1. Crispy + Chewy Whole Grain Pizza Dough
INGREDIENTS
21/4 teaspoons active dry yeast (one package)
3/4 cup of warm water (105– 115F)
11/2 cups Coke Farm Blanco Grande Flour (+ some for
kneading)
1/2 cup Coke Farm Sonora or Jammu flour
1teaspoon sugar
1teaspoon salt
Large splash of olive oil
1teaspoon Italian seasoning (optional)
DIRECTIONS
1. Activate yeast in a small bowl by adding warm water
with yeast. Wait about 5minutes, until yeast has dis-
solved.
2. Mix flour, sugar, salt and Italian seasoning (optional) in
mixing bowl; add in water/yeast mixture and a large dash
of olive oil. Mix, until dough forms in a ball. If it is too
sticky to work with add flour until manageable
3. Remove dough from bowl and knead on lightly floured
surface until it becomes smooth (a few minutes, add
flour as needed).
4. In a medium-size bowl, spread olive oil around bottom
and up the side, place kneaded dough in the bowl and
cover. Allow dough to rise, about 1hour, in a warm area of
the kitchen.
After 1hour, dough will have doubled in size; punch down
and roll or knead into pizza form. Add personal toppings
and bake for 15-20minutes until edges are golden brown.
Recipe courtesy of Alyssa Coke from Coke Farm
Pie Ranch Crust
Each recipe makes 2crusts.
What goes inside? That’s for home bakers to decide!
INGREDIENTS
2cups freshly-milled Sonora wheat flour (grown at Pie
Ranch)
2sticks butter
1teaspoon salt
1/3 cup ice water
DIRECTIONS
1. We use a food processor to mix the flour, butter and
salt — add the water, mix a little more (not too much),
then form dough into two discs (for bottom and top
crusts).
2. Butter and flour the pie pan.
3. Roll out the dough.
4. Double over the edge on the bottom crust and pinch it
all the way around so that it’s nice and thick
5. We do a lattice top — simple strips going one way, op-
posite strips on top. There’s no need to weave them.
Recipe courtesy of Nancy Vail, Pie Ranch co-founder and co-
director.
Whole Wheat Tart
This recipe is enough for 110-inch tart.
Whole Wheat Short Dough, or Pate Sablee, is the most
delicate, rich and delicious dough for the finest sweet
tarts. Sablee means “sandy” in French, referring to the
dough’s delicate texture, like a sugar cookie. It uses the
creaming method instead of cutting cold fat into flour,
resulting in a very fine crumb.
INGREDIENTS
8ounces unsalted butter, very soft
8ounces confectioners sugar
1/4 teaspoon salt
8ounces all-purpose flour
8ounces whole-wheat pastry flour, local if you can find it
1egg, 1yolk
DIRECTIONS
1. Beat butter and powdered sugar until smooth and
combined. Butter will need to be very soft for this step!
2. Add 1egg at a time, mixing slowly until well-combined.
3. Add flour, mix with a paddle attachment or wooden
spoon until evenly moist and just clumping together.
Should just stick to itself when you bring it together
gently. Press flat in plastic wrap, chill at least 30minutes
before rolling. Use ample flour when rolling, but brush
any excess off before forming.
4. Roll out to 1/4-inch thickness and lay over fluted tart
pan. Press into the sides of pan to ensure that the dough
has covered all surface areas. Alternatively if rolling is
challenging, you can press the dough into a fluted tart
pan. Use excess dough as a lattice over the fruit filling.
5. This tart can now be filled with your favorite fresh
fruit filling and baked off at 400degrees until the fruit is
bubbling and the crust is golden brown.
Recipe courtesy of Erin Justus Lampel, Companion Bakeshop
RECIPES
to see how they perform at
the campus microclimate.”
The center is working
with Companion Bakeshop
(co-owned by apprentice-
program graduate Erin Jus-
tus Lampel) to eventually
supply the Westside bakery
with additional flour for its
Local Loaf. Companion is
currently sourcing wheat
from another apprentice-
program graduate, Ryan
Roseman, who buys wheat
flour from Coke Farm in
San Juan Bautista and dis-
tributes it to area restau-
rants and bakeries includ-
ing Companion and Gabri-
ella Cafe.
Companion’s Local Loaf,
made from 100 percent lo-
cally produced flour grown
and milled by Coke Farm,
sells out quickly, Lampel
said. It’s only available on
Wednesdays, Saturdays and
Sundays, at the shop itself,
the two Santa Cruz farmers
markets, and at the Sunday
one in Live Oak.
Once wheat is available
from the Hay Barn field,
Lampel hopes to start us-
ing it in Local Loaves and
in new recipes.
“We are excited to be
a part of the ‘end prod-
uct’ for the wheat-grow-
ing trials at UCSC,” she
says. “We are also wait-
ing patiently for a plot of
rye that was planted spe-
cifically for Companion
Bakeshop by Ryan; it will
be harvested in the fall.”
She plans on using the
rye in the bakery’s 100 per-
cent traditional rye loaf
as well as in Annie’s Rye
Loaf.
Coke Farm started grow-
ing wheat about five years
ago. The area farm is mostly
known for its organic fruits
and vegetables, which
founders Dale and Chris-
tine Coke have been grow-
ing since 1981. Right now,
the wheat takes up between
five and 10 acres of 400 to-
tal.
