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Hogan's Locally Raised Wheat

We’re very happy to report that this year we will have four varieties of wheat for sale. Rob has raised wheat for many years, but we’ve always sold it at the wholesale market. Over the past several years we’ve gotten a lot of requests from folks to make it available to the local community. So, this year we are!

We will have the wheat available only for a limited time after the harvest in July. We can sell it in a range of quantities: by the bushel or by the baggie.

Learn how you can purchase the wheat.

About Our Wheat

Rob has planted four varieties of wheat:

  • three heritage hard wheat varieties (Canadian, Oklahoma and Texas), and
  • one soft wheat variety.

Hard wheat is higher in protein and tends to grow in colder climates; it is often used for baking bread.

Soft wheat is lower in protein and grows well in the more mild North Carolina winter. Soft wheat is excellent for muffins, pancakes, cakes, biscuits and pastry.

The wheat can be easily ground in a coffee grinder or other home grinder and substituted for other flour in recipes. It gives a wonderful nutty flavor and texture.

Wheatberries

The whole wheatberries can also be used in lots of ways, including cold salads.

The term wheatberry refers to the entire wheat kernel (except for the hull), including the bran, germ, and endosperm. They can be cooked and used much as you would bulgar, rice or other grains. They are a fantastic source of nutrition and fiber. They are often used in tabouli, chili, soups and with vegetables in a pilaf.

The dry wheatberries will last a long time in a sealed container. The ground flour should be used fresh or stored in the freezer.

Check out these recipes for a variety of other ways to use wheatberries.