Nutrimill and Wheat Info

The Nutrimill

What would it feel like to be able to make your own healthy, whole grain bread any time you wanted to, with very little hassle and complete confidence that everyone would absolutely love it?

Did you know that grinding your own fresh flour is extremely fast and easy with the nutrimill grinder?  And not only will the nutrimill grind wheat, It can create perfect rice flour, bean flours, and more for gluten free and artisan results.

Here is a video by L’Equip that demonstrates the Nutrimill’s features.

For local Tennessee Get the Nutrimill on our Tennessee truckload sale.

Or get it shipped to your door by clicking here


Bread baking results

Ever gotten less than enthusiastic applause with your healthy, whole wheat bread?

One of the first things to consider is what kind of wheat you’re using.   Let Emma (our family’s master bread maker) show you the interesting results she got from a bread experiment she did using 3 different kinds of wheat.

If you’re a seasoned bread maker yourself, be sure to get in on our current wheat order truckload sale by clicking the following link  (Plus, there are hundreds of other dry goods items available).

Are you wondering which type of wheat is best for you? Here’s a video that will help you decide.




wow, what a great video. Now you have to post the recipe :)

Thanks for the information, Emma. I usually use white wheat for my bread but I will try mixing them.

i would like your recipe using the three different types of wheat. thanks julie

HI Emma. Great informative video! Since I don’t know how exactly how to make this bread, would you please make a video of how to make the bread from start to finish? My 8 yo son and I would love to do this together! Then if we get it right with your help, we can buy more bulk flours. Thanks so much!!

Oh my goodness! Your bread is so beautiful! I think I’d have a hard time deciding whether to frame it or eat it (I’m pretty sure eating would win!)! Thank you for the helpful info. We are new to bulk grain buying and grinding so this is just the info I was looking for. This will definitely help us! I agree with another comment – next time show us your techniques! Jennifer

Thanks, Emma. This video was very helpful. I have only been using the Prairie Gold wheat as I’ve tried to remember my bread-making skills from years ago. I must be doing something wrong because my loaves never rise as high as yours. Maybe your next video could show us how to make bread as lovely as yours. Thanks again.

Yes, thank you, Emma, for doing the trial and error for us! Your explanations were clear and helpful. We had some spelt pancakes and I was wondering they were ‘flatter than a pancake’ but still enjoyed by all!…Carol Hipp.

Thanks for the info! Do you bake in the oven or bread machine?

Thanks for the tip Emma. I will definitely consider giving Spelt a try. I love nutty flavors! Here is something to try… when in a pinch I use Wheat Montana’s white flour mixed with my wheat germ and whole wheat bran. It makes an easy, light, flavorful bread. One can not always take the time to grind the wheat berries for bread, so I find this a huge time saver as well as a special bread flavor for my family. Why Wheat MOntana? Well because it is non bleached, non bromated, non chemicals. It makes great doughs for pizza, breads, and baking.

I am not able to view the video. It says that “Internet Explorer cannot display the webpage”

Emma, I really enjoyed your video! I have been making bread for years but I have had trouble with Spelt bread. Would you share your recipe with us? :)

Your bread looks wonderful! I need to try the spelt. I’ve never known what to use it for!

Wonderful video, Emma! I, like others, will buy spelt on the next order. Make sure you get your commission! ;) Renee

Great job, Emma! We would also love the full recipe you use to make your bread, if you are willing to share it!

Very nice Emma. Would love your recipes and techniques on bread making. I am a newbie to it all, waiting to buy a wheat mill and bread maker. Keep up the great videos! Denise-Madison,TN.

That was great, Emma! Thank you taking the time to investigate and share!

Thanks so much Emma. I am a city girl with very little knowledge on bread baking and have just begun my venture this past year. I wish we could have you over to help me out in person! :) Thanks, Catherine

Emma! Great video! Thanks for putting your time into that!

Yay Emma!! Great job!! Next time your mom brings you to Jackson, please come over!! I need you to teach Piper (age 5) how to make our bread. I need her to take over the bread making in the next couple of years. :)

emma, thank you for this. will you please post your recipe? that would be so helpful! i’ve been grinding my own wheat for a few months but not getting the good results from the recipe i’ve been using for years on pre-ground flour. suggestions?

