heritage pizza crust

Last weekend we invited all our neighbors over for a pizza party. It was such a fun way to host a lot of people in our little house. We kept pizzas rolling out of the oven all afternoon; an all pepperoni for the kids, caramelized onion and mushroom,  sausage and cotija , mozzarella and tomato, and an attempt at Pizzeria Bianco's famous Rosa (red onion, pistachio and Parmesan). 

One of the things that I love about this recipe is that it forces you to prepare the day before. And once the dough is prepped,  forming the crust and topping it is simple. And only takes 12 minutes to cook. The way I see it, it's no harder than throwing a frozen pizza in the oven. So why not make your own?  

Heritage Pizza Crust

3 cups or 450 grams heritage pizza flour + 4 tablespoons for dusting**
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups cold water
1 tablespoon olive oil

Note: This crust is best when it proofs for an entire day. Make the crust the night before you plan on serving the pizza. This has the added benefit of making pizza night fast and easy!

1. Combine heritage pizza flour, sugar, yeast and salt in a food processor (use the metal blade and the “dough” setting if you have one). While the food processor is on, slowly feed the water through the top. When the flour is thoroughly wetted, add the olive oil.

2. When the dough pulls away from the sides of the food processor, turn the food processor off and turn the dough out onto a clean work-surface. Knead the dough for 5 minutes, working out any tough spots with the heal of your hand. Dust with extra flour if the dough sticks. Form the dough into a smooth ball and place in an oiled bowl, cover with plastic wrap and set aside in the fridge for 24 hours.

3. When you are ready to form your crusts, take the dough out of the fridge, split it into two sections and form into tight balls. Cover them with plastic wrap and allow to come to room temperature. Place a pizza stone in the middle of the oven and preheat to 500 degrees.  

4. Take one of the dough balls, dust with extra flour and stretch into a 12 inch circle. Place crust on a well floured pizza-peel, top with all your favorites, and then slide onto the pizza stone and cook for 12 minutes. 

**If you like a lighter sweeter crust, this recipe also works with our White Sonora Type 00 flour. Use the same amount. 

hand rolled cavatelli

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One of the best things about having our mill in the back of Pane Bianco is learning from Chef Robbie. Robbie is a walking Larousse Gastronomique, but you wouldn't know it because he likes cooking more than talking about cooking. But if you ever need to identify the odd chili pepper or learn how to cook a strange bean or make pickles that taste like your grandma's-- you should ask Robbie. He cooks as if he's remembering a past life as an Italian Nonna; he knows how things are supposed to be.  And that's why the hand-pulled mozzarella sandwich at Pane Bianco is consistently the most delightful thing your'll ever eat. 

Robbie taught me how to make these cavatelli. How to transform a bit of semolina and '00' flour into beautiful spirals with a simple wooden board. How to keep them light and fluffy. And how to make sure the don't get too thick and chewy.  His advice for perfect cavatelli: "Use your whole thumb." 

And if you attempt to make your own hand rolled cavatelli, this will be the best piece of advice you've ever heard. 

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Since Robbie's not here to teach us all how to make the perfect cavatelli, here are detailed instructions and pictures of the process. 

  1.  Place your small square of dough at the middle-top of the cavatelli board, then use your thumb to press the dough into the board.
  2. Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb. 
  3. To finish, help the cavatelli roll over on itself, and knock it off the end of the board. 

It will take a few tries to get the hang of it. Mistakes can easily be re-incorporated back into the snake and formed again. 

