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Homegrown Whole Grains: Grow, Harvest, and Cook Your Own Wheat, Barley, Oats, Rice, and More


Homegrown Whole Grains: Grow, Harvest, and Cook Your Own Wheat, Barley, Oats, Rice, and More Cover

ISBN13: 9781603421539
ISBN10: 160342153x
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Synopses & Reviews

Publisher Comments:

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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JaneBePe, November 7, 2014 (view all comments by JaneBePe)
What a fun book! I have some doubts that I will ever grow grains since my backyard is small and I am already growing other edibles there, but Sara covers the topic in detail (with recipes!) so I feel prepared to grow some if the urge hits. And, she makes it seem likely that the urge would hit.

She enticingly describes where grains would be planted in rotation (not after nitrogen fixers like peas because too much nitrogen is bad for grains) and how some of them grow well in poor soil (need good drainage, though). She also mentions that many fall planted grains (like winter wheat) ripen in mid summer, before the busy late summer harvest season in the rest of your garden. She also quotes a Portland area grower who refers to corn as the "gateway grain," especially popcorn which can be eaten as popcorn or ground for polenta.

In addition to the grains mentioned in the title, she also talks about amaranth, quinoa, buckwheat, corn, oats, millet, and rye. (Maybe others, but that's what I remember.) These grains cover a range of climates. For example, rice needs lots of water and also lots of heat. (That eliminates it for me.) But rye will sprout in soil that's as cold as 32 degrees! She gives full info on when and how to harvest. You learn about bundles and shocks, threshing and winnowing, which grains are hard to separate from their hulls (like barley) and which are easy (like "hull-less oats" and wheat).

Mostly she talks about 100 square feet for your planting area (10 ft x 10 ft or 5 ft x 20 ft) just as a measure for how much to plant, etc. Smaller areas can be calculated as factors of 100. Mostly an exercise in imagination for me, but... buckwheat is looking very doable! LOL.
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Product Details

Pitzer, Sara
Storey Publishing
Do-It-Yourself - General
Specific Ingredients - Rice & Grains
General Gardening
HOUSE and HOME / Do-It-Yourself / General
COOKING / Specific Ingredients / Rice and Grains
Sustainable agriculture -- United States.
Grain - Varieties - United States
HOUSE & HOME / Do-It-Yourself/General
COOKING / Specific Ingredients/Rice & Grains
Gardening : General
HOUSE & HOME / Sustainable Living
Edition Description:
Trade Paperback
Publication Date:
Grade Level:
9 x 7 in

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Cooking and Food » By Ingredient » Grains and Legumes
Engineering » Home Construction » Sustainable Living
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Home and Garden » Gardening » Sale Books
Home and Garden » Gardening » Vegetable
Home and Garden » Sustainable Living » Food
Science and Mathematics » Agriculture » Crop Science
Science and Mathematics » Agriculture » Organic

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