I am using hard white wheat, as recommended on your site. It is good. I have not formed opinion yet, as I have only made it in the Bread Machine (Zoe), an not manually (where it taste better). Avinash Chandra

Enjoyed the video Emma. I was thinking of trying the spelt and now I am sure to. Just recently bought a flour mill and I am really enjoying it. Thanks for the info.

Thank-you for the demo. It was very interesting. Gracie Anne

Thank you Emma for going to all that trouble to teach us about the differences! I have tried the different organic wheat flours and even almond flour but you have inspired me to try the spelt! And it never occurred to me to mix the flours, you are so smart for pointing that out! It would have really helped my rock hard lumps when I was attempting to make bread out of 100% almond flour!

Great job Emma. I recently began making my own bread because we are getting prepared for the increase of food prices we are seeing now. The recipe I use calls for 3 cups white wheat and 1/2 cup red. I grind that and use the flour to make two loaves. Lynn

emma, you are such a great bread maker – i love your passion – your information was clear and helpful and interesting to watch and listen to. thanks for sharing your findings with us :). jan fox

Emma, what a wonderful job! I bake a lot of bread…but have actually never tried spelt. I’ve really been missing something! Thank you!

Very helpful! I think it is clear that everybody wants your recipe plus the step by step instructions. The breads look yummmy! Corina

Thank you for sharing Emma. You have inspired me to try the spelt. Also, I had never thought of combining the 3 grains. Your loaves are so beautiful, maybe sometime you could show us how you make your bread. Laurie Jordan

Wonderful, Emma! Your bread comparison video is just what I needed to choose a wheat purchase. I am new to bread making but I think I can learn to do this. How I wish you had more bread making videos to help new learners in the process. You might show the various steps of recipes and give tips on how to avoid mistakes, etc. You know, I think you could make a business of teaching bread-making. Thanks again for the video. Well written and a great job! –Cheryl Jamison Smith in Waverly, TN

Very helpful! You seem to be an excellant bread baker! What is your recipe?

Would you post the recipe for the spelt bread please?

Very Helpful Emma, Thank you

Wonderful video! I appreciate the sharing of your bread making experience. Very practical and easy to follow. I agree with some of the other reviewers. Would you please share the actual bread making and baking………thanx, pat

Simply fabulous, Emma! I’m so excited about trying the spelt. Thanks a bunch!

Nicely done, Emma, I enjoyed your video!

A very helpful video and comments. Thanks, Emma

Hi Emma, I thought you were so very thorough in your presentation. I learned everything from you! Your uncle Raisin and I are here and he liked raisins in his bread! Do you wonder who we are?? We are your grammy’s sister and brother in law – that means that we are your great aunt and uncle from San Diego, CA. We are so proud of you! What an excellent video presentation. Wow – we hope to meet you some day. Your grammy and grandpa love you so much! Mary and Ray

Thanks to your video, I now know why my spelt bread does not rise.
Emma, This is a great video! George

May be the recipe of the bread would make it taste even better. George
Thanks Emma! Very informative!

You did a great job on the video. I use spelt and white winter wheat but never thought about combining three for a good combination! :)

Very helpful Emma! I enjoy your videos. I especially appreciated the pie crust video. Although I enjoy baking,a good pie crust has eluded me. Now that I have frozen apples, and know how to make a good pie crust, I can make our famiies’ favorite apple pie even better!I’ve been making bread with just Prarie Gold wheat, but want to try Spelt now. Thank you so much. Do you add wheat gluten to your recipe to help it rise? Fran Beach

Thank you for making this informative video. This is the first time I have seen the differences demonstrated in such a clear way. sincerely Urania

Great idea for a video. Thanks so much for sharing!

Great video. I think you did a wonderful job explaining the three different wheats. If this was a school project I think you would get an A!

Good job with that video, Emma! Beautiful bread loaves you baked, too.

