|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.
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.
Red Fife Blueberry GaletteCourse: Desserts
A summer fruit galette made with whole grain pastry.
2 1/2 cups flour (half white four and half whole grain)
2 tsp. sugar
¾ t salt
1 cup cold butter
½ cup ice water
About 5 cups of blueberries (tossed with sugar, if required)
Squeeze of lemon juice
4 tbsp ground almonds or walnuts
3 tbsp flour
3 tbsp sugar
- To make the pastry:
- Add dry ingredients u0026 cubed butter to food processor. Process just until it resembles coarse meal.
- Sprinkle in ice water and process until mixture starts to hold together. (Be careful not to over mix.)
- Pat into a disk u0026 chill for at least 30 min.
- To assemble the pie:
- 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 tablespoon 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.)