Today's Co-op Order

Yesterday was pick-up day for the co-op. It was like Christmas, I got a bunch of really great stuff. In fact, it was my biggest order ever, and it's not even close! I actually had the biggest order of anyone at my particular pick-up site. It was also the Oklahoma Food Cooperative's biggest month ever. They broke over $100,000 in gross revenue, which they have never done before. That is fantastic news in keeping the co-op alive and kicking!

15# pecans
pastured eggs
pastured chicken leg quarters
pastured chicken livers
pastured chicken hearts
pastured chipotle pepper chicken sausage
grass-fed ribeyes
grass-fed ground beef
grass-fed stew meat
grass-fed cube steaks
grass-fed raw cheddar cheese
grass-fed raw cheddar cheese with sun-dried tomatoes
grass-fed butter
cilantro

Buying 15 pounds of pecans, in shell, is either the smartest thing I've ever done, or the stupidest. Pecans are native to Oklahoma, so at this time of year, the best pecans you'll ever taste are available. I wanted to make sure I bought enough while they're in season to last me until next year. I'm dreaming of homemade pecan butter, my Toasted Butter Pecan Cake, granola, and more. They were much more economical to buy still in the shell. But 15 pounds is a lot more than you think it would be! I think I'm just going to have to plop myself in front of the television for a couple of hours with a movie in and a nutcracker in my hand.

And yes, I did buy chicken livers and chicken hearts for human consumption. Part of living a sustainable, whole foods lifestyle means eating organ meats! They're very healthy; in fact, chicken hearts are one of the most nutrient dense foods available.

The dog food...

pastured chicken backs
pastured chicken wings
pastured chicken livers
pastured chicken hearts

Once again, my sister-in-law also placed an order through me. Here's what she got.

pastured eggs
pastured chicken leg quarters
pastered chipotle pepper chicken sausage
grass-fed arm roast
grass-fed ground beef
grass-fed colby cheese
grass-fed butter
local honey
peanut butter
hard red wheat berries

Don't forget, a membership to the Oklahoma Food Cooperative, or co-op in your area, makes a great Christmas gift! Until next month, Happy Pecan Eating!

All About Einkorn

If you have never heard of einkorn wheat, you are not alone! I had only heard about it recently from a fellow food blogger. I decided to check it out for myself. Here are a few things to know about einkorn wheat...

Einkorn is the original wheat. It was first cultivated by man 12,000 years ago. It is the only wheat on the market that is non-hybridized. Please note: the wheat we are familiar with today, such as hard red wheat, hard or soft white wheat, spelt, etc. are not genetically modified; they are hybrids. There is currently no genetically modified wheat available for purchase anywhere in the world, but it is in development.

Einkorn is naturally much lower in gluten than modern wheats, which is why some people with gluten intolerances are able to handle einkorn. Einkorn has only 14 chromosomes, while modern wheat has 42. As wheat has been developed over the years, it has been hybridized to increase the gluten, which gives breads and other baked goods that nice, fluffy rise. Einkorn is much smaller than modern wheats; it is shown here on the right next to soft white wheat berries.

Einkorn has higher nutrient values than modern wheat in almost every way. Einkorn has more magnesium, B vitamins, iron, fiber, zinc, and protein, and that's just a few examples.

I am always looking for the purest, most wholesome forms of real food, so for all of the reasons listed above, I wanted to try einkorn for myself. One of the leaders in bringing back einkorn wheat is Jovial, and they generously sent me wheat berries and spaghetti pasta to try. Jovial works with small, sustainable farmers to carefully cultivate and preserve this ancient wheat.

First, I tried the spaghetti. If you follow me on Facebook, you know that I do not like pasta. I eat white pasta a couple of times a year, but I just can't stand the taste of whole wheat pasta, which is made from durum wheat. I generally think that whole wheat pasta is too bitter and well, wheaty tasting. However, I am pleased to say that einkorn pasta is delicious! It is more hearty than white pasta, but lacks the bitterness and heaviness of durum whole wheat.

My next mission was to make a couple of things from the einkorn wheat berries, which I ground into flour. For lunch I made BBQ Beef Biscuits (recipe here) and later made Peanut Butter Chocolate Chip Cookies (recipe here) for dessert. I was thrilled that both turned out just as as they did when I have used other kinds of hard and soft wheat. Einkorn holds up well. It tastes similar to soft white wheat (also known as whole wheat pastry flour). It's just ever so slightly sweet but is not noticable in savory recipes, and once again, no bitterness. So far, no recipes using einkorn have needed any measurement adjustments.

