The Organic Grains of Weatherbury Farm
Everything from putting the seed in the ground to putting
the flour in the bag is done at Weatherbury Farm.
The Organic Grains of Weatherbury Farm
From which tasty nutritional flours are stone-milled on the farm
Maxine Hard Red Winter Wheat
Used to make bread flour, Maxine is a fairly modern German variety (developed c. 1980 by Dr. Peter Franck of PZO Pflanzenzucht Oberlimpurg) that is well adapted to growing in the northeast.
It has very good baking properties and is used by bakers for all types of leavened, unleavened & sourdough baked goods. Maxine Flour gives a hearty European type flavor to baked goods from breads to rolls, pizza crusts, and pasta
Bread, made with Weatherbury’s Bread Flour, ground from Maxine wheat, has been called “life-affirming” by eater. com.
Find out more about how the grain for your bread flour was grown with Weatherbury’s Maxine Grain Tracker.
Appalachian Hard White Winter Wheat
Developed by several USDA breeders in conjunction with North Carolina State in 2009. Appalachian wheat flourishes in our region. The eastern United States is not hospitable to growing hard wheats because the area’s humidity increases the incidence of disease in the fields.
Appalachian wheat produces a flour that is whiter in color and milder in flavor than Weatherbury’s Maxine Bread Flour.
Check out more about how the grain for your Appalachian bread flour was grown with Weatherbury’s Appalachian Wheat Tracker.
Glenn Hard Red Spring Wheat
Historically, hard wheats (for bread) were not grown in this area. A hard spring wheat was definitely out of the question. We had tried growing hard spring wheats previously, but Glenn was our first success.
Glenn was developed by the NDSU and released in 2005.
With high protein and very good milling and baking characteristics, Glenn wheat produces an excellent airy bread with a dark color, pronounced naturally sweet wheat flavor and a soft open crumb. In sourdough, Glenn has an intense earthy flavor.
Check out more about how the grain for your Glenn bread flour was grown with Weatherbury’s Glenn Wheat Tracker .
Fredrick Soft White
Winter Wheat
Weatherbury’s pastry flour, which has a lovely silky texture, is ground from Fredrick Wheat. Area bakers are enthusiastic about using our pastry flour in pie crusts, cookies, cakes and our award winning cornbread!
Fredrick is a winter wheat developed under the auspices of the Ontario Cereal Crops Committee and does well in our area. Fredrick was developed in 1959, under the supervision of Fredrick Gfeller (hence the name) and licensed in 1971.
Learn more about how the grain for your pastry flour was grown with Weatherbury’s Frederick Wheat Tracker .
Health Benefits of Wheat
Wheat is an excellent source of protein, dietary fibers, manganese and selenium. Wheat’s fiber boosts the digestive process and improves overall metabolism. A 2022 Columbia University Study 1 shows that fiber from wheat grains (but not fruits or vegetables) is consistently associated with lower CVD disease, Additionally, its anti-inflammatory property reduces the risk of ailments like osteoporosis, heart diseases, Alzheimer’s disease, cognitive decline, and type-2 diabetes.
The vitamin B content of wheat provides you with energy. Additionally, the complex carbohydrates in wheat keeps you feeling fuller longer and give you energy over a longer period.
Managanese, which wheat is rich in, acts as a co-factor for greater than 300 enzymes involved in the production of insulin and glucose secretion. Wheat’s betaine content prevents chronic inflammation, which is a key constituent in rheumatic pains and diseases.
The wheats we grow all have the characteristics of heritage wheat because they are not super short and were bred for flavor rather than yield. They also adapt well to humid conditions of southwestern Pennsylvania.
Oberkulmer Spelt
Spelt is one of the three ancient hulled wheats. Oberkulmer , a robust old Swiss landrace, is a true spelt with no modern wheat genetics. Oberkulmer Rotkorn (its full German name) was collected and distributed under the auspices of Dr. Peter Franck (PZO Pflanzenzucht Oberlimpurg).
Weatherbury’s spelt flours have a lovely nutty flavor.
Spelt is one of the healthiest foods. Prized for its superior nutrition, spelt is higher than wheat in protein, minerals and vitamins. It is gentle for the whole digestive tract and strengthens your immune system and your nerves. With a gluten entirely different from wheat, spelt imparts a nutty flavor.
Sourdough spelt bread is thought by many to be the most tasty of breads. Spelt berries, with their chewy texture and nutty sweet flavor, can be used as a hot cereal, in a salad or in place of rice for a soup or pilaf.