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Hand Rolled Cavatelli

3 cups Heritage Pasta Flour
1 cup + 5 Tablespoons warm water

  1. Measure out the Pasta Flour into a big bowl. Make a indentation in the middle of the flour to hold the water. Pour the water into this indentation and use a fork to slowly incorporate the flour into the pool of water. It will begin to form a ball of dough. Put the dough on a flour-dusted surface and knead vigorously for 5-10 minutes. It should be a smooth ball when you are finished. 
  2. Wrap the dough in plastic and set aside at room temperature to rest for 30 mins - 1 hour. 
  3. Unwrap the rested dough, cut it into 6 sections. Work with one section at a time keeping the rest under the plastic so it doesn't dry out. Shape the dough into a long skinny snake. Using a dough scraper or knife cut the dough-snake into 1 inch sections. 
  4. One-by-one shape the 1 inch sections into cavatelli using the detailed instructions and pictures above. Repeat the process with the remaining 5 sections of dough. 
  5. When you have a great big pile of cavatelli throw them into a well-salted pot of boiling water and cook for 3-5 minutes (divide into 2 or 3 batches if your pot is small).

Cavatelli are great with any red of white sauce. But I love eating them right out of the water, with a drizzle of good olive oil, cracked pepper and a hefty garnish of Parmesan cheese. 

Troubleshoot

+ My dough is too tough? Add another tablespoon water and knead for another 5 minutes. 
+ My cavatelli sticking to the board? Dust your cavatelli board with pasta flour. 
+ My cavatelli are dry in the middle after boiling them? They might be too thick. Try boiling them a few minutes longer. 

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reap what you sow

Plant in January, harvest in June.  It's how we measure time at Hayden Flour Mills. Right now it's time to plant. 

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One for the rook, one for the crow, one will wither and one will grow.

Planting is my favorite time of year. Not only because it's 30 degrees cooler and one of the most beautiful times of the year in Phoenix, but because its a time to dream, a time to discover new and unusual grains, and a time to hope and pray for an abundant crop. 

Last year we added Red Fife to our repertoire of heritage grains, and this year we've added about 4 new heritage grains. 

Hand Sowing Event

As part of a plan to beautify Phoenix and re-purpose empty plots of land, we are growing 3 acres of wheat in Downtown Phoenix. Right on the corner of Indian School and Central. Not even one mile from the mill. Over the past few months we've been preparing the land; removing big boulders and the buried slabs of cement. And then on New Year's Day some of you all came out to help us plant the field! 

We were so delighted with the number of people that showed up. Since it's only a three acre plot is made more sense to plant it the old fashioned way--throwing big handfuls of seed as evenly as possible.  We all filled up tote bags with White Sonora Seed, formed a human chain at the North edge of the field and threw seed as we walked to the Southern edge. 

Now we wait.

And with luck, we'll see bright green blades emerge in a few weeks.

Hand-Rolled Fettuccine

Our family got a really neat Christmas present from the Grandparents: an Italian pasta roller! This is the first time we've made pasta by hand, and we were surprised at how easy it is.

Ingredients:

  • 400g pasta flour
  • 4 eggs
  • a bit of water
  • a bit of extra flour for dusting

It really helps to weigh the flour, but if you don't have a scale, use about 3 cups.

We started off in a bowl as to not make a huge mess, but if you are adventurous, mix everything on a clean countertop. Make a well in the flour for the eggs, then start mixing with a fork until the dough starts to come together.

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Now start kneading with your hands.  If it's too sticky, add a bit more flour. If the dough seems crumbly, dip your fingers in water and work that into the dough. When you can set the dough on a clean countertop without sticking, the dough is ready to be shaped into a ball.

Tattoos not required.

Tattoos not required.

Wrap the dough ball in plastic wrap and let it sit for 30 minutes to an hour. This lets the gluten relax so the dough doesn't shrink while you roll it.

Now for the fun part! Split your dough ball into manageable pieces, and roll in your pasta roller. If you don't have a fancy machine, grab a rolling pin and a pizza cutter (learn how here).

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We chose to use the fettuccine attachment.

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When your pasta is the shape you want, dust it with a bit of flour to keep from sticking together, and let them rest and dry for about a half hour before cooking.

For our fettuccine, we paired it with a white wine butter sauce, broccolini and salmon. The light sauce really let the flavor of the pasta shine through.

Whatever you serve your pasta with, be creative and enjoy!

