Eat Local Flour
The New York Times (reg. req.) has an excellent piece today on local grains.
It might take a while to appreciate high-quality, small-batch flours after a lifetime of eating food made with mass-produced flour. Their musky fragrances are often more pronounced, and variations in taste and texture bring a new range of complexity to baked goods, making supermarket flour seem one dimensional by comparison. “Fresh-ground grains taste entirely different from the flour you buy at the grocery store,” said Mary-Howell Martens, who sells organic feed and seed in Penn Yan, N.Y., and grinds her own flour at home. “Everyone knows that a January tomato that comes from Mexico tastes different than an August tomato taken straight from the vine. It’s the same with grains.”
The article’s sidebar, which does not appear to be online, mentions Westwind Milling of Michigan. I am not familiar with them. We do have local wheat in and near Chicagoland, but it is not necessarily there at the neighborhood farmer’s market. Cassie usually carries products from Ted’s Grain’s of Dekalb at her Green Grocer. My wife and I have seen local wheat at the Dane County Farmer’s Market in Madison and at the Urbana Farmer’s Market.