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market-farming - Re: [Market-farming] Re: Weird Veggies vs. Whole Grains

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  • From: Pat Meadows <pat AT meadows.pair.com>
  • To: bockpa AT plesh.com, Market Farming <market-farming AT lists.ibiblio.org>
  • Cc:
  • Subject: Re: [Market-farming] Re: Weird Veggies vs. Whole Grains
  • Date: Tue, 11 Nov 2003 09:08:17 -0500

On Tue, 11 Nov 2003 08:44:35 -0500, you wrote:

>Hello,
> I can see what you mean about putting weird things like whole grains in
>with a CSA share. I suppose my question about whole grains was meant as a
>kind of net to see who's out there. I am reading Gene Logdson's book about
>raising all kinds of grains from wheat to corn, to rye, o rice, etc. Also I
>am reading Laurel's Kitchen Bread Book, which is great for whole grain
>breads. I was hoping I would find a couple people that might have been
>following a similar line and have some experience with making great whole
>grain bread by having a small plot of some grain available
>"right-outside-the-door" for the freshest flour available.

I don't think you actually need the grain on the premises
for the freshest flour available: the grain keeps
beautifully for ages. You just need to grind the flour,
then make the bread right away.

So I think this is a flaw in your theory, in that your
customers can buy the grain almost anywhere (WaltonFeed.com
for instance). I think you'd need to be price-competitive
with the big boys, as I suspect that anyone interested
enough in natural foods to bake their own bread and grind
their own grain is going to be aware of this.

I ground wheat for bread for years. Sadly, I no longer have
the wonderful grain mill and cannot afford to buy one now.
Mine was a Retsel Mil-Rite and it made wonderfully fine,
smooth wholewheat flour that baked into great bread.
They're $400 now. :(

http://www.retsel.com

Pat




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