Because it does so well in cooking and baking, and because of its fantastic nutritional profile, I've decided to switch to einkorn. I ordered 25 pounds of einkorn wheat berries, which is typical for me when ordering wheat berries. I am ready for baking season, but I am also just really excited to start using einkorn for everyday normal use.

Recipe: Toasted Butter Pecan Cake

Pecans are native to Oklahoma, and lately I've been able to get some really beautiful local ones. This is a really lovely two-layer cake, perfect for fall. I made this cake as a surprise for my husband. As the cake was cooling, my cooling rack collapsed, and one layer went sliding onto the floor where it smashed into a million pieces. It was just like in the movies! My husband liked it regardless, and it still looks pretty with one thin layer!

Ingredients for Cake:
²/₃ c. butter, softened
1 c. sugar
2 eggs
2 c. whole wheat pastry flour (about 1 ½ c. soft white wheat berries)
²/₃ c. milk
1 tsp. vanilla
¼ tsp. nutmeg
¼ tsp. salt
2 tsp. baking powder
1 c. pecans, chopped

Ingredients for Frosting:
¾ c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2 TBS. milk
1 c. pecans, chopped

Chop two cups of pecans - this covers the frosting as well as the cake batter. Put the chopped pecans on a baking sheet and toast at 350° F just for 5 minutes. Toasting the pecans releases the oils and brings out the flavor. When you take them out of the oven, you should be able to smell them. Set the pecans aside.

In you are making your own flour, grind the wheat berries using the pastry setting of a grain mill.

In a large bowl, cream together the butter and sugar with a mixer.

Blend in the two eggs. Next, mix in 1 cup of the flour, ¹/₃ cup of milk, the vanilla, nutmeg, and salt.

Once it is combined, add in the rest of the flour and milk, as well as the baking powder. Then, use a spatula to gently fold in 1 cup of the chopped pecans.

Generously butter two 8" or 9" round pans and divide the cake batter between them. Use the spatula to spread them out into even layers.

Bake the cakes in a preheated 350° F oven for 30 minutes. Remove from the oven and let them cool for about 10 minutes in the pans before turning them out onto a rack.

While the cakes finish cooling, make the buttercream.

Cream the butter, powdered milk, and vanilla in a large bowl. Add milk as needed to thin it out and make the frosting spreadable.

To frost the cake, pour half of the buttercream on one layer. Spread it out with a knife and top with half of the chopped pecans. Set the other layer on top, distribute the rest of the buttercream, and garnish with the remaining pecan pieces.

Cut and serve! Store any leftover cake in a covered container.

I hope you enjoy!

Printable: Toasted Butter Pecan Cake

Recipe: Creamy Mac & Cheese with Polish Sausage

Take note, because you will never see another recipe like this from me! I don't eat pasta, and I don't eat pork. However, I've absolutely been craving this meal. When I was younger, my mom used to make it for my brother and me. She used Velveeta Shells 'n Cheddar and Polish sausage. Of course, being kids, Velveeta was liquid gold to my brother and me. So creamy - we loved it! I guess I just miss my family a lot, because I was dying to recreate it, using real food ingredients. I did use white pasta; I know whole wheat is healthier but I really can't stand whole wheat pasta! Plus, that's not the way my mom made it. And although I'm normally a white cheddar kind of girl, I used orange cheddar, because Velveeta is orange! Here's what I came up with!

Ingredients:
1 ½ c. seashell pasta
2 c. whole milk
¼ tsp. dry mustard
2 TBS. yogurt cheese or cream cheese
¾ c. mild cheddar cheese
2 Polish sausages

Grate mild cheddar cheese. Block cheese melts better than the pre-shredded stuff. Mild cheese is softer and will melt better and be creamier than sharp cheeses.

Put the pasta and milk in a saucepan. Cook over medium-high heat. Stir almost constantly; remember that milk will scorch if you're not attentive! Cook for 15 to 20 minutes; pasta takes longer to cook in milk than in water.

Meanwhile, cut the Polish sausage into coins and cook in a skillet over medium heat. It won't take long, about 6 to 8 minutes.

The milk will cook down, and the starch from the pasta will make it thick. Taste the pasta for doneness; immediately remove it from the heat. Stir in the dry mustard, yogurt cheese or cream cheese, and grated mild cheddar cheese.

Yogurt cheese is made at home using only plain yogurt. Put the yogurt in a cheesecloth over a bowl and let the whey drain out. It's kind of like making Greek yogurt, except yogurt cheese needs to drain for 24 to 48 hours so it gets really thick like cream cheese.

Pour the macaroni and cheese in a bowl and top with Polish sausages.

This recipe serves 2, so multiply for your family size. This really is super creamy and delicious!

Printable: Creamy Mac & Cheese with Polish Sausage