On page 50 of the July 1999 issue of Mother Earth News magazine is an article on growing grains.
- Sow in flats in early spring and thin to the most robust individuals. Plant one to two feet apart (the closer the better, especially in raised beds). Harvest when dry and a tap on the stalk loosens the seeds, or wait until after the first frost and harvest in a bag. Can be ground into flour, but lacks gluten. Can be boiled for porridge using a 1:2 grain to water ratio or popped in a hot pan with no oil.
- Rye and Triticale
- Rye and the cross between it and wheat (triticale) are the most hardy of grains and will tolerate low moisture, poor soil, and abuse or neglect. Fast growing and thereby self-weeding. Plant roughly 1.5 to 3 pounds per 100 square foot bed. Has no gluten, but makes a dark, chewy leavened peasant bread.
Offered by Roger.