Very informative. Keep up the good work!~Donna F., Alabama

A 50/50 mix of hard red and some soft wheat makes a very good bread. I would suggest that people purchase a grinder that can be run with an electric motor or operated by hand (just in case) because grinding by hand is tough if you actually have electricity and my family grew tired of grinding the wheat by hand and consequentially we don’t make bread often . This is unfortunate both from a nutritional standpoint and as they say ” practice makes perfect”. Good video !

I want to make sour-dough bread using spelt! Any good recipes? Thank’s for the video, good job! Jane

I’m new to bread making and I am very pleased I ran across your presentation. I have many things to learn and you have helped me get started in the understanding in the different types of flours to be used. I know that a lot of bread recipes say to rise your bread twice. Once in the bowl and once in the pan. In my readings, I have found that multiple risings help ensure a soft and fluffy bread. Do you agree? Whats your experience on this matter? Thanks in [email protected]

Excellent presentation! Thank you! What are your thoughts about using bread machines?

I am interested in baking and cooking with spelt because it has a lower glycemic index. Thank you for the great video it was vert helpful! Debbie

Hi Emma, my name is Scott. I’ve been experimenting with making whole spelt bread and its more of a challenge than I thought. But I’m stubborn. : )I like the video idea, it helps a lot. I could use some help with the hole punching the dough down and forming the loaf technique. I’m also having a bit of trouble with too much air in the top half of the loaf. If I can get my bread to look like yours, I will be one happy bread maker.

Price Drop For The Nutrimill Grain Mill

Price Drop For the Nutrimill Grain Mill

Nutrimill grain mill and mini seed millAs promised, the price on the amazing Nutrimill grain mill has been reduced significantly today! Check it out – just $219.99 for the Nutrimill alone or $229.99 for the Nutrimill + mini seed mill.

Order today, and we’ll ship it right to your door for free!

The Nutrimill will turn any grain or non-oily seed (like quinoa, millet, amaranth, etc.) into flour. Make your own whole wheat flour FRESH and experience the night and day difference in the flavor of your bread. Or mill your own healthy gluten-free flours. It’s tons cheaper than buying ready-made mixes, and much better for you because it’s fresh.

And consider adding on the mini seed mill for just $10 extra. It’s about the size of a coffee grinder, and powerful to grind small batches of spices, oily seeds, or even fresh coffee.

We love the removable grinder bowl of the mini seed mill. No need to wrangle a cloth around between the blades to clean it – just remove the whole grinder bowl to wash it out.

Easy Homemade Chocolates

Easy & Healthy Homemade Chocolates

Easy and Healthy Homemade Chocolates

If you’re anything like me, always reading the labels on everything before bringing foods home to your family, maybe you’ve put a chocolate bar or two back on the shelf once you saw ingredients like fake vanilla and PGPR emulsifier (a substitute for costly – and nourishing – cocoa butter). Instead, why not make chocolate so healthy you WANT your kids to eat it? Chocolate you don’t feel guilty about craving.

These sweet little chocolates are smooth and velvety, thanks to the abundance of brain-boosting and infection-fighting coconut oil. And they’re so easy and fun to make. Our batch was ready to eat in just over half an hour, and that includes the time it took for them to harden in the freezer. Even our teenagers were licking the beaters.

We used pure organic maple syrup for the sweetener in these. But you can also use honey, stevia, or the sweetener of your choice. 



1 cup coconut oil (your choice of virgin or expeller pressed, depending on the flavor you prefer)

1/2 cup maple syrup, honey, or the equivalent amount of the sweetener of your choice

1 cup organic fair trade cocoa powder

pinch of salt

1 teaspoon of vanilla



Place the coconut oil into a heat resistant glass measuring cup or bowl. Fill a large saucepan with a few inches of water, and set the container of coconut oil in it. Slowly heat on the stove top until the cocont oil is mostly melted. You don’t want it to become hot, just room temperature or so.

elting Coconut Oil For Chocolate

When the coconut oil is warm and mostly melted, pur it into a mixer fitted with whisks or beaters, or into a food processor. Add all of the other ingredients and process until smooth. (I wondered if my Bosch would be able to handle such a small quantity, but it did fine. Outside of scraping the sides of the bowl once, the chocolate came together perfectly.)

