Printed for Greenmarket s Grains Week

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Margery Shana Rice
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1 Prited for Greemarket s Grais Week

ENDOSPERM O R S TA R C H GERM FOR THE LAST THREE YEARS, G Greemarket Gre ree ema ma has bee workig to facilitate lit itat atee coectios c co ec ecti tio oss be betw betwee twee ee g grai growers,

Now, Greemarket chefs ad ctomers are drivig the ph to grow ew (ad old) varieties of wheat ad grai, rebuild ifrastructure ad distributio etworks, ad create a dialogue betwee ctomers ad producers aroud

We hope you ejoy discoverig the diversity, ﬂavor, ad depth of local grais that our Greemarket farmers brig to the city each week.

2 ENDOSPERM O R S TA R C H GERM FOR THE LAST THREE YEARS, G Greemarket Gre ree ema ma has bee workig to facilitate lit itat atee coectios c co ec ecti tio oss be betw betwee twee ee g grai growers, seed savers, millers, bakers, ad brewers to help re-establish grai productio i the ortheast. Now, Greemarket chefs ad ctomers are drivig the ph to grow ew (ad old) varieties of wheat ad grai, rebuild ifrastructure ad distributio etworks, ad create a dialogue betwee ctomers ad producers aroud taste ad ﬂavor. Through this dialogue, we are seeig the co-creatio ad reewal of grais i our regio, ad there is more to come i the years ahead. We hope you ejoy discoverig the diversity, ﬂavor, ad depth of local grais that our Greemarket farmers brig to the city each week. BRAN BASIC GRAIN ANATOMY BRAN The outer layer of the wheat grai, the bra makes up 14% of the grai ad cotais small amouts of protei ad large quatities of B vitamis. GERM The embryo of the wheat seed, the germ makes up 2.5% of the grai ad cotais 10% fat. Becae fat will oxidize ad tur racid, the germ is geerally removed to make a shelf stable ﬂour. The germ, however, cotais high quality vitamis ad mierals. E N D O S P E R M The bulk of the ﬂour, the edosperm (or starch) makes O R S T A R C H up 83% of the grai ad cotais the most protei, car- bohydrates, iro, B vitamis, ad is a source of soluble ﬁber.

3 FREEKAH Freekah (proouced free-kah ), Farik i Arabic, is wheat that is harvested gree ad the roasted. It has bee ed traditioally i Middle Easter coutries, ad is also kow as Grueker (literally gree grai i Germa). It has a characteristic smoked aroma ad a toasted, mildly sweet ﬂavor. Freekah cotais more protei, vitamis, ad mierals tha most grais, ad up to four times the ﬁber cotet of brow rice, though it has hardly ay glute, sice it is harvested before its protei develops. It is ed i soups, ad stews. ee F R E E K A H ii Soup So upss & St Stew ewss SPELT Spelt has a sleder rice-like grai ad cotais less glute tha wheat, but has a higher protei cotet. Spelt ﬂour ca be ed for bakig breads, crackers, or for makig pasta. Spelt berries ca be cooked e. Some people with wheat allergies may be able to tolerate spelt. se S P E L T i Brrea eads dss, Cr Crac acke kers rs,, Pa Past sta, a a, Co ok iitt wh olee WHAT YOU NEED TO KNOW ABOUT BUYING FRESH FLOUR The freshly groud ﬂour that is available at Greemarket is ureﬁed, meaig the germ ad bra have ot bee removed. The ﬂour has ot bee bleached ad there is o eed to erich it by addig utriets becae the utriets of the grai are still itact. Fresh ﬂour cotais up to 98% of the e grai, icludig the germ ad the bra. Freshly groud, ureﬁed grais provide the full complimet of vitamis, mierals, soluble ad isoluble ﬁber, atioxidats ad, much to our delight, real ﬂavor! Fresh ureﬁed ﬂour from the market is therefore highly perishable, as the germ ad the bra are vulerable to oxidatio ad will evetually tur racid, givig the ﬂour a much shorter shelf life tha commercial ﬂour. However, the trade off i ﬂavor ad utritioal value is more tha worth the effort it takes to store ad hadle fresh grai. It is highly recommeded that you store your fresh ﬂour i cool coditios ad e it withi two moths of the millig date.

