NY-NOFA
- Elizabeth
Dyck: organicseed@nofany.org
with Wild Hive
Bakery <wildhivefarm.com>
Lead Farmers: Alton
Earnhart, Klaas Martens
FARM FIELD DAY
Growing Bread Locally
July 26, 1-4 pm,
Lightning Tree Farm, 132 Andrew Haight Rd, Millbrook, NY
Get an in-depth look at an innovative enterprise we
hope will soon become common: a working partnership between an
organic grain farm and a baker producing artisan breads for local
markets. At Lightning Tree Farm, tour the fields to see modern
and heirloom wheats that produce high-quality bread flour including
Red Fife, a classic hard red bread wheat developed by a Canadian
farmer over 150 years ago. Follow the bread-making process through
harvesting and milling and taste loaves baked in a traveling
wood-fired hearth oven. Farmers Alton Earnhart and Jeanine Connolly
and baker Don Lewis of Wild Hive Farm will be on hand to discuss
the ingredients and know-how needed to make this type of enterprise
a success.
This workshop is made possible through the NE SARE
funded Northeast Organic Wheat (NOW). Free.
Trials and Marketing work in New York:
**Alton Earnhardt and Jeanine Connolly of Lightning Tree Farm
planted ~an acre each of AC Barrie and Red Fife.
**Klaas Martens, Penn Yan, NY, planted small-scale strips of
7 landraces of emmer provided by Steve Zwinger.
**Don Lewis of Wild Hive Farm and Bakery planted microplots of
a number of heritage and modern varieties, including NY heritage
wheats.
**Elizabeth Dyck, NOFA-NY coordinator for the project, planted
a strip of Dylan wheat undersown with yellow sweetclover and
microplots of 29 wheats/varieties from the national small grains
collection provided by Eli Rogosa
**The NY team is working with NYC Greenmarket project
and with Cornell Cooperative Extension and a group of farmers/bakers
in the Rochester, NY, area on linkages between growers and bakers,
needed infrastructure, and consumer awareness.
For more information on NY-NOW, contact Elizabeth
Dyck (organicseed@nofany.org, 607-895-6913).
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Vermont
http://www.uvm.edu/~plantbio/pringle/pringlebio.html
Extension:
Heather Darby: heather.darby@uvm.edu
These are the varieties we planted at Butterwork's
Farm with Jack Lazor:and by Doug and Julie of Naga Bakehouse.
Hope, AC Barrie, Spinkota, Defiance, Reliance, Komar, Ceres 2005,
Thatcher, Ladoga, Supreme, Surprise, Marquis, Scarlet, Mida 2005,
Mida 2006, Red Bobs, Champlain, Emmer.
Jack's plots are 2.5 x 25 feet. We will use these
plots for evaluation and selection. Last year we had single row
plots and it was difficult to evaluate and collect yield and
quality information. These size plots will give us a better idea
of variety performance.
We have also planted out the following crosses. These
crosses were carried out be Steve Jones' Lab in Washington. However,
we identified the varieties that we wanted to cross.
1) AC Barrie x Red Fife
2) Red Bobs x Champlain
3) Red Bobs x Surprise
4) AC Barrie x Surprise
5) AC Barrie x Champlain
6) Hope x Red Fife
7) Hope x Champlain
8) AC Barrie x Defiance
We evaluate the crosses that are planted in single
rows. In addition we have single rows of Chinook, Read, and Redman.
This seed was provided to us by Eli Rogosa. Heather Darby
************************
Hi Eli,
Working with our neighbor, a local farmer, we just
plowed, harrowed, planted and rolled the seeds you sent, as well
as flax, rye, spelt and kamut! Thank you. Naga Bakehouse is very
excited to be the Vermont Model bakery for the Restoring Heritage
Wheat project. We will document our work with digital photos.
We invite you to visit us in Vermont to see the project.
This is our 5th year running a small, wood-fired bakery.
We use local and organic ingredients (including wheat and rye)
that we either grow ourselves or purchase from local farmers.
We attend 6 Farmers' Markets each week and have a large local
following. We purchase thousands of pounds of flour from Ben
Gleason and Jack Lazor and are continuing to discover other local
farmers who can provide other grains for us.
Here is a description of our bakery: Feed The People!
Perched on a hillside in Middletown Springs, Vermont Julie Sperling
and Doug Freilich of Naga Bakehouse bake their naturally leavened,
wood-fired, artisan breads.
Naga is committed to the Localvore concept and the
idea of linking local farms with local people. Julie and Doug
mill some of their own grains and also grow their own organic
ingredients for their specialty stuffed breads in the Bakehouse
garden. Many ingredients are purchased directly from farmers
at weekly farmers© markets where Naga sells its wares. Much
of Naga©s organic wheat and rye comes from Vermont farms
and their greens, cheese, eggs, maple syrup, apples and honey
are purchased from regional sources whenever possible. This year
working with our neighbor, a local farmer, Naga Bakehouse will
be planting a variety of heritage grains on the Bakehouse farmland
to share at the Farmers© Market.
Naga stands for Natural Grain Alchemy. Julie and Doug
were drawn to bread baking because of a desire to transform natural
grains into olde world, multi-grain artisan breads using natural
leavens and the magic of fire. The resulting breads are dense,
hearty and flavorful.
