Here at Orchard Hill Ken has been thinking about what to do with the excess grain we grow as part of our crop rotation on the farm. In the winter, when he has time and energy, Ken dreams up all sorts of plans. Like feeding laying hens…we all know how successful that has been- due to predators. He also thought about selling flour and found a hard wheat he could plant in the fall. Hard wheat is what we us for bread flour, because it has a higher gluten content. Gluten holds the bubbles in the flour when the bread rises. In this part of Canada the winter wheat which is commonly grown is a soft wheat with a low gluten content that is used for cake and pastry flour.

Some of you may have noticed our flour mill in the pick-up room. We are planning to sell flour from our farm. We have a picture of our new combine at work harvesting our wheat this year. It will be freshly ground whole wheat and can be used in bread, muffins, pancakes and cookies.