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holiday springerle

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My family has German roots, but this is the first year we've included Springerle cookies as part of our holiday traditions. Last week, I learned how to make these gorgeous anise-flavored cookies with my aunt and cousin. The cookies keep well in airtight containers so it's good one to get done before things get too busy.

I picked out a 17th century Swiss replica of a harvest scene. Look at all the details-- the squirrel in the tree, the spokes of the wagon wheels, the scythes in the hands of the harvesters. 

We got our molds from House on the Hill and used their traditional Springerle recipe with our White Sonora Type 00 flour. It was the softest dough; so easy to work with and to re-roll when we made mistakes. 

I think that these will make great holiday gifts. Or maybe fancy place setting decorations. 

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pat-a-cake pancakes

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Last week a few little friends came over to help me test out our new pancake mix. Besides having a lot of fun, I learned that with a little help a two year old can mix up the batter! He took his task very seriously-- just love that focused expression. 

What are ways that you let your children participate in the kitchen?

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And, this little guy was happy to eat them hot off the griddle. 

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kabocha squash farratto with crispy kale

kabocha farratto and crispy kale

Farro + Risotto = Farratto. A slow cooked, rich side dish for cozy fall days.

The secret to this dish is the seeds. Squash seeds are packed with flavor. So instead of throwing the squash innards into the compost,  I use them to make a rich buttery broth that's soaked up by the farro. 

Risottos take more care, the constant attention, the stirring. I'll be honest, this certainly isn't a weeknight dish. It's a dish for special occasions. It's a dish for feeding the people you love. For when you're asked to bring a side to Thanksgiving dinner. And for when you wouldn't mind overhearing, "Mmm, who brought this squash dish!"

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Kabocha Squash Farratto with Crispy Kale

1 kabocha squash
2 tablespoons butter
1 onion, minced
2 cups farro, soaked overnight
1 cup dry white wine
1 head of kale
salt and pepper

1. Preheat the oven to 370 degrees. Cut the kabocha squash in half, or substitute any other winter sqaush or pumpkin you have on hand. (I just love the buttery pumpkin flavor of the kabocha.) I've found that a good trick to cutting open a squash is to put it in the oven while it is preheating, about 15 minutes. That way the skin starts to soften up and it is much easier to cut in half.

Scoop out the seeds and set aside in a medium sized pot. Place the two sides of the squash face down on a baking sheet and cook for 30 minutes. Or until the squash is soft enough to put a fork in, but not squishy. 

While the squash is cooking, cover the squash seeds with 6 cups of water and set over medium heat and allow to simmer until needed. The longer you simmer the more flavor is pulled from the seeds. 

2. Now it's time to start the risotto. In a large pot or high walled skillet, melt the butter and saute the onions until they are translucent. Then add the farro and toast it in the remaining butter for about 2 minutes. Then add the white wine. Stir frequently until the farro absorbs the liquid.

Strain out a cup of the simmering squash seed broth and add it to the farro. Stir frequently until it's absorbed. Repeat 4 more times or until the farro is to your desired softness. (This will depend on how long you soaked the farro. A long soak, less broth. A short soak, more broth.)

3. While the farro is soaking up the liquid, prepare the kale chips. Wash and dry the leaves, cut off the woody stems and spread them out on a baking tray. Brush each leaf with olive oil on both sides, dust with salt and pepper and bake for 10 minutes in the oven alongside the squash. Keep an eye on the kale, they are easy to burn! They are done, when you the leaves are stiff sheets, that easily crumble.

4. When the farro is saturated with broth, turn the burner to low heat. The squash should be cooked, out of the oven and slightly cool by now. Peel off the skin and chop it into 1 inch cubes. Add two cups to the farratto. (Depending on the size of your squash you might have some leftoever squash, it will keep in the fridge for a few days and you can puree it and add it to yout pancakes in the morning!). Stir in the squash, salt to taste and crumble in the kale chips right before it's served. 

