Living Sky Farms

Why Stone Milled? When you grind grain between two stones (compared to steel plates) there is less heat created during the milling process which helps to retain the nutrient quality of whatever it is being milled. It also keeps the bran and fiber particles bigger and more intact, which allows the body to take in the nutrients much more slowly. And while this may sound like a bad thing, slowing down our sugar absorption from carbohydrates results in more stable blood sugars wh...ich of course, is a very good thing for our overall health. #stonemilledflour #localbusiness #saskfarming #nutrientdense #nutrientdensefood #bloodsugarbalance #freshflour

What is your favourite dish on holidays? This year we got to enjoy one of our hams from our pastured Berkshire pigs! We will be opening pre-orders on pork at the end of this week so stay tuned for more information! #realfood #pasturedpork #saskfarming

Resurrection rolls are a wonderful treat to make for yourselves or with the kids over Easter. Have you ever made them before? Not only are they delicious, with cinnamon, sugar and a marshmallow in each one but the real treasure is finding the tomb empty as we bite into them on Sunday morning Follow this link https://joyfoodsunshine.com/homemade-resurrection-rolls/ for the recipe I used along with the story, biblical reference points, and some great notes to make if you’re baking with the kids!! I replaced the full amount of flour with 100% whole white wheat flour

April’s Delivery schedule!! Remember to select ‘pick up’ at checkout if you want to pick up at our weekly drop spot. Simply note Prince Albert in the notes so we know to bring it with us when we come Shop online, anytime at www.livingskyfarms.ca

Flaking barley like we flake our oats has proven to be a bit of a challenge. Our oats tend to stay together and remain a beautiful big flake. Where as our barley - especially when the grains are cold (winter) - tend to break apart. Curious; are you more inclined to opt for the esthetic of a full barley flake? Or are the benefits of an unprocessed, raw grain your biggest priority?