Going with the Grains

Amber waves of grain get delicious new twists in Pam Crockett’s recipes. “By milling my own grain, I preserve vitamins and nutrients often lost in processed flours,” Pam notes

Putting the “eat” in wheat is Pam Crockett’s mission. She chatted with CW from the kitchen of her ranch home near Huntsville, Utah.

CW: What’s the story behind your great interest in wheat?
Pam:Nine years ago, my husband, Lonnie, bought 5 tons of raw wheat from an Idaho farmer at a very good price. It was delivered to our doorstep in sacks and filled half our two-car garage!

As a teen, Lonnie experienced the Great Alaska Earthquake of 1964. It made him a firm believer in food storage and emergency preparedness.

In order to store the wheat properly, we invested in a home canning machine and 1,500 metal containers. By the time we were done, we had to build a cellar to hold the tall stacks of canned wheat.

CW: How did you become such an expert on wheat cuisine?
Pam: When we got our wheat windfall, I didn’t have a clue about how to cook it. So I read books on whole grains, did research on the Internet and talked to farmers. Soon, people began inviting me to give wheat cooking demonstrations.

I’ve done programs for grocery stores and church groups all over Utah. When requests started coming in from other states, I made a DVD of the demo to send them.

CW: What motivated you to publish a cookbook on whole wheat?
Pam: So many people asked me for recipes, I enlisted my friend Sandy Phelps, who’d cooked with grains for years, to help me put together Wheat Cookin’ Made Easy.

As we gathered, tested and created recipes, I quickly learned wheat is not just for bread alone! Our cookbook is filled with everything—crepes… casseroles…tacos…cookies —all made with wheat.

Never content to just lick the bowl, her grandkids insist on helping in the kitchen.

photo by: Scott Smith

CW: Isn’t it difficult to make raw wheat usable for recipes?
Pam: It’s much easier than you’d think. With a wheat grinder or grain mill, you can make flour for all sorts of baked goods. You can also sprout, boil or fry wheat like rice.

My favorite technique is simmering the whole wheat kernels (also called wheat berries) in my slow cooker overnight. They puff up and become the basis for some tremendous meals, like our family’s favorite cereal. The aroma makes my mouth water!

CW:What are the benefits of cooking with whole wheat?
Pam: A lot of grocery store food is so highly processed, it’s lost nutritional value. Whole wheat berries, with the bran and germ intact, are a gold mine of vitamins, minerals, protein and fiber.

Besides, when properly stored, wheat has a very long shelf life. It’s also inexpensive and really helps stretch the family food budget.

CW: Tell us a bit about your family.
Pam: We have a blended family with 10 grown children—and Lonnie and I recruited most of them to help us can that 5 tons of wheat I told you about! Two of our daughters are my assistants when I give cooking demonstrations.

Our 25 grandchildren are no strangers to my kitchen. As soon as they’re old enough, I get them involved in cooking and baking projects. We have a blast making soft wheat pretzels around the supersized kitchen counter. It’s our favorite gathering place.

She gives whole wheat cooking demos and sells her cookbooks across her home state of Utah.

CW:What’s the best way to introduce whole wheat into the family diet?
Pam: Adding high-fiber whole grains to meals all at once can cause digestive problems. So it’s best to incorporate them into your diet slowly. For instance, start by making recipes with a blend of whole wheat and all-purpose flours. As you get used to wheat flour, raise the ratio.

CW:What other interests keep you busy?
Pam: Lonnie and I live on a ranchette nestled in the mountains. It’s our piece of Heaven on earth. We share it with horses and a menagerie of other animals I enjoy tending.

Both Lonnie and I work as accountants and are active in our church. There’s no time to be bored.

CW:Do you have any new food projects on the horizon?
Pam: The response to my wheat recipes was so positive, I’ve done a cookbook series that I plan to expand. The topics range from simple twists on my grandma’s made-from-scratch recipes to how to cook with fresh vegetables.

Much like my wheat adventure, the veggie cookbook was inspired by a bounty from my garden. The squash just didn’t quit!

 

Editor’s Note: For more on whole wheat and Pam’s cookbooks, call 1-801/745-5662. Or go to her Web site through our links page.