Grains We Grow
We appreciate the diversity of ancient, heirloom, and landrace grains for their beauty, rich nutrients, and biodiversity. This page lists grains and legumes we have grown or will try to grow. Please visit the How to Get the Grains page to see what is currently available. We will continually add information to this page as we continue to research and interact with grains and legumes. Some information about grain-related terminology is described at the bottom of the page. You can find suggestions for how to use some of our grains on our Recipe page.
Blue BeardTriticum turgidum ssp durum
Chiddam BlancTriticum aestivum ssp aestivum
Durum IraqTriticum turgidum ssp durum
Ethiopian Blue TingeTriticum turgidum ssp. dicoccum
FoisyTriticum aestivum ssp aestivum
India JamuTriticum aestivum ssp aestivum
KhorasanTriticum turgidum subsp. turanicum
SonoraTriticum aestivum ssp aestivum
Hulless OatsAvena nuda
Du Puy or French lentils
Region of Origin: le Puy, France
Description: Smooth texture, spicy flavor
Uses: Soups, cold or warm salads
Description: Hearty and rich, can be molded into paddies
Uses: chili, soups, veggie burgers, baked casseroles
Description: remains firm when cooked
Uses: Soup, salads, stuffing, sprouting
Red Chief | Lens esculenta
Description: They cook in 5 to 10 minutes without soaking.
Uses: dal, pureed soup, and ready-in-minutes side dishes, pasta sauce
What's the difference between a winter and spring wheat?
Seasonal labels refer to when the grain was planted. Timing affects the size and strength of the plant, which are important to a farmer. Winter wheats tend to have stronger stalks and smaller heads, while spring wheats likely follow the opposite trend. Spring wheats are less susceptible to diseases, but must be grown where sufficient rainfall is reliable in the early spring.
Bakers might be interested in whether a grain was planted in winter or spring because of the general affect on gluten content. Winter wheats have an average protein content of 10-12% and medium gluten strength. Spring wheat has higher gluten strength because of its greater average protein content of 12-14%.
What's the difference between hard and soft wheat?
Hard wheats tend to have higher protein content and stronger gluten-forming proteins than soft wheats. Thus, hard wheats are better suited for yeasted products and breads with an open, chewy inside. Flour from soft wheat is better for chemically-leavened products like cakes, muffins, biscuits, and cookies – baked goods with fine insides.
University of California Davis, Wheat Cultivars of California