'Bread from the Earth'

New England Educational Program
A freshly baked loaf of bread can be one of life’s great pleasures, ,even more so if you save the seed, grow, harvest and mill the heritage wheat yourself. Not only is bread the heart of a satisfying meal, but it is a rich theme for Seed-to-Table garden-based learning. Growing and baking bread can inspire healthy nutrition, art and entrepreneurial projects, is an opportunity to conduct scientific research in biodiversity, and is a gateway to age-old family and world food traditions.

Rare Heritage Grains Kit for Schools
The Heritage Grain Conservancy offers an educational collection of rare heritage New England and world grains with a supporting framework for grade-by-grade Seed-to-Bread activities. Schools that return back seed to our Conservancy receive new varieties as a gift.

Plant in early Fall:
1. 1898, Vermont Winter wheat, high yielding wheat, makes delicious pastries, cakes or cookies
2. 1800s - Hungarian Winter wheat, described in a Vermont farmer’s diary in the late 1800s
3. Ancient - Black Winter Emmer, grown in ancient Egypt, Israel and old Europe
4. Rouge de Bordeaux - French heritage winter wheat

Plant in early Spring
5. 'Pringle’s Progress' oats bred by Cyrus Pringle in the late 1800s
6. Ethiopian Purple Barley

$25 Kit includes 6 grain packets, e-Seed-Saving Guidebook, 'Restoring Our Heritage of Wheat', Recipe Booklet, Growing Instructions, article on Cyrus Pringle

Note: Kit only available for New England educators