| We
own and operate a small organic farm with approximately 160 acres of tillable
cropland located 10 miles north of Salina, KS between Old Hwy 81 and
Bennington on K-18.
Our goal is to preserve our land
for future generations by being good stewards of our farm. As we
strive to achieve this goal, we hope to maintain financial stability and
enjoy the quality of life we value. We are working towards having
an organic farm that produces healthy food and clean air and water in
harmony with our environment. We are committed to and employ
farming practices that enhance our natural resources. Some of
these practices include crop rotations with legumes, smaller fields with
field windrows, using cover crops and green manure for added nutrients
and organic matter, using only non-toxic natural inputs on the soil,
keeping the soil balanced, and using minimum tillage and cultivation.
Our major crops are wheat,
soybeans, milo, and alfalfa. We have added asparagus as a
specialty crop for market and are looking to add other grain and legume
crops to use in our mixes in the future. Last year we added black
beans and pinto beans and this year we have added white winter wheat.
Our farm is certified by Organic Crop Improvement Association (OCIA). |
|
Whole
grain contains all of its parts: the
germ or embryo, the endosperm, and the bran.
The bran, or outer layer of the kernel, contains carbohydrates,
proteins, vitamins, minerals, and dietary fiber.
The natural bran is what helps aid the body in digesting and
assimilating foods, as well as moving them quickly along…too quickly
if you’re not used to whole grains and you eat too much at one time.
The germ contains a high concentration of vitamin E, B vitamins,
iron and other minerals, fats, proteins, dietary fiber and
carbohydrates. Once the
wheat or any grain is milled into flour, it starts to deteriorate rather
quickly, loosing nutrients and becomes rancid.
Refrigeration will slow down this process while freezing will
stop the process.
Commercial
milling and processing removes nutrients from flour. The current laws require that refined flour be enriched by
adding back four basic nutrients: thiamin,
riboflavin, niacin and iron (in chemical, or non-food, synthetic form).
The resulting product lacks the balance of a whole food which is
necessary for full assimilation of nutrients by the body.
“Wheat” flour that is commercially ground and refined to be
sold in stores generally has the germ removed and sometimes part of the
bran. White flours have all
the germ and bran removed. |
|
The
baking mixes at Keating Farms emphasize the use of whole grains with the
predominant ingredient being the hard red winter wheat organically grown
and milled on our farm. All
grains used in our mixes are certified organic, milled at our farm,
packaged & put into the freezer.
The unbleached organic white flour and wheat gluten are an
exception to milling as they are milled elsewhere and stored in out
freezer.
Our
Bread Mixes are basically made to be used in Bread Machines so you get a
whole grain, nutritious and organic bread, delicious and fresh baked in
your own kitchen with little effort. Whole wheat mixes do better in a bread machine with a whole
wheat cycle. You can also
use and electric bread mixer, food processor or hand kneading.
All you need to add to most mixes is water, oil and honey.
Bread Mixes should be stored in the freezer to retain the most
nutrients and at room temperature before using. |
