![]() It can be mixed with bread flour creating a great texture and flavour or for the purist used straight, a nutritious representation of pre 1900. The resulting flour is different from modern flour and although it can be challenging at first, the results are exceptionally rewarding. It has a relatively short shelf life due to the fact it retains the nutrients which are normally lost in the modern milling process. Then it is milled freshly in small quantities to maintain quality and freshness through a traditional stone mill. ![]() After harvest the wheat is cleaned, dried, then stored to mature at least six months. They are supplied in quantities often less than 100 grains which take years to multiply and assess.Īs a keen beekeeper, Will likes to make the farm as diverse as possible and is studying how to incorporate insect friendly plants into the growing crop rotation. These grains are not available on the open seed market so come from genetic banks where historic seeds are stored for future reference. The main wheat is called Orange Devon Blue Rough Chaff or OD with many more being assessed for future potential. Therefore, Will has sought out heritage grains of local origin best suited to the district. As Cornwall has its own unique climate and the farm has a mono climate all on its own, farming has been a challenge. ![]() It is situated in the heart of Cornwall and is run on the emphasis of low input, therefore trying to eliminate chemicals and artificial fertiliser as much as possible, putting grain quality before yield and supplying the product directly to the people who want it. ![]() & Larisa have been working the land at Resparveth Farm since 2012. ![]()
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