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Organic Flour(s) and Olive Oil Prices!

Organic Flours!

My website is under going a huge upgrade. For now you will need to order as usual by sending me a message through my contact page. Orders are due April 10th at noon.

The bread flour is Organic Artisan Bakers Craft Plus from Central Milling, a local company in northern Utah. It is a malted organic white bread flour perfect for sourdough, all-purpose baking, quick dough and laminated dough, pizza and bread. The addition to the malt increases enzymatic activity during fermentation. It produces greater yield volume without taking away from the integrity of the crumb. It also increase the depth of color of the crust. It will sell for $52.00 for a 50# bag.

I also have access to:

Organic Unbleached White Pastry flour (perfect for all pastries) – $47.60 for a 50# bag.

White Spelt flour (great substitute for all purpose flour while maintaining the rich spelt flavor) – $104.85 for a 50# bag.

100% Whole Einkorn flour – an ancient grain flour that is less problematic for those with a wheat intolerance. (great for dense breads, pan breads, short bread crusts, artisan flour blends) – $111.25 for a 50# bag.

Einkorn berries. One of the world’s oldest cultivated wheat. Spelt is also found in this family. It’s flavor is mild and nutty – $96.25 for a 50# bag.

There is a drought going on in the Mediterranean region, so unfortunately the price on the olive oil has gone up. This is the only time I will be ordering olive oil this year. Cavo D Oro is harvested and processed in Italy. All olive oils are graded in accordance with the degree of acidity they contain. This is the highest-quality oil, which is cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It’s considered the finest and fruitiest of the olive oils and is therefore also the most expensive.

1 gallon tin – $38.32

1 case of 6 gallon tins – $220.32

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April 2023 Bulk Food Order

April will be here before we know it! My food order page has been updated with products and prices. Orders are due by April 10th by noon.

I can get Guittard chocolate this time, but we do need 500 pounds to place the order and get the product. Chocolate will come in 25 pound boxes. It is a great product to go in on with someone if you don’t need that much.

Olive oil is available. I am hoping the price is the same as last year as listed on my food order page, but I won’t know until around March 17th. There is a chance the price can change, if that is the case I will let you know the difference.

Unfortunately I cannot get flour at this time.

I have recently changed my business to an LLC and will now be taking payments through Venmo @Organic-Emily. Checks will need to be written out to Organic Emily.

I can order Star-West Botanical products at a wholesale price as well as my products listed on the top of my website. Just let me know what you would like to get and I can add it to your total.

Please send a list of what you would like to order through my contact page. I will add the tax and then you can pay through Venmo or check. Please let me know if you have any questions.

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Seed Starting Class February 25th

Come and learn how to start seeds without having to buy pots every year and grow your own food! We will discuss the ins and outs of how to properly care for your seedlings from start to finish. Cost is $60 for 1 tray of 28 plants and materials to take home or $75 for 2 trays of 28 plants (56 total) and materials to take home. This price is your first initial cost as it will be less expensive for plantings to come! Space is limited to 12 people. No refunds available after Feb 11th. If there is a waiting list you may receive a full refund if someone takes your place. Deadline to sign up for the class is February 11th. Please send me a message through my contact page to sign up for the class. 

Price – $60 for 1 tray OR  $75 for 2 trays.

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Spiced Molasses Cookie Bars

This has been my favorite treat this fall and winter! If you love lots of spice and a chewy consistency you will loves these! Drizzled with a lemon icing that adds a little tang to the spice makes it even more delicious! They come together quickly and are amazing with a roasted dandelion tea!

Recipe

1 stick butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon sea salt

1/3 cup chopped crystalized ginger (optional)

For the Glaze

1 cup powdered sugar

juice of 1 lemon and zest

Preheat oven to 375 degrees. In a bowl cream together the butter and sugar. Add the egg and mix until fluffy. Add the molasses, soda, ginger, cinnamon, cloves and salt and mix. Add the flour and mix until incorporated. Fold in the crystalized ginger if using. Divide the dough in half and place on parchment paper that is placed on a cookie sheet. Pat the dough in a flat log shape, making two logs. Bake for 15 minutes and let cool. While the cookies are cooling make the glaze. Mix together the lemon juice and powdered sugar. Drizzle on top of the bars once they are cooled completely. You can also zest the lemon before juicing and sprinkle on top of the iced bars. Cut into bars and enjoy!