Homemade Chocolate Ingredients In Bosch

The chocolate should still be pourable at this point. If not, scoop it back into your glass measuring cup or bowl, set it back in the saucepan of water, and gently warm it until it is pourable. Mine got a little thick, but it remelted beautifully.

Incidentally, if you want a really good, healthy, cake icing, keep whipping, and deliberately allow your chocolate to cool until it becomes spreadable.

Thick chocolate makes a great icing for cakes.

Here, you can be fancy and use a candy mold. We used these hearts from Amazon. Alternatively, spoon the chocolate into coins on parchment paper or pour into a parchment lined loaf pan or cookie sheet.

Pouring The Chocolate

Once you’ve poured the chocolate into molds or pans, set it in the freezer for about 20 minutes to harden. You can break large sheets into bite sized pieces. Store the chocolate in a container in the fridge.

Chocolate Hearts

Vivani Organic Chocolate Bar P.S. If someday you just want a quick chocolate fix with no counters to wipe and no ingredients to put away (i.e. something that comes in a wrapper), the Vivani chocolate bars we sell are scrumptious and only contain cocoa liquor, raw cane sugar, cocoa butter. No soy. No fake vanilla. All 100% organic ingredients.

Order through any of our order forms. (seasonal)

Reminder: The deadline to order apples for February 13th/14th is Monday!

Next week, we’ll be delivering a load of crispy-crunchy apples from Pennsylvania to families all over and around Tennessee. If you want apples, make sure you order by Monday morning at 9:00 a.m. central!

Deadline To Order:  February 10th at 9:00 a.m.
Delivery Dates:  February 13th or 14th, depending on location
Order Now!






Fresh Homemade Bread Nine Year Old Style

Fresh Homemade Bread, Nine Year Old Style


I don’t know about you, but we think making bread should be a cinch. Something you pull off easily in the morning or after work. No problem.

So we teach our kids to make bread using the Bosch mixer, which was designed for heavy and repeated loads – like daily bread making. It’s easy peasy, and it turns out some really awesome bread, like these beautiful loaves that our nine-year-old made this morning.

Maggie's First Loaves of Homemade Bread

These two loaves were made with 100% prairie gold flour, freshly ground in the Nutrimill. And my, what good bread it was!



3 teaspoons salt
2 tablespoons yeast
1/4 c. gluten
7 c. freshly ground Prairie Gold whole wheat flour
2 2/3 c. warm water (115 degrees)
1/2 c. rapadura sugar
2 tablespoon butter, melted (cooled slightly)


Measure about 5 cups of the flour into the mixer. Add the salt, yeast and gluten and mix to combine slightly.

Add the water, rapadura and butter to the dry mixture and mix everything together. Gradually add the remaining 2 cups of flour, or whatever amount is required to create a soft dough that is not too sticky. (Better too soft than too stiff; you can always add a little more flour.)

Knead the dough for about 8-10 minutes by machine, or 15 minutes by hand. It is ready when you can take a small lump of dough and stretch it thin enough to see light through it without it tearing apart.

Divide the dough into two equal parts. In a few strokes, hand-knead it into an oval-shaped loaf. Pinch the bottom seam together, and then slide it over the counter, seam side down, to seal. Place it in a greased 4×9″ bread pan (seam side down).  Repeat with the other ball of dough.

Cover the loaves with a clean towel and let them rise for about 1 hour, or until doubled. Unlike most bread recipes, this one only rises once. Bake at 350 degrees for 25-30 minutes, or until golden brown.

Three Cool Ways To Use Lemons

Three Cool Ways To Use Lemons


As it turns out, we have a little extra time to take orders for citrus fruits and dry goods, so we have extended the deadline until tomorrow morning at 9:00. As far as we know right now, this is the last time we’ll be able to offer citrus fruit this season, so if you still want to order, there’s a little time left.

Fresh Lemons!


To order lemons for local pick up, visit our order form here. You’ll only find fresh lemons available during the winter and early spring months.


