New and Different at the Farmers’ Market: Grain

A writer asked me the other day what I was noticing that was different in the farmers’ market this season.  She gave me an example: one chef she had spoken to was thrilled about finding pig’s ears in his farmers market. I can’t say I’m in search of pig’s ears myself, but I have noticed some new items creeping into markets that I’m very happy to see, and that is grain.

In our Santa Fe farmers’ market a baker is selling bags of local wheat milled nearby—nutty whole-wheat flour with flakes of bran throughout. This comes from the effort on the part of the baker and others to revive wheat growing in Northern New Mexico and we’ve been fortunate to have bread made with Ray Ban outlet native wheat for the past few years. But a 5-pound sack?  This is new. We also have corn meal, both blue and yellow, that’s rough and gritty and truly redolent of corn. It makes a terrific cornbread and is more interesting than most of even the good corn meals you can buy.

A few weeks ago in Davis, California, Massa Organics had not only their organic brown rice, but also wheat, wheat berries, and an amazingly sublime jar of almond butter made from their organic almonds. They sell at a number of farmers’ markets in Northern California and I always buy their rice when I have the chance to because it is organic and also because I like the family and appreciate what they’re doing. Does it taste radically different?  It’s good, maybe better than most. The San Francisco Chronicle calls it the nuttiest, sweetest, sexiest brown rice ever.”

I don’t know that I’d go that far, but I do treasure every nutty little grain, sexy or not. As for their almond butter, (now that’s sexy!) you could serve a teaspoon for dessert ray ban baratas and probably get away with it. And if you left the jar on the table, it would be gone within the hour. With crunchy bits of almonds laced throughout the creamy almond butter base, Massa’s almond butter goes far beyond any other I’ve tasted for sheer goodness, and I’ve sampled a lot of almond butters. It’s pricey and worth it. (You can order all their products via their website

Near Portland, Oregon, Anthony Boutard grows and sells his frikeh (parched green wheat) at the Hillsdale farmers

market, corn meal and polenta made from Royal Calais Flint Corn, and very good Amish butter popcorn. The kernels look like little pearls. Popcorn isn’t that new to farmers markets –I’ve seen it sold shucked and still on the ears from Chicago to Ithaca – but Anthony also mills some of the Amish butter kernels into an aromatic flour that makes delectable cakes and corn breads.

I have also seen quinoa for sale (and the greens) in Colorado as well as wheat bran, and other wheat flours in markets around the country. The interviewer told me that she saw bags of wheat —Red Fife, I imagined and she thought it was, too—in Seattle recently at the farmers market section of Pike’s Place market.

Those of us who still bake and believe in the goodness of well-grown whole grains find the appearance of locally grown grains in our markets a boon.  They truly are a pleasure to Gafas Ray Ban outlet bake with. They are more flavorful than most and are not bromated or fumigated, which means the grains and flours are alive and prone to provide a home for moths unless kept in the freezer. So if you find grains and flours in your market, stash them away in the cold, but try not to forget about them.

I’d love to know what you readers have seen in your farmers markets that depart from the usual good vegetables, meats and eggs, and of course, fruits that are actually ripe and truly delicious. Drop a line and let me know if you can —and many thanks if you do!

9 comments to New and Different at the Farmers’ Market: Grain

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>