Notes from CSA Coordinator & Blogger, Lisa:
I begin this post on the last day of 2007 so as to reflect on the time that has passed, and to ponder the seasons that have come and gone. Musing about such things, I believe, makes for good closure to a years end. I remember last year when the packaging was done in a small area of the granary, then autumn came, and it started to get really cold. Once winter arrived, we already converted another small room, which lies adjacent to the office, into the packaging room. It is a lovely space with nice views of the valley below, but it is fairly small equating it to living on a sailboat, which I did prior to having a family. We have since outgrown this space. New construction on the new packaging room began around the beginning of September. This building is being added onto the granary and it is a grand and beautiful space that will meet our growing needs.
Our Christmas and holiday season has been very busy and we are appreciative of the new packaging room that we have yet to move into. Construction of a building always takes longer than one thinks, and the Lucy’s foresight arrived in good timing. About this time last year they realized that we would need a bigger packaging room. That realization is soon to be finished. The building is done and basically what remains to be accomplished is the interior, some electrical, and the plumbing.
During the holiday season, we worked in our small sailboat space dreaming of new horizons that lie within the new packaging space. Now, the busy season is slowing down a bit, and we are anticipating our upcoming transition. We should be moving into the new packaging area in about a month. However, product orders and packaging will be picking up before then.
What happens prior to packaging, on a daily basis more or less, is that we clean the grains, mill the grains into flour, crack the grains into cereals, and mix the pancake and sage biscuit mixes. Freshly milled flour and freshly cracked cereals is being noticed as a secret ingredient in baking and cooking. Once you experience the fresh flour taste, you can’t go back. “Go back to what?” some ask. “To the flour that sits on the shelf and turns stale,” our customers say.The freshness transfers into all our products just like the sweet nutty flavor of the emmer grain transfers into all our emmer products. I know I am probably starting to sound like a commercial, but I can’t go back and that’s my testimony. It is comparable to tasting a good Napa Valley Cabernet Sauvignon. Once you have a taste of that, you won’t want to “go back” to “cheap wine.” And don’t get me wrong… there is inexpensive wine that can be just as good or better than expensive wine. People know the difference between high quality and low quality.
Some people have their own home kitchen mill. I was pleasantly surprised to meet many people at our farmer’s market booth who wanted to mill their own grains. If you ever had a desire for “on the spot” immediate freshness, I encourage you to purchase your own home mill. It is worth it. Otherwise, you can always order fresh flour from us. Take a look at our milling schedule on our website: bluebirdgrainfarms.com
‘Tis the season for baking.
As it is the last day of the year, I celebrate the true pleasure of being part of a growing business that not only cares about the health and culinary pleasures of its customers and community, but also to the wheat crop and its ecosystem.
Cheers to all of you heirloom grain connoisseurs and whole grain gourmets.
