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Organic Emmer Wheat Seed

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organic wheatOrganic Emmer Wheat Seeds

Fall Planted here in CA

Emmer wheat is one of the three hulled wheats known in Italy as farro. It is a low-yielding awned wheat, and was one of the first crops domesticated in the Near East. Once widely cultivated in the ancient world, it is now a relict crop in marginal mountainous regions of Europe and Asia. Its value lies in its ability to give good yields on poor soils, and its resistance to fungal diseases such as stem rust that are prevalent in wet areas. Its main use is for human food, though it is also used for animal feed. In recent years, farro has been enjoying a resurgence in popularity among gourmets and the health-conscious, who sing the grain’s praises for its high nutritional value and adore the hearty, flavorful taste of the “Pharaoh’s Wheat”.

Rich in fiber, protein, magnesium, and vitamins, emmer contributes to a complete protein diet when combined with legumes, making Emmer grains and pastas ideal for vegetarians (or for anyone simply looking for a plant-based high-protein food source).  
Source of information www.ubcbotanicalgarden.org

Simple threshing techniques:

Quinoa Growing Instructions

With it's origins in the high Andean plateau, quinoa is best adapted to cooler climates, but will grow in almost any moderate climate.  Keep in mind that those with hot summers may have reduced yields.  Quinoa doesn't like it's roots wet so make sure the soil doesn't stay inundated with water.  Plant 1/2 to 1" deep (depending on soil moisture) into a well prepared seed bed in late spring.  Space plants 3-4" apart on 24" rows for a single-headed crop.  For maximum yield, space plants 12" apart on 24" rows for multi branched plants.  Keep the soil moist while germinating.  
Quinoa spends it's first few weeks developing roots, so be vigilant to keep the soil weeded, or weeds can quickly take over a plot. Once the plants start to mature, the seeds will mature from the top of the plant down, allowing for an extended harvest.  If you wait until the whole plant is mature, the top seeds can shatter and be lost, so it's best to harvest the seed heads as they mature from the top down.  
Thresh into a clean bucket or garbage can by hitting the seed head against the side, or rubbing the seed head between gloved hands.  Quinoa contains a saponin coating that will need to be rinsed off before eating.  Before eating, soak the seeds for a few minutes, and then place the seeds into a colander under running water until no more foam forms.  
Quinoa seeding rate is about 10/lb per acre with yields normally between 1,000-3,000 lb per acre
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