Download Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, by Sara Pitzer PDF

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By Sara Pitzer

A yard box of grains? convinced, totally! Wheat and corn are speedily changing grass within the yards of committed locavores around the kingdom. For adventurous householders who are looking to get in at the flow, Homegrown entire Grains is where to begin.

Growing entire grains is easier and extra lucrative than most folks think. With as low as a thousand sq. ft of land, yard farmers can develop adequate wheat to reap 50 kilos in one afternoon - and people 50 kilos could be baked into 50 loaves of clean bread.

In addition to offering info on wheat and corn, Homegrown complete Grains comprises whole turning out to be, harvesting, and threshing directions for barley, millet, oats, rice, rye, spelt, and quinoa, and lighter assurance of a number of strong point grains. Readers also will locate important pointers on processing entire grains, from what to appear for in a house mill to the way to dry corn and take away the hulls from barley and rice.

Chapters for every grain comprise artistic recipes for cereals, cakes, casseroles, salads, soups and stews, and, in fact, home-baked breads, the crowning fulfillment of the house grain grower. Sara Pitzer stocks dozens of rules for utilizing complete grains - from cooking good wheat berries in a sluggish cooker to malting barley for homebrewed beer. even if milled into dietary flours or utilized in any in their unmilled states, wheat, barley, quinoa, and the opposite grain plants are healthy additions to each diet.

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Extra resources for Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More

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Homegrown whole grains / by Sara Pitzer. ] p. cm. Earlier edition published under title: Whole grains. Includes index. : alk. paper) 1. Grain—Varieties—United States. 2. Sustainable agriculture—United States. I. Pitzer, Sara. Whole grains. II. Title. 1—dc22 2009016763 The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. CONTENTS Introduction ONE: Getting Started TWO: Barley THREE: Buckwheat FOUR: Corn FIVE: Heirloom Grains (Amaranth, Quinoa, Spelt, Emmer Farro, Einkorn) SIX: Millet SEVEN: Oats EIGHT: Rice NINE: Rye TEN: Wheat Resources Index INTRODUCTION It’s been almost thirty years since I first wrote Whole Grains, which was aimed especially at small-scale homesteaders, or what I call the back-to-nature people.

A variety of food-grade plastic and metal pails with airtight lids is available, mainly via Internet sites offering items for disaster preparedness. You may also find such storage containers at a good hardware store or a brewing-supply shop, too. Pails used as fermenters in home-brewing have airtight lids fitted with an air lock. These usually come with a hole drilled near the base to accommodate a spigot, but you can request a pail that hasn’t been drilled. Garbage cans are not good for storage because it’s difficult to make them airtight, and there’s no guarantee that they are food-safe.

Rice Rice is a delicious grain that can be used in many ways, but it will be the most difficult for you to grow. Even though you don’t need to set up flooded paddies, rice requires wet soil as well as a long, hot growing season. It’s the perfect crop for those low spots in your yard that never dry. You could also start out growing rice in pots. Rye Rye is almost immune to failure. It’s hardy, so you don’t have to worry about timing plantings to avoid frosts, and it’ll grow in poor soil. It’s a good cover crop for the garden, makes a fine green manure to turn under to replenish the soil, and is easy to harvest, thresh, and grind.

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