from Eli of the Northeast Organic Wheat Consortium:
“It’s not too late to send you small packets of the heritage spring wheats that we are trialing, and share suggestions for commercial varieties to trial. About 100 seed in each packet. We’ll have more time to plan for winter trials.”
We have a lot of reasons to want to see some increased wheat production in the Northeast. The rising prices of commodities are exposing an unhealthy dependence, a marked lack of self-sufficiency. I don’t imagine that we’ll ever be totally self-sufficient (we eat a lot of wheat in many forms, along with crops that just won’t grow here like rice), but making inroads in that would help alleviate pressures around the globe.
Northeast Organic Wheat
Organic farmers and artisan bakers working together
Funded by NESARE
Almost everybody eats bread. Not only is wheat soaring in price, but it travels thousands of miles to our table and has evolved through a genetic bottleneck of modern breeding for uniformity and dependence on agrochemicals. Any serious local food movement must address wheat.
‘Northeast Organic Wheat’ is a consortium of local teams in , , , . We are restoring rare, heritage wheats, conducting conferences and seed exchanges, and hosting field days at demonstration farms in each state.
We invite farmers, gardeners and artisan bakers to grow and evaluate heritage and modern wheats, conduct baking tests for flavor, nutrition and baking quality, and host beautiful displays of wheat sheaves – to restore heritage wheat and community bread traditions. Schools and Food Coops can host bread-baking workshops with local talent and restore the the heritage wheats that sustained your community in the past.
How to be involved:
Farmers and Gardeners: ‘adopt-a-crop’ of rare heritage wheat, trial commercial wheat varieties and partner with local bakers
Artisan Bakers: work with local farmers to test wheat varieties for flavor and baking quality.