mediterranean whole-grain veggie burgers

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Mediterranean Whole-grain Veggie Burgers

makes 12 burgers

1 cup tepary beans, soaked overnight
1 cup chickpeas, soaked overnight
1 cup cracked farro
1 red onion
4 cloves garlic
1/4 cup sun dried tomatoes
1/2 cup fresh mint
1 teaspoon sumac
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon aleppo pepper
1 teaspoon dried parsley
1 teaspoon cumin
 1 tablespoon salt
2 eggs

 

Dressing

1 large avocado
1/4 cup tahini
1 lemon
1 clove garlic
1 teaspoon salt
Optional: 1/4 cup cilantro

 

 

 

 

1. Prepare the grains. Cook chickpeas and tepary beans together in a large stock pot, simmer for 60-70 minutes or until beans are soft.  In a separate pot, bring 2 cups of water to a boil, add the cracked farro and simmer for 15 minutes. Turn off the heat and cover. It should be the consistency of oatmeal, it will act as the glue to hold the burgers all together.

2. Coarsely chop the red onion, sun dried tomatoes and mint. In a food processor combine the chickpeas, tepary beans, chopped vegetables and spices. Pulse until everything is chopped into tiny pieces but not smooth (think tabouleh, not hummus). In a separate large bowl combine the cracked farro and eggs. Add in the vegetable-bean mixture and thoroughly incorporate. This is where is works best to use your hands to really fuse everything together.

When it's all mixed, it should form into 3 inch x 1 inch patties easily. Set the formed patties on a cooking tray and place in the refrigerator for 30 minutes. This will allow them to set and stay together better when they are cooked.  

3. Heat a skillet with a generous amount of your preferred frying oil. Fry the patties, about 4 minutes on each side, or until the edges are crispy. (Frying in a 1/2 inch oil really does make these taste good!)

4. Dressing. With an immersion blender, blend avocado, tahini, squeezed lemon and garlic.  Top the warm veggie burgers with a dollop of this dressing and serve.

Optional: thin slices of swiss cheese, lettuce, sliced tomatoes and toasted whole grain buns. 

Whole Foods Market!

 We've been pretty quiet this summer. We've had our heads down, working hard to bring you some very exciting news...

Are you ready for it?

You can now find our flours across Arizona's Whole Foods! This means that it just got a little easier for you all to have access to locally grown, no-nonsense, freshly milled flour and grains.

They even made this little film to celebrate the White Sonora grain project. 

beetroot pasta & pistachio pesto

Sometimes the colors of nature are so incredibly vibrant. Just look at this beet pasta. It's pink. Really really pink. The beet certainly gives this pasta a earthy aroma, but mostly it makes for a very cheerful pasta. Perfect for a special occasion or just the end of a long day.

You don't even need one of those fancy pasta machines, you can do it all with a rolling pin and a pizza wheel and three ingredients.  

Our pasta flour is great for hand rolled pastas, it's the perfect ratio of Golden Durum and White Sonora flour. The durum gives the pasta some bite and the White Sonora gives it a light silkiness. 

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Beetroot Pasta

1 large beet
2 eggs
2 cups  pasta flour, plus more for dusting

1. Wash and chop the ends of the beet off.  Boil it for 30-40 minutes or until soft (test it with a fork, if the fork pierces the skin easily, the beet is done). After it is cooked, drain and peel away the beet skin and coarsely chop.

In a food processor, combine eggs with the chopped beet and pulse until creamy and smooth. Remove any big chunks of beets, as those will tear the pasta dough.

2. Next, pile the pasta flour on a good work surface and shape it into a volcano. Pour the beet mixture into the crater that you just formed in your flour volcano. Use a fork or your hands to slowly combine the flour with the beet mixture. As the dough starts to come together, knead it into a ball, adding more flour if you find that the dough is sticking to your work surface (the beet adds a lot of moisture to this dough, so depending on the size of your particular beet you may find that you have to add in up to 1/4 cup flour to stop the dough from sticking). Cover the dough in plastic wrap and let it rest for 30 minutes.

