Grains News & Events



Featured Grain of the Month: Danko and Brasetto Rye 


From the latest newsletter.... 

October, 2018 - Rye, one of the cereal grains, is a cousin of wheat which originated from wild species native to Turkey and is mostly associated with central and eastern Europe where it emerged in the archaeological record as early as 1800 BCE.   

Rye is cold tolerant and can thrive in poor soils. It was brought to the U.S. by European colonists where it helped establish agriculture in the mid-Atlantic and the northeast.

Corn & rye bread was a regional specialty in the early years of the republic until wheat was established in the Ohio Valley where it could be produced cheaply and efficiently and quickly took over the bread market. Prohibition was the last straw (so to speak) for rye and growing for grain was no longer viable as products made with rye fell out of fashion.

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The Grainstand 

Our retail booth for local grains and beans

Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.  
Check here for the Rotating Pop-up.


 December 2017
Bloomberg Pursuits: Bread is the Dish of the Year

December 2017
Civil Eats: Grain Mills Can Be Cornerstones of Local Food Economies

November 2017
Grace Links: Local Grains and the Locavore's Changing Landscape

November 2017
Edible BrooklynWhat to Make With New York's Regional Grains

Press Archive



The Story Behind Breuckelen Distilling's NY-Grown Single Malt Whiskey

Learn how one farmer's "bad crop" became a distiller's dream ingredient, thanks to masterminds Brad Estabrooke of Breuckelen Distilling, grain farmer Thor Oechsner, and maltsters Andrea and Christian Stanley of Valley Malt.

Locally grown Christmas trees, wreaths, and boughs will stay fresher longer and smell amazing. 

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