Rules for Eating Wheat

February 8, 2012

ing at simpler forms of ancient wheat such as Einkorn to see if they have fewer allergens. So what can we do to prevent wheat based black swans? I think we need a wheat equivalent of Michael Pollan’s food rules, so here it goes: Acknowledge our ignorance in the face of the great complexity of nature. Thus, we should be conservative when it comes to plant breeding. Saving seed and developing local varieties are a good thing. Genetic modific...

Sonora Wheat at the Huasna Valley Farm

Mr. Homegrown

July 14, 2011

Bread, Food, Wheat

4 Comments

Ron Skinner I had the great privilege this week of visiting the Huasna Valley Farm in California’s central coast run by Ron and Jenn Skinner whose visible joy is infectious. The Skinners grow Sonora wheat, an heirloom variety brought to the Southwest by the Spanish. Sonora wheat is well suited to dry desert and Mediterranean climates. It produces a cream colored flour that was historically used for tortillas and posole. The Skinn...

Whole Wheat Sourdough Starter Recipe

Mr. Homegrown

June 24, 2007

Bread, Food

6 Comments

UPDATE : we have a whole (so to speak) new take on making a starter. See our sourdough starter video for a better way to do this. Back in March we showed how to make a sourdough starter with white flour. This month we converted a white starter over to whole wheat and have baked many successful loaves of bread with it. The reason that we have to do this conversion rather than starting out with whole wheat flour is that whole wheat tends to get m...

Sourdough Recipe #1 The Not Very Whole Wheat Loaf

Mr. Homegrown

March 14, 2007

Bread, Food, Recipes

14 Comments

Whole wheat fetishists will have to wait for our whole wheat sourdough loaf recipe (we’re working on it–whole wheat is trickier to work with than bad-ass white flour). In the meantime here’s the Homegrown Evolution Not Very Whole Wheat Loaf based on a recipe by Nancy Silverton. You can use either our whole wheat starter or our white starter. And though the instructions are long, this is an easy recipe assuming that you have bee...

A Sonora and Kamut Wheat Field in Los Angeles County!

Mr. Homegrown

January 12, 2012

Bread, Events, Food, Wheat

7 Comments

heats like Kamut to see if people with wheat allergies can tolerate them better. We purchased both varieties (certified organic) from the Sustainable Seed Company. Discing the field The field was prepared by discing it with a tractor. We sowed the wheat by hand and then covered it temporarily with shade cloth to keep the birds out until the seeds germinate. The seeds were watered in with an overhead sprinkler, but the plan is to pray fo...

Remember to Label Those Jars!

Mr. Homegrown

June 13, 2012

Food, Food Preservation

10 Comments

e no idea. They were probably the result of some late night canning frenzy two years ago. At the time I probably thought to myself, “I’ll label them in the morning.” Not only should the jars be labeled, but it would also have been nice to have some notes on the recipe I used and where the fruit was sourced from. To this end I’ve started a preservation diary in a useful program called Evernote. Perhaps I should get a tatto...

Broom Corn–or is it Broomcorn?

Mrs. Homegrown

September 20, 2011

Domesticus, Gardening

18 Comments

Mrs. Homegrown here: This summer I suggested we plant broom corn for no other good reason than I saw the seed pack at the nursery and thought it would be fun to make a broom. (This sort of temporary insanity often overtakes me in the seed aisle.) So without knowing anything at all about broom corn or broom making we planted a block of the stuff. Maybe I should have done a little research into broom making before planting, but I let it slide ...

Making It

Mr. Homegrown

April 26, 2011

Publications

3 Comments

Making It: Radical Home Ec for a Post-Consumer World, by Kelly Coyne and Erik Knutzen (Rodale Books, 2011) ISBN-13: 978-1605294629 Buy it at: Amazon • Abe Books • Barnes & Nobel • Powell’s Making It provides you with all of the tools you need to become a producer instead of a consumer and transform your home from the ground up. Projects range from the simple to the ambitious, and include activities done in the home, in the garden an...

Cooking With Heritage Grains: Sonora Wheat Pasta

Mr. Homegrown

February 9, 2012

Food, Wheat

2 Comments

Once you start working with heritage grain varieties it’s hard to go back to the few choices in the flour aisle we have at most supermarkets. I managed to get my hands on some Sonora wheat a few months back and have been experimenting with it ever since. Traditionally used for tortillas, it’s also great for pancakes and bread. Yesterday I made pasta with Sonora wheat using a recipe by Whole Grain Connection founder Monica Spiller. Y...

Is Modern Wheat Killing Us?

Mr. Homegrown

February 7, 2012

Bread, Food, Wheat

31 Comments

Wheat field, Froid, Montana, 1941. (Library of Congress image) It’s been a bad decade for grains. Between publicity about grain allergies and fads such as the Atkins and paleo diets, a lot of people are shunning wheat, rye and barley. At a panel discussion this weekend sponsored by Common Grains I heard Monica Spiller of the Whole Grain Connection and Glenn Roberts of Anson Mills make some compelling arguments that will forever c...

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Search Results for: label/wheat/page/3/2011/04/making-it

Rules for Eating Wheat

Sonora Wheat at the Huasna Valley Farm

Whole Wheat Sourdough Starter Recipe

Sourdough Recipe #1 The Not Very Whole Wheat Loaf

A Sonora and Kamut Wheat Field in Los Angeles County!

Remember to Label Those Jars!

Broom Corn–or is it Broomcorn?

Making It

Cooking With Heritage Grains: Sonora Wheat Pasta

Is Modern Wheat Killing Us?