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Dark Sourdough Rye Bread

This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!

Recipe

1/2 cup starter

2 1/2 cups water, unchlorinated

1/3 cup molasses

1 tablespoon sea salt

1/4 cup melted or liquid coconut oil

1/4 cup cacao or cocoa powder

2 cups fresh ground rye flour

4-5 cups organic bread flour

In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.

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Mediterranean Chicken Rice Bowl

Simple and fast! That is what I love especially when I have been outside working in the garden for hours. I need something that will fill me up, is nutritious and simple. This dish is full of flavor and makes for good left overs the next day.

Recipe

Basmati or brown rice, cooked

1 cucumber chopped

1 pint cherry tomatoes cut in half

1/4 cup kalamata olives cut in half

1/4 cup feta cheese crumbles

For the Dressing

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons chopped fresh oregano and parsley

2 garlic cloves, finely chopped

Grilled or rotisserie chicken cut or shredded

In a large bowl mix together the cucumbers, tomatoes, olives and feta. Make the dressing by adding the oil, lemon juice, herbs, garlic and salt and pepper. Add dressing to the veggies. Place greens into a bowl top with rice of choice and the veggies. Add chicken and enjoy!

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Fire Cider

I love growing most of these ingredients to make fire cider. It is one of those simple remedies that wards off all kinds of infections, especially within the respiratory system. It really is very simple to make and quite versatile. You can make all kinds of things from an oxymel to salad dressing. Here is what I do…

Recipe

1 onion, finely chopped

1 head garlic, finely chooped

1/4 – 1/2 cup fresh ginger, finely chopped

1/4 – 1/2 cup horseradish, finely chopped

5 – 6 cayenne peppers, chopped or 1 – 2 teaspoons dried cayenne pepper

Apple Cider Vinegar

Place all the herbs into a quart jar and cover with warmed apple cider vinegar. This will help the infusion to have a head start on pulling out the medicine from the herbs into the vinegar.

Label and strain in 4 weeks. You can make an oxymel by adding equal amounts of honey. Pour into jars and keep in the fridge. This is a great remedy for heart burn as well as kicking a cold. When taking it to over come an illness, add 1 tablespoon to a small amount of water and drink every few hours. If using to make a spicy salad dressing, add 1/2 vinegar blend, 1/2 cup olive oil and 2 tablespoons honey (or more if desired) to the blender and emulsify until thickened. Add salt and pepper if you like.

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Infused Medicinal Grindelia Honey

This last summer I gathered many gumweed flower and buds oozing with their medicinal white resin. Their sticky resin is the medicine (I use olive oil to get it off my fingers)! This little roadside weed is amazing for all kinds of respiratory infections. It has antimicrobial properties, is a good expectorant and antispasmodic. I tinctured some, and with the rest I placed in a small sauce pan, covered with honey and simmered on very low heat for a few hours. I strained it while it was still warm and placed into small jars. The result was a beautiful grindelia (Latin name) infused honey, perfect for adding to any herbal tea. You could even add it to an infected cut to help it heal faster. Gumweed is generally very strong in flavor, but when it is added to honey it has a very pleasant taste.

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Natural Orange and Fir Vinegar Cleaner

We decided to go up into our mountains this year and cut down a Christmas tree. I will be using the needles for medicine, but I also wanted to make an easy vinegar spray that smells good too! I just threw in fresh orange peels, fir needles and you can add whole cloves too if you like. Cover with white vinegar, label and strain in 4 weeks. Place in spray bottle and use as needed. These ingredients all have a wonderful aroma and antimicrobial properties! So if you bought a live tree this year save those needles for a natural cleaner and dry some extra to throw into your tea to help with any respiratory infection.