Firstly a reminder that, as announced in the Spring Newsletter, our Virtual/Alternative Spring Gathering is this Sunday (April 19th). It was suggested that members do a stirring of 500 preparation on that day as we can’t meet physically. In this way people can join forces in thought and action in their own gardens, plots or holdings. For those unable to join in with the stirring there could be a few minutes silence/meditation at a convenient time on the day, to concentrate on the health of our planet.
We had deliberately not given a specific time but a number of people had requested a ‘collective’ time so we would propose 5.00pm for people who would like to join others remotely. The meditation could take place a few minutes before then.
And some exciting news from Huxhams Cross Farm
Apricot Centre Biodynamic flour is now for sale
The flour retail is ;
1 kg bag – £2.85
3 kg bag £8.00
12.5 kg bag £25.00
White flour will be available in 2-3 weeks as well.
These can be delivered locally in our delivery round, £10 minimum order, or the 12.5 kg bags can be collected from our collection hub on the farm.
Our flour is milled from Huxhams Cross Biodynamic YQ grain.
YQ stands for “Yield and Quality” and was specially bred by Wakelyns Agroforestry in collaboration with the Organic Research Centre. 20 varieties of wheat were crossed to create a diverse “population wheat” that is suited to an organic low input system. It is generally low in gluten levels. It has been grown at Huxhams Cross farm in Dartington and is fully Biodynamic. It has a high flavour. It is milled at the new Dartington Mill.
The new mill is special, it is a “New American Stone Mill ” recently arrived from Vermont. We mill in small batches so freshly milled flour can be delivered to either the Almond Thief or the Apricot centre on a weekly basis. To quote Andrew Heyn the baker and the mill maker;
“Freshly ground flour retains more flavour and aromas than pre-ground flour, translating to a more complex, aromatic, and delicious baked good. Stonemilling grinds the bran and germ into the flour along with the endosperm, keeping valuable nutrients in the flour. Coarser elements can be sifted out as you like to produce finer flours, which still retain some of the nutritional benefit of milling the whole grain. Granite millstones help to keep grain cool as it travels through the mill, protecting naturally occurring oils and nutrients. Buying whole grains presents an opportunity to work with local grain growers, and for those farmers to access a local market via a new avenue: your bakery. It’s good for you, your bread, and your community.”
https://www.wevideo.com/view/1644119746 – a short film of the wheat growing and milling at Huxhams Cross farm.