- I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
- We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
- I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
- When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
- I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
- I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
- My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
- My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
- I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.
Whole Large Green Lentils
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Considered the work horse of the lentil family, large green lentils are part of the nutritionally mighty legume family, and are a very good source of protein and cholesterol-lowering fiber. Easily flavoured with seasonings and herbs, they add substance, nutrition and richness to an astounding array of dishes.
Attributes
- Large portly shape with a bright green color.
- Most economical lentil and a staple food for many South Asian cultures.
- Quick and easy to prepare they hold their shape well in cooking. They readily absorb a variety of wonderful flavors from other foods and seasonings and have a multitude of diverse and delicious uses.
- High in fiber, protein and complex carbohydrates, while low in fat and calories. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.
- Lentils (also known as pulses) are very important to sustainable agriculture. They use half the renewable energy inputs of other crops such as wheat and fix nitrogen for improved soil health.
The Healthiest Way of Cooking Lentils
To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover and boil for 20 minutes.
These cooking times can be slightly adjusted depending upon the final use. If you are going to be serving lentils in a salad or soup and desire a firmer texture, remove them from the stove top when they have achieved this consistency--typically 5-10 minutes earlier than their usual cooking time. If you are making dal or some preparation that requires a mushier consistency, achieving this texture may take an additional 10-15 minutes.
Source
Our lentils are grown in beautiful British Columbia on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
Storage
Store lentils in an airtight container in a cool, dry and dark place, for up to 12 months. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
How to Prepare
Lentils can be prepared the day of serving since they do not need to be pre-soaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water.
- Mix with herbs, vegetables and seasonings for a tasty nutritious salad or side dish.
- Mash into ‘meatless’ meatloaf or savory pate.
- Add to soups, casseroles and stews and season to your favorite flavors.
- Add to sweet baked goods for added moisture, nutrition and texture.
- Make exotic cultural dishes such as daal curries ( tadka, shai, masala, sambar chole daal etc), chili, and delectable side dishes.