“Lots of folks are ex-
cited to get their wheat
from a local farm,” Chris-
tine said.
Alyssa Coke, Dale and
Christine’s daughter — she
refers to herself as “farmer
in training/next generation”
— does a little bit of every-
thing at the family business
including grain sales.
The farm grows Blanco
Grande, Sonora, Jammu
and Ethiopian Blue Tinged
wheat varieties. It sells flour
made from the wheat to the
public at the Palo Alto and
Menlo Park farmers mar-
kets, and works with bak-
eries and restaurants in-
cluding Companion.
Alyssa called Blanco
Grande a wonderful bread
flour, while Jammu is per-
fect for cookies and pan-
cakes, and Sonora makes
excellent tortillas and
pasta. The farm plans to
add more wheat in the fu-
ture, and she is enthusias-
tic about the farm’s wheat
expansion.
“We are playing around
with some barley, rye and
durum varieties, but those
are still in the works,”
Alyssa said.
Roseman noted that
Coke sold out of its bread
wheat flour in less than
a year, so there seems to
be a strong demand and
room for growth. He be-
lieves there is the potential
for the biggest growth, in
terms of local demand, for
noncereal grains like qui-
noa and amaranth, which
is also being grown at UC
Santa Cruz.
Pie Ranch, north of Wad-
dell Creek, is another local
farm growing grains. They
started growing wheat in
2005.
“The original intention
was to grow all of the ingre-
dients to make pie,” says As-
sistant Farm Manager Emil
Hansgen.
The ranch has its own
flour mill, and sells whole-
wheat berries and its own
whole-wheat flour at the
ranch’s farm stand along
Highway 1.
The real draw at the Pie
Ranch stand, though, is
the pie. Companion Bakery
actually makes the pies,
with ingredients including
wheat flour mostly supplied
by the farm. The two busi-
nesses have been working
together since 2008.
“We make all of the pies
sold at the farm stand,
which is hundreds of pies
every week,” Lampel said.
“We use as much Pie Ranch
ingredients that we can in-
cluding rhubarb, straw-
berries, squash, chard and
farm eggs.”
She said the bakery uses
Sonora Wheat grown from
the ranch, supplemented,
when necessary, with flour
from Coke Farm.
“Our goal is to eventu-
ally use flour grown at Pie
Ranch for all of the pies, it’s
just that there are so many
pies,” Lampel said.
For Liz Birnbaum, who
works on outreach for Slow
Food Santa Cruz, a food-fo-
cused nonprofit that aims
to preserve local food tradi-
tions, smaller farms grow-
ing more grains makes
sense.
“Humans have been
growing the wild ances-
tors of modern cereal crops
since the very beginning of
agriculture, so the return
to grains in this era of lo-
cavore, paleo, gluten-free
and other dietary prefer-
ences seems to me like we
are tapping into the deepest
roots of our relationship to
food and agriculture,” Birn-
baum said.
But this has taken time
on the Central Coast. A
key reason grains have lin-
gered behind other local
food trends, Birnbaum said,
is that they require signifi-
cant infrastructure includ-
ing harvesting, milling and
storage. That’s a lot of extra
work for a small farm.
Roseman said he sees
two major challenges with
grains.
“One is on the consumer
side and regaining our
knowledge of baking, es-
pecially baking with whole
grains. Baking just isn’t
something we regularly do
any more, and so much bak-
ing now is done with highly
processed white flour.”
The second challenge is
on the growing side. “We
live in an incredible cli-
mate where we can grow al-
most anything. This makes
it hard for a farmer to plant
a less profitable plant like
grains compared to straw-
berries and raspberries,”
he said.
The increasing interest in
grains doesn’t appear to be
just a passing trend. Author
Michael Pollan spoke at a
March whole-grains con-
ference in Oakland some re-
ferred to as “the Woodstock
of the whole grains move-
ment.” In 2009, Bob Klein,
owner of Oakland’s land-
mark restaurant Oliveto,
founded the organization
Community Grains. His in-
terests include establishing
protocols for growing and
milling grains and working
with local farmers and bak-
ers to help build a thriving
grain economy in Northern
California.
The Santa Cruz Com-
munity Farmers Markets’
Foodshed Project, mean-
while, is showcasing an
unusual use of grains in
October. Massa Organics,
based near Chico, and The
Penny Ice Creamery’s Ken-
dra Baker are collaborat-
ing.
Baker will create a non-
dairy, brown rice-infused
ice cream, and one of Mas-
sa’s co-owners will speak on
topics including rice culti-
vation and the farm’s prac-
tice of growing safflower
to make into biodiesel that
powers its tractors.
Grain
FROM PAGE 1
PHOTOS BY DAN COYRO — SANTA CRUZ SENTINEL
Christof Bernau, manager of the UC Santa Cruz Farm, runs his fingers through a row crop
of quinoa on the campus farm.
UC Santa Cruz Farm
Manager Christof Bernau
holds a spray of four
differently colored quinoa.
Locally grown grains, such as this whole wheat flour from
San Juan Batista, are being used in local bakeries.
Cris Pester slides dough into the oven at Companion
Bakeshop, where locally grown grains are being used.
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