Buckwheat

Canada Organic

Kosher Check

Fieldstone Organics

Typically Buckwheat would be consumed in its whole form once the hull has been removed. Cleaned Buckwheat in the hull can be ground for flour. The hull represents approximately one quarter of the grain in weight. When ground depending on the level of hull desired in your finished product the flour can be sifted away from the hulls leaving light coloured flour with speckles of brown. Approximately one cup of Buckwheat in the Hull yields one cup of flour after sifting in a course sieve.
		
Attributes
The hull is dark brown in colour

Buckwheat is a delicious source of plant protein

A fruit related to the rhubarb plant, Buckwheat is gluten free. As with other products we sell which don’t contain gluten, Fieldstone Organics does not market our products as gluten free due to the potential of cross contamination

Buckwheat is an excellent source of the essential amino acid Lysine

The amino acid strength of Buckwheat gives it the ability to increase the protein value of legumes and cereal grains consumed the same day.

Low in saturated fat and very low in cholesterol and sodium. Buckwheat is high in carbohydrates ( 80% ) and in antioxidants. In addition, Buckwheat has numerous minerals and vitamins such as zinc, copper, niacin and manganese

Our buckwheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Buckwheat in the Hull

Organic

Wonderful in soups and stews, yellow peas are dried field peas slightly more delicate in flavour than green peas. Like other legumes they have high nutrient value, are high in fiber and boast a low glycemic value making them exceptionally healthy.
		
Attributes:
One quarter inch wide with a pale yellow color.
Also know as: Arveja, Matar Dahl, or Gram Dahl.
Peas have a very ancient history and were domesticated before 6000 B.C. in the ancient near east . Both Greek and Roman civilizations relied on dried peas as an important protein ingredient in their diets.
Excellent source of molybdenum. High levels of calcium, magnesium, manganese, zinc, copper, iron and potassium, B vitamins and folic acid. Low in fat.
High in soluble fibre peas help balance blood sugar levels while providing steady, slow-burning energy.
Feature isoflavones (notably daidzein) and phytochemicals both known to aide fighting disease and tissue repair.

Whole Yellow Peas

Deliciously satisfying and a pleasing texture, whole peas lend themselves well to exotic and strong flavourings. Like other legumes they have high nutrient value, are rich in fiber and boast a low glycemic value making them exceptionally healthy.
		
Attributes
¼ inch wide, faded green in colour

The modern-day garden pea, from which dried peas are made, is thought to have originated from the field pea that was native to central Asia and Europe. Dried peas have been consumed since prehistoric times. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.

Dried peas are an excellent source of the trace mineral, molybdenum. They are also a very good source of dietary fiber, manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5, and potassium.

Studies on peas show that they help lower cholesterol, strengthen the immune system, maintain glucose levels in the blood to keep energy levels consistent, promote bone health and cardiovascular health. The high vitamin C content is a great natural antioxidant that protects the body from cell damage

Whole Green Peas

Lower in protein and gluten with more complex carbohydrates than hard wheats, Soft White Wheat is the preferred flour for gravies, sauces, biscuits, cakes, pie crusts, cookies, and pastries. White wheat has no major genes for bran color as Red wheat does, resulting in a sweeter, softer flavor.
		
Attributes
Golden-white color and plump shape.
Sweeter and softer than hard wheat.
Lower in protein (and thus gluten) it is suitable for pastries, cakes, noodles and middle eastern style flatbreads. This is not considered a bread flour.
Rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.

Our soft white wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Soft White Wheat

A Canadian heritage wheat that boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification.
		
Attributes
Deep red color and plump oblong shape.

Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat (a Ukrainian Heritage wheat).

The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to virtually all Canadian wheats grown in the prairies today.

Resurrected by a faithful group of organic heritage wheat and seed farmers, Red Fife seed is being actively preserved and protected as a Canadian Heritage variety.

Prince Charles was so taken with the heritage wheat with a Scottish connection, he took some bags home after being introduced to it in 2011. Since then when members of his family, such as the Queen and William and Kate, have visited Canada they have requested Red Fife flour to be delivered to Rideau Hall.

Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats.

The taste of the red fife goods are much more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be mixed with low gluten flours (splet, rye etc) for excellent results.

Our red fife is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Whole Grain Red Fife Wheat

Like its counterpart Hard Red Wheat, Hard White Wheat is favoured for its protein value and gluten content particularly in bread and leavened products.  Milder in flavor than Hard Red Wheat it performs the same and results in baked goods slightly lighter in colour and softer in texture.
		
Attributes
Light in colour with a plump shape.

