An article exploring the movement to relocalise our grain supply, grow heritage grains and connect farmers with bakers.
“It’s a sunny summer’s evening in the middle of August and a group of farmers, millers and bakers are standing amid a golden field of wheat in the heart of Somerset. But this is not just any wheat, it’s a field of April Bearded wheat: commonly grown in the UK from the mid 19th Century until the 1950s, the grains are surrounded by a ‘beard’, or awn, that stretches from the ears in long spikes. Over the next few months, this grain will be combined, cleaned, transported, milled and baked into loaves of bread by the people standing in this field.”
Excerpt from Wicked Leeks, October 2019, words and pictures.