3. After the dough has rested, cut it into 4 sections. Prepare a large work surface by dusting it with pasta flour. Using a rolling pin, roll one section of the dough out flat. But not too thin. It will take a few repetitions of rolling out, dusting with flour and folding, to get the dough prepped. When the dough feels firm, but not too dry, roll it out to the thinness of a dime. Use a sharp knife of pizza wheel to cut thick noodles (don't worry about getting them all the same size, just eyeball it). Separate the noodles and dust with pasta flour to keep from sticking together. 

You can stop here and freeze the pasta for cooking later. Otherwise, boil a stockpot of salted water, add the fresh pasta and boil for 4 minutes.  

Serve with Pistachio Pesto (see recipe below) or any sauce of your choosing.  

 

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Pistachio Pesto

 3 cups fresh basil leaves
1/2 cup olive oil
3 cloves garlic
1 cup pistachios
Salt and pepper

1. Wash the basil and soak the leaves in cold water for 20 minutes, this removes any bitterness. In a food processor blend the basil while slowly adding in the olive oil. Next add the garlic and pistachios and pulse until smooth but still grainy. Salt and pepper to taste. 

To store for later, refrigerate with a thin layer of olive oil on top of the pesto.  

brie & pear puff pancake

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Here's a simple way to modify our pancake mix. 

Brie and Pear Puff Pancake

1 bag HFM pancake mix--prepare by adding ingredients as instructed on package (egg, milk, butter)
3 ripe pears, peeled and diced
1 tablespoon butter
Optional: 1 cup of diced ham

4 ounces Brie cheese, sliced thinly
Sugar
Cinnamon
Maple syrup

1. Heat oven to 350.

2. In an oven proof skillet add  1 TBS butter, sauté pears (and optional ham). Add the pancake mixture to the cast iron skillet, stir to mix. Arrange the slices of brie on top of the batter.

3. Bake for about 25 minutes or until done. Turn oven to broil, sprinkle top of pancake with cinnamon and sugar, broil until brie is bubbly.

Serve drizzled with warm maple syrup.

tangy miso & avocado farro salad

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Tangy Miso and Avocado Farro Salad

Makes 6 Servings 

Dressing
2 tablespoons red miso
4 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons sesame oil
Squeeze of half a lemon
A few generous grates of ginger

 Salad
1 cup farro, soaked overnight
1 bunch green onions, chopped
10 oz extra firm tofu, drained and cut into 1 inch cubes
2 tablespoons coconut oil
2 carrots, grated
1 avocado, cubed

1. Put the farro in a sauce pan with 2 1/2 cups water. Bring to a boil and allow to simmer for 40 minutes, or until the farro is soft and chewy. Meanwhile, blend all of the dressing ingredients together and set aside. 

2. Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden.  Approximately 2 minutes on each side. 

3. Lastly, toss chopped vegetables, cooked farro, fried tofu squares and dressing in a large bowl. Enjoy!

freekah

Earlier this summer Ramona Farms hosted a Freekah Party out at their farm. No. It wasn't a dance party. It's an old food tradition practiced by the people of the Fertile Crescent. Wheat is harvested early, while the grains are still immature and green. Then the chaff is burned off to reveal a smokey green wheat berry. We'd only even read about it in books, so we were eager to see what this Middle Eastern delicacy tasted like. 

We met up at the Ramona Farms Barns early in the morning and headed out the the fields to collect heads of wheat with our hand tools. (Luckily someone had googled how to use a scythe). When we had filled a large bin with our efforts, we brought the wheat back to the barns and used a flame thrower to burn off the chaff. Because the wheat is so moist it didn't burn with the chaff. We were left with only the charred heads of wheat. We rubbed them between our hands and soft green berries fell out. So sweet and chewy. Even better than what we'd read about.

We ended the morning with an incredible spread of traditional foods, all grown on Ramona Farms. We really hope that the Freekah Party becomes a yearly tradition. Thank you Ramona Farms for a beautiful food culture experience!

in the field freekah in hand cutting wheat burnt heads

farro flatbread

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Cooking with whole grain farro is easy. They are in so many recipes out there right now. But what to do with farro flour? 

