Whole Berries are NOT just for home milling!

These nutrient-packed delights are springy and plump once simmered in a bit of liquid or dampened and left to sprout.

Cooked berries are a hearty addition to a summer salad or a winter soup. Sprouted berries are a fun bread inclusion or the ideal backbone to your favorite chilled salad.

The best part? It's so simple!

STOP RIGHT THERE! The Executive Chef of Tillie's at Camp Lucy is coming to the mill to teach you how to cook Whole Berries! Expect a berry tasting and delicious meal of Garlic Fried Wheat Berries with Smoked Chicken and Chef Andy's own Jalapeño Bang Bang sauce. Tickets are limited - get yours today!

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How to Cook Whole Berries

1. Rinse and sort whole berries of choice - Sonora Berries are our favorite for cooking! Find them in our Berry Bundle.

2. Combine 1 part berry to 4 parts water. (Optional: add 1 tablespoon of apple cider vinegar to soften)

3. Place grain berries and water into a pot. Bring to a boil on the stove. Reduce to a simmer. Cover and simmer for 45 minutes to 1 hour (time varies according to the type of grain)

Soft Wheat Berries: 45 minutes

Hard Wheat, Rye and Ancient Grain Berries: 1 hour

4. Taste for doneness - think al dente pasta. The berry should have a spring to it! Once softened to your liking, drain the excess liquid if any remains, and serve warm as a side or chilled in a salad.

 

How to Sprout Whole Berries

1. Rinse and sort whole berries of choice.

2. Soak whole berries in a glass jar full of water for 8 hours.

3. Drain and rinse whole berries, place back into jar and cover with a cheesecloth or other breathable top. Prop your jar upside down on a plate or towel to allow excess liquid to drain.

4. Rinse whole berries 2-3x a day and replace upside down to continue drainage.

5. After 1-3 days, expect to see each individual berry sprouting! Once you see a small shoot extending from each berry, they're ready to eat! Make sure they have drained thoroughly (for 8hrs since their last rinse), chill and enjoy!