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Popcorn

An heirloom variety from the 1800's named Pennsylvania Dutch Butter Flavored Popcorn.  It's a white butterfly popcorn grown on our farm in Grundy county, Illinois.  The popcorn hasn't left the farm.  It's non-GMO and certified organic.

While you have to use a little imagination to taste the butter (at least compared to movie theatre popcorn) it tastes great plain.  It's nothing we added to it.  Just the natural taste the amish bred into the variety over a 100 years ago.

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Wheat/Wheat Products

 

Pastry (SRW wheat) flour/ Hard (HRS wheat) flour/ ALL PURPOSE

Whole wheat flour is the whole grain (bran, germ and endosperm included) stone ground.  Our sifted flour is stone ground and lightly sifted to remove the larger pieces of bran and germ.  I call it a high extraction flour and it still has a tan/ light brown color to it.   Even the sifted flour is minimally processed and some smaller bran and germ pieces are included.  Nothing has been bleached or bromated.  It is best stored refrigerated or frozen if stored for a long time.

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PASTRY FLOUR:  Wheat products that are made from a soft red variety

Flour made from soft wheat is usually considered a pastry flour.  It's the type of wheat that is usually grown in Illinois by conventional farmers.

It's made from the same type of wheat as WhiteLily brand flour,  but our's is not as white or refined. 

My wife and daughter use this variety to make biscuits, pancakes, waffles, bread sticks, pizza crust etc. My kids like the taste. It has the nutty flavor of whole wheat but not the bitter taste associated with some soft red varieties.

This flour is not suitable for yeast breads without adding gluten or mixing with a higher gluten flour.  

We stone grind the wheat flours in small batches frequently and then store it cold to maintain nutrients and freshness.

Wheat berries are the whole wheat kernels that were cleaned but not ground.  They can be ground into flour in a home mill,  cooked and used as a salad or salad topping, eaten as a cereal, popped, etc.

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HARD WHEAT FLOUR

Hard Red Spring wheat makes some of the best bread flour in the world.  Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread flours,  we've found a variety that is respectable when grown here.  Again,  even our sifted hard wheat flour has a substantial amount of bran and germ left in it,  which allows the strong taste of this variety to come through.  It's a good taste,  but a bit overpowering if used straight.  I suggest cutting it with another type of flour because of its strong flavor for most applications.

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ALL PURPOSE FLOUR

A blend of our sifted flours.  Still a high extraction flour with a tan/ light brown color.

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Hulless Oats/ Oat Products

An heirloom species of oats that fell out of common use is Hulless oats (Avena nuda).  These oats would look like whole oat groats you'd buy at the store;  except these haven't been heat treated and processed to remove the hulls.  This is a natural occurring trait in them in which the hulls easily fall off in the harvesting process (combining).

The advantage is the groats are still raw.  They'll still sprout.  The disadvantage is they are harder and more expensive to grow (but I've already done that for you)

Cut them into pieces and you'll have steel cut oats (Irish oatmeal).  Grind them coarsely and you'll have Scottish oatmeal.  Roll them coarsely and you'll have rolled oats (traditional oatmeal).  Roll them tight and you'll have instant oatmeal.  Grind them fine and you'll have oat flour.  Or cook them as they are for an old fashioned breakfast cereal.

We sell the hulless oats as groats,  but also further process:

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THE OATS ARE STONE GROUND TO MAKE:

Oat flour- the finest grind and typically used for baking.

Fine oatmeal- ground a bit coarser and sometimes called Scottish oatmeal. (Can be made into an instant oat “porridge” on the stovetop) but can also be used for baking.

Coarse oatmeal-  stone ground groats with large (but broken) pieces.

OR ROLLED THICK TO MAKE:

     “Old Fashion” Rolled oats

 
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Buckwheat Flour

The name is deceiving, buckwheat is NOT related to wheat, it is actually a fruit seed.  The buckwheat groat is hidden within a dark, thin hull.  The buckwheat can be ground with the hull on to create a dark flour (however the hull fragments give it a more bitter taste.)  Or the hulls can be removed prior to milling resulting in a light (almost white) flour.  Our buckwheat flour isn't completely white,  but is a light flour.  White enough it can be cooked with alone (straight),  but still a few black hull specks to give it a traditional buckwheat taste.

        The hulls are sometimes used to make pillows.
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Organic Specialty Corn/ Grits and Meals

Certified Organic Corn

whole grain, germ included, stone ground meal

(the whole kernel, germ included, are left in for better taste and nutrition,  though it does then need to be refrigerated (or frozen) if stored for an extened period of time)

As with wheat,  the starches in a corn kernel can also be either soft (white and powdery) or hard (colored and translucent)

this results in three general types of corn

*Flint:  made mostly of hard starch

*Dent:  made of both soft and hard starch (when the kernels soft starch matures/ dries out, it shrinks to for a characteristic dent on the kernels top)

*Flour:  made mostly of soft starch

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BLUE HOPI

The Blue Hoppi corn listed here is an heirloom flour corn variety, NOT a dent or flint.  The starch is mostly all soft, and is especially sweet.  It makes a good, flavorful blue colored cornbread or grits.  Because of it's soft starch,  it's only offered as a medium grind, which works well for both grits and baking and in breads.

It's a 600 year old open pollinated variety that came from the Hopi Indians of the American southwest.

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BLOODY BUTCHER

The Bloody Butcher corn listed here is an heirloom dent corn variety.  It's medium grind has pieces of hard starch that may take a considerable amount of cooking time to soften compared to other dent varieties.  I personally think the medium grind is too coarse when used in baked goods or cornbread, but great for grits (if you cook them long enough).  It's therefore also offered in a fine grind.

It's an heirloom open pollinated variety from the Appalachians.  Some "strains" of this variety have flecks of red on a white kernel that resemble blood on a butchers apron.  Our "strain" seems to have lost that characteristic and is mostly all dark blood red kernels with an occasional white one.

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Flour

Our products are all stone-ground on the farm and some are sifted. Shelf life under normal conditions is nine months, if stored in freezer the quality will last much longer.

 
Yellow Dent Corn

A non-GMO variety of a crop grown all throughout Illinois. The only non-organic product listed, thus making it one of the cheapest.

 

 

Allergy Notice: Our farm uses some of the same machinery to harvest and handle corn, soybeans, wheat, oats, buckwheat and field peas.

Copyright © 2015 Brian Severson Farms, Inc.
Last modified: August 16, 2017