Spelt is protected from the elements by a hull which doesn’t come free in harvest (unlike the hulls on wheat which do). The removal of the hull prior to milling requires special machinery. Weatherbury is lucky to have a spelt dehuller, built by Farmer Nigel.
Learn more about how the grain for your spelt flour, spelt berries and rolled spelt was grown with Weatherbury’s Oberkulmer Spelt Tracker.
Milky Way Einkorn
Einkorn is the grain that started western civilization. And even today at taste testings, einkorn flat bread always rates best.
As long as 30,000 years ago, hunter gatherers may have harvested einkorn in the fertile crescent. Archaeological evidence suggests einkorn was first domesticated in southeast Turkey.
Cultivation of einkorn began to decline in favor of emmer around 2000 BC, but still was cultivated in some parts of northern Europe through the 20th century. The use of einkorn has recently enjoyed a resurgence in popularity. It is known as farro piccolo.
Milky Way Einkorn, an accession from the USDA small grains collection (collected in 1970 in Vorarlberg, Austria), was grown out by 40 growers and bulked as the trials looked promising due to yield. Although we are still bulking our own einkorns (see below), we decided to plant Milky Way in 2020 and harvested it in July 2021. Milky Way Einkorn flour, berries and flakes were first available for sale in January 2022.
Einkorn contains only 14 chromosomes; modern wheat contains 42. Einkorn doesn’t have the D chromosome, which may be connected with wheat intolerance. It is easier to digest and contains more protein and higher levels of fat, phosphorus, pyridoxine, potassium and beta-carotene than modern wheat.
Learn more about how the grain for your einkorn flour, einkorn berries and einkorn flakes was grown with Weatherbury’s Milky Way Einkorn Grain Tracker .
Obsidian Black Winter Emmer
Wild emmer has been carbon dated back to 17000BC at Ohalo II (an archaeological site on the sea of Galilee in Israel). Emmer is one the “founder crops,” being one of the first cereals to be domesticated. Evidence that it was cultivated for over 7000 years was found near Damascus.
And later, Romans brought emmer home after invading Egypt in 47BC. Called the “Pharaoh’s Wheat” by Julius Caesar, emmer became the standard daily ration of the Roman legion.
The emmer is a variety that we got 12 seeds of at Agritechnica in Germany in 2011. We started bulking the seed in 2012 and finally (after a few setbacks) harvested it on July 24 2022.
Emmer contains only 28 chromosomes while modern wheat contains 42.
Emmer is high in protein — 1/2 cup contains between 26 and 40% of the daily fiber requirements. In addition to fiber and protein, it contains high levels of minerals , vitamins , anti-oxidants and essential fatty acids that can help keep you healthy. Additionally, it has a low glycemic index.
Learn more about how the grain for your emmer flour and berries was grown with Weatherbury’s Emmer Grain Tracker .
About the three ancient wheats we grow
Spelt, Einkorn and Emmer are the grains that were first domesticated before the onset of modern wheats.
Unlike “modern” wheats, they do not thresh free from their hulls during harvest. It is this characteristic that has both allowed them to survive as the hulls protect the seed and also decreased their popularity as they are more difficult to get ready to mill. But here at Weatherbury Farm, we have the necessary tools, including a dehuller that Farmer Nigel built, to get them ready to mill.
The ancient grains are enjoying a resurgence in popularity. Their flavor and health benefits are the reason.
Danko Rye
Danko rye, developed at the Polish Plant Breeding Institute, Poznan, Poland, is a true milling-type rye. Many of the ryes grown in the Northeast are cover-crop varieties, with small seeds and a high bran-to-starch ratio. This makes them a poor choice for baking, malting, and distilling. Danko, however, has large, plump, berries with an interesting flavor balance between spicy and bready. It is a favorite among beer makers and distillers; bakers, of course, love it to make authentic European-style rye breads. Danko rye also does well in our area.
Rye is the traditional bread for people from Germany east to Russia and north to Scandinavia. This area is known as the rye belt because it is where most of the world’s rye is grown and consumed.
People have undervalued the benefits of rye for a long time, but today many people are starting to use it for its numerous health benefits. It can help you lose weight, boost your metabolism, control your glucose levels (good for fighting diabetes), and has a heart-healthy fiber which lowers cholesterol levels.
Since the Whiskey Rebellion, Washington County has also been known for its rye (specifically rye whiskey). Not to worry, Weatherbury also mills rye into flour.
