GrowNYC Grains is a Program of GrowNYC

In this Issue
Upcoming market dates
Flour Blends Explained
Featuring: Bulgur!
Recipe of the month

Upcoming Market Dates
Come find locally grown grains at the following locations!


Grainstand Weekly Markets
 every  Wednesday & Saturday.
Grainstand Pop-up Markets

  • May 11: Grand Army Plaza, Brooklyn
  • May 18: McCarren Park, Brooklyn
** ^^ New date! ^^ **
  • May 19: Jackson Heights, Queens
  • May 25: Fort Greene, Brooklyn
  • May 26: 79th St., Manhattan
  • June 1: Inwood, Manhattan
  • June 8: Grand Army Plaza, Brooklyn
  • June 16: Jackson Heights, Queens
  • June 22: Fort Greene, Brooklyn
  • June 23: 79th St., Manhattan
  • June 29: McCarren Park, Brooklyn
  • June 30: Carroll Gardens, Brooklyn
The Grainstand & Guests pop-up schedule through June is now available.

Pre-ordered bulk bags are available at GrowNYC's Union Square Greenmarket every Wednesday and Saturday, and at any of our pop-up location upon request. Check availability and pricing here . 

Wholesale orders of $250 or more can be delivered through Greenmarket Co. , GrowNYC's wholesale distribution program. 

For more information or to place an order, email us at grains@grownyc.org.
Flour Blends Explained
White wheat, red wheat, hard or soft -- what does it all mean?

Most of the flours we sell at the Grainstand are named for the variety of wheat (Frederick, Oland, Spelt, etc.) and a few have more generic names, like White or Whole Wheat Bread Flour. Many of the latter are actually blends of two different kinds of wheat.

Flour blends are meticulously developed by the miller because each variety of wheat has certain characteristics that, when combined, create the perfect combination of structure and flavor depending on what the baker is trying to make. There are a few key players in these blends that are crucial to baking yet often go under-recognized. Below we explain the different factors by which wheat is categorized. Whether a wheat is red or white, hard or soft, and when it is harvested provides a lot of information about texture, taste, and protein levels:
Red vs. White Wheat
Red wheat: Red wheats contain tannins. They tend to be darker in color as the tannins impart a red hue and a mildly bitter flavor to the grain. Red wheats are often higher in protein (10-14%) making them well suited to hearth style breads.
White wheat: Bred without the tannins, white wheats vary in shades of yellow in the bran and tend to be a bit sweet, even buttery and creamy. Protein levels range between 7-10%, although white wheat varieties can have higher protein, we don't see many...yet.
Winter vs. Spring Wheat
Winter wheat: Planted in the fall and harvested in the late spring/early summer, the plant can take advantage of the moisture provided in fall rains and winter snow. Winter wheats tend to be lower in protein than their spring wheat counterparts.

Spring wheat: Planted in the spring and harvested in late summer or early fall, spring wheats can survive relatively dry conditions but need adequate moisture to sprout. Spring wheats contain more protein and stronger gluten structures, making them better suited for bread baking.
Soft vs. Hard Wheat
Soft wheat: These wheats have a light, soft texture and tend to be lower in protein ranging from 7-9%. They are great for all-purpose and pastry flours. The cooked whole grain is also perfect for summer salads as the soft bran means shorter cooking time on the stove. 

Hard wheat: These wheats tend to be higher in protein, typically ranging from 10-14%. Therefore, hard wheats make great bread flours due to more gluten structures. The whole grain tends to be chewier than their soft wheat counterparts.
Our Flour Blends
Half White & Whole Wheat Bread Flour
(Glenn/ Warthog blend)

Glenn (hard red spring wheat) brings the strength in this blend, with 14.5% protein. Warthog (hard red winter wheat) contains around 10% protein, adds a robust nutty flavor to make a strong and delicious loaf.
White & Whole Wheat Bread Flour
(Glenn/ Redeemer Blend)

Glenn wheat once again brings the structure to this blend. It is paired with redeemer (hard red winter wheat) for a burst of earthy flavor. This blend contains around 14% protein and is quickly becoming a favorite among home bakers and professionals alike.
All Purpose Flour
(Glenn/ Warthog blend)

You may recognize the combination of wheats in Farmer Ground's Half White and Whole Wheat bread flours. So what makes the AP different? The ratio of Glenn and Warthog is flipped on its head in this blend. Instead of our strong and reliable Glenn doing most of the work (like in the bread flour), the AP features a majority Warthog (hard red winter wheat) blend. This makes for a flavorful, and consistent all-purpose flour, with 10% protein.
May Features: Cracked Bulgur

You probably associate bulgur with what it is most known for: tabouleh. But this nutty, chewy, nutritious grain can be used for so much more! It's perfect for pilafs, burgers/patties, chili, stuffed vegetables, stir fry, and added to bread for texture. The list of its uses in cooking goes on and on. Our cracked bulgur still holds it's shape and texture after cooking, making it a great candidate for a spring salad served chilled. And bonus -- it has a quick cooking time!
Health Benefits of Cracked Bulgur

Along with being delicious and easy to cook, bulgur is an excellent source of many micro and macro nutrients, and it promotes overall health. Bulgur is an incredible source of  manganese , magnesium, vitamin B6, and niacin. Bulgur contains a whopping 8g of fiber and 6g of protein per serving.

Bulgur has been known to protect heart health, improve digestion and gut health, improve immunity against chronic diseases, and aid sleep.

Photo from Wild Hive Farm
Recipe of the Month-
Azifa: Grainstand Edition
with dried yellow peas and bulgur
Azifa is an Ethiopian salad typically made with lentils. In this version, we use bulgur to achieve that earthy flavor, and yellow peas for the soft, granular texture.
  • 1/2 cup cracked bulgur
  • 1/2 cup dried yellow peas
  • 1/4 cup olive oil
  • Zest of one lime
  • Juice of two limes
  • 1 large red onion
  • 1 green chili pepper
  • Cilantro for garnish
  • Salt & pepper to taste
For the peas:
  • Soak overnight, or for at least 8 hours. Drain, cover with water, bring to a boil, and simmer for 20-25 minutes until soft. Cool.

For bulgur:
  • Cover with water, bring to a boil, simmer for around 30 minutes. Cool.

Assemble the salad:
  • Once the bulgur and peas have cooled, add the red onion and green chili pepper, and toss to combine.
  • Whisk the olive oil, salt & pepper, lime zest and juice together and add to the salad. Garnish with cilantro.
  • You can keep the assembled salad in the fridge for up to a week. It's best after the second or third day when all the flavors have combined.
Host Your Event at Project Farmhouse
Project Farmhouse , GrowNYC’s sustainability center and events space, is available for rent.
 
Not only is the space gorgeous--with a projection wall and sound system (karaoke anyone?), a demo kitchen (as well as a separate catering kitchen), hydroponic living wall, and more--your rental fee will support public programming focused on the good food movement.

Encompassing 3,500 square feet, Project Farmhouse can host 240 people for a cocktail party or 100 people for a sit-down affair.
 
Click here  to book Project Farmhouse.
Donate to GrowNYC
GrowNYC is a 501(c)3 environmental nonprofit organization. Donate Today to support GrowNYC Grains, neighborhood Greenmarkets, community gardens, recycling and hands-on education programs for youth.  
GrowNYC/Greenmarket | 212-788-7900 | www.grownyc.org