4 WHEAT OATS Of all the grais, wheat is the most complicated. The baker mt kow the may compoets of its structure to uderstad what he or she is workig with, ad how to achieve the desired results. All commo varieties of oats are harvested with a idigestible hull, so the hull mt be removed mechaically to create a food-grade grai. This process ca damage the grai ad lead to racidity if it is ot treated. Oats which have bee mechaically hulled eed to be steamed to prevet racidity, meaig that e oat groats foud i the store are ot a livig seed. Curretly at Greemarket, e live oats ad Scottish oats (rough chopped) are available. These oats have ot bee steamed to preserve them so while they will have a limited shelf life, they cotai the full utritioal value ad ﬂavor of the e oat. Oce the bra is cracked o the oat, it ca go bad withi jt a few days. H A R D A N D S O F T W H E AT The most importat thig to kow about wheat ﬂour is whether it is hard or soft this distictio will determie how oe ca bake with it. H A R D W H E AT Hard wheat is best for bakig bread as it has a higher protei cotet (11-15%) ad will make more glute. Glute is the protei foud i wheat ad related species. It helps dough rise ad keep its shape by givig it elasticity. Hard wheat is also commoly referred to as bread ﬂour. S O F T W H E AT ee O A T S i B ke Ba kei ig, g, C Coo o k th them m wh ole, e Cra rack cker erss Soft wheat is best for makig cakes, pastries, ﬂat breads, ad crackers, as it has a lower protei cotet (5-9%). Soft wheat is commoly referred to as pastry ﬂour. ALL-PURPOSE FLOUR All-purpose ﬂour is a bled of hard ad soft wheat. Geerally it is composed of 25% hard wheat ad 75% soft wheat, resultig i ﬂour with a overall protei cotet of 9-11%. All-purpose ﬂour is bleded so that it ca be ed for may purposes, icludig biscuits, cakes, breads, mufﬁs, pastry ad pasta. W I N T E R W H E AT Witer wheat is plated i the fall ad harvested i the summer. Witer wheat is slightly lower i protei tha sprig wheat, but higher i mierals. Witer wheat is best for yeasted bread, or it ca be bleded with soft sprig wheat to make all-purpose ﬂour. RYE Rye is a cereal grai ad should ot be cofed with rye grass, which is ed as a cover crop. Rye grows well i cold climates ad has a bold, assertive ﬂavor. Fresh rye should be ed soo after it has bee milled ad stored i the refrigerator. It cotais much less glute tha wheat, ad is ually bleded with wheat whe makig bread. The grais may also be cooked e or as cracked rye. Rye is also ed to make beer ad whiskey. e R Y E ii Brea Br eads d, Be ds Beer er,, Wh Whis iske k y ke

5 BUCKWHEAT Buckwheat is ed as a hearty cover crop, which ca also be harvested for its grai. Buckwheat cotais high quality proteis, which iclude all the amio acids. The seeds are a good source of lycie, B vitamis, magesium ad other vitamis. The e groats are ofte toasted ad sold as Kasha. Also called a buckwheat seed, a groat is the e grai (the buckwheat equivalet to a wheat berry). Buckwheat groats eed to be hulled before beig cooked e, although oe does ot eed to hull the groat whe gridig it for ﬂour. Buckwheat ﬂour ca be ed to make pacakes, crepes, biscuits, ad soba oodles. It is also glute-free. Pacak Pac akes es,, Bi Bisc scui uits ts,, Soba So ba N Noo oodl dles es,, Co ok it wh olee (K (Kas asha ha)) EMMER (FARRO) Emmer, termed farro i Italy, is a aciet wheat that has bee cultivated for over 10,000 years. It is also a very staiable grai it grows well without chemical iputs ad ca better tolerate stressful growig coditios tha moder wheat. The emmer grow i New York State comes from Europe by way of North Dakota, where diverse types brought by Germa immigrats have bee grow sice the late 19th cetury. Emmer is kow for its distictive, delicio ﬂavor as a cooked grai. This ﬂavor carries through whe it is ed to make pasta ad ﬂat breads as well. Pasta, Past a, Fla l t br b eaads d, Co ok it wh olle Sprig wheat is plated i the sprig, harvested i the summer, ad produces the highest protei cotet of ay wheat. Sprig wheat is groud to make bread ﬂour. R E D W H E AT Red wheat has a red pigmet from tais that give the bra (ad ﬂour) a slightly bitter ﬂavor. Red wheat tastes slightly more astriget tha white becae red wheat has a higher cotet of pheolics ad browig ezymes. Red has a more robt ﬂavor, while white wheat is slightly milder. Red wheat is preferred for bakig artisa breads. W H I T E W H E AT White wheat does ot cotai tais, but has subtle ﬂavor characteristics. se B A R L E Y i se B A R L E Y i i S P R I N G W H E AT SIFTING Part of the millig or processig of grais icludes siftig. How much bra is sifted out of the ﬂour will impact the ﬁal product: how it ca be ed, how it will taste, ad its utritioal cotet. Whole wheat ﬂour has very little of the bra sifted out, while a half-white ﬂour will have some of the bra removed. H E R I TA G E W H E AT There are about 200,000 varieties of wheat the world over, with oly a few geetic lies of wheat feedig the world today. A heritage wheat is deﬁed as a variety that was itroduced i North America before the 1960 s. There are both heritage (Red Fife, Marquis) ad moder (Gle, AC Berrie, Warthog) wheat varieties beig trialed ad grow i the Northeast. ee W H E A T ii B ea Br e dss, Pa Past s ri ries e & Cakes, Cake s, Pas astaa, Al Alcohol

