A Market “Maine” Squeeze- Maine Grains

We carry a lot of great small producers in the Market from in and around New England. One small producer we are a very passionate about is Maine Grains. They have created a renaissance in agriculture and commerce for central Maine’s communities, and their award-winning small batch flours and grains are exceptional. Stop in to see the whole selection, including Maine-grown oats, cornmeal, spelt berries and others.

Product Spotlights and Recipes!

With a bit of planning, Rye Berries can be used in salads, soups, stews, breads, pilafs, stuffing, as a hot breakfast cereal, or as a substitute for rice.  Add to fresh vegetables and toss with vinaigrette for a hearty, filling grain bowl. For the shortest cooking time and best results, cover 1 cup of rye berries with 1 1/2 cups of boiling water and let the grains soak overnight. When you are ready to cook, turn on the heat and simmer, covered, for 50 minutes to 1 hour, until the kernels just begin to pop.

Buckwheat, despite its name, is not a wheat at all, or even in the grass family. It’s a plant more closely related to wild rhubarb and cultivated for its grain-like seeds. Buckwheat flour is ubiquitous in recipes used to make blinis and French crêpes, but did you know that it is a ‘Maine’ ingredient in the crêpe-like pancake beloved in Northern Maine called a Ploye?  Ployes are kind of a cross between a pancake and an airy crumpet, and are absolutely delicious slathered with butter or maple syrup, accompanied by a bowl of baked beans or hearty stew. We can’t wait to try our hand at these on a chilly night!