Local Grains: A Delicious, Climate-Friendly Choice
In a recent column, “Why ‘chaos wheat’ may be the future of bread,” The Washington Post climate coach Michael J. Coren notes that conventional wheat production has played a key role in creating “a food system vulnerable to climate shocks and reliant on enormous inputs of agrochemicals.” He highlights brands like King Arthur Baking Company and its “climate blend” as an environmentally friendly alternative to conventional all-purpose flour. However, shoppers in the Washington, DC area can buy sustainable, regenerative, flavorful, and nutritious flours and grains directly at local farmers markets today.
FRESHFARM and Common Grain Alliance operate the Mid-Atlantic Grain Stand at four farmers markets with one mission: create a vibrant, integrated, equitable, and regenerative grain economy. The network of growers and millers selling through the Mid-Atlantic Grain Stand produces flours that support crop diversity, enrich soil, reduce agrochemical inputs, and shorten supply chains. However, for them to be successful, they need a reliable market.
While we applaud companies like King Arthur Baking Company for developing more sustainable and climate-resilient products, we encourage shoppers to take advantage of the local grains available in their backyard at neighborhood farmers markets. When we shop from local growers, we make a powerful choice to keep our dollars in the local food economy and invest in a more sustainable and resilient food system.
Climate resilience in grain farming goes beyond simply choosing specific varieties for their end products—it’s about cultivating crops that can thrive in varying (and rapidly changing) climate conditions. In rainy years, rye and spelt flourish, while during dry periods, grains like sorghum and millet are better suited for growth. Biodiversity ensures farmers thrive as weather patterns shift. Encouraging flexibility in people’s diets by incorporating grains like millet and sorghum supports a resilient, adaptive food system. By making space for variety in our kitchens, we sustain local farmers and contribute to a more secure, climate-resistant food economy.
Moreover, Mid-Atlantic farmers produce unique flours that stand out for flavor. Einkorn (among the oldest cultivated grains) has higher protein and a nutty, rich flavor distinct from modern wheat. Semolina, which many recognize in pasta, is making its mark locally for its texture in baked goods. By embracing this diversity, home bakers and chefs have options beyond conventional wheat. FRESHFARM is proud to promote more flavorful and interesting culinary experiences and looks forward to seeing you at the Mid-Atlantic Grain Stand soon!
