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Under many names, this hardy variety had been part of planting schemes since 1831 when the Charleston City Gazette first advertised Carolina Seed Rye for sale in its pages. Sadly if feel out of favor and is only grown by a handful of farms. Nutty and delicious, the grain has earned a place in the Slow Food Ark of Taste. Drought tolerant and heat resistant it was planted by the Mendocino Grain Project in Northern California who has specially milled it just for Foodocracy as a cracked whole grain which will make a delicious addition to all of your fall cooking. We love the color and the rich nutty flavor. This makes excellent veggie burgers, savory sides and delicious warm porridge for chilly fall mornings. When combined with savory seasonings it becomes a vegan meat substitute in our stuffed pumpkin recipe coming soon.
About The Farmer: Mendocino Grain Project
In the midst of the pandemic young farmer Rachel Britten took over the Mendocino Grain Project from the retiring founder. The Grain Project began in 2009 in an effort to provide their community with healthy grains and local food security. Rachel grows and mills grains like East Shore Black Rye in Mendocino County, California and because they have the capacity to clean and process grain for other farmers the ultimate goal is to provide what is necessary so that other local farmers can join the effort to grow more staple crops in Mendocino County.
Cook 1 cup of cracked rye on the stovetop with 3 cups of salted water until the water is absorbed (about 5-7 minutes). While that's cooking, roast some fall harvest grapes (we are loving the Thomcord in the farmers market right now), with a sprinkle of cinnamon and a light drizzle of sorghum or molasses in a 400 degree oven. Alongside the grapes roast a handful of your favorite nuts on a dry sheet pan. The grapes are done with they burst.