown sugar.
Couscous – Golden Couscous is par-cooked, coarsely ground Durum wheat. It is a traditional North African pasta that makes a popular side dish or is eaten as a mellow-tasting breakfast cereal.
Kamut Berries – Organic Kamut® Berries, an ancient relative of modern durum wheat, are high in protein. These plump, golden-colored berries have an unmistakable buttery flavor. Use as a satisfying cereal, pilaf, or grind the berries in your home mill. Can be stored for up to 1 year or longer if stored properly.
Millet – Millet is often referred to as birdseed, however, it is very nutritious for humans as well as birds. Like rice, millet is a staple food of the Far East. It is easily digested because it is alkaline whereas most other grains are acidic. Use millet to make a delicious cereal, prepare and serve just like you would steamed rice, or add a half cup to your favorite yeast bread recipe for a delicious crunchy texture.
Orzo – is a pasta shaped likes grains of rice. It’s a very versatile pasta and can be used in a wide variety of recipes, and is frequently used in soups.
Quinoa – Quinoa Grain (pronounced keen-wa) is a high-protein grain, which is actually a seed. It is low in sugar and starch and high in fiber and unsaturated fats. It contains many essential vitamins and minerals. But, the most exciting fact is the amount of protein it contains – 50% more than wheat, rice and barley, and the protein is of superior quality. Quinoa can be substituted for rice in most recipes.
Rye Berries – Rye Berries can be cooked as a hearty breakfast cereal or ground in your own mill for the freshest rye flour available. Rye can also be sprouted to use in salads and on sandwiches.
Spelt Berries – Spelt Berries have a wonderfully complex flavor. Use spelt as you would regular wheat. Milled flour can be used in baked goods, while cooked spelt makes a great addition to salads, soups, and more!
Spelt Berries – Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.
Teff – Whole Grain Teff, an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat!). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to more familiar grains. Cooked whole grain teff makes a unique hot breakfast cereal similar in consistency and texture to wheat farina.
Triticale Berries – Triticale Berries are used for grinding in your home mill or for sprouting. This nutritious, tasty grain is outstanding when cooked until tender, cooled, and added to your favorite yeast bread to add a full- bodied texture and light rye flavor.
Wheat Berries (soft white) – Soft White Wheat Berries are used mainly by those with their own home mills to grind whole wheat pastry flour.
Wheat Berries (hard white) – Hard White Wheat Berries produce a light, delightful cream-colored whole wheat flour. Baked goods have a pleasing golden color when using this whole wheat flour, plus you have more nutrition and whole grain texture than you would had you used white flour. White bread lovers can become enthusiastic lovers of whole wheat when you use white wheat berries for the flour.
Wheat Berries (hard red spring) – Organic Hard Red Wheat Berries are U.S. #1 dark, northern spring kernels of wheat with a protein content of 15% or better. These berries can be cooked as a cereal, sprouted for salads or milled into flour by folks with home grinders. We feel it is the highest quality wheat in America.