Thursday, March 6, 2014

Thank you everyone

Another year and we are blessed to be looking ahead to Spring and another year with all the wonderfull folks at the New Albany Farmers Market.  I want to thank all of you who have been such wonderful loyal customers  these past two years.

We are looking ahead to lots of changes this year.   There will be updates at the market with updated facility. We will be
adding new products and opening a new storefront in Utica near the new East End bridges.  That will make it close for all those in  Southern Indiana.  You can find the products you need without paying tolls.

Look for us at the Winter Market until May when we will return to the Pavillion on the corner of Bank and Market.

Wednesday, April 17, 2013

Welcome Spring!!

We are so excited that spring is here.  The flowers and trees are blooming and it's time to start planting the garden.  Along with spring is the return of the local farmers markets.  We are so excited about our second year at the New Albany Farmers Market this summer.   The market is full of wonderful vendors and some great folks.   We are planning to add some new products this year and we would love to hear any suggestions from all of you. 

We have been hard at work coordinating new ideas for this year and looking for ways to expand and improve our service.   We have joined the Small Business Growing Strong contest with Intuit and we are asking you to support us by following this link to their website and voting for us before May 6th.:

Thank you for your support in 2012 and we look forward to serving you this year.

The Cullins' Family

Monday, July 30, 2012

I hope that all of you are having a wonderful summer and enjoying nature's bounty. I just wanted to remind you once again to visit the recipe tab on this blog for some tasty summer recipes!

See you this Saturday at the Market!

~ Sierra

Wednesday, June 20, 2012

How to Make Sprouted Grain Bread.

Of all the known breads, the simplest and possibly the most nutritious is Essene whole grain bread. An ancient recipe for this unusual loaf appears in the first century Aramaic manuscript entitled The Essene Gospel of Peace (from which the bread derives its name). It dates back to prehistoric days when wafers made from a grain and water paste were cooked on sun-heated stones.

There's not much difference between the baking technique used by the monastic brotherhood 2,000 years ago and our modern method. Both result in a round, flattened loaf — rather like a sweet, moist dessert bread or cake — containing all of the virtues of unadulterated sprouted grain, its sole ingredient. The recipe offered below is adapted from Uprisings: The Whole Grain Bakers' Book, a compilation of bakers' recipes inspired by the Cooperative Whole Grain Educational Association Conference of 1980.

Sprouted Wheat Grains 

To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and an oven will take care of the rest.
Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked, unsprayed, whole grain berries. Two cups of wheat yields about four cups of dough — enough for one loaf — so purchase accordingly.

From Whole Wheat Berries to Fresh Baked Bread: The Essene Bread Recipe

Sprouting Wheat Grains for Sprouted Flour

Begin by measuring the desired amount of whole wheat berries into the sprouting jar. Soak the berries overnight, using twice their volume of water. The next morning, drain off the liquid (which is rich in nutrients and can be added to soups, drinks, etc.), then set the jar in a dark place and rinse the berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.

When the sprout tails are about twice as long as the berries and have a sweet taste (try them!), they're ready to use. This takes three or four days, depending on the temperature, humidity, and so on. Skip the last rinse before grinding so that the berries won't be too moist to use.

Making Sprouted Flour Bread Dough

Next, oil the grinder parts and put the sprouts through the grain grinder. The resulting dough should be juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried fruits you plan to add should first be soaked in hot water for 20 to 30 minutes.

Shaping Your Sprouted Grain Loaves

Ready? Now, wet your hands and take up a quantity of dough. One handful makes a nice roll, while a double handful is good for a small loaf. Work the dough briefly to get out any air pockets, then shape it into circular, somewhat flattened loaves. Place them on an oiled cookie sheet.

Baking Sprouted Grain Bread

Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firm—but not hard—and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft, developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.)
Allow the loaves to cool on wire racks and then store them in sealed plastic bags. If you're going to eat your Essene sprouted grain bread within three or four days, don't refrigerate it, as it will stay moist if stored at room temperature. Refrigerated, it will keep up to four weeks, and the bread can also be frozen.
That's all there is to it. Sprout, grind, shape, bake and enjoy! One might say that it's the very essene — excuse us, essence — of simplicity!

Read more:

Friday, May 25, 2012

Just Some Cool Websites.....

Just wanted to let all of you know of a few new websites that I found that have some  recipes and information about a raw, plant based, healthy diet.

The first one is Blythe Raw Live. I found some really great, simple recipes here that I hope to try soon. Blythe makes the recipes very easy to make and they look very tasty as well.

Also from Blythe Raw I found the site to the next website, Organic Authority. Here again is some really great recipes along with some informational articles about healthy living.

I hope you find some new recipes to try!

Friday, February 17, 2012

Farmer's Markets

Here are some links to the farmer's markets that we will be selling at come Spring.

These sites give the dates and times that they will be running. Stay tuned here to find out when Simple Traditions will be selling.

Thanks for your interest,
Lisa and Sierra

Thursday, February 16, 2012


This just makes me long for Spring! What about you?
Lines Written in Early Spring
William Wordsworth (1798)
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I heard a thousand blended notes,
While in a grove I sate reclined,
In that sweet mood when pleasant thoughts
Bring sad thoughts to the mind.

To her fair works did Nature link
The human soul that through me ran;
And much it grieved my heart to think
What man has made of man.

Through primrose tufts, in that green bower,
The periwinkle trailed its wreaths;
And ’tis my faith that every flower
Enjoys the air it breathes.

The birds around me hopped and played,
Their thoughts I cannot measure:--
But the least motion which they made
It seemed a thrill of pleasure.

The budding twigs spread out their fan,
To catch the breezy air;
And I must think, do all I can,
That there was pleasure there.

If this belief from heaven be sent,
If such be Nature’s holy plan,
Have I not reason to lament
What man has made of man?