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Spring is in bloom across the Mid-Atlantic grainshed! Read on to meet the newest members of the CGA board, hear about our upcoming baker meetup, a recap of our event at Next Step Produce, and try your hands at making buckwheat pancakes!
Next Step Produce Hosts Regenerative Grain Agriculture Field Day
Did you know Heinz Thomet, the farmer behind Next Step Produce in Newburg, Maryland, boasts two decades of experience with intensive, small-scale regenerative grain farming? On May 2, farmers and CGA members spent the day at Next Step Produce for a jam-packed program featuring a discussion on the evolution of sustainable agriculture and an in-depth farm tour. During the tour, Heinz led attendees through a walkthrough of his use of microbial application, composting, cover cropping, and diversified crop rotations. We also got to take a look behind-the-scenes at his cold storage, grain cleaning equipment, and mill room. Stay tuned for videos from this field day, which will be uploaded to our YouTube Channel later this month, alongside all our other educational videos.The event was hosted in partnership with the Virginia Soil Health Coalition.
Meet the Newest Members of the Common Grain Alliance Board!
Join us in giving a warm welcome to the three newest members of our board, Danny Cowan, Rebecca Northrop and Shelley Sackier!
Danny Cowan
Danny Cowan is a co-owner of Red Tail Grains, alongside George Allen. Located in Orange County, North Carolina, Red Tail Grains specializes in growing and milling heritage and modern grains for local bakeries, breweries, and consumers. They farm with a holistic & systems approach excluding the use of herbicides, fungicides, and synthetic fertilizers. 2023 marked their tenth year harvesting winter & summer cereals, with varieties ranging from Turkey Red Heirloom Wheat to Cateto Orange Flint Corn.
Danny worked on mixed vegetable farms from 2009-2014, beginning with a sustainable agriculture program at Evergreen State College in Olympia, Washington. After farming in Ohio for two years, he moved to North Carolina in 2011, where he worked for two seasons at Maple Springs Gardens in Cedar Grove, NC. His background also features experience in baking—he ran Three Bellows Bakery, a small wood-fired bakery in Pittsboro, in 2013 and 2014. He apprenticed with Rob and Monica Segovia Welsh of Chicken Bridge Bakery and thinks a lot about how grain affects bread.
Rebecca Northrop
Rebecca Northrop is the Harvest & Sales Director at Flying Plow Farm & CSA, a 55-acre organic vegetable farm in Rising Sun, Maryland that is also home to pastured Cheviot sheep, Belgian & Suffolk Punch work horses, and certified organic hens & broiler chickens. Rebecca manages the diversity of sales raised at Flying Plow—vegetables, eggs, and meat—most of which are sold through their customizable Community Supported Agriculture program. She also selects and markets a robust selection of additional local goods they aggregate and offer to consumers, including a growing selection of local grains.
Rebecca has a background in baking with local grains, previously operating a wholesale naturally leavened bread business, and loves being in the kitchen preparing yummy, wholesome foods from the amazing wealth of farmers and food producers our area has to offer.
Shelley Sackier
Shelley Sackier is Reservoir Distillery’s Director of Distillery Education and author of Make it a Double—From Wretched to Wonderous: Tales of One Woman’s Lifelong Discovery of Whisky. Shelley has spent 25 years in the spirits industry, educating, researching, and publishing extensively on the subject of whiskey.
In addition, Shelley is managing and developing the Virginia Heritage Grain Project, tasked with studying the use of the nation's oldest grains in the spirits industry. The program is funded through the Virginia Spirits Board Research and Education Grant Program.
Daniel Austin, the farmer behind Green Sprig Ag, will be stepping down after two years serving as the co-chair of CGA’s Board of Directors. We thank Daniel for his service and contributions to CGA.
The Common Grain Alliance Board features stakeholders from across the Mid-Atlantic grain economy who are dedicated to building a more sustainable, equitable grain shed while growing the membership and impact of CGA.