Excellent gluten development and rising power for leavened baked goods such as bread, also used in pasta and flatbread production

Hard White Wheat typically produces a softer bread and is well suited to buns and soft rolls

100% whole grain, rich in fiber, a good source of protein, manganese, iron, thiamin, and zinc.

Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September.

Our hard white wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Hard White Wheat

Favored by many for its robust flavor and higher protein value (and strong gluten), Hard Red Winter Wheat is the time honored favorite for bread making as well as growing Wheatgrass.
		
Attributes
Deep red color and plump shape.

Excellent gluten development and rising power for leavened baked goods.

100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper.

Can be substituted for Hard Red Spring Wheat.

Our hard red winter wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Hard Red Winter Wheat

Favored by many for its robust flavor and higher protein value (and strong gluten), Hard Red Spring Wheat is the time honored favorite for bread making.
		
Attributes
Deep red color and plump shape.

Excellent gluten development and rising power for leavened baked goods.

100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. 

Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. This growing pattern is thought to contribute to the higher protein level found in spring wheat.

Our hard red spring wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Hard Red Spring Wheat

Its high protein content, as well as its strength, makes Durum wheat especially suited for making pasta. Popular in North African and Arab dishes it is the grain of choice for couscous, semolina, bulgur and round flatbreads.
		
Attributes
Large amber colored kernels and plump shape.

The hardest and highest protein of all wheats.

Ideal properties for making the best pasta. Pasta made from durum is firm with consistent cooking quality.

Durum's endosperm is hard enough to hold together creating a granular product called 'semolina' when milled. When mixed with water it forms a stiff dough that can be pushed through dies, or metal discs with holes, to create hundreds of pasta shapes.

Unique yellow endosperm gives pasta a deep golden hue.

Rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.

Very popular in North Africa where un-ground or coarse ground Durum wheat it is used for semoulina, couscous, bulgur, flatbreads and pilafs.

Our durum wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Durum Wheat

Triticale is a hybrid grain resulting from a cross between wheat and rye. While it has many of wheat's attributes for baking, it's milder in flavor than rye. Tricale is low in gluten, the protein is similar to wheat and as a whole grain provides a good source of dietary fibre. Less than one century old, Triticale is most known for it's performance as a cover crop in organic farming as it reduces soil erosion and can capture excess soil nitrogen.
		
Attributes
Similar to rye, slightly lighter in color.

Suitable for breads and quickbreads without the addition of wheats.

Milder in flavor than rye.

Considered a high energy grain with significant lysine levels.

Our triticale is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Triticale

An Ancient grain Native to southern Europe, Spelt has been used for millenniums. Very popular due to its mild nutty flavor and high digestibility, Spelt lends itself well to complex flavors and a myriad of delicious dishes.
		
Attributes
Large plump golden-red colored kernel.

One of the first 4 founding Ancient grains that boast superior nutrition and digestibility.

Simple genetic structure that has not been hybridized like current-day wheats.

Spelt (Triticium, spelta) is about 2000 years younger than Emmer and gave rise to modern bread wheat (Triticum, aestivum).

Contains a water soluble form of gluten that is easily digested.

Spelt is a lower gluten grain while being high in protein and fiber as well as rich in vitamin B2, manganese, phosphorus, niacin, thiamin, and copper.

Our spelt is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Spelt

Named after the glossy plump shape of the beluga whale, these Black Lentils are a small but nutritionally mighty member of the legume family. They boast a complex rich flavour and readily absorb flavors from other foods and seasonings making them delicious and versatile.
		
Attributes
Unique black color and plump shape.

Quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings and have a multitude of diverse and delicious uses.

High in fiber, protein and complex carbohydrates, while low in fat and calories. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

Lentils (also known as pulses) are very important to sustainable agriculture. They use half the renewable energy inputs of other crops such as wheat and fix nitrogen for improved soil health.

Considered an important source of protein for vegetarian diets and a meat alternative in Canada’s food guide due to their high protein content.

Our lentils are grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Black Lentils

The main bread flour of Northern and Eastern Europe, Rye has been popular for ages as a food that satisfies and fuels the body. Its robust flavor lends itself well to artisan breads including pumpernickel.
		
Attributes
Rye co-evolved as a weed with wheat and barley for over 2,000 years in South East Asia until its value as a crop was recognized.

Has great agricultural significance as a winter cover crop as it has natural weed suppression, can withstand cold temperatures and poor soil conditions.

Is unusual among grains for the high level of fiber in its endosperm- not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from most other grains, making them especially healthy for diabetics.

A rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, which is also known for its high antioxidant activity.

Contains phenolic acids, lignans, alkylresorcinos and many other compounds with potential bioactivities.