On a tip from Maria Speck, I learned that farro flour is very similar to spelt flour in its baking properties; it's very low in gluten and it's an ancient grain. The only difference is farro flour's ruddy color and sweeter taste.

So now you can substitute spelt flour with a local alternative--farro flour. And their are loads of great spelt recipes out there.  

This basic crust recipe is a slight modification from Maria Speck's Spelt Crust Pizza with Fennel, Prosciutto, and Apples. I replaced spelt flour with farro flour. You can find the original recipe in her book Ancient Grains for Modern Meals. Or an online version here. 

Farro Flatbread

Makes two 6-slice pizzas.

2 cups farro flour
2 tsp baking powder
3/4 tsp salt 
1/2 tsp sugar 
1 cup  ricotta cheese 
1/4 cup whole milk 
2 tbsp olive oil
1 large egg (or 2, if your chickens lay tiny eggs like mine do)
Cornmeal, for the the pizza stone

1. Put all the dry ingredients in the food processor and pulse. In a separate bowl mix the cheese, milk, olive oil and egg together. Add the wet mixture to the dry mixture in thirds, stopping between additions to pulse everything together. The dough will form into a rough ball. 

2. Take the dough ball out of the food processor and knead by hand until it forms a smooth cohesive ball. Wrap the dough in plastic wrap and set aside for 30 minutes to rest at room temperature. 

3. While you are waiting, preheat the oven with the pizza stone inside to 425 degrees. After the dough has rested, unwrap and split into two even pieces. Dust your work surface with flour and roll the dough out until it is as thick as two stacked dimes. Top with whatever you like. (I used what I had on hand, but the original recipe looks amazing).  Dust the pizza stone with cornmeal and bake the flatbread directly ontop for 15-20 minutes. Repeat with the second piece of dough for a second pizza.

Enjoy! 

if i had a million dollars...

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...I would invest in some of the other entrepreneurs who presented along side us in the Slow Money showcase. (If you are interested you can watch our pitch here.)

Slow Money is all about investing money at home. And you don't just get a monetary return on your investment, you take part in creating the kind of place you want to live and play in. It's about thinking long term, and investing in businesses that don't just take, but give back. To the community and the soil.

Here's a few of my favorites. If anything, we need people doing similar projects right here in Arizona.  

1. Salume Beddu. The guy that started this company trained with Mario Batali. It was just one of the many presentations that made me drool. Who doesn't love artisan Salume? 

2. Fermented sauerkraut is completely different from the pickled stuff. And it's much better for you--all that good bacteria. There were two companies doing some great work in fermentation: Zuke in CO and Farmhouse Culture in CA.

3. Recipe food boxes from Out of the Box Collective  in L.A.. It's like a CSA meets menu planning.  I think this is perfect for a busy family who still wants to eat healthy home-cooked dinners.  And I love the holiday themed boxes. 

4. Sea to Table. I loved this one because it is so confusing buying fish at the grocery store. If you know just a little bit about over fishing, buying a fillet of salmon can cause some serious anxiety. This business proposes to get you the freshest and most sustainably caught fish. 

5. We presented right after Paul Schwennesen from Double Check Ranch. Another AZ business. And it was a hard act to follow. Paul's looking to converse land in the West by ranching on it. So more delicious grass fed beef and more open land. Good idea, right?

6. Kitchen Coop. Here's one that small food producers in AZ would love to see in their own backyard. A shared commercial kitchen space and packing facility. 

7. Revision International. This group is working to combat the food deserts in Denver. They are working with communities to grow their own food. Reminds me of the good work that IRC is doing in Phoenix. 

8. St Benoit Creamery in CA. This French style yogurt comes in the most beautiful ceramic cup which can be returned and re-used by the creamery. The passion and craft that goes into this product is inspiring. 

Luckily you don't need an extra million dollars to invest in these businesses. Of the $25 million invested in Slow Money businesses so far, most of them have been smaller investments from many indvidual investors. 

And for those that have been asking about the prize....

