Has it really been close to 6 months since my last post?? Ugh. Well, it's been fairly busy on this end-- making flour, expanding our markets, building our website (check us out at carolinaground.com), continuing our work to rebuild the local food system for grains and other crops in rotation... Okay, after that last statement I feel a little justified for this lapse in time, although I am determined to post more often....
We just received another truckload of wheat from grower Billy Carter of Eagle Springs, NC. Billy’s grain bin is now empty, with a nice window of time to get thoroughly cleaned out, and remain grain free until harvest, which is a little more than a month away. This is good for Billy and his grain, as it is one part of a larger strategy the organic grower hopes to employ in addressing the ever present threat of granary weevils. Because the organic grower cannot simply spray down his (or her) grain and bin with Storicide or similar insecticide, the approach must be to avoid infestation through vigilance in harvest, cleaning, and handling of grain, as well as a nice dose of food-grade diatomaceous earth mixed in with the grain (one pound per ton of grain).
In an ideal world, all our Carolina organic grain growers will have sold all of their grain by March or early April and all the bins would sit empty. In this ideal world, we would be importing very little if not zero grain from the midwest. All of our breads, pastries, miso, beer and spirits would be made from our growers’ grain. The threat of weevils would be reduced because grain would be in constant flow (not still sitting in the bin until right before the next harvest.)
Although we have not yet achieved that ideal scenario, we’re thrilled to have received another truckload of wheat from Billy, and to be the reason his bin is empty. Our bakers love the flour made from the grain grown on his fields. And we love our bakers and our growers.
Here’s to kneading local!
from the ground up,
Jennifer Lapidus
Hello! I just learned about your company. How cool! I'm wondering if you do (or could do) a dedicated grinder and space to make gluten-free organic corn masa for corn tortillas? I understand organic masa is a little hard to come by.
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