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Ancient Grains Sprouted Whole-grain Flat Bread Crackers
When we went looking for ancient varieties of grass based grains, particularly organic einkorn and emmer, we soon discovered that one of the best sources in the country for both these grains, and spelt, was right in our back yard. Small Valley Mill is located in the small valley that bears the name and is run by the Steigman family; Joel, Elaine and Eric. We’ve know the Steigman’s ever since Michael and I presented at a value added conference hosted by PASA (Pennsylvania Association for Sustainable Agriculture) and we brought some of our pita to share with the farmers. Elaine’s been ordering pita from us ever since so when we got her latest order, I told her I wanted to come down and deliver it and see what grains they had that we might be interested in. That’s how we came home with 50 lb bags of Spelt, Einkorn, Emmer, Rye and Purple Corn. All organically grown and grown in small plots across their growing stretch of farmland.
Joel is the epitome of an American farmer – with bright red leathered skin from years in the sun, a shock of white hair and the kind of energy you rarely see in me over the age of sixty. Elaine is the kind of woman a farmer needs to help oversee the business end of their growing enterprise and son Eric is a lean, wiry stalk of clean farm living who took the time to walk me and Nick around the farm as he pointed to what had been planted where.
Our Ancient Grains Flatbread is unique. We take equal parts Emmer and Einkorn, soak and sprout and combine with a double batch of sprouted Spelt then grind all three grains into a wet mash that we weigh, shape and roll into a very thin, delicate cracker. We only add a dash of sea salt into the grind and none on the top so that those concerned with sodium intact can enjoy this wonderfully tasty crisp cracker that can be traced back to the very dawn of agriculture.
All of our sprouted grain flat breads are low-glycemic, low-carb, low-gluten and are made with either certified organic or small-farm sourced, to-organic-standards wheat and rye that is sprouted for maximum flavor and digestibility.