As entrepreneurs in the local food movement, Naga
is working to help create a viable local economy and food network
by growing our own ingredients and purchasing from local food
producers to provide the people with wholesome and healthy breads
which in turn contributes to the sustainability of the working
landscape.
Naga is a family affair, with Ellis (6) and Tikko
(9) assisting in all aspects of the business °© from
baking to selling at market. The family is committed to building
a strong food community one loaf at a time!
Thanks Eli! We are very happy to participate in this
project with you.
Julie Sperling and Doug Freilich
NAGA BAKEHOUSE
PO Box 1041
Middletown Springs, Vermont 05757
(802) 235-1282 Bakehouse
(802) 325-3596 Home
Nagabake@vermontel.net
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Mass
Wheat Harvest Festival
Join us at Crabapple Farm to harvest our field of winter wheat
with traditional scythes and New England work songs!
Sunday July 13th and Sunday July
20th
10am until 4pm
Potluck Lunch and Dinner
Crabapple Farm
100 Bryant Street, Chesterfield, MA 01012
413-296-0310 crabapplefarm@verizon.net
Background
Winter Wheat is planted in the fall and is harvested the following
summer. It typically matures earlier than spring-planted wheat.
Wheat was once commonly grown in this area, but with the advent
of large- scale machines and easy shipping, grain production
shifted westward.
The harvesting technology that we use is old-fashioned
- scythes with grain cradle attachments - with state-of-the-art
construction and design. We are working with the folks at www.scythesupply.com
to design a simple, lightweight, and effective cradle design
that can be attached to a European-style scythe. Grain cradles
are the best harvesting tools for our scale. The ancient dance
of wheat harvesting is an wonderful way for people to reconnect
to farming traditions and to experience with the work rhythms
of harvest songs.
Our harvest is on July 13 and on July 20 because:
1) we are more likely to get good harvesting weather
on one of them,
2) more people will be able to attend, and
3) because no one harvests wheat this way anymore, we aren't
sure what the ideal maturity stage for harvesting with a cradle
is.
By cutting on two separate days, we can see how harvest
timing affects the quality of the grain. If either day gets cancelled,
we
will harvest on the 27th.
For those unable to attend either harvest day, Tevis
will present a
workshop on the harvest at the NOFA Summer Conference.
8AM Sunday
Click photo
to learn more about grain harvesting technology
Contact:
Tevis Robertson-Goldberg
Crabapple Farm
100 Bryant Street, Chesterfield, MA 01012
413-296-0310
Hungry Ghost
Bakery, Northampton, <somehungryghost@yahoo.com>
not only planted Red Fife, AC Barrie, Ingot, Sable
in front of their bakery, but distributed wheat seed to 100s
of customers for home trials!
The Little Red Hen Project, planting wheat in the backyards of
"guerilla farmers, lawn disdainers and just plain ordinary
bread eaters is for anyone with an interest in sustainable agriculture,
or with a garden plot who would have told that Red Hen, "Yes!
I'll help!"
Wheatberry Bakery
Our focus is on low-input, organic methods, and recovering
the heritage of not only older varieties of grain, but of local
grain production. Finding older varieties of seed, as you know,
is difficult in any quantity. We are trialing one acre each of
Red Fife, Glen, AC Barre, and Dylan. We also have twenty-seven
tiny amounts of grain from the seed bank, which we will grow
out to a larger size each year. We are focused on finding grains
that grow well in this climate, and preserving seed diversity.
We are growing not only wheat, but also oats, barley, seeds,
and legumes. We hope to provide a model for local farmers of
how to integrate grains and legumes into a successful crop rotation
.
NESFI: Judy Gillian:
info@smallfarm.org
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Maine
!800s Maine Heritage Banner Wheat from the Baltic
Kneading
Conference - August
1-2, Maine
Restoring Heritage Wheat
After years of collecting rare wheats in Europe and
the Fertile Crescent, we are excited to plant 122 varieties of
world-wide heritage and modern varieties from 14 species of wheat,
many almost extinct, in two sites. Starting with wild emmer wheat
from the Galilee, einkorn from Turkey, emmer and purple wheat
gifted to us by Ethiopian-Jews in Jerusalem, climate-resilient
Hourani-types contributed by Wadi Fukin farmers in Palestine,
robust biodiversity of rare species collected in Eastern Europe
to the heritage New England varieties. Heather Darby generously
contributed her lines detailed above. As we develop an understanding
of their growth characteristics, capacity to thrive in Maine's
weather, soil and local disease pressures, we will select the
most robust and delicious to use for breeding material and to
share with farmers. 
Restoring the Culture of Seed-Saving
Local Heritage Varieties
We have sent each state-coordinator wheat varities
with a unique history in their state: VT received Cyrus Pringle's
wheat bred in the mid-1800s, which they are using as breeding
materials with WSU, NY has the Rural New Yorker reknowned varieties,
Mass will plant the wheats brought over by British and French
colonial settlers in the 1600s. Maine is restoring the winter-hardy
heritage wheats that sustained us.
Breeding
Project
Mida
- robust ND variety, large seed
Hourani
- drought tolerant durum
Purple
Ethiopian - rich, color glowing with antioxidents, ,adaptive traits to waterlogging stress on soils.2
Emmer
- disease and climate resilience, delicious
Eli
Rogosa growseed@yahoo.com 207 872 9093
Extension Rick Kersbergen, Email:
richardk@umext.maine.edu
Jim Amaral, Borealis Breads <borealisbreads.com>
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