November 18th, 2009
The chefs at the Farm Stand use whole-wheat pastry flour and rolled oats in lieu of refined white flour whenever possible in our recipes. Creating a delicious-tasting, light and workable pastry crust was a challenge, but we think the result is spectacular.
Rolled oats and whole grain flour make a natural pie crust Photo by Anikasalsera Dreamstime
Barbara Kessler
Andrew Winston
Danielle Nierenberg
Anthony Swift