Check out more about how the grain for your rye flour was grown with Weatherbury’s Danko Rye Tracker.
Wapsie Valley Corn
Wapsie Valley Corn is an open-pollinated heirloom dent corn which dates back to the 1850s. It is two-color corn, producing ears of either all coppery red or all dark yellow kernels.
Weatherbury’s open pollinated Wapsie Valley corn packs both a visual and a flavor punch. Cornbread made with Weatherbury’s cornmeal and sifted pastry flour has won four first place ribbons and three second places at the county fair during the past eight years.
Corn is a spring planted crop. Because Weatherbury Farm is organic, we rotary hoe and cultivate the corn to lessen the impact of weeds.
Corn is a rich source of vitamins A,B,E and minerals (phosphorus, magnesium, manganese, zinc, iron and copper). With a high fiber content, it plays a significant role in preventing digestive ailments. It is rich in phytochemicals which provides protection against a number of chronic diseases, such as Alzheimer’s.
Learn more about how the grain for your cornmeal and polenta was grown with Weatherbury’s Wapsie Valley Corn Grain Tracker.
Gehl Hull-less Oats
Gehl is the first bald-seeded hulless oat; the hull threshes free from the oat groat which means it can be rolled “live” rather than being steamed prior to rolling.
Customers tell us Weatherbury’s rolled oats are the best they’ve ever tasted.
After we harvest our oats, they are triple-cleaned and rolled, with none of the processing used in producing commercial rolled oats. Thus, Weatherbury Rolled Oats have their natural vitality, nutrients and flavor.
Oats are incredibly nutritious. They are a good source of carbs and fiber and are loaded with important vitamins, minerals and antioxidants. Oats contain a beta-glucan, a fiber found to be very effective in lowering cholesterol. Oats also have avenanthramides, an antioxidant unique to oats, which may help protect blood vessels from the damaging effects of LDL cholesterol and keep blood pressure low.
Gehl Oats, first bald-seeded hulless oat, was bred by the Agriculture & Agri-Food Canada Research Station in Ottawa, Ontario in 1997.
Find out more about how the oats for your rolled oats and oat groats were grown with Weatherbury’s Gehl Hull-less Oats Tracker .
Westsylvanian Common Buckwheat
Buckwheat is a pseudo-cereal crop (it closest relative is rhubarb) that produces short, wide-spreading plants bearing bright green, heart-shaped leaves and lovely white flowers.
Since circa 4000 B.C. in the Balkan region of Europe, Buckwheat has been providing essential nutrients, vitamins, energy, and fiber to humanity. Buckwheat arrived in the U.S. with the European colonists. and, since that time, can be found growing in just about every corner of the globe.
Buckwheat provides a high quality protein with all eight essential amino acids and is one of the best sources of protein in the plant kingdom. Despite its name, buckwheat actually doesn’t contain any wheat or the protein gluten. It is milled, however, on the same mill as wheat at Weatherbury so traces of wheat may remain, despite purging of the mill between flour types. Buckwheat contains Rutin, a phytonutrient, which is an important antioxidant for heart health supports liver, brain and digestive health.
At Weatherbury Farm it is planted after wheat to provide two crops in one year (an excellent soil utilization strategy).
Find out more about how the grain for your buckwheat flour was grown with Weatherbury’s Buckwheat Tracker.
The Organic Beans of Weatherbury Farm
Zorro Black Turtle Beans
A splendid dark purple- black bean, grown throughout Latin America and at Weatherbury Farm.
With their rich full flavor, black turtle beans are suited for everything from baked beans to soups to Latin cuisine. After harvesting, our beans are cleaned in three or four separate operations.
For best results, beans should be soaked overnight before cooking to achieve optimum texture and flavor.
Black beans are a nutritional powerhouse, loaded with protein, fiber, molybdenum, copper and zinc. They have more antioxidant benefits, gram for gram than other beans.
Beans were one of the first foods that were gathered and prepared by humans; some researchers think that black beans may have been the first legume to be domesticated for food. Black beans were first consumed in Mexico and South America about 7,000 years ago.
Learn more about how the beans grown with Weatherbury’s Zorro Black Bean tracker.
Merlot Small Red Beans
Merlot Small Red Beans were first grown at Weatherbury Farm in 2020. The beans have a slightly sweet, somewhat nutty flavor. Not a commonly eaten bean in the U.S. (yet!) – they are the go-to bean for Nicaraguans (red beans and rice, anyone?).
With their rich sweet nutty flavor, merlot red beans are suited for everything from chili to Latin cuisine.