Research indicates that consuming whole grain rye has many benefits including: improved bowel health, better blood sugar control, and reduced risk of type 2 diabetes and overall weight management due to improved satiety (feeling full longer after eating).

Rye is an excellent source of selenium and manganese and also contains magnesium in good amounts. It also contains good amounts of the cholesterol the lowering B vitamins folate, riboflavin, niacin and thiamin.

Our rye is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Considered the work horse of the lentil family, large green lentils are part of the nutritionally mighty legume family, and are a very good source of protein and cholesterol-lowering fiber. Easily flavoured with seasonings and herbs, they add substance, nutrition and richness to an astounding array of dishes.
		
Attributes
Large portly shape with a bright green color.

Most economical lentil and a staple food for many South Asian cultures.

Quick and easy to prepare they hold their shape well in cooking. They readily absorb a variety of wonderful flavors from other foods and seasonings and have a multitude of diverse and delicious uses.

High in fiber, protein and complex carbohydrates, while low in fat and calories. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

Lentils (also known as pulses) are very important to sustainable agriculture. They use half the renewable energy inputs of other crops such as wheat and fix nitrogen for improved soil health.

Our lentils are grown in beautiful British Columbia on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Large Green Lentils

Considered the gold standard in lentils, these small, deep olive green and black speckled lentils provide an exciting accent to any dish. Easily seasoned, they add an earthy, peppery flavor which complements rich stocks and sauces.
		
Attributes
Unique deep olive green color with speckled accents.

Quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings and have a multitude of diverse and delicious uses.

High in fiber, protein and complex carbohydrates, while low in fat and calories. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

Lentils (also known as pulses) are very important to sustainable agriculture. They use half the renewable energy inputs of other crops such as wheat and fix nitrogen for improved soil health.

Lentils have 25% protein, the highest of any grain and are noted in Canada’s food guide as a meat alternative. This makes them an important source of protein for vegetarian diets.

Our lentils are grown in beautiful British Columbia on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

French Green Lentils

An Ancient grain from the middle east, Khorasan is sometimes called the Prophet's wheat and the Pharaoh’s wheat. A very large light colored kernel, Khorasan has a smooth sweet buttery flavor that is excellent for salads, baked goods and pilafs.
		
Attributes
Very large gold colored kernel and hump back shape.

A foundational Ancient grain that originates over 4000 years ago and contributed to many of today's Durham wheat varieties.

A tetraploid make-up, meaning it is a cross of two very simple ancient diploid grasses and has 4 chromosome sets. (Common and modern wheats tend to be polyploids and have six or more chromosome sets).

Known as an economical alternative to KAMUT® . Kamut® is the registered product name for the wheat variety Q-77 of the Khorasan wheat species.

Boasts about 30% more protein and 65% more amino acids than wheat and is rich in zinc, magnesium and vitamin E. It is also higher in lipids and is considered a high-energy grain that is favored by some athletes.

It has a low oxidation levels causing it to lose little nutritional content when ground and processed compared to other grains.

Easily digested due to its simple makeup and high solubility in water (especially compared to conventional wheats). Individuals who experienced certain types of allergic reactions to products made from common wheat are often able to eat Khorasan although it is still not recommended for suffers of coeliac disease.

Our khorasan is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Khorasan Wheat

A tiny creation of Nature, flax is turbo packed with many vital nutrients and energy boosters with impressive health benefits. A healthy way to add crunch and nutty taste to any dish.
		
Attributes
Small, golden color and oval shape

Flax has been grown since the beginnings of civilization, and people all over the world have celebrated its usefulness throughout the ages. Historical records show Flax was cultivated in Babylon as early as 3000BC.

Lignans and alpha-linolenic acid (omega -3 fat) are found abundantly in flaxseed. While other plant seeds — corn, sunflower, peanuts — contain omega-6 polyunsaturated fatty acids, flaxseed is the only one that contains so much of the essential omega-3 fatty acids. Population studies of diet and disease risk suggest an anticancer and cholesterol reducing role for these compounds. Long-term studies of flaxseed effects on cancer and immune disorders prevention are underway.

Flaxseed also stands out above other whole grains due to its mix of fibre. Rather than containing large amounts of one type of fibre, flaxseed contains generous quantities of both soluble and insoluble fibre.

Our flaxseed is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Golden Flaxseed

A tiny creation of Nature, flax is turbo packed with many vital nutrients and energy boosters with impressive health benefits. A healthy way to add crunch and nutty taste to any dish.
		
Attributes
Small, brown color and oval shape

Brown flax has been grown since the beginnings of civilization, and people all over the world have celebrated its usefulness throughout the ages. Historical records show Flax was cultivated in Babylon as early as 3000BC.