We were absolutely delighted to receive the People's Choice award. It was a generous donation from Slow Money conference attendees and matched by Jannie Hoffman of Mamma Chia.  So thank you to all those who voted for us on Facebook and at the conference. 

anatomy of a seed

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Marco took these beautiful close-up shots of the White Sonora. And we noticed some things that we couldn't see with the naked eye.

For one, wheat is fuzzy.

Every grain is surrounded by silky strands, that form a little tuft of hair at one end.After some reading, I learned that this is called the  'brush end' the of the grain. And the little hairs act like straws and pull water around the growing grain.

There is one grain in each spiklet. And you can see from the 2nd and 4th pictures that those are fuzzy too. The 3rd picture is of the stalk. And you can see the individual veins that pull water from the ground to the wheat head- almost 1 meter up.

The grain is still green. Just coming out of its soft 'milk stage'. All it needs is a few more weeks in the field and it will be ready to harvest. 

break bread together

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(Pictured: Marco Bianco's famous country loaf. We know someone who drives an hour, just to get a slice of his bread!)

Did you know that we started the mill because we were on a hunt for really good bread flour?  

As we've delved into the diversity of grains, the mill has grown beyond just bread flour. We've discovered colorful old-world corns, whole grains delicacies like farro, and my personal favorite-golden semolinas for pasta. 

But sometimes it's good to get back to our roots. Remember where we started and enjoy a good loaf of bread as it should be enjoyed; around the table with family and friends. 

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***Update: The results are in! Hayden Flour Mills came home from the Slow Money gathering with the People's Choice award. We are thrilled that so many people were excited about our home-state grain movement. 

So here's the story. Our work has been nominated to receive national recognition! We are in the running to be named Entrepreneur of the Year at the upcoming Slow Money National Gathering. The winner will be chosen by a combination of jury selection, voting at the event and popular vote online. That's where you come in. You can help us win this award, which includes a cash prize of $50,000 to be invested in our sustainable business.

You all have helped us get this far. With more than 50 acres of heritage and ancient grains in productionn locally, we are already way beyond what we every dreamed of. It wasn't too long ago that we were milling whatever wheat we could find in our garage. 

But, now we have an opportunity to grow and establish a long-lasting local grain economy in our beautiful state. 

Slow Money is all about investing moeny in projects that are good for the community and the land. 

If you think Arizona is a better place with locally grown heritage grains give us your vote!

Click here to vote. It's easy. And you can vote every day. 

If you don't have Facebook, vote here.

white sonora pepper crackers

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White Sonora Pepper Crackers

1 1/2 cups Whole Wheat White Sonora Flour
1/2 tsp salt
1/2 cup warm water
1/4 cup olive oil

1. Mix flour and salt together. Then add the olive oil and warm water. 

2. Knead the dough together with your hands for 5 minutes, or until the dough comes together in a ball. 

3. Lightly oil the ball of dough and wrap it in plastic wrap. Set aside for 30 minutes at room temperature. 

4. While you are resting your dough, pre-heat the oven to 450 F. 

5. After the dough has rested, unwrap and divide in to two pieces. Use a rolling pin to flatten the dough into a thin sheet. Cut into whatever shape you like. Then place onto a cookie sheet lines with parchment paper. Cook for 8-10 minutes. Until they are a rich golden color. 

farro fricos

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These are the easiest fake-it-till-you-make-it appetizers. Best when served with a glass of wine on a Friday afternoon.

Farro Fricos

Makes 5 Fricos

  • 1 cup Parmigiano-Reggiano, coarsely grated (use largest hole size of grater)
  • 1 tablespoon Farro flour
  • 1/4 teaspoon black pepper
  • 4 sliced green pimento stuffed olives

Preheat the oven to 375° F. Stir together, cheese, flour, pepper and olives. Place mounds of mix on Silpat liner. Flatten each mound. Bake in middle of over until golden brown--approximately 10 minutes. Cool for a few minutes. Use a spatula to transfer as Fricos are fragile.

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