I went to Maine Made 2013 in Rockport at the Samoset Resort on Saturday and who should be there but Maine Grains.
Amber Lambke, one of the forces behind the grist mill in Skowhegan, was there, and we talked for a bit as I decided which bag to bring home to try. She said that she uses the sifted wheat flour in place of regular ol’ flour. It has had some of the bran sifted out, she said, so it works well in recipes calling for plain sifted flour.
It is a beautiful sight, and while it cooked up slightly darker than unbleached flour, the taste was perfect.
But here is the most amazing thing I think I have ever experienced when it comes to grains.
The tag on the back of the bag says it came from Mapleton, is AC Brio wheat (a type of hard red spring wheat) and – are you ready for it? – was milled on Oct. 8, 2013.
Just 12 days ago it was milled.
Wow. It is the freshest flour I have ever had and is totally worth it.
The cranberries in this are from Columbia Falls via Ken from Kenona Farm in Osborn. Ken is at the Hampden and Brewer farmers markets weekly with his goat-milk products. He also is now selling pound bags of cranberries for a mere $3 each. And frankly, nothing compares to fresh Maine cranberries, which are about the size of grapes, unlike those puny ones you can find in the grocery store.
And what about sea salt from Eggemoggin Salt Works? Yes, I got a container of that at Maine Made and used a pinch of it in the recipe. Check out their Facebook page here.
Cranberry Orange Walnut Cake
1 well-beaten egg
1/2 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup Maine Grains sifted wheat flour (or sifted unbleached)
2 teaspoons baking powder
A pinch of Reach Salt from Eggemoggin Salt Works
1/2 cup chopped Maine cranberries
1/4 cup chopped walnuts
Zest of one orange
2 tablespoons sugar (optional)
Preheat oven to 350 degrees Farenheit.
Combine egg, sugar, milk, oil and vanilla. Add dry ingredients and mix well. Fold in cranberries, walnuts and zest. Pour into a greased and floured 8x8x2-inch pan.
Sprinkle top of cake with the 2 tablespoons of granulated sugar.
Bake at 350 degrees for 25 to 30 minutes or until cake tester comes out clean.
– Janine Pineo