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Homegrown Whole Grains by Sara Pitzer (Book)
Information on a variety of grains, including; how to grow, or buy, process, and cook wheat, barley, oats, rice, corn, spelt, quinoa and more. Included are recipes for breadmaking using a variety of these grains. This text could help you to convert part of your yard into a productive and beautiful field of grain and enjoy your harvest in home-baked breads, salads, casseroles, and side dishes.
Milled into flour, whole grains give you the basic ingredients for breads and other baked goods; left whole, your grains become the nutty, delicious star of healthful salads, filling entrees, and other dishes that will make you forget all about white rice.
Barley, buckwheat, oats, wheat, rice and quinoa are just a few of the crops you can grow and eat with the complete planting, harvesting, and cooking instructions in this easy to use, practical manual.
Barley, buckwheat, oats, wheat, rice and quinoa are just a few of the crops you can grow and eat with the complete planting, harvesting, and cooking instructions in this easy to use, practical manual.About thirty years ago Sara Pitzer dreamt of a self sustainable lifestyle, virtually off the grid. Back then she wrote Whole Grains as a self help manual. She likens the economic and cultural uncertainty of the 60s and 70s to today’s concerns over climate, the economy and food safety. In the intervening years a small group of like minded, dedicated people have pioneered growing grains in back yards (as opposed to large scale farming methods). Many of them have shared their ideas and information with Sara Pitzer who has incorporated this knowledge in her updated Homegrown Whole Grains.