For best results, beans should be soaked overnight before cooking to achieve optimum texture and flavor.
Red beans are a good source of phosphorus, potassium and iron. They’re also an excellent source of dietary fiber and a low-fat source of protein. Red beans also contain phytonutrients. Both protein and fiber can help you stay fuller longer as well as decreasing your risk of many chronic diseases.
Learn more about how the Merlot Small Red Beans grown with Weatherbury’s Merlot Small Red Bean tracker.
Admiral Perry Navy Beans
Admiral Perry Navy Beans were first grown at Weatherbury Farm in 2022. Officially known as ISB 2884-4, we have decided to call the beans “Admiral Perry Navy Beans” to honor Western PA’s naval hero who led American Forces to a decisive naval victory at the Battle of Lake Erie.
Navy Beans are also known as white pea beans and pearl haricot beans.
With their mild flavor, navy beans are popular as baked beans, in soups, stews and even desserts. And of course, in the famous Senate Bean Soup.
For best results, beans should be soaked overnight before cooking to achieve optimum texture and flavor.
Navy beans provide a good source of protein, with one cup providing about 15 grams. White beans contain about 28% of your daily phosphorus requirement. They are also a good source of folate, manganese, copper, iron and thiamin (vitamin B1).
Learn more about how the Admiral Perry Navy Beans grown with Weatherbury’s Admiral Perry Navy Bean Tracker.
Lariat Pinto Beans
Lariat Pinto Beans were a new growing adventure for Weatherbury Farm for 2023.
Pinto Beans are also known as speckled beans and strawberry haricot beans and are the most popular dried beans in the United States.
With their buttery flavor, pinto beans make the best refried beans and are frequently used in Mexican and southwest US cuisine.
For best results, beans should be soaked overnight before cooking to achieve optimum texture and flavor.
Pinto beans are an important source of vitamins, minerals ( thiamine, iron, magnesium, potassium, and phosphorus ), protein, fiber and various antioxidants. Pinto beans are particularly rich in kaempferol, which is associated with several health benefits, including a lower incidence of stroke and repressed cancer growth.
Learn more about how the Lariat Pinto Beans grown with Weatherbury’s Lariat Pinto Bean Tracker .
A Dried Bean Advantage
One advantage of dried beans over canned beans is that canned beans, because of the canning process, may be high in sodium, which could affect the health of folks with high blood pressure.
Exclusively Weatherbury Grains
In Development
Weatherbury Farm doesn’t wait for grains to become trendy and seed to become available. We are constantly collecting small samples of different grains and growing them out to find varieties that are compatible with our region. For example, while people are starting to talk about einkorn, Weatherbury Farm has been growing einkorn on a plot scale since 2010 (Alpine Einkorn) and 2012 (Saxon Einkorn).
We have also been growing Obsidian Emmer on a plot scale since 2012. Emmer products will be available at the December 2022 of farm flour pickup.
Alpine Winter Einkorn
Einkorn is a “founder crop” — one of the eight plants domesticated by Pre-Pottery Neolithic farming communities.
Einkorn is an important part of history as it required a sedentary lifestyle to grow and, thus marks the time when humans traded in hunting and gathering for permanent settlements.
In the pictures above, you can see Weatherbury’s Alpine Einkorn and an Alpine Einkorn plot from several years ago. Weatherbury is also bulking another variety of einkorn, which we call Saxon Einkorn.
We purchased both the Alpine Einkorn (2009) and Saxon Einkorn (2011) in Germany. We started bulking the seed, by planting increasingly larger test plots. By 2018 we had a 1/3 of an acre planted of each variety. Unfortunately 2018 was a very wet year and we lost both crops.
We planted a plot of Alpine Einkorn in the fall of 2022 for harvest in 2023. We plan to plant a plot of Saxon Einkorn in 2023 for harvest in 2024. Then, if we do not have any problems, we will plant a field of Alpine Einkorn in the fall of 2023 for harvest in 2024 and a field of Saxon Einkorn in 2024 for harvest in 2025. So, if everything goes as planned, we will have Alpine Einkorn flour available in 2024 and Saxon Einkorn flour available in 2025.
References:
- Columbia University (April 6, 2022). “Not All Dietary Fiber is Created Equal: Cereal Fiber Is Linked With Lower Inflammation” https://www-publichealth-columbia-edu.translate.goog/public-health-now/news/not-all-dietary-fiber-created-equal-cereal-fiber-linked-lower-inflammation?_x_tr_sl=nl&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc