Interested in learning how to turn your harvested grains into high-quality, high-value, products?
Come to Foodshed Alliance’s Local Grains Project grain processing workshop at Marksboro Mills, where River Valley Community Grains processes diverse grains into products for wholesale and retail sales. This educational session is designed for those interested in learning how to process harvested grains into high-quality, market-ready products.
You’ll learn about the equipment and methods needed to
- Dehull the ancient wheats einkorn, emmer, and spelt
- Clean grains to create safe, tasty, and attractive products
- Mill and sift grains into flour
- Roll oats
We’ll also cover best practices for grain drying, handling, and storage, along with strategies for developing efficient processing systems that fit your operation. Whether you’re working with 50 or 5,000 pounds of grain, you’ll gain practical information and techniques you can apply on your farm.
The workshop will conclude with a tasting of food products made from grains and alternative crops grown this year at the Foodshed Alliance’s SAgE Farm, including heirloom corn, buckwheat, grain amaranth, einkorn, oats, black and adzuki beans, and cowpeas. The tasting will also highlight the hulless oats harvested in August from the SAgE Andover demonstration plot.