Three Cool Ways To Use Lemons

Frozen Lemon Cubes:  Lemons are in their peak season in the winter, but nobody wants an ice cold glass of lemonade then. So when we get a box or two of lemons for our family, we love to freeze the juice in ice cube trays and save the cubes in zip top bags until the weather gets warm. When you’re ready for that cold glass of lemonade, plunk 2 or 3 lemon cubes into a glass, add water and the sweetener of your choice. You can even whiz this in the blender for a slushy treat.

Frozen Lemon Peel:  Isn’t it true that just as soon as you use up your last lemon and throw away the peel, the dinner you make the VERY NEXT NIGHT calls for a teaspoon of lemon zest?? Seriously, this used to happen to me all the time. Grr…

But not anymore. Now, I stack up my empty lemon peel halves when I’m done juicing them, pop them into zip top bags, and chuck them in the freezer. How simple is that? It’s easy to zest the frozen peel on a hand held grater if you do it relatively quickly, before the rind thaws and gets mushy. And I don’t have to be careful about saving the last lemon anymore.

Problem solved.

Homemade Lemon Pepper:  Have you ever read the labels on fun seasonings like Cajun Seasoning and Lemon Pepper? Unless the’re organic, spice blends like these often contain unwanted ingredients like silicone dioxide and yellow 5 lake. Who wants to eat that stuff? Recently, we’ve started making some of our own seasonings from scratch using mineral rich Celtic sea salt and other healthy ingredients. The one I have to replenish most often is this versatile lemon pepper.

Here’s how to make it.

Homemade Lemon Pepper

Minneola Tangelos, The January Fruit

Minneola Tangelos, The January Fruit

Nothing can brighten a blustry winter day and give your body that refreshing Vitamin C pick-me-up quite like a Minneola Tangelo. A cross between red grapefruit and tangerines, Minneolas are mostly sweet like an orange but with a little burst of tangerine tartness. And this special fruit is usually only available for about 4 – 6 weeks, with mid January being the peak.

The goofy knob on the end of the Minneola makes this fruit easy to identify and incidentally, also easier to peel. The flesh tends to be super juicy, and they have few seeds (if any), so Minneolas make a great snack. Besides eating them out of hand, we like to use our Minneolas for some of the best “orange juice” ever, and we love to toss a few peeled minneolas into smoothies in place of juice or kefir.

Same Fruit, Different Name

Some people are more familiar with this fruit under the name “Honeybell” but that is an actual brand name of the Florida-grown Minneola Tangelo. Minneola, Tangelo, or Honeybell, it’s the same fruit with different names.

Deadline To Order:  January 22 at 9:00 a.m. (central)
Pick Up Date:  January 30th or 31st depending on location
Follow this link to order.

More specifics on Minneola Tangelos:

Do they have seeds?
Minneola Tangelos are nearly seedless.

How Are They Grown?
The minneola tangelos on our order form are certified organic.

How long will they keep?
According to the internet, Minneola Tangelos won’t keep as long as oranges because of their high sugar content. HOWEVER, our friend Rebecca kept hers until October 1st last year – just in the crisper drawer of her refrigerator. Or here’s another great way to store them so they won’t dry out. Whatever you do, please don’t keep them out at room temperature. They definitely need to be refrigerated.

Rebecca Beverly's honeybell review October 1, 2013

Enjoy a few of our Minneola reviews from last year:

“SO GOOD! I got the tangelos, which are my favorite and they are so flavorful and juicy.” –Cyndi B.

“Both the mandarins and tangelos are sooooo juicy you have to eat them over the sink!  YUMMMMM!!!” –Sarie B.

“We LOVED our little tangelos!  And I’m hoping that you’re doing another citrus order soon!” –Jennifer S.

“The tangelos are great. I have them stored in my storm cellar and they are doing great.” –Elizabeth M.
Deadline To Order:  January 22 at 9:00 a.m. (central)
Pick Up Date:  January 30th or 31st depending on location
Follow this link to order.

What Makes THIS Grapefruit So Special

What Makes THIS Grapefruit So Special?
Did you know we’re sending a separate semi truck to Texas JUST to get their amazing grapefruit?

