Making oatmeal with our cracked oats...
We grow a hulless oat that has a proclivity to cross with the native oats in our pasture and sometimes produces a hulled seed - an inedible chaffy bit in your otherwise delectable morning oatmeal. In 2012 we are fastidiously hand cleaning 100# of seed to hopefully minimize chaff in our upcoming harvest.
Making the Oatmeal:
Measure 2 cups of cracked oats into a 2-quart pan.
Over the sink, fill the pan with water until all chaff material floats to the top. Pour off the water and debris without losing your good oats at the bottom. Repeat 8 to 10 times, or until the water runs mostly clear. Basically, follow a process very similar to making good sushi rice!
On the final rinse, pour off as much water as you can and add 3 cups of water for cooking.
Cook on medium-low heat, stirring frequently.
Your local oatmeal will be ready in about 40 minutes.