Homegrown Whole Grains Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More

Convert Part of Your Yard into a productive and beautiful field of grain and enjoy your harvest in home-baked breads, salads, casseroles, and side dishes. Milled into flour, whole grains give you the basic ingredient for breads and other baked goods; left whole, your grains become the nutty, delicious star of healthful salads, filling entrees, and other dishes that will make you forget all about white rice. Barley, buckwheat, oats, wheat, rice, and quinoa are just a few of the nine crops you can grow and eat with the complete planting, harvesting, and cooking instructions in this easy-to-use, practical manual. Book jacket.

Sara Pitzer has learned and written about grains in Pennsylvania's Amish country, California, the American Southeast, Thailand, and Peru. She is the author of more than a dozen cookbooks and travel guides and now lives in North Carolina.