6 TRITICALE CORN Triticale is a hybrid of wheat ad rye. As a rule, triticale combies the high yield potetial ad grai quality of wheat with the disease resistace ad evirometal tolerace of rye. The protei cotet of triticale is higher tha that of wheat, although it cotais less glute. Triticale ca be ed for bakig bread. Flit or det cor is typically ed for gridig. (Cosidered a aciet grai, most people are familiar with ﬂit cor as decorative Idia cor, which you ca ﬁd at may Greemarkets ad grid yourself). Both ﬂit ad det cor are rock hard iside, store well, cotai high amouts of protei, ad, while widely ed for idtrial purposes ad aimal feed, ca also be groud ito a variety of products for cookig. Both ca be groud very coarse to create poleta, groud ﬁer for grits, eve ﬁer for cormeal, ad the ﬁest for cor ﬂour. Freshly groud cor will oxidize ad tur racid ad is best ed fresh or stored i the freezer. Flit cor is also ed to make bourbo. ee T R I T I C A L E i B ea Br eads ds,, Pa Pac cak akes es,, Crac Cr acke kers rs BARLEY Barley is perhaps the oldest cultivated grai. It is a member of the grass family ad is grouped as either two-row or six-row barley, which refers to the umber of rows of grai i each head. Six-row barley cotais more protei ad is ofte ed as a edible grai. Two-row barley has a lower protei cotet ad th more fermetable sugar cotet it serves as a base malt for beer, scotch, ad gi. Like oats, barley is harvested with a idigestible hull. Pearled barley is de-hulled barley that has bee steamed to remove the bra ad is polished or pearled. Barley cotais eight essetial amio acids ad recet studies have show that eatig the e grai ca regulate blood sugar. ee B A R L E Y i Beer,, Li Beer Liqu quorr, Co ok k iitt wh olee ee C O R N i Poole let ta, a, Gri ritss, Bour Bo urbo bo, C Cor o b re read ad EINKORN Domesticated i aciet Mesopotamia i the Fertile Crescet, Eikor is cosidered to be oe of the aciet grais. Eikor is higher i protei, trace mierals ad essetial amio acids tha ay other wheat. The grai may be cooked e or groud ito ﬂour for bakig. Eikor is also safe for some glute sesitivities. u e E I N K O R N i Bakiig Ba g,, Pa Pac cak akes es,, Crac Cr acke kers r

7 ADDITIONAL RESOURCES Alford, Jeffrey & Naomi Duguid, Flatbreads & Flavors: A Baker s Atlas. New York: William Morrow ad Compay, Ic., Boyce, Kim, Good to the Grai: Bakig with Whole-Grai Flours. New York: Stewart, Tabori & Chag, Logsdo, Gee, Small-Scale Grai Raisig: A Orgaic Guide to Growig, Processig, ad Usig Nutritio Whole Grais for Home Gardeers ad Local Farmers. White River Juctio, VT: Chelsea Gree Publishig, Pitzer, Sara, Homegrow Whole Grais: Grow, Harvest & Wheat, Barley, Oats, Rice, Cor & More. North Adams, MA: Storey Publishig, Steves, Daiel, The River Cottage Bread Hadbook. Berkeley: Te Speed Press, Wig, Daiel & Ala Scott, The Bread Builders: Hearth Loaves ad Masory Oves. White River Juctio, VT: Chelsea Gree Publishig, For over 30 years GrowNYC s Greemarket staff, voluteers ad farmers have bee workig together to promote regioal agriculture, preserve farmlad ad esure a cotiuig supply of fresh, local produce for all New Yorkers. To lear more about GrowNYC s Greemarket, gardeig, recyclig ad educatio programs, visit As a o-profit, doatios from supporters like you are vital to our cotiued success. To make a fully taxdeductible cotributio, please call or make a doatio olie.

Grains. Definition: single, hard seed Most common grains. Wheat Corn Rice

Grains. Definition: single, hard seed Most common grains. Wheat Corn Rice Grains Grains Definition: single, hard seed Most common grains Wheat Corn Rice The Anatomy of a Grain Bran The outer layer. It contains B-vitamins, Iron, Protein, and Fiber Endosperm Composed mostly of