Lentz Products
BEFORE YOU BUY, SOME CONSIDERATIONS
Raising ancestral foods amounts to numerous challenges not only in field and barn, but also on the business level – regardless if it’s ancient grain or heirloom veggies or traditional livestock breeds.
Yes, we who seek alternatives to industrialized agriculture are all in the same boat. And a small boat it is, a sail boat exposed to founder in the horrendous wake of the globalized system, for which an oil tanker comes to mind.
Ironically, Green Revolution is the moniker the military-industrial complex chose for their means to global food supply control, after World War II. War chemicals reformulated to farm chemicals and incessant plant breeding, which resulted in an immense jump in yields; that third-world hunger was staved off by chemical farming is somewhat true, although poor nations’ diets shifted heavily to carbohydrates in the process, and subsistence farms went under. Stateside, meanwhile, Cheap Food became the hue and cry. No successful revolution ever happened in a country where food costs add up but to a certain low percent of average income, so politicians see Cheap Food as a security issue. Of course, Cheap Food isn’t cheap at all when long-range environmental and human health damages are figured into costs, not to mention all those tax monies spent on enormous agriculture subsidies.
For all that, price tags linger in the brain, don’t they. Who doesn’t like a “good” deal?
The concept of Fair Price is integral to better-food-supply alternatives. We must face that niche markets have downsides that the mainstream economy doesn’t have. Business risk has to be computed somehow, including weather vagaries every growing season.
The bottom line really is astonishment that a resurgence of ancestral foods occurs in America and Europe these days. That the farmer does what the market asks for is a principle the shopper should remember with every purchase, because to purchase, in the big picture, is to summon.
Yes, we who seek alternatives to industrialized agriculture are all in the same boat. And a small boat it is, a sail boat exposed to founder in the horrendous wake of the globalized system, for which an oil tanker comes to mind.
Ironically, Green Revolution is the moniker the military-industrial complex chose for their means to global food supply control, after World War II. War chemicals reformulated to farm chemicals and incessant plant breeding, which resulted in an immense jump in yields; that third-world hunger was staved off by chemical farming is somewhat true, although poor nations’ diets shifted heavily to carbohydrates in the process, and subsistence farms went under. Stateside, meanwhile, Cheap Food became the hue and cry. No successful revolution ever happened in a country where food costs add up but to a certain low percent of average income, so politicians see Cheap Food as a security issue. Of course, Cheap Food isn’t cheap at all when long-range environmental and human health damages are figured into costs, not to mention all those tax monies spent on enormous agriculture subsidies.
For all that, price tags linger in the brain, don’t they. Who doesn’t like a “good” deal?
The concept of Fair Price is integral to better-food-supply alternatives. We must face that niche markets have downsides that the mainstream economy doesn’t have. Business risk has to be computed somehow, including weather vagaries every growing season.
The bottom line really is astonishment that a resurgence of ancestral foods occurs in America and Europe these days. That the farmer does what the market asks for is a principle the shopper should remember with every purchase, because to purchase, in the big picture, is to summon.
BERRIES
“Berries” is health food store parlance for kernels of small grains. They can be used in many ways, the most common is to cook them. Some chefs prefer to soak the berries overnight before cooking them, others cook them as they are. Most chefs bring water to a boil, then add the berries for 1/2 hour to 1 hour of simmering. In soups the cooked berries are substance; cooked like Risotto they serve as healthy starch component of a meal served hot, or, after refrigeration, in all manner of Mediterranean-style salads. (Note: Even when cooked for longer times, our berries will not soften to the consistency of rice but retain a little delightful crunch.)
With a kitchen mill, berries can be ground coarsely for polenta and couscous; coarsely-ground meal also lends itself to tasty dumplings in soups. Ground fine, the flours can be used in all kinds of baking – see our FLOURS section for advice. |
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FLOURS
Our whole grain flours will add a rainbow of tastes to your baking palette. If you expect the binding properties of bread wheat doughs, our Spelt Flour will come close (use 25% less water than in a wheat recipe, knead for a shorter time, don’t over-knead. Compared to wheat dough, Spelt dough will feel slightly sticky when ready for the oven.)
Our other flours also contain gluten, albeit in much smaller amounts than Spelt, so they’re best used for dense-texture baked goods such as flatbreads and pizza dough. With a binder (such as Camelina gel, see the Camelina Products section), breads lighter than flatbreads are possible. Pasta is a fun kitchen project; our Emmer Flour makes especially excellent pasta. For tortillas try our Einkorn Flour. Pancakes and waffles are breakfast treats for which all our flours are tasty ingredient. Our Black Nile Barley Flour is the pancake favorite. |
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PANCAKE MIXES
OUT OF STOCK
With minimal ingredients, our pancake mixes can be a quick start into a busy day. Simply add an egg and some milk and you'll have delicious pancakes to enjoy. Thin it out by adding more milk to make crepes. Add a little bit of oil and use it in your waffle iron. These are a great hit at our house and the grandchildren always get excited when waffles are served! |
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CAMELINA OIL SEED
Uses for our Lena Camelina parallel that of flax seed and chia seed: Sprinkle Camelina Seed on your salad, or use them instead of poppy seed on your muffins.
Camelina gel is easily made by letting the seed absorb water overnight. The gel then serves as an egg substitute – a fine binder in baking. |
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CAMELINA OIL
OUT OF STOCK
Our Lena Camelina Oil is best as salad dressing when blended with balsamic vinegar. It’s also a great alternative to butter on your baked potato, and a scrumptious replacement of olive oil on your bread.
Naturally high in vitamin E, add a small amount to your smoothie for a nutritional and energy boost.
Our Lena Camelina Oil is best as salad dressing when blended with balsamic vinegar. It’s also a great alternative to butter on your baked potato, and a scrumptious replacement of olive oil on your bread.
Naturally high in vitamin E, add a small amount to your smoothie for a nutritional and energy boost.
(Note: Not available all year. Inquire.)