Breakneck Acres offers seasonal, certified organic produce at the farmers’ markets, farm stand, and online store. See our online store for what’s available today. The following varieties are growing for the 2012 season;

 

Organic Vegetables

Green Beans, Lima Beans, Fava Beans, Beets, Broccoli, Cabbage, Carrots, Collards, Sweet Corn, Cucumbers, Eggplant, Kale, Lettuce – Romaine, Lettuce – Salad Mix, Leeks, Red Onions, Shelling Peas, Hot & Mild Peppers, Fingerling Potatoes, Pie Pumpkins, Radish, Spinach, Summer Squash, Swiss Chard, Tomatillo, Tomatoes (Heirloom Slicing, Roma, Cherry), Ground Cherry & Watermelon

 

Herbs

Basil, Chives, Cilantro, Dill, Parsley, Thyme & Rosemary

Food Grade Soybeans Everyone has something to say about soy products. A few years ago I was mildly curious after eating a box of soy crackers from Trader Joe’s and featured the humble soybean in a blog post. What I failed to mention, was the cooked soybean! They are super nutritious and can be a great substitute for other beans in soups and dips! To cook soybeans;

 

1. Wash and pick out any discolored beans or debris.

2. Soak overnight.

3. Use a REALLY big pot to boil the soybeans in water. Make sure there’s plenty room for extra water and bubbling—they can get wild! Once the pot boils, skim off the grey foam and turn down to a low simmer. 

4. Cook for approximately 3 hours on the stove. Check on them periodically to skim of the grey stuff and add water if required.

5. The beans are done when they’re soft and not crunchy!

 

Another great snack idea is the roasted soybean! We love to toss our soybeans in a little olive oil, salt, pepper and paprika and then spread out on a cookie sheet.  Bake them for 20 minutes at 325° and start snacking with your friends and family!

 

Wheat Berries Our wheat berries are a hard red variety that averages over 12% protein. They can be cooked for cereals and soups, sprouted for salads, or milled into whole wheat flour!

 

Wheat berries are easy to cook and do not require an overnight soak. Simply add a 1 lb. bag of Breakneck Acres wheat berries to 7 cups of water and 1 teaspoon of sea salt. Boil the wheat berries for approximately 1 ¼ hour—until the berries are soft with the characteristically chewy texture. This should yield approx. 4 ½ cups of cooked wheat berries.

 

We love to add our cooked wheat berries to chili made with our heirloom black turtle beans, warm porridge mixed with oats, or in cold salads! If you don’t use everything you cook, freeze the remaining berries for up to one month—and add to the next big pot of soup you make!

 

Whole Wheat Flour Our whole wheat flour is the real deal! Our product is the wholemeal, milled from hard red wheat. It contains all of the bran, the entire germ, and all of the starchy endosperm from the grain. Nothing has been added and nothing has been removed! We allow you to enjoy the full flavor while consuming protein, fiber, and the highest quality vitamins and minerals. Because we do not add preservatives, we recommend that you refrigerate or freeze the flour after opening and use within 3 months of purchase. Our product is excellent for bread, pizza dough, muffins, and even “healthy” cookies!

 

Corn Flour, Cornmeal, Corn Grits (Polenta & Mush)! Breakneck Acres grows two varieties of dent corn that are sweet, healthful, and an excellent source of vitamin E, linoleic acid, phospholipids, carotene, and phytosterols.

 

After milling the shell corn, we offer three sifted products; corn flour, cornmeal, and corn grit (also known as polenta to the high class and mush to the common folk!). Like our wheat flour, our corn products have no additives or preservatives, should be stored in the freezer or refrigerator after opening and used within three months of purchase.

 

Buckwheat Flour

Gene Logsdon says buckwheat, “was the all American breakfast: the schoolboy’s fortification against a snowy, two mile walk to school, and the ax-man’s fuel as he chopped his way across the frontier.” I respect Gene and decided it was time mill some buckwheat flour and try a traditional buckwheat pancake before I headed out to do farm chores.

 

A few facts to get you jazzed about trying buckwheat flour; buckwheat is not a grass like wheat, it’s a fruit. The kernel inside buckwheat is called the groat and it can be steamed, toasted, or served as a cereal. You do not need to hull the groat when grinding for flour. Consequently, the dark flour has some particles of finely milled hulls (excess hulls makes the flour bitter). Buckwheat has an amazing amino acid profile and it is very high in lysine – a protein our bodies (and our chickens) need.

 

We use buckwheat primarily as a cover crop at Breakneck Acres since it’s quick to grow and is an excellent weed suppressant. After milling a small batch and doing a taste test of buckwheat pancakes, we knew that buckwheat flour would need to be added to our product list! Since the yield is low and we save seed every season, supplies may be low. Be sure to grab a bag when it’s available!  Like our other products, buckwheat flour does not contain additives or preservatives. The flour should be kept in the freezer or refrigerator and should be used within two months of purchase.