Wheat, Grains
Generally thought to be the most ancient of wheat varieties available today, einkorn is a diploid wheat with just two sets of chromosomes. While einkorn, with its hard-to-thresh hull, was abandoned as a mainstream crop, it’s still grown in Austria, southern France (where it’s called petit épeautre or “little spelt”), Italy (where it’s called farro piccolo or “little farro”), Germany, and some eastern European countries, in marginally fertile areas. More recently, farmers in Washington state and elsewhere are bringing drought-tolerant einkorn back into production in the U.S.
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Related Blog Posts
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Connecting grain growers to millers, bakers, and grain visionaries in our region
Bringing back grains that have fallen out of favor in our food system requires farmers to relearn how to grow them and to determine what grows best in their region. The Kitchen Trials are a “citizen science” effort to understand more about how these grains bake as each region offers a different growing environment that impacts the grains (protein level, flavor, etc.). The knowledge gained will inform the effort to create viable supply networks for large-scale production and consumption.
By Ashley Overstreet
December 17th, 2021
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Starting some einkorn "ancient grain" exploration
via Instagram
November 8, 2021 12:17 am by Paul Bonneville
Timeline Events
Added einkorn to the site and linked to the Whole Grains Council's website that has a definition.
General event, Posted by Paul Bonneville November 8, 2021
Last updated February 4th, 2024
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