Sign Up Now For Our June 3 Baker Meet Up: Baking With Local Rye
Calling all home bakers and professional bakers alike! CGA is hosting its next Baker Meet Up on Monday, June 3 from 6-8 p.m. at the University of District of Columbia. This time around, we’re focusing on baking with local rye, a much-loved grain most famous for its use in hearty Nordic and Baltic-style breads like pumpernickel and rugbrød. Andrew Roy, Owner and Head Baker at Twin Bears Bakery will give a brief talk about his creative uses of rye in his breads. Serious Home Baker and CGA member Mark Woodward will also present lessons learned about baking rye breads at home. Come hungry & ready to share your bake and how you like to use local rye in your baking! Space is limited & advanced registration is required.
May Grain Share Preview: Silver Pastry Flour, Liberty Soft Wheat Berries, Grits & More!
The wait is over: Our 2024 Mid-Atlantic Grain Share is finally here! 🌾 The first weeks of the program have featured Rolled Oats & Rossa de Luca beans from Purple Mountain Grown, two delicious options for a wide variety of recipes & preparation. Here’s what’s up for the rest of the month:
May 14-18: Silver Pastry Flour from Deep Roots Milling
May 21-25: Liberty Soft Wheat Berries from Grapewood Farm
May 28-June 1: Jimmy Red Grits from Garners Produce.
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!
Grain Fact: Meet Buckwheat, The Incredible Grain With An Ancient History
Buckwheat. Where to begin? With a height that can reach two to four feet tall, a history tracing back 6000 years, and a misnomer of a name, buckwheat is truly a fascinating grain.
Officially, buckwheat is a pseudocereal, meaning it’s not a type of wheat at all. There are two different types of modern buckwheat, Common buckwheat (Fagopyrum esculentum), which grows well in temperate climates, and Tartary buckwheat (Fagopyrum tartaricum), which is a self-fertile plant known for being frost-tolerant. Not only is buckwheat gluten-free and packs a robust flavor profile, it’s rich in fiber and essential minerals. You purchase buckwheat flour and groats from the Grain Stand, or online from CGA members Purple Mountain Grown and Deep Roots Milling.
Chances are you’ve heard of buckwheat flour being used to make delicious and nutritious pancakes. Another way you can utilize buckwheat flour is by making homemade soba noodles. Give it a try using the recipe below! (via Food & Wine)
Notes: Noodles are best eaten immediately but can be chilled in an airtight container for up to two days.
Ingredients
3 1/3 cups (about 14 ounces) buckwheat flour
3/4 cup (about 3 1/4 ounces) all-purpose flour
1 1/4 cups filtered water, chilled, divided
Tapioca starch, for sprinkling
Directions
In a large bowl, sift buckwheat flour and all-purpose flour. In a separate bowl, measure two tablespoons of chilled water and set aside. Add the remaining 1 cup and two tablespoons of chilled water to flour mixture. Using your fingertips, incorporate until everything is evenly mixed and forms a crumbly mixture.
With the palms of your hands, work quickly to rub the dough in a circular motion until it begins to form small clumps. (If it feels dry, add 1 tablespoon of the reserved chilled water). Gather the small clumps and shape them into a large ball. On a clean work surface, knead until semi-firm but not sticky, about two minutes. Using the palms of your hands and working quickly, rub dough in a circular motion until it begins to form small clumps, about 2 minutes. If the dough still feels dry, add the remaining 1 tablespoon reserved chilled water. Press the dough ball into a 1-inch-thick disk.
Lightly dust dough and a large cutting board with tapioca starch. Using a rolling pin, roll dough into an 18-inch square (about 1/8-inch thick). While sprinkling tapioca starch, fold the halves of the dough over to form a 9-inch square with four layers. Starting along the right side, use a ruler and long knife to cut the dough stack into thin (about 1/8-inch-thick) noodles. Once all noodles are cut, working in batches, gently shake off excess starch. Transfer noodles to a baking sheet, laying them flat. (Do not bundle.)
Set a colander in a large bowl filled with ice water; set aside. Bring an 8-quart pot of water to a rolling boil over high. Gently drop 2 servings of noodles (about 12 ounces) into boiling water. Cook noodles, without stirring, until al dente, about 1 minute and 30 seconds.
Using a large mesh strainer, transfer the noodles to a colander set in ice water. Remove the colander from the ice bath, and rinse the noodles under cold running water. Drain and rinse again. Drain thoroughly by tapping the side and bottom of the colander (do not toss) and enjoy with your favorite sauces and proteins.