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Homegrown Whole Grains: Grow, Harvest, and Cook Your Own Wheat, Barley, Oats, Rice, and Moreby Sara Pitzer
Synopses & Reviews
A backyard field of grains? Yes, absolutely! Wheat and corn are rapidly replacing grass in the yards of dedicated locavores across the country. For adventurous homeowners who want to get in on the movement, Homegrown Whole Grains is the place to begin.
Growing whole grains is simpler and more rewarding than most people imagine. With as little as 1000 square feet of land, backyard farmers can grow enough wheat to harvest 50 pounds in a single afternoon - and those 50 pounds can be baked into 50 loaves of fresh bread.
In addition to providing information on wheat and corn, Homegrown Whole Grains includes complete growing, harvesting, and threshing instructions for barley, millet, oats, rice, rye, spelt, and quinoa, and lighter coverage of several specialty grains. Readers will also find helpful tips on processing whole grains, from what to look for in a home mill to how to dry corn and remove the hulls from barley and rice.
Chapters for each grain include inventive recipes for cereals, desserts, casseroles, salads, soups and stews, and, of course, home-baked breads, the crowning achievement of the home grain grower. Sara Pitzer shares dozens of ideas for using whole grains - from cooking sturdy wheat berries in a slow cooker to malting barley for homebrewed beer. Whether milled into nutritional flours or used in any of their unmilled states, wheat, barley, quinoa, and the other grain crops are healthful additions to every diet.
Book News Annotation:
Primarily a writer of cookbooks and travel guides, Pitzer wrote Whole Grains: Grow, Harvest & Grow Your Own (Garden Way, 1981) for small homesteaders a generation ago. Now she updates it for today's small homesteaders, incorporating what has been learned, or publicized, over the past three decades, and tailoring especially the recipes to current tastes. In particular, she adds amaranth, quinoa, spelt, and others of what she called heirloom grains; and hull-less varieties of barley and oats. An introductory chapter explains procedures common to all the grains, such as sowing, growing and harvesting, drying and threshing, storing, grinding, and sprouting. Subsequent chapters discuss how specific grains diverge from that. Experienced gardeners would probably appreciate a more detailed description of where the various grains can be grown. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)
About the Author
Sara Pitzer co-authored Buying & Selling Antiques with husband Don Cline and has also written three previous Garden Way Publishing books, Simply Strawberries, The More-than-Chicken Cookbook, and Whole Grains (now out of print). Sara lives in North Carolina.
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