It’s hard to believe there has not been a post since Worms, but it’s true. They are, by the way, doing fine, thank you.
This Labor Day weekend I took to some Slow Food processes. More likely, I wondered what the wheat would be like that came from the Michigan Farm Amelia Acres, upon which sits Benjamin Barn? Here were these dried stalk tops I had gathered, and a few hours to contemplate.
Husking the wheat kernels should really take place outdoors. But I chose the kitchen. Rubbing and sifting let loose a lot of dusty particles, of which I’ll be sniffling about for some time. But soon I got the rhythm of how to separate the wheat from the chaff.
And so, in this fashion I had gathered enough wheat kernels to grind into about a quarter cup of course ground flour.
I added the ground flour to the waffle batter, along with some near-end blueberries, and a few crunched up cashew pieces.
It may have been my imagination, I think not, but these waffles had a definite “deeper” taste in their core. Even with mixing in regular white flour, I found the waffle to brown evenly and richly. It was a Lestaurant success!
The remainder of the wheat kernels, for which I’ll get a quarter to half cup, will be put toward a fresh pasta. In which the taste of this fresh-grown Michigan wheat will bring forth more taste-sensual flavors.
Until then. Grow. Reap. And Eat.