Our Growing Season Begins

The great news is that six farmers have signed on to grow wheat for our Southern California market. 

Their fields are located near Tehachapi, Delano, Santa Ynez, and Lompoc, California.   

Quite different growing areas, with a wide range of weather and soils.  We’ll get to know all our growers in future blogs.   

 Distinct individuals, they have two important things in common: a commitment to sustainable farming practices and a history of growing for local community markets, face-to-face with customers who appreciate knowing the individuals who are growing their food.

It is now official.  Three of our growers have planted wheat, with intentions to grow varieties like Glenn, Sonora, and Red Fife. 

Though it has been quite cold and seed availability has delayed planting by a month, it is exciting that our season has begun. 

Viability tests show that all our varieties are lively and ready to go, with one hundred percent of tested seeds sprouting in quick time. First, seminal roots emerge in the first 36 hours.

Two days later, the roots, covered with tiny hairs, have extended downward into the soil and the seed has sent its first shoot, called the coleoptile sheath, up toward the surface. 

Planting times for our other growers will be weather and temperature dependent and none of these underground mysteries will be visible.  We’ll just have to wait patiently for those first sprouts to stretch up through that protective sheath, form a crown just below the surface and send the first leaves above the soil, into the air.  Like magic.

Stay tuned.  The season for local wheat, available to local mills, and put in the hands of local bakers – that season has just begun.