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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.
1 cup of mix
1/3 cup milk (3oz)
3/4 cup buttermilk (6oz)
2T melted butter or oil
1 large egg
Emmer Farro is an ancient parent to modern wheat, is low in gluten and high in protein and fiber. As a whole grain, it has a delicious nutty flavor and delightfully toothsome texture perfect for grain salads, soups, and pilafs. When milled, it’s sweet flavor with caramel undertones adds enormous appeal to baked goods. It can be used in place of your common “whole wheat” flour for almost any recipe. This nutritionally dense flour (over 16% protein) absorbs moisture quickly; more so than other whole wheat flour. When following standard recipes you may find that you need to add more moisture (about 1/4 more) than what the recipe calls for. Emmer flour can be used as an alternative flour for some people suffering from wheat or gluten sensitivities. Some of our wheat-sensitive customers bake with it exclusively! The flour is ground in a fine grind for multipurpose use. It works best in artisan breads, muffins, cookies, and coffee cakes. It also yields a wonderful rich brown rustic pasta.
Our certified organic emmer is grown with care for maximum nutrient density and cleaned and milled to order in our nut-free processing facility in Winthrop, WA.