So I have a friend who is interested in this small scale grain raising like I am - I know I was as surprised as anyone!
so he sent me a few grains to get going in my plot here, ones I could over winter.
Just a teaspoon of each really but it means I can sow a little patch or a planter with them next year and then have enough to produce a whole bed next time, a slow but rewarding process.
Some interesting seeds and some from Salt Spring Seeds In the US - they seem to have quite a few interesting ones!
I'm looking forward to watching these grow - especially the blue tinged wheat and the kamut two I've read about - I think they all look beautiful growing.
I admit grain is one of my more mad cap endevours and I know it doesn't interest everyone but I will keep posting here as I like to keep a record of it!
I think I know why that Ethiopian wheat is so appealing to you... easy threshing?
ReplyDeleteHopefully! Also I love anything a bit different and this grain has a blue tinge to it!
DeleteI think it's great you are focusing on a different crop, I don't have any space in my tiny garden for anything other than salads, but I, like you love a challenge. A few years ago I focused on pips and seeds and have a few small trees as a result, not sure what my focus will be next. Watching yours with interest.
ReplyDeleteI keep finding things to be amazed at when gardening and it keeps it so interesting for me. My old man thinks I'm mad as he can grow so many ton per acre, but I think it's still worth while.
DeleteWell, I really AM interested in small grain raising. There is such a HUGE difference in flavors of different wheat berries. Just a small amount (maybe 1/3 cup?) ground in a coffee mill and added to my regular white flour wheat loaf makes a big difference in tastes. Hear Hear for small grains!
ReplyDeleteI'm looking forward to having enough to do that. We have a small hand crank grinder for when we get enough grains and looking forward to it.
Deleteis Kamut the grain they grew from the tombs in Egypt? I will be interested to see what grows and what doesnt. All very exciting
ReplyDeleteYes, that's where it's said to come from. The grain is a lot bigger than some of the other wheat. Apparently it's grow commercially in California and other places. They'll just be in planters for the next 9 months or so but hopefully give me an idea of how they grow and increase what I have.
DeleteThat's Salt Spring Island just off the coast of Vancouver Island, across from the mainland of British Columbia, in the south-west corner of Canada!! Good Luck - I like cooking Kamut like brown rice . . . .
ReplyDeleteThat sounds a great way to cook wheat, I was told barley works great as a rice alternative as well, we have pearl barley in a stew soemtimes for winter stodge, but have never tried it with wheat - might take a few years until I have enough though!
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