Plant the seeds, harvest the grain, grind, blend, package… you may think that I am retelling the classic Little Red Hen story but really I am introducing you to the Nitty Gritty Grain Co located in Charlotte, VT. Sibling owners Tom Kenyon and Cathy Kenyon are helping to not only continue to write their family’s history of farming and land conservation, but they are also putting top quality products on our grocery shelves.
All Nitty Gritty Grains are grown on the family farm. They are milled locally and packaged back at the farm. The final products – grains and baking mixes – can be found around Vermont, can be purchased online and can also be picked up at the farm.
Recipes can be found on the inside of the packaged mixes and on their website. I have a tried and mastered Pumpkin Bread recipe that I make almost weekly. Despite making it weekly the picture above shows what our pumpkin bread usually looks like… almost gone! Here’s the recipe for your family to enjoy:
1/3C vegetable oil
1 C sugar
2 large eggs
2C pumpkin (or use one 15oz can)
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 & 1/2C Nitty Gritty unbleached white flour
Mix well and bake at 350 until done (the time will vary based on your muffin/pan size).
My friend Jennifer is a phenomenal baker and because I know she values locally grown products I shared my Nitty Gritty Flour with her.
I love to bake and I love to use local, wholesome ingredients! So, I was extremely excited when I was asked to try this local flour from Nitty Gritty Grain Company of Vermont! I have never heard of this company but loved the idea that everything is grown organically on their farm in VT, overlooking Lake Champlain. I experimented with two of their flours.
The first one I used was the VT White Flour, which is an unbleached all-purpose flour from hard red winter wheat. I was amazed at how silky the texture was of this flour and it had a beautiful light white color to it! I baked muffins, breads, pancakes and cookies. My breads and muffins came out light, moist and fluffy.
Next, I used the pastry flour to make pie crust. This created a nice silky and smooth dough to roll out. It was very pliable and easy to work with. I also added pastry flour to other baked goods, like pancakes, cookies, muffins and scones for a more whole grain, richer and lighter flavor and texture. The pastry flour works well with cakes too.
I can truly taste the difference and feel great knowing that it comes locally, organically grown and minimally processed. This ensures the best flavor and healthiest for me and my family as well as the environment. I look forward to using more if this flour and hopefully find it in my local store to purchase.” ~Jennifer
I love cornbread and was really excited to try the Nitty Gritty Cornbread Mix. The mix combines organic corn and organic wheat flour grown on the farm as well as a few leavening agents. Add an egg, a bit of oil, and water and let bake. Easy! I put mine in the oven and then focused on making the perfect soup to pair with the bread.
The end result was melt in your mouth wonderful. The pan only lasted a day! We ate second and third helpings with our dinner and polished the rest of the following morning for breakfast. It was divine!