Backwoods Home Magazine
Subscribe to Backwoods Home Magazine print or Kindle editions
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418

Facebook   YouTube   Twitter
Follow Us!




Features
 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Newsletter
 Letters
 Humor
 Free Stuff
 Recipes
 Print Classifieds

General Store
 Ordering Info
 Subscriptions
 Kindle Subscriptions
 ePublications
 Anthologies
 Books
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

Advertise
 Web Site Ads
 Magazine Ads

BHM Blogs
 Behind The Scenes
 Massad Ayoob
 Ask Jackie Clay
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Oliver Del Signore
 David Lee
 Energy Questions
 Bramblestitches

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Meet The Staff
 Contact Us/
 Change of Address
 Write For BHM
 Privacy Policy

Retired Features
 Country Moments
 Feedback
 Links
 Radio Show






Homegrown Whole Grains
Grow, Harvest, and Cook Your Own
Wheat, Barley, Oats, Rice, and More

by Sara Pitzer


Homegrown Whole Grains

A backyard field of grains? Yes, absolutely! Wheat and corn are rapidly replacing grass in the yards of dedicated locavores across the country. For adventurous home- owners who want to get in on the movement, Homegrown Whole Grains is the place to begin.

Growing whole grains is simpler and more rewarding than most people imagine. With as little as 1000 square feet of land, backyard farmers can grow enough wheat to harvest 50 pounds in a single afternoon - and those 50 pounds can be baked into 50 loaves of fresh bread.

In addition to providing information on wheat and corn, Homegrown Whole Grains includes complete growing, harvesting, and threshing instructions for barley, millet, oats, rice, rye, spelt, and quinoa, and lighter coverage of several specialty grains. Readers will also find helpful tips on processing whole grains, from what to look for in a home mill to how to dry corn and remove the hulls from barley and rice.

Chapters for each grain include inventive recipes for cereals, desserts, casseroles, salads, soups and stews, and, of course, home-baked breads, the crowning achievement of the home grain grower. Sara Pitzer shares dozens of ideas for using whole grains - from cooking sturdy wheat berries in a slow cooker to malting barley for homebrewed beer. Whether milled into nutritional flours or used in any of their unmilled states, wheat, barley, quinoa, and the other grain crops are healthful additions to every diet.



Want to give this item as a gift? If so, please check here and use the space below to fill in the recipient's name and full mailing address, including Zip Code. We'll send it directly to them and include a gift notice telling them it is from you.

Want to personalize the gift notice?
Just check here and type in a short message below.

Maximum 60 letters & spaces

168 pages; 7 x 9; paperback #FP67 $14.95
Packaging, handling & postage charge applies to all shipments.




We accept Visa, Mastercard, Discover/Novus, American Express, Personal Checks & Money Orders.

General Store
Ordering Info
Anthologies
Back Issues
Books
Classified Ad
Help Yourself
Photocopies
Specials
Subscriptions
Subscriptions
for Silver









Top of Page
 
www.backwoodshome.com designed and maintained by Oliver Del Signore
© Copyright 1998 - Present by Backwoods Home Magazine