Possum Living by Dolly Freed

Author:Dolly Freed [Freed, Dolly]
Language: eng
Format: epub, pdf
Published: 2011-07-17T23:23:34+00:00

8 Grain

Many people are not aware that human food is sold in feed-and-grain stores. We buy potatoes, wheat, soybeans, and rolled oats there. Rolled oats are nothing but oatmeal, same as you get in the grocery store. A 50-pound bag lasts us about two years.

When buying wheat tell the clerk it's for human consumption and must be clean. We have dealt with five different feed stores and all the clerks have been very cooperative about finding a good grade of grain once they know it's for people-fodder. Prices vary, but retail wheat usually runs about $4.20 per bushel. That's 7¢ per pound. The best we could find in the grocery store for comparable value was Ralston Wheat Cereal at 47¢ per pound–up 571%. Wheaties, at 75¢ per pound, was up 971%. Granola was 93¢ per pound; and something called 100% Natural was 87¢ per pound, for a natural ripoff of 1,143%. Wouldn't you think some one would just crack some wheat and stick it in a box to sell for, say, 25¢ per pound?

Bread is usually 60¢ per pound and has a high moisture content besides. It's also difficult to find a commercial bread that tastes good, like wheat. We haven't bought bread in the three years we've had our grinder. The grinder cost about $19, and I calculate it paid for itself in twelve weeks. We got it from Nelson & Sons, Inc., P.O. Box 1296, Salt Lake City, Utah84110

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For breakfast cereal we crack the wheat, cover it with water in a saucepan, and bring it to a boil. We do this in the evening. Then in the morning we add more water and simmer it about 5 minutes. Add sugar, margarine, and enough powdered milk to take up any excess water. Sometimes we add some cinnamon. We often use wheat in soup, same as you'd use barley.

Instead of bread we have wheaten cakes. The wheat is ground to a coarse flour; a pinch of salt is added; water is added to make a stiff dough. We form thin cakes and lightly fry them. For sandwich bread we add some white flour, salt, and water; knead; roll out thin; cut to convenient shape; and fry very briefly. We put the filler on one half of the bread and fold the other half over it.

For variety we add some corn, dill seeds, or soybeans to the wheat when we grind it for bread. If the soybean-wheat dough sits in a warm place covered with a damp cloth for two or three days before cooking, the bread will taste a little cheesy.

If you are unaccustomed to coarse wheat, start out gradually to let your digestive system get used to it. Once you're accustomed to it, though, you'll love it. And it's supposed to be healthy for you. The Roman army conquered the world on a diet largely of wheat. Soy beans are a cheap source of protein for the bunnies, and occasionally for us, too. The price varies widely, according to supply and demand , but the last time we bought them retail they cost $7.

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