Small-Scale Grains: Another Piece of the Eat-Local Puzzle

Where do your grains come from? Learn about how small-scale grain farmers may soon become a key element of a sustainable, local food system.

| July 16, 2012

  • wheat grain
    Locally grown, heirloom grains can add uncommon textures and flavors to your routine menu.
    PHOTO: FOTOLIA/VIZAFOTO

  • wheat grain

The following article is posted with permission from Grist.

Community-supported agriculture (CSA) households know the cries.

“So many sweet potatoes!”

“Tomatillos again?”



But “Oh, man — more whole wheat flour!”? Not so much. Yet that may be coming.

On the East Coast, Virginia’s Moutoux Orchards is growing and milling wheat and barley to nestle beside produce, dairy, eggs, and meat in its Full Diet CSA. To the west, Windborne Farm of northern California offers a grain CSA featuring not just wheat and barley, but also rare grains like teff and millet raised using a pair of draft horses.





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