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Post by Alan on Sept 25, 2008 21:51:24 GMT -5
looking for hulless oats, white millet, heavy producing grain amaranth and also quinoa, wheat and so on. Any help would be greatly appreciated.
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Post by johno on Sept 26, 2008 7:39:08 GMT -5
I've got some hulless oats.
I'm also interested in getting other grains started.
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Post by ottawagardener on Nov 21, 2008 16:45:08 GMT -5
I was looking for the same thing though I only need very small quantities as it's just a trial run.
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Post by Alan on Dec 2, 2008 19:05:19 GMT -5
Got some oats and spelt thanks to my friends Johno and Patrick here, would love now to find some millet and many different wheat varieties along with a good OP rice variety.
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Post by canadamike on Dec 2, 2008 19:11:16 GMT -5
Alan, why don't you get some Khorassan wheat ( kamut ) from the health food store? This is the only true varietal wheat they sell, and it is always organicly grown...
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peapod
gardener
Zone 4, acidic soil, and sandy loam that I have worked on for 4 years. Fixing the bad stuff.
Posts: 175
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Post by peapod on Dec 6, 2008 18:17:50 GMT -5
Alan,
I have an ethopian hull-less barley. its green and really good for people eating. I hope you understand that I live in cow country and folks think barley is only for livestock.
The only thing is I dont have very much. I would love to share what I have tho. If you check in and send me message that would be great.
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Post by canadamike on Dec 6, 2008 18:24:18 GMT -5
Funny peapod, one would think you live in beef and barley soup land!!
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peapod
gardener
Zone 4, acidic soil, and sandy loam that I have worked on for 4 years. Fixing the bad stuff.
Posts: 175
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Post by peapod on Dec 6, 2008 18:30:27 GMT -5
Your funny and you got it right away. I figured you were of like mind... And yes we do live in beef and barley soup land. Its a staple in these here parts. I kid you not. I just about fell off my seat here when I read your post giglin my poor silly guts out. You nut.  |
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Post by Alan on Dec 7, 2008 20:18:33 GMT -5
I've Never had beef and barley soup so I'll have to give that a try. Last Thanksgiving Kim's dad made a turkey and used barley to make a stuffing for it, I'm not sure how he did it but it was really very good!
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peapod
gardener
Zone 4, acidic soil, and sandy loam that I have worked on for 4 years. Fixing the bad stuff.
Posts: 175
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Post by peapod on Dec 10, 2008 22:22:48 GMT -5
Alan, I will send you a lovely recipe with the seeds that I have ready for you as well. If you are a vegetarian I can substitue a few things for the beef. Did you get my message about the very minute amount of pole beans I have. Do not worry about a trade it's such a small amount that its not worth the hassle. Now that you are growing barley you will have to eat it, right? |
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Post by Alan on Dec 14, 2008 21:32:19 GMT -5
Oh, I will most definitely eat the Barley, as a matter of fact I look forward to it, no need to modify the recipe either as I am a define red meat eater! I look forward to growing it friend! thanks again!
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Post by canadamike on Dec 14, 2008 22:26:54 GMT -5
Beef and barley is heaven on earth. Peapod, why don't you send me your recipe. It might well be different than mine... I have tons of barley in the cupboars. It is one of two things, the other is brown sugar, that I always end up buying thinkink I am short of it untill I do some clean up in the kitchen only to realize I have enough to start a business selling it  |
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Post by adisonedu on Dec 27, 2008 15:05:34 GMT -5
growseed.org/seed.html - This lady's mission in life is to restore ancient Israeli wheat and I got every kind from her this year and it is all worth getting. I have small lots of some unique Iraqi wheat and oats too if anyone is interested. I love to trade...
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Post by atimberline on Jan 7, 2009 23:46:51 GMT -5
looking for hulless oats, white millet, heavy producing grain amaranth and also quinoa, wheat and so on. Any help would be greatly appreciated. Alan, if you are interested in giving me some seed back I have a white triticale gene pool that make a very sweet flour ...I need to have you send me your address again if you want some. Tim Peters |
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Post by canadamike on Jan 8, 2009 1:25:45 GMT -5
Tim, would you explain triticale to me as a food please. I know very well what it is as a plant, but what to expect in my mouth  I suspect it would be intermediate between bread and rye for breadmaking, but maybe am I wrong??? How is it flavor wise?? Good for making pasta??? I can't find any in our natural food store... it is only wheat, spelt, kamut, rye, wheat, spelt, kamut, rye, wheat, spelt, kamut, rye, wheat, spelt, kamut, rye... You get my point... and I forgot quinoa and rice... |
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