Yup. That’s the truth, Friend. Even though we’ll have a truck in California where they grow some very good red grapefruit, Texas has ’em beat. So this month, we’ll have a second semi out in Texas just to pick up the grapefruit.

Now why would we do a crazy thing like that??


You guys are just THAT worth it. And so is the grapefruit; sweet, juicy, and more flavorful than any other we’ve tried.

Juicy Red Texas Grapefruit

So order your grapefruit now! We’re not sure if there will be another opportunity to get Texas grapefruit again this season or not. We have certified organic and conventional grapefruits, and both are available in *choice grade and *fancy grade.

Deadline To Order:  January 22nd at 9:00 a.m. (central)
Pick Up Date:  January 30th and 31st, depending on location
Place Your Order Here

Storing Grapefruit

Maybe it’s the thick rind that makes grapefruit keep so well. We’re not sure. But every year someone comes up to us during peach season to tell us about the grapefruit they had for breakfast. Grapefruit they bought from Bulk Natural Foods back in December or January!

But how do they keep it so long?

Although some people just toss it in their crisper drawer and eat it slowly until summer, the rind tends to dry out this way. Most of the folks who are bragging about their grapefruit in June and July have kept it using some variation of Wilda’s method, which keeps in just enough moisture that the rind doesn’t become so shriveled.

Choice and Fancy Grapefruit. What’s the difference?

Fancy grapefruit is the grade we’re most familiar with because grocery store fruit is usually “fancy.” It is basically free of blemishes. “Choice” grapefruit, on the other hand, has some scarring or blemishes on the skin. Enable images to see an example.

Blemished "Choice" Grapefruit

Place Your Grapefruit Order Here! You can also choose from a wide selection of pantry staples and California organic and minimally sprayed mandarins, navel oranges, lemons, limes, minneolas, and Meyer lemons.


Spend This Thanksgiving With A Very Special Date

Spend This Thanksgiving With A Very Special Date
by Jason Coon

Jason's Date Crumble

ORGANIC California Jewel Dates!!!
Here is a great recipe we tried last week. It’s really yummy without being overly sweet.  It would be a super addition to any Thanksgiving table, as well as an evening treat for the family. (I even had it for breakfast!)


  • 2-1/2 cups chopped pitted dates
  • 1-1/2 cups water
  • 1/2 fresh lemon squeezed or 1 TBSP lemon juice
  • 1-1/3 cups flour
  • 1-1/4 cups old fashion oats
  • 2/3 cup rapadura (sugar)
  • 1/2 tsp baking soda
  • 1/2 cup or 1 stick butter, softened
  • 1 tsp ground cinnamon

1.  In 2-quart saucepan, bring dates, 1-1/2 cups water and lemon juice to a boil over high heat.  Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened; cool.

2.  Meanwhile, in large bowl, combine flour, oats, rapadura and baking soda.  With pastry blender, cut in butter until mixture is size of coarse crumbs.  Add 2 TBS of water.

3.  Preheat oven to 350.  Use 8-inch stoneware  or spray 8-inch baking pan with cooking spray.  Evenly pres 1/2 of the crumb mixture into pan, then top with cooled date mixture.  Crumble remaining oatmeal mixture on top, pressing gently.   (I think next time we will add some walnuts or pecans to the topping as well!)

4.  Bake 35 minutes or until golden brown.  Cool completely.  Cut into bars.

On this order we have 3 types of Organic Dates each available in 5lb boxes: Medjool, Deglet Noor Pitted and Date Pieces in Oat Flour.

Click Here to go to the Order Page!

Order Deadline for Drygoods and Cranberries: Nov. 13th, 10:00am

Delivery Date: November 21st and 22nd (depending where you choose to pick up)

How Do YOU Like Stanley Plums

How Do YOU Like Stanley Plums?


You know the plums you got last week? Those delicious Stanley plums? Believe it or not, Stanley plums have never been one of our popular items. Could it be that people just don’t know how good they are or what to do with them? We think everyone else has been missing out. And we think you can help.


