Thursday, January 13, 2011
Organic Rye Flour
Recently arrived courtesy the Crown of Maine Organic Co-Op is organic rye flour from Aurora Mills & Farm in Linneus, Maine. I've just now packed this lovely stuff into pint and quart containers, at the expense of my black dress shirt, now covered in a faint patina of stray flour. We sell it for $1.50/#, which it's fair to say is dirt cheap for an organic, New England product.
About Rye: it's a grain (obviously), first cultivated in what we'd now call Turkey, possibly first harvested by accident due to its resemblance to its more accommodating cousin, wheat (which contains more gluten, and less soluble fiber). Rye is distilled into the characteristic North American spirit, rye whiskey (I strongly recommend Rittenhouse Rye if you can find it), and on less jovial occasions we know the grain as a pillar of the cuisine of Central and Eastern Europe, used in a variety of breads and crackers including the celebrated pumpernickel, or in New England-style brown bread (this in addition to its other, more dubious role in local history).
Doesn't that look tasty? We sell local beans, maple syrup, and slab bacon too, you know. A certain bakery in a neighboring city which will of course remain unnamed makes a very keen version of this bread, in case you are still uninspired. Once you are so inspired, come on in for some flour. I'm selling a lot of it to Cuisine en Locale for their upcoming Viking-related food event which you should of course attend, but the rest of the fifty-pound sack is yours for the taking.