Homegrown Whole Grains

By Sara Pitzer

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. Whole grains give you the basic ingredient 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.

• Learn to grow barley, buckwheat, oats, wheat, and more
• How and when to harvest your grains
• Learn about common pests of grain crops

Softcover. 168 pages. Storey Publishing 2009.

This reference helps gardeners move from a seed packet to planting, harvesting, threshing, cleaning, and cooking small plots of wheat, oats, barley, rye, corn, rice, and other grains. Start with a manageable bed and a crop adapted to local climate. Processing equipment and yields vary, and grain intended for food should be dried and stored carefully to prevent moisture, insects, and spoilage.

Browse more practical references in our Gardening Books collection.