Stanley Plums 2013


Since you seem to know a thing or two about plums (After all, you did just order 30 pounds of them!), we are asking if you would share your favorite plum recipe and tell us what you think of the plums you got. Then, we can share this with the non-Stanley-plum-lovers among us.Over the next several days, we’ll be collecting plum recipes and feedback from you and everybody else who bought plums last week. We’ll compile the recipes and ideas on our website, and post for all to see so that next year… things are different.So tell us… how do you like your Stanleys?(Comments are now closed.)

In addition to comments, we invite your…

RECIPES! Do you make a special dish with Stanley plums? Please share the recipe right big text box on the form. We’ll post it on our website and give you the credit, so be sure to include your name.
PHOTOS! Do you have a picture of something you made with these plums? Upload it right on the form. Again, we’ll post it with your comments or recipe, so be sure to include your name.

If you’d like to review another fruit too, please fill out the form a second time so we can keep the plum comments separate.

Thanks so much! We’re looking forward to hearing from you.

Tim & Erin

PS  If you have any plums left, try this simple and delicious Stanley Plum Crumble.

Stanley Plum Crisp 2013




Great plums! Almost wish I had order 2 boxes. Made plum butter in crockpot, canned plum halves in lite syrup w/ cinnamon stick, baked 2 loaves of plum bread, and lastly, a German plum cake. Yum! – (September 19th, 2013)

Lynne's Plum Preserves 9-2013The plums are delicious eaten straight up, and they also canned beautifully! I just did a light honey-water mixture (1/4 c. honey to 15 c. water), heated, poured it over the pitted and halved plums and then did a water bath canning. They turned a beautiful shade of red as they canned and then cooled. Looking forward to enjoying plums this winter! I also plan on making jam with some of the remaining fresh plums. – Lynne (September 19th, 2013)

The peaches that we ate fresh were delicious as were the plums. We canned for two days straight and made many jars of preserves, syrups and jam. Completely satisfied with my order. – Megan (September 19th, 2013)

I was so excited to see the Stanley Plums on the order! My grandmother was always on the lookout for them in the fall to make her grandmother’s plum kuchen. My shipment was perfectly in time with the arrival of some family that remember the kuchen well. It was such a treat and so great to relive the memories we have all shared around my grandmother and kuchen. I had way more than I could use at once, so, I cooked some down with some sugar, onion, and vinegar and made a chutney for gifts for the holidays. I also washed and pitted some and froze them for cobbler, tarts, and stews for the winter. I only wish I had time and room for more. Maybe after I win the lottery. – Jimmy (September 19th, 2013)

Amanda's Son Canning Plum Sauce 9-2013We let all our pears ripen on the counter just like you suggested they did turn yellow and smell delicious when ripe! Last night we made so much pearsauce! So far we’ve just been enjoying the plums whole but am getting ready to can up the rest. I’ve attached a picture of my son helping me can the pearsauce last night! – Amanda (September 19th, 2013)

I guess I would have to say that we like them best fresh because more than half our box is gone and we’ve not done anything but wash and eat them. If we do have any leftover, I will freeze them to make the Plum Crumble featured on your website. My family loves it! – Kathy (September 18th, 2013)

We ordered peaches, plums and pears this month. Glad I shared my plums with my sister – it was a LOT of plums…. I wonder if they could be sold in smaller quantities so not quite SO overwhelming (tho I understand the purpose of BULK is to buy things in BULK – this is a big commitment for a fruit that it’s terribly popular … so might be more inviting for people to try if commitment wasn’t SO big?!)!! They are tasty – not bitter or sour at all. We made the plum crumble from Erin and it was a huge hit. We can’t eat all the plums in a reasonable amount of time … will pit and freeze for winter crumbles! – Christi (September 18th, 2013)

We got a bushel each of pears and plums. I just finished canning the pears. Coming soon I am making plum jam and canning halved plums. The kids have been eating the plums non stop!! Usually they are so expensive in the grocery store, so we only get a few and the kids are limited as to how many they can have. This time they were pleased to eat as many as they wanted! The first day we probably at 10 each! They are wonderful. They hold their shape and texture well; which is important since we are busy and canning is something we shove into our schedule! – Rebecca (September 18th, 2013)

