Our network of farmers markets, Youthmarkets, Fresh Food Box pick-ups, and Greenmarket Co. ensures that all New Yorkers have access to the freshest, healthiest local food.
From the latest newsletter:
May, 2019 - Flour Blends Explained!
Red vs. White Wheat
Red wheat: Red wheats contain tannins. They tend to be darker in color as the tannins impart a red hue and a mildly bitter flavor to the grain. Red wheats are often higher in protein (10-14%) making them well suited to hearth style breads.
White wheat: Bred without the tannins, white wheats vary in shades of yellow in the bran and tend to be a bit sweet, even buttery and creamy. Protein levels range between 7-10%, although white wheat varieties can have higher protein, we don't see many...yet.
Winter vs. Spring Wheat
Winter wheat: Planted in the fall and harvested in the late spring/early summer, the plant can take advantage of the moisture provided in fall rains and winter snow. Winter wheats tend to be lower in protein than their spring wheat counterparts.
Spring wheat: Planted in the spring and harvested in late summer or early fall, spring wheats can survive relatively dry conditions but need adequate moisture to sprout. Spring wheats contain more protein and stronger gluten structures, making them better suited for bread baking.
Soft vs. Hard Wheat
Soft wheat: These wheats have a light, soft texture and tend to be lower in protein ranging from 7-9%. They are great for all-purpose and pastry flours. The cooked whole grain is also perfect for summer salads as the soft bran means shorter cooking time on the stove.
Hard wheat: These wheats tend to be higher in protein, typically ranging from 10-14%. Therefore, hard wheats make great bread flours due to more gluten structures. The whole grain tends to be chewier than their soft wheat counterparts.
(From Wild Hive Farm)
You probably associate bulgur with what it is most known for: tabouleh. But this nutty, chewy, nutritious grain can be used for so much more! It's perfect for pilafs, burgers/patties, chili, stuffed vegetables, stir fry, and added to bread for texture. The list of its uses in cooking goes on and on. Our cracked bulgur still holds it's shape and texture after cooking, making it a great candidate for a spring salad served chilled. And bonus -- it has a quick cooking time!
Health Benefits of Cracked Bulgur
Along with being delicious and easy to cook, bulgur is an excellent source of many micro and macro nutrients, and it promotes overall health. Bulgur is an incredible source of manganese, magnesium, vitamin B6, and niacin. Bulgur contains a whopping 8g of fiber and 6g of protein per serving.
Bulgur has been known to protect heart health, improve digestion and gut health, improve immunity against chronic diseases, and aid sleep.
Photo from Wild Hive Farm
Our retail booth for local grains, flours and beans
Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.
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