April showers bring a May Mid-Atlantic Grain Share! Read on for exciting updates about award-winning CGA members, what’s new on our website, a recap of last month’s event with Les Dames d’Escoffier, the history of oats and more—plus the opportunity to try out a trending oatmeal recipe!
Wheatland Spring Farm & Brewery Receives Slow Food DC “Snail of Approval” Award
Congratulations Wheatland Spring Farm & Brewery, one of the recipients of this year’s Slow Food DC “Snail of Approval” award! This is an esteemed designation awarded to sustainable food growers, producers, and businesses dedicated to bringing good, clean and fair food & beverages to their communities.
At Wheatland Spring, care for the local grain economy, passion for building a sustainable environment, and dedication to fostering the surrounding community is evident in every step of the brewery’s beer-making process. As Virginia's first certified Craft Maltsters Guild Brewery, the vast majority of beer made at Wheatland Spring uses craft malt made from barley that is grown, harvested and processed in-house. All beer is made using 100 percent renewable energy and there are zero local fossil fuel emissions as a result. Check out Wheatland Spring at 38506 John Wolford Road in Waterford, Virginia or order their products online here.
Recordings of 2023 Mid-Atlantic Grain Conference Now Available!
Couldn’t make it to last year’s Mid-Atlantic Grain Conference? All keynote, lecture & panel recordings are now streaming free on our YouTube channel! Segments include author Jennifer Lapidus’ keynote address, how to grow grains for soil health, guidance for marketing grains and grain products, and more.
New Illustrated Zine Now On Our Website - Print and Fold Your Own Copy!
In case you missed it, last week we released a brand-new illustrated zine, “Four Reasons to Buy Mid-Atlantic Grains.” Created in collaboration with local artist Hannah Good, the zine outlines why consumers should prioritize shopping for locally sourced grain.
Read and download the digital zine here, or head to our Grain Stand at select FRESHFARM farmers markets to pick up a physical copy! Can’t make it to the market? Print out and learn how to fold your own copies!
Are you a farmer interested in growing small grains, or an existing grain farmer curious about discussing regenerative farming approaches with your peers? Join us at Next Step Produce (10615 Benton Rd, Newburg, MD) on May 2 for an in-depth workshop about regenerative approaches to growing grain in the Mid-Atlantic. Led by farmer Heinz Thomet, participants will learn all about composting, cover cropping microbial application and more. This event is designed for small- and medium-sized grain farmers, but all are welcome! Space is limited & advanced registration is required. This event is hosted by CGA in partnership with the Virginia Soil Health Coalition.
🎵It’s the most wonderful time of the year! 🎵 Pick-ups for the 2024 Mid-Atlantic Grain Share begin the first week of May! Sign up now for a curated weekly selection of local grains, pasta, grits, rice and more.
Spoiler alert: Our first grain share of the year features old-fashioned rolled oats from Purple Mountain Grown (pictured left). Unlike most oats you’ll find at the grocery store which get steamed before being rolled, these oats are raw, which gives them an elevated flavor. Plus customers will receive their own copy of our new grain zine with their order!
More about the Grain Share: For years, we’ve partnered with FRESHFARM to make Mid-Atlantic grains more accessible for home chefs and bakers across the region. Customers of FRESHFARM’s CSA-style Market Share can add-on the Grain Share for $10 a week. It’s a great way to learn more about the grains growing in our region and to try something new! The Grain Share is available for home delivery to DC addresses or pick-up at FRESHFARM’s CityCenter, Columbia Heights, Foggy Bottom, Minnesota Ave, and Ballston market locations. Head to FRESHFARM’s website to register!
March Event Recap: Les Dames d’Escoffier Washington D.C. Regional Chapter for Love Your Local Grains
Last month’s “Love Your Local Grains” event with Les Dames d’Escoffier Washington D.C. was a huge success! Abby Levine of Maple & Rye Bakery led an immersive cookie making class where participants discovered the differences in making cookies using commercially available versus Mid-Atlantic grains. Afterwards, a panel of local grain farmers, millers and bakers led a discussion on how the regional grain movement is reinvigorating local grain production. The day wrapped with a pop-up mini grain shop and showcase featuring CGA members Wheatland Spring Farm & Brewery, Seylou Bakery and Saatva Bakery.
Thank you to everyone who made this event possible!
Grain Fact: How Oats Went From Pest Plant to 21st Century “It” Breakfast
Did you know oats were considered a nuisance of a plant for centuries before being cultivated? It is estimated that oats were domesticated sometime during the first millennium B.C. from wild oats which were growing as weeds in fields of barley. In America, oats were primarily used as animal feed until the 20th century when the rise of local mills and grocery stores created a massive growth of interest in oats as a breakfast food.
Nowadays, oats are a popular breakfast staple containing many essential nutrients and dietary fiber. Recipes like overnight oats, made by combining oats with ingredients such as chia seeds, yogurt, bananas and milk and letting it sit overnight, have surged in popularity.
A few years ago, blended baked oatmeal became the internet’s favorite gluten-free breakfast — and for good reason! With a cakelike texture and endless customizations, blended and baked oatmeal is a delicious, easy and versatile breakfast. Make the batter ahead of time for a quick weekday meal, or go all-out for a weekend brunch. Shop for rolled oats online at Deep Roots Milling (Virginia), Next Step Produce (Maryland), Purple Mountain Grown (Maryland), Castle Valley Mill (Pennsylvania), and Small Valley Milling (Pennsylvania).
Recipe Spotlight: Blended Baked Oatmeal
Adapted from BellyFull
Ingredients:
1 cup rolled oats
1 extra-ripe banana
1 large egg
1/2 cup almond milk (or milk of your choice)
1 tablespoon peanut butter (optional)
1 tablespoon pure maple syrup (or honey)
1 teaspoon vanilla
1/2 teaspoon baking powder
1 teaspoon salt
(Optional) Add-ins: Blueberries, chocolate chips, pecans, walnuts
(Optional) For serving: Maple syrup, flakey sea salt, peanut butter
Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Grease two 8-ounce ramekins with butter or nonstick spray.
Add rolled oats to a blender and pulse until flour consistency.
Add banana, egg, milk, peanut butter, maple syrup, vanilla, baking powder, and salt to the blender. Blend on high for a minute or so until all the ingredients are fully incorporated. Stir in optional add-ins.
Divide mixture between the two ramekins.
Bake for 22-25 minutes or until the oats have risen and are springy to the touch.
Serve with optional toppings if desired. Eat immediately and enjoy!