Staple crops for our animals.
And for you.
For more than a decade, we’ve been growing grains and beans on our farm for people and the animals we raise.
Grains provide our animals with the food and nutrients they need for healthy lives and delicious flavor on the table.
Dried beans give you a local option for protein and the freshest, tastiest heritage varieties around.
So local, we even grow our own feed.
Right down the grains our animals eat.
Just like the soil, animal feed is important. We like to say it this way: You are what you eat eats.
We grow almost all the grain we put into the feed ourselves. To make sure our animals only get the healthiest of foods, we mill our own feed for our chickens and pigs. And of course, everything we grow, grains included, is certified organic.
Most of our feed is made from hard red winter or spring wheat. We also add barley, especially for our pigs. We also include some triticale and oats.
Grains help our fields stay healthy, too.
Our farm is much better because we grow grains.
We rotate grains in our fields with vegetable crops, which helps break up pest and disease cycles.
Grains are good for soil health because grains are what we call a high-residue crop: After we harvest, we can work the extra stuff–the roots and stalks– back into the soil to build it up.
A longer, more complex rotation cycle has economic benefits for the farm, too.
We care about local grains.
Did you know that western Washington used to be a robust grains-producing region? Each town used to have its own mill and farms grew varieties of wheat and other grains that thrived in this region. Now, most Washington grains are grown on big farms in the eastern part of the state. (And 90% of that is soft white wheat that’s sold overseas and made into noodles.)
We’re excited to be part of a movement that’s rebuilding the networks and infrastructure we need for handling grains in our community, so we can grow and buy the grains we need right here.
We’re proud to participate in the Cascadia Grains Conference, a gathering of producers, bakers, brewers, and distillers who are bringing back local grains.
Full-menu options for local eaters.
Our dry beans give you a winter option for eating local and continuing to support preserved farmland. They’re also a great way to fill your pantry with shelf-stable organic local produce that will last all year.
Throughout the fall and winter, you can find our beans winter at our farmers’ market stands. We grow six to eight heirloom varieties every year, based on how well they grow in our region as well as their flavor profiles, patterns and colors.
We commonly have Vermont cranberry, Calypso and black beans as well as specialty varieties, such as Maine Yellow Eye beans.
Beginning in early September, we harvest and dry beans before cleaning them, bagging them and selling them at market.
If the weather is dry enough, we allow the pods to get crunchy in the fields before harvesting them. If it’s wet, we harvest them early (when the pods are leathery) and put them up to dry in the barn before processing them for you.
Either way, we love growing beans for you and giving you a consistent option for creating locally sourced soups, stews and salads all year long.
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