Breakneck Acres offers seasonal 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

Produce

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.

 

Specialty Grains & Legumes
Dry Beans
Our beans are planted, harvested, and packaged within one year. They’re fresh—so expect a shorter soak and cook time than the dry beans you would buy in a large grocery store. We recommend a quick rinse (and be sure to pick out any debris!), a few hour soak (cover with one inch of water), and a cook time of 1-2 hours in simmering water (add a ham bone, savory vegetables sautéed in fat or use chicken stock if you like!) We love to cook our beans in the original soak water (why pour liquor down the drain?) with a bit of fine diced garlic and onion sautéed in olive oil! Customers ask why we pick the varieties we grow. We have a few criteria, they need to be tall hardy bush type so that our John Deere combine can easily harvest and they need to be interesting—with a preference for heirloom varieties! The term heirloom refers to plant varieties that have been passed down from generation to generation with no recent genetic modifications. We like to think of them as flavor antiques since each seed has a story from the past. Heirloom Black Turtle Believed to have originated in southern Mexico and Central America over 7,000 years ago, Black Turtle beans are one of the tastiest beans we know. They have a deep, rich flavor that works superbly in soups, frijoles, chili, and as refried beans. Heirloom Jacob’s Cattle Known for taking its name from the spotted cattle in the biblical story, Jacob’s Cattle hails from Prince Edward Island and was a gift from the Passamaquoddy Indians. It is full-flavored, holds its shape under long cooking, stands up well to plenty of seasoning, and possesses a rich aroma. We love these in our homemade chili and baked beans! Heirloom Calypso The calypso bean dates back at least 400 years and hails from the sunny shores of the Caribbean! Try these in soup or straight up! “Their unique coloring holds through cooking which surprised me. Plump, creamy texture! The rich, dark pot liquor made for delicious vegetarian beans. In fact, I cooked them with a bit of carrot and celery and a little Italian seasoning. Yum!” -Kari Moore, Founder & President, FarmShare OH LLC Tiger’s Eye When Tim agreed to grow Tiger’s Eye in 2012, Ami immediately broke out with her very best karaoke version of the Survivor classic. He wasn’t sold on her singing, but he was intrigued by the Seed Saver’s Exchange’s description, “Originally from Chile or Argentina. Wonderfully rich flavor and smooth texture. Very tender skins almost disappear when cooked. Great for chili or refried beans.” Kenearly Yellow Eye The Kenearly is traditionally grown in Maine, but was originally developed in Kentville, Nova Scotia. The white bean makes a creamy broth that is excellent for baking and for soups. We like them in white chili and bean hummus!
Seed
Breakneck Acres is an unconventional farm that only plants non-GMO and heirloom varieties of seed. What does this mean? After harvesting and cleaning, we can save our seed to plant the next season and they will actually grow. There’s no genetic engineering, no DNA manipulation, and no risk of patent infringement. We save simple seed that grows simple food. We currently offer the following seed for small growers (quantities may be limited since we’re the primary “customer!”) Buckwheat Besides making excellent pancakes, buckwheat is a great cover crop! We use it to suppress weeds and improve the health of our soil. It grows quickly and will be ready to turn under as a “green manure” after just 30 days. Young leaves are also great to eat! Sow after the last frost, 1 lb / 500 sq. ft., 1-2” deep. Food Grade Soybean Our soybeans were originally sourced and currently supplemented from Great Harvest Organics. We recommend sowing later in the season on ground that was planted with a spring cover crop for green manure. We recommend 80 lbs/acre, 1-2” deep. Open Pollinated Corn We are currently growing an open pollinated corn called VK13 that was originally sourced from Lakeview Organics. We are also testing a few different hybrid varieties. All varieties are excellent for milling. Planting rates vary for open pollinated and hybrid varieties, but on average assume 15 lbs./acre, 1.5”—2.5” deep. Hard Red Wheat We grow both hard red winter wheat and hard red spring wheat varieties that are excellent for milling and bread baking. We are always testing new and old varieties with the goal to meet the needs of our consumers while maximizing potential yields in northeast Ohio. We are currently growing Glenn and Barlow in the Spring and Warthog in the Winter.
Meat & Eggs
Free Range Eggs Breakneck Acres is registered with the Ohio Department of Agriculture to sell ungraded free range eggs. Our hens free range on several acres of our unconventional farm and their feed is made from ingredients grown on farm with unconventional supplements, including; fish meal, trace mineral salts, dried sea kelp, diatomaceous earth, a probiotic, and dietary balancer. Poultry Throughout the year we also offer a limited quantity of whole chickens that are processed at an Ohio Department of Agriculture inspected facility. Please contact us for more details on scheduling and registration for our waiting list.

© 2012

Breakneck Acres Farm

2743 Summit Road, Ravenna, Ohio