"I bought 5 lbs of whole wheat flour on my visit to Chico Farmers Market last week. It is superior to any flour I have ever used, and it makes a noticeable difference in the quality of our bread. I added toasted wheat berries too for added crunch--they too are delicious. I don't know if it is because the flour was freshly milled or because of the wheat variety you grow (probably both!) but it's fantastic."
I'm using hay as the third crop in our rotation of rice, wheat, and hay. The more crops you can have in an organic rotation, the better your weed control and yields of each crop will be. Weeds are our biggest problem in rice, so we're hoping that extending our rotation will help. Plus I feel more like a real farmer rotating crops like farmers used to do!
Here's a brief video of the swather mowing our hay.
The wheat crop is starting to "head," which is what we call it when the panicle emerges from the sheath. The panicle is the cluster of flowers where the grains will eventually form. In the top photo, the heads are just emerging. Rice looks very similar to this when it heads, and the Thai people call this stage "smiling rice." So we'll call it smiling wheat. In just a few days, the entire field will look like the bottom photo, with fully emerged heads ready to be pollinated by the wind.
Maybe we need a new slogan: Eat the rice that Willie Nelson eats!
In a related post on the Farm Aid Blog, they note that we are their first tweeting farmer.
I'm Mad and I Eat: "The rice was tender Massa brown rice. Probably not kosher in Chinese cooking, but it's the rice of the moment at my house, and it worked perfectly."
Rice Rice Baby: "It is so tender and fragrant, I think it will become the household staple, replacing white rice. (How does this hippie whole-grain mania take over at such a late age? Well, I can tell you it's because the rice is really good.)"
Rancho Gordo: "My long-winded point is that good brown rice (like Massa's), nopales, beans and some good sausages make a fine weeknight meal."
My Daily Diner: "...one egg, asparagus, red onions, and brown rice from Massa Organics. After tasting their brown rice, you really understand that all grains are NOT created equal."
Recessionista: "Not all rice is created equal. Nutty, healthful Massa Organics brown rice, grown on a fourth-generation family farm in Chico, CA, by former biologists, is both responsibly grown and good for you."
Eat, Sip, Ride: "My brown rice of choice is Massa Organics."
Being organic almond farmers means that we can't use herbicides to kill weeds around our trees and sprinklers. We've tried several methods to kill the weeds, but no method is perfect. Our current effort involves using a propane torch to flame the weeds. The flames don't actually burn the weeds, but instantly boil the water out of the plant, which causes it to die in about 24 hours.