Grains News & Events



From the latest newsletter:

May, 2019 - Flour Blends Explained!

Red vs. White Wheat

Red wheat: Red wheats contain tannins. They tend to be darker in color as the tannins impart a red hue and a mildly bitter flavor to the grain. Red wheats are often higher in protein (10-14%) making them well suited to hearth style breads.

White wheat: Bred without the tannins, white wheats vary in shades of yellow in the bran and tend to be a bit sweet, even buttery and creamy. Protein levels range between 7-10%, although white wheat varieties can have higher protein, we don't see many...yet.

Winter vs. Spring Wheat

Winter wheat: Planted in the fall and harvested in the late spring/early summer, the plant can take advantage of the moisture provided in fall rains and winter snow. Winter wheats tend to be lower in protein than their spring wheat counterparts.

Spring wheat: Planted in the spring and harvested in late summer or early fall, spring wheats can survive relatively dry conditions but need adequate moisture to sprout. Spring wheats contain more protein and stronger gluten structures, making them better suited for bread baking.

Soft vs. Hard Wheat

Soft wheat: These wheats have a light, soft texture and tend to be lower in protein ranging from 7-9%. They are great for all-purpose and pastry flours. The cooked whole grain is also perfect for summer salads as the soft bran means shorter cooking time on the stove. 

Hard wheat: These wheats tend to be higher in protein, typically ranging from 10-14%. Therefore, hard wheats make great bread flours due to more gluten structures. The whole grain tends to be chewier than their soft wheat counterparts.

Read the rest of this newsletter here. 

Newsletter Archive

Features: Bulgur

(From Wild Hive Farm)

You probably associate bulgur with what it is most known for: tabouleh. But this nutty, chewy, nutritious grain can be used for so much more! It's perfect for pilafs, burgers/patties, chili, stuffed vegetables, stir fry, and added to bread for texture. The list of its uses in cooking goes on and on. Our cracked bulgur still holds it's shape and texture after cooking, making it a great candidate for a spring salad served chilled. And bonus -- it has a quick cooking time!

Health Benefits of Cracked Bulgur

Along with being delicious and easy to cook, bulgur is an excellent source of many micro and macro nutrients, and it promotes overall health. Bulgur is an incredible source of manganese, magnesium, vitamin B6, and niacin. Bulgur contains a whopping 8g of fiber and 6g of protein per serving.

Bulgur has been known to protect heart health, improve digestion and gut health, improve immunity against chronic diseases, and aid sleep.


Photo from Wild Hive Farm


The Grainstand

Our retail booth for local grains, flours and beans

Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.

Check here for the weekly pop-up schedule and here for our rotating craft beverage guests!


Articles that both inform and shed light on our work.

March 2019
Edible Manhattan: The Standard East Village is Making Some of the Very Best Bread in New York

December 2018
Edible Manhattan: The Regional Grains Taking New York's Best Bread to the Next Level

April 2018
The New Food Economy: Rural Kansas is Dying, I Drove 1,800 Miles to Find Out Why

 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.

We are honored to count a number of LGBTQ Producers and stand workers among GrowNYC's farmer community, read a few of their stories here. 

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