GRAINS & FLOUR

HEIRLOOM. ORGANIC. STONE GROUND.

We grow certified organic bread wheat, old varieties of non-hybridised wheat, as well as ancient grains and non-GM maize. We apply no-till practices with a focus on natural inputs and use no pesticides, fungicides or herbicides. 

Growth methods include field preparation through a diverse mix of cover crops. This preparation mix is then put under high density mob grazing by cattle, sheep or pigs to add fertility and utilise the field instead of leaving it fallow, at the mercy of the Prieska sun. We employ green planting, seeding directly into the live cover crop mulch, or relay cropping - . Fertility and pest control is achieved through natural, biological applications, cover cropping and rotational cropping.

Converting a field to certified organic status is a three-year project and our biggest challenge is to guesstimate what the market will need in two or three years’ time. We can only use our own seeds for planting, as all commercially available seeds are released with seed treatment which is not allowed under organic standards. We also cannot buy in grains to mill when ours run out, as we currently produce the only certified organic winter grains in the country (that we know of).

Hence, the availability of our various grains has been somewhat haphazard so far. We hope we are getting closer to a point of being in stock always, but we also like the fact that there is a seasonal factor to our grains that ties in with the slow food culture.


 

 

 

 

 

 

 

 

 

HISTORY

Our grain story started with growing small batches of heirloom and ancient winter grains for James & Vanessa Moffett of Moffett Milling & Malting. They'd been farming and milling organic grains in the Free State for over 25 years. When the Moffetts retired and moved to the Western Cape, we picked up their flag to keep the superb taste and quality of nutritious, terroir-adapted, organically grown stone ground flour on the market.

We started growing organic maize on for Santa Annas, makers of fine tortilla chips, and to supply organic maize to chicken farmers. Our first harvest of fully certified organic maize was in May 2018. Growth methods include field preparation through a diverse mix of cover crops. This preparation mix is then put under high density mob grazing by cattle to add fertility and utilise the field instead of leaving it fallow and to the mercy of the Prieska sun. We employ green planting, seeding directly into the live cover crop mulch.
 
We use only non-GMO maize cultivars. Fertility and pest control is achieved through natural, biological applications, cover cropping and rotational cropping. Our first field trials of growing maize on drip irrigation for better control over weeds and water application, in 2018, have proven very successful and we will extend this practice in future. 

We harvested our first trial of organic popcorn grown on drip irrigation in June 2019.


     

 

 

 

 

  

 

WHAT MAKES OUR GRAINS SPECIAL? 

  • They're organically grown.
  • Unbleached and stored, handled and milled without any chemical additives or preservatives. To keep weevils and other eevils out, we store the grain berries with food grade diatomaceous earth, a natural compound that is sifted out before the milling process.
  • We mill the whole grain, including the nutritious germ which is usually removed in conventional mills to extend shelf life.
  • The traditional stone mill is a slow process that doesn't heat up the grains and thus preserves the integrity and nutrient value of the grains.
  • We mill fresh on order and deliver within days of milling.
  • Our organic, soil health based farming methods mean our unique terroir shines through in the grains. The bread, pap, pasta and other baked goods they yield are exceptionally delicious and nutritious.

 

 

 

 

 

 

 

 

 

GRAINS & FLOUR ON THE MENU

WINTER GRAINS:

  •  Hard red – a hard red winter wheat with a reddish-brown colour and earthy, tannic flavour profile. Most suited for: bread, pizza and pasta.
  • Witwol – a soft white spring wheat, probably related to the White Sonoran cultivar from Mexico, which is mainly used to make tortillas / flatbreads. Fine, white, cake flour with sweet, nutty flavour profile. Especially suited for pastries, rusks, cake and bread as well as pasta.
  • Khorasan Field Blend – grown, harvested and sold as a blend of approximately 60% khorasan, 30% witwol wheat, 5% hard red wheat and 5% rye. Khorasan is an ancient form of durum wheat (pasta wheat) with a smooth texture and nutty, buttery flavour. Best used in pasta, bread mixes and pastries.
  • Rye – delicious as component in sourdough bread or in pastries & tarts.

YELLOW MAIZE:

  • Polenta grits - a rougher, more complexly textured polenta.
  • Fine polenta - an evenly textured polenta for a creamy, runny, smooth porridge.
  • Familiemeel™ - traditional maize meal or “mieliepap” to go with sheba and wors.
  • Mielieblom  - fine corn flour – use as component in baguettes, pastries or as thickener with sauces and soups.
  • Popcorn

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