The weather has been great the last two days, but just in case you wondering, we are planning to see everyone tomorrow, June 23rd from 11:00-3:00! Wear your comfy shoes, clothes that can get dirty, and grab a water bottle– it may get warmer! See you there!
Posts Tagged With: wheat
It’s almost here! This Saturday is our wheat harvest day– Where Does Your Pizza Come From? I’m excited to announce some additions to our event. Most importantly, free pizza will be served! You may thank the Quad County Cattleman’s Association for their donation for beef pizzas, as well as Casey’s for a nice discount. There will also be a raffle with several prizes, including a Case IH toy tractor! Entry for the raffle will be a card to be filled out at each of the stations. When a card shows you have been to each area it may be placed in the drawing– good luck!
Don’t forget to check in here for weather information!
To get you primed and ready for this weekend, here is a lesson on whole wheat!
A whole grain is just what it sounds like– all of the grain. It can be a grain of wheat, oats, barley, or any cereal plant, but to call it whole grain means you do not remove part of the grain before you crack, roll, grind or eat it.
A grain of whole wheat is similar to an egg. It has a husk for a carton, bran for an eggshell, endosperm for egg whites, and germ for the yolk. The husk must be removed, but the rest of the grain is important! The bran (eggshell) has lots of fiber and makes you feel full! Germ (yolk )has fiber and minerals, but is also full of complex carbs, protein, and essential fatty acids, and is an excellent source of vitamins B and E. Endosperm (whites) is mostly carbs. White flour is made of only endosperm. This helps it last longer in your cabinet, but takes away the most healthy parts of the grain ! The great thing about keeping all of the grain is that when mixed with the endosperm, the germ and bran work with it to make a slow burning complex carb– very healthy!
The best way to enjoy it is to grind the whole wheat flour yourself! Even flour labled “whole wheat” at the store can be missing some of the bran and most of the germ. The bran and germ cause the flour to go bad sitting on the store shelf, so it sells better without them. On our farm we use a mill and simply turn the knob any time we want fresh, whole wheat flour. Watch and see!
To make bread from this freshly ground whole wheat flour go to Breadclass.com for the book, No More Bricks.
Have you ever wondered where the ingredients in your pizza come from? Well here’s your chance to find out! You are invited to spend a day on our family farm as we harvest our wheat crop! DeKalb County Farm Bureau is hosting this event where you will be able to grind wheat into flour, milk a goat, ride in the combine, pet barnyard animals and just get dirty!
The event will be held June 23rd from 11:00-3:00. Click our Field Trip page to learn more!
See you soon!
Spring is the time for planting. In autumn, we reap a bountiful harvest of crops. At least, most of the time.
Growing wheat is a bit different. First of all, there are several varieties of wheat and some are planted in the spring and harvested in the fall. Most of the wheat you see in pictures, however, is some variety of winter wheat. This wheat is planted in the fall, a few weeks before cold weather sets in. The seeds sprout and grow just a bit before freezing weather stops the plant’s progress until spring. Then, earlier than even your lawn, the fields of wheat sprout fresh and green just as winter ends. Have you seen fields of bright green grass in the spring? It was likely wheat!
Throughout the spring the wheat grows taller, reaching at least waist-high on a grown man. From this point the heads of wheat begin to fill out. That means the wheat is growing not by getting taller but by making the kernels all plump and fat. After that the plant begins to die, turning from green to gold.
And then, right on time for singing “amber waves of grain” and buying your fireworks, the wheat is dry. These are the fields you often see in photographs with long stalks of wheat, heavy with grains on the end. Now the wheat is ready to be harvested– right in the middle of summer.
So as you travel on your summer vacation keep an eye out for combines. Have you seen any harvesting wheat?