Search Results for: grains

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Recipe: Rejuvelac – a natural probiotic.

Relevance: 100%      Posted on: 08/11/2018

If you don’t know what Rejuvelac is, you would be in good company. I did not know either! Simply put, Rejuvelac is grain water. It is made by sprouting grain and soaking the sprouted grain in water. It is very nutritious and beneficial to your digestive system. Known as a natural and healthy probiotic, it is also packed with vitamins B, K and E, proteins and enzymes. An added benefit is that it can be consumed by people who are sensitive to yeast. You can use any grain, but a soft grain seems to work best. You can use: •…

Squash Green Hubbard

Relevance: 42%      Posted on: 17/11/2017

(Cucurbita maxima) Heirloom. Said to be the original Hubbard from which all other Hubbard’s have been selected. It should not be confused with the Green Warted Hubbard which was introduced 50 years later. This Hubbard is a staple in many households, and with is sweet flesh, and fine grain it really is one of the best varieties out there. Unfortunately the few offered in stored a hybrid variety designed to produce the maximum number of fruits, and has not capturer the true essence of the original Green Hubbard. The Hubbard is a very good keeper and can be stored for…

Grains Buckwheat

Relevance: 12%      Posted on: 13/11/2017

Fagopyrum esculentum Buckwheat is one of the staple grains from ancient history, with many fantastic uses. Use it sprouted in salads, grind it into a flour to add to your health breads, toast and crush them to add to your muesli. Grow them and turn back into your soil at flowering stage to give a nutritious and mineral enriched green manure to your soil. Or grow them on and harvest your crop to feed your chickens and your family. (Spring /summer planting) Approx. 200 seeds

Grains Barley

Relevance: 12%      Posted on: 02/10/2018

(Hordeum vulgare) An ancient grain crop known from biblical times, used in the making of breads, as a food for beast and fowl and in the brewing of beer. A winter crop best planted in March and April, it does require a cold winter to head properly. Approx. 200 seeds

Grains Red Quinoa

Relevance: 12%      Posted on: 13/11/2017

Chenopodium quinoa Known as “the mother grain” and pronounced “Keen-wah”. A grain that is actually not a grain BUT a gluten-free superfood that has a mild nutty flavour, a slight crunch and great source of Protein, Iron, Magnesium, Fibre and the healthy Omega 3 Oils. Quinoa can be used as a substitute for Pasta, Rice and Cous Cous. A relative of the Swiss Chard and Beetroot family. A great drought tolerant grain that is adaptable to almost any conditions and can tolerate frost once plants are well established and have already set seed. Red Quinoa has a bolder and more…

Grains White Quinoa

Relevance: 12%      Posted on: 28/03/2018

Chenopodium quinoa Known as "the mother grain" and pronounced "Keen-wah". A grain that is actually not a grain BUT a gluten-free superfood that has a mild nutty flavour, a slight crunch and great source of Protein, Iron, Magnesium, Fibre and the healthy Omega 3 Oils. Quinoa can be used as a substitute for Pasta, Rice and Cous Cous. A relative of the Swiss Chard and Beetroot family. A great drought tolerant grain that is adaptable to almost any conditions and can tolerate frost once plants are well established and have already set seed. White Quinoa is the more traditional quinoa…

Grains Golden Linseed (Flax)

Relevance: 12%      Posted on: 17/11/2017

(Linum usitatissimum) An amazing source of Omega 3 oils. It's pretty blue flowers can be added to summer drinks or salads for interest. But it's the seeds that have the most benefit. Linseed is best crushed, ground or lightly cracked and then added to your baking or muesli. As the seed heads turn a rich golden colour, lift and hang upside down with a paper or material bag over their heads to catch the tiny seeds. Approx. 200 seeds

Grains Spelt (Peasant’s Wheat)

Relevance: 12%      Posted on: 28/03/2018

Triticum spelta An incredibly old member of the wheat family. Spelt it thought to have formed as a natural hybrid of Emmer wheat and a wild form of wheat. Used now as a speciality grain for people that are looking for a healthier option. Although Spelt does contain gluten, certain people with coeliac disease are able to eat spelt without ill effects. This is a winter crop and will need to be planted in Feb-early April so that the plants get away nicely before the winter frosts come. Approx. 200 seeds

Grains Turkish Winter Wheat

Relevance: 12%      Posted on: 28/03/2018

Triticum aestivum An old variety from the near east, Turkey, was one of the original wheat growing areas of the world. We are very happy to be offering this variety of general purpose grinding and cooking wheat. A winter sown wheat that produces well. Approx. 200 seeds

Grains Hard Red Winter Wheat

Relevance: 12%      Posted on: 13/11/2017

Triticum aestivum One of the final stages of someone becoming self-sustainable is to start growing your own wheat. Hard Red Winter Wheat is the perfect start to growing your own ‘bread’. We use this wheat to make bread; we add it to brown rice for a nice nutty flavour and grind it down for the chickens. We supply enough wheat for you to grow about 1 kg of wheat berries and then you can plant a good crop the following year. Approx. 200 seeds