Lignans and alpha-linolenic acid (omega -3 fat) are found abundantly in flaxseed. While other plant seeds — corn, sunflower, peanuts — contain omega-6 polyunsaturated fatty acids, flaxseed is the only one that contains so much of the essential omega-3 fatty acids. Population studies of diet and disease risk suggest an anticancer and cholesterol reducing role for these compounds. Long-term studies of flaxseed effects on cancer and immune disorders prevention are underway.

Flaxseed also stands out above other whole grains due to its mix of fibre. Rather than containing large amounts of one type of fibre, flaxseed contains generous quantities of both soluble and insoluble fibre.

Our brown flaxseed is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Brown Flaxseed

A first-class grain measuring 6 to 8 mm long that lends itself well to many dishes. Emmer makes a great rice substitute in dishes such as risotto and has outstanding flavor for bread and pasta.
		
Attributes
Medium brown color and elongated shape.

Emmer is a foundational Ancient grain and is the second oldest of the four ancestral wheats (Einkorn first, Emmer 2nd. Spelt 3rd and Khorasan/Kamut 4th). It has been grown for millennia in the middle east, North Africa and Italy where it is known as ‘Farro Vero’ or True Farro.

Delicious and high in nutrients, Emmer originates over 8000 years ago and gave rise to all durum wheat even Kamut which it pre-dates by over 4000 years.

Emmer is a tetraploid meaning it is a cross of two very simple ancient diploid grasses and has 4 chromosome sets. (Common, modern wheats tend to be polyploids and have six or more chromosome sets)

Easily digested due to its simple makeup and high solubility in water (especially compared to conventional wheats).

Emmer/Farro is a good source of fiber, protein, magnesium, B vitamins, and vitamins A, C, and E.

Our emmer is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Emmer Wheat

Known as the first of the founding grains Einkorn was cultivated during the Neolithic and Early Bronze Age. Einkorn is not only small in size but with a chromosome count of 14 it is much lower in gluten structure than its modern grain counterparts at 42 chromosomes. Einkorn’s a superb whole grain choice for its high levels of protein, essential fatty acids, phosphorous, potassium and lutein.
		
Attributes
Light brown in colour, smaller in size than most other wheat berries

Einkorn, known as the first of the founding four grains ( Einkorn, Emmer, Spelt and Khorasan) is said to have first been domesticated in southeast Turkey up to 10,000 years ago

Einkorn is a diploid species of hulled wheat

The low chromosome count of Einkorn may contribute to easier digestion for those with gluten intolerance

Einkorn contains significant levels of beta carotene which boosts our immunities

Einkorn has more Vitamin A than modern wheat. Vitamin A supports eye health and reproductive organs

The high content of lutein found in Einkorn is also notable as lutein is often recommended for those with macular degeneration or cataracts

Our einkorn is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Einkorn Wheat

Fieldstone Organics is a British Columbia certified organic grain handling facility, benefiting local communities by providing delicious whole grains, legumes & seeds for bulk, wholesale and retail consumers.

We began in the early 2000's as a co-operative organization made up of a group of enthusiastic growers & farmers in the small Okanagan community of Armstrong. Though we have grown in size since then, our mandate has been left untouched: to provide wholesome & accessible organic whole grain products and services for consumers and businesses alike.

We partner with local Okanagan organic farmers to grow almost all of our products. In this way, we assure the integrity and quality of our goods. If we cannot source a grain or legume through our partner farms, then we work closely with the best organic farmers in BC, Alberta, and Saskatchewan.

For growers, we are an enthusiastic supporter of Growing Organically and are happy to help in any way we can with your progression towards an organic operation. We work hard to pay our growers the fairest price our market will allow.

We just really believe in organic whole grains, legumes and seeds

This power packed seed will add a great nutty taste as well as substance to your product while delivering important health benefits from its high soluble fibre, high quality protein and nutrients.
		
Attributes
Light brown and tetrahedral shape.

A satisfying and delicious source of high quality gluten-free vegetable protein.

Low in Saturated Fat, and very low in cholesterol and sodium, Buckwheat is also very high in carbohydrates (80%) and in antioxidants as well as in numerous minerals and vitamins such as zinc, copper, and niacin and manganese.

Kasha and buckwheat groats are very filling. With their high fiber content, buckwheat and kasha break down slowly during digestion. This is very good for keeping the blood sugar levels balanced.

The soluble fiber in kasha and buckwheat also helps to lower cholesterol levels.

In Japan, buckwheat flour is mixed with other varieties to produce Soba noodles, a traditional dish.

Our buckwheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.