WHOLE GRAINS
When we eat the whole grain or freshly grind it for baking, we enjoy the health benefits of everything the kernel has to offer. Whole grains provide fiber, vitamins and minerals, and most importantly, flavor and texture that bring pleasure to our meals.
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.
MILLED GRAINS
Grains milled into flour. Rolled oats available soon.