I LOVE Stanley Plums, maybe because we had a tree of them in our front yard as a child. They were one of my favorite snacks, right off the tree. When I taste them, I am sent back to my childhood. My children love them too and I can share childhood stories with them while we eat. :) Yum !
– Angela (September 18th, 2013)

The Stanley plums were beautiful and 99 percent were perfect! I canned most in a light syrup in pint jars. The rest were sweet and juicy fresh eating. One recipe I like is called poke cake. You take 1box of yellow or white cake mix and bake as normal. When it is warm right out of the oven, poke holes every inch or so and then pour some of my canned plums with the juice over the entire cake. The juice will run into the holes. Pop it back into the oven for 5 to 7 minutes. Just enough to warm the plums. So yummy good! – Cheryl (September 17th, 2013)

Jessica's Plum Cobbler 9-2013We have loved our plums! We have eaten them for snacks, in muffins, and made a delicious cobbler.!! – Jessica (September 17th, 2013)

We have thoroughly enjoyed our box of plums! Thank you so much! Not only have we eaten them fresh – and they are delicious – but I have used the recipes in my Ball Blue Book to can them whole as well as make a beautiful and tasty jam. The canned plums, using a medium syrup, are absolutely wonderful. I’ve used the same process – washing the plums, pricking them with a needle, and boiling them in medium syrup – to serve as a dessert. Instead of canning them, we just refrigerated the cooked plums – very popular with my family! Thanks again!  – Kathy (September 17th, 2013)

We are just enjoying eating ours. I ordered them for the students at a school I work for, and the students love them. It is a gamble to see if you get a sweet one or a tart plum. – Judi (September 17th, 2013)

Peaches and Apples – Order Now!

Peaches and Apples – Order Now!

Good news! You have a chance to get some juicy ripe peaches before the summer is over AND some of the very first apples of the season! Both the peaches and the apples are sprayed minimally, and both will be picked right before loading onto our trucks so they’ll be sweet and fresh for delivery!

Deadline To Order:  Monday, August 26th at 9:00 AM (central)
Pick Up Date:  Thursday and Friday, August 29th and 30th, depending on the location you select
Order Here:


We have two different kinds of peaches available this month: white and yellow. Time to stock the freezer with some more smoothie materials…!

But which is better, white or yellow?

Really, it depends on your preference. Do you love the intense, sweet-tart peachy flavor of the classic yellow peach? Or might you prefer a sweeter, more mellow flavor – the qualities of the white peaches? While white peaches are less acidic and more sweet, they are also more delicate and easily bruised. If you do venture out to try the less common white peaches, be sure to give us your opinion of them!


Our apple selection is limited right now. We’ll have many more varieties as we move into fall. For now, here’s a quick intro to the late summer apples you’ll find on our order form right now.

Golden Supreme apples have a mild, sweet flavor and usually quite a bit of juice. They are moderately crispy and sometimes have a pretty pink blush on their greeny-gold skin.

Best Uses:  Excellent for fresh eating, drying, baking, applesauce, and homemade apple juice or cider.

Beautiful red Gala apples are a favorite among our members. They’re crisp, juicy and sweet with a hint of tartness. Eat them while they’re fresh, use them for applesauce, but don’t try to store your Gala apples. They just weren’t made to be stored. Galas are a cross between Golden Delicious and Kidd’s Orange Red apples.

Best Uses:  Fresh eating, applesauce, and cider.

Golden green Ginger Gold apples are sweet and crisp with a little bit of snappy tartness. They are slow to turn brown, so they tend to behave nicely in salads or anywhere else you may need sliced apples to stay white. Ginger Gold apples are crisp and juicy.

Best Uses:  Salads, applesauce, sliced apples, juicing, and eating fresh.

Dry Goods

We have a fairly good selection of dry goods on this order form. Look for chia seeds, quinoa, glass gallon jars, wheat and other grains, apple cider vinegar, raisins, and Green Pasture cod liver oil, just to name a few. Dry Goods quantities are limited this month, so order soon if you’re after this sort of thing.

Tim & Erin