|Blueberry galette with Red Fife pastry|
This month’s topic for the Canadian Food Experience Project is to introduce our readers to a local food hero in each blogger’s particular region.
I’m sure we all have a list as long as our arm of people who have done much to advance local food growers and producers in our regions.
I know I do.
That said, it was an easy choice for me to hone in on the staff at Speerville Flour Mill and the Mill’s current general manager, Todd Grant.
|The staff and Speerville Flour Mill|
Speerville Flour Mill is a New Brunswick gristmill that grinds Maritime-grown grains into high quality, stone ground flours and a variety of other grain products. They’re the farm-to-fork connection for Maritime farmers who would otherwise have no reason to grow milling-quality grains and they provide Maritimers with something few Canadians have access to – locally-grown and stone-milled flours. A luxury for lovers of true artisan breads.
A bit about stone ground flour:
This is a fact: Commercial white flour is the “Wonder Bread” of the flour world. It is made almost entirely on steel roller mills that extract 72% of the wheat kernel, sifting out much of the fibre, flavour and nutrition (including the bran & wheat germ.) And it includes additives.
Stone ground grains, on the other hand, retain the full nutrition of the whole grain. Stone-ground whole wheat flour is exactly that – the entire wheat kernel, ground into flour. Stone ground whole white flour (sometimes called white whole wheat) contains 85% of the grain, including the tasty and nutritious germ.
Stone-ground flour is high in protein, fibre and other nutrients and it has a flavour that can’t be matched.
Sure it’s slightly heavier than conventional flour but it is my flour of choice for all of my baking – from seven-egg hazelnut cakes to biscuits, pastry, breads and muffins.
Pastry made with Ref Fife flour is a particular favourite. Paired with fresh, local blueberries in a galette is a wholesome taste of summer.
Blueberry galette with Red Fife crust
Red Fife Pastry:
2 1/2 cups flour (half whole white four and half Red Fife)
Squeeze of lemon juice
- Roll out pastry and place on a parchment paper-lined baking sheet.
- Combine almonds, flour and sugar. Spread evenly over pastry, leaving 3 inch border all around.
- Toss blueberries with lemon juice and arrange over the mixture.
- Fold pastry border in over filling. Sprinkle a tsp or so of sugar over the pastry border.
- Bake at 375 F for 45 minutes to an hour. (Cover loosely with foil for the last 30 minutes if it looks like the pastry is getting too brown.)
The Canadian Food Experience Project was started by Edmonton-based food blogger Valerie Lugonja, She has called on food bloggers from across the country to share our regional food experiences with a goal to bring global clarity to our Canadian culinary identity.