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Corona Virus Note:
Thank you for making local farmers a priority! Unfortunately, right now we are at max capacity for customer orders.
Our new customer registrations have almost quadrupled in the last two weeks and as a team of six, we are unable to fulfill all of these orders. We have started assigning our new sign ups to a wait list so that once we have re-calibrated our operations and hired the necessary employees, we can open up our registrations again. At this time, we do not have an estimated date of when we will be able to add new customers. We will send an email letting you know that you can begin ordering from us. Please register an account to be placed on the waitlist.
*If you are over 60 or immunocompromised, please say so in the Driver Notes during registration. You will be the first removed from our waiting list.*
HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
The plant is a cross between wheat and rye, and gives a moist, hearty, nutty flavor with a slightly spongey texture. Most bakers like to mix triticale flour half-and-half with wheat flour for yeasted breads, or use triticale straight-up in non-yeasted baked goods, like scones, muffins, cookies, and pies. We recommend kneading your triticale dough gently (about 3-5 minutes) due to the lower content of its delicate gluten.
Triticale: The best of wheat and rye together in one grain Triticale is a highly nutritious whole grain hybrid of wheat and rye, combining the benefits of both and higher in protein than wheat. From rye, triticale inherited the ability to survive cold, drought, and acidic soil -- conditions that destroy wheat crops. Like wheat, triticale contains gluten, meaning it is not suitable for gluten free diets and can be used alone to make bread. Bread made from triticale are denser and heavier than wheat bread due to triticale's lower gluten content. From a home chef's view triticale can easily replace wheat, rye, or rice in many recipes. Nutritionally Triticale is similar to wheat with a nice amino acid balance, dietary fiber and vegan protein. Like other whole grains, triticale is also an excellent source of vitamins and minerals, including folic acid, calcium, phosphorus, zinc, magnesium, iron, and B vitamins. Tasty Tips and Storage Use in baked goods with or without wheat flour for added flavour. Because it's higher in protein than wheat or rye on their own, triticale flour is an excellent option for bread baking. Bread made with only triticale flour bake in less time than those made with wheat flour.
To maintain their optimal protein content, it is best to store flour in the freezer (let it equalize to room tempature prior to baking) and refrigeration can work too. The main reason we keep our flour refrigerated is to slow the oxidation process, which makes flour behave differently and can lead to the oil in the germ becoming rancid. I've heard from several bakers that they can tell from how the flour behaves whether it's six months old or six hours old. The gold standard is to grind just as much flour as you need and use it immediately, but we know that's not always feasible.
Freezing flour is an excellent option. If it's frozen in an air-tight container, like a plastic bag, it can remain stable indefinitely, since the oxidation process is effectively stopped. Freezing doesn't seem to do any damage to the flour.
The reason why to refrigerate our flour, when you can keep "regular" store-bought flour in the pantry for months with no ill effects. Conventional flour is shelf-stable because it's been processed to remove the germ (a source of many nutrients) and the bran (a great source of fiber), leaving only the starchy endosperm. Additionally, this flour is usually bleached, which whitens the color of the flour and makes it "softer." Finally, shelf-stable versions of some of the nutrients that were removed are mixed back into the flour as additives to make it "enriched." These additives can affect the flour's texture, gluten development, and taste.
Our flour, in contrast, is made with the whole grain (germ, bran, and endosperm), so all the nutrients are kept intact.