Against the Grain

11/02/2021

To the loyal supporters, customers, local food fans,

It is with mixed emotions that I write this. Against The Grain inc. has officially closed its doors for business October 31. Seven years ago we wondered if there were others concerned about corporate control of the farm/food system. Were others wondering what would happen if the agriculture biodiversity continued to diminish at alarming rates? Could we as farmers help to bring about the needed change? This was how ATG was born, we wanted to go "against the grain" of corporate takeover of small family farms. Even 26 years of farming hadn't prepared us for the uphill battle. But slowly our message started being heard, our grains started gathering notice, and people started to embrace our mission to recreate local food where the farmer became the hub for business collaborations. 7 years later we can say we proved that a new way of doing farm business is possible. We were incredibly blessed to meet and work with so many amazing chefs, bakers, distillers, brewers, plant breeders, farmers, and foodies from far and wide. We have been enriched by these relationships and conversations.

The underlying philosophy of ATG was "give a man a fish and he eats for a day, teach him to fish and he eats for a lifetime." It is in that vein after 34 years of farming we embrace this next chapter of our lives to have more time to devote "teaching others how to fish".

With respect and wishes for continued respect for seed sovereignty,
Shelley Spruit

11/01/2021

Beautiful black barley from our trial fields in the summer 🌾

Photo by our friend Frank

10/28/2021

Beautiful summer throwback of our 4th year grow out grains. Photo by our friend Frank

10/25/2021

🌾 Barley Berry Stuffed Squash Recipe 🌾

Ingredients:
🎃 1 cup cooked ATG Barley Berries (or Amber Wheat Berries or Ancient Grain Medley)
🎃 2 cups water
🎃 1 teaspoon reduced sodium vegetable broth base
🎃 2 medium yellow summer squash
🎃 1 teaspoon olive oil
🎃 1/2 small yellow onion, finely diced
🎃 1/2 medium green bell pepper, finely diced
🎃 1/2 cup finely chopped mushrooms
🎃 1 medium garlic clove, minced
🎃 Dash of freshly ground black pepper
🎃 2 tablespoons minced fresh parsley

Directions:
1. Cook the barley berries in the vegetable broth.

2. Meanwhile, slice the squash horizontally in half and scoop out their interiors, leaving
about one inch of flesh around the peel. Place in a small baking dish, hollow side up.

3. Preheat the oven to 350°F.

4. Heat the olive oil in a small sauté pan or skillet over medium heat. Add the onion and
cook for 2 minutes. Add the bell pepper, mushrooms, and garlic and sauté for an
additional 4 minutes.

5. Add the black pepper, parsley, hazelnuts, and cooked rye berries to the vegetable mixture
and mix well.

6. Mound the barley berries–vegetable filling into the cavity of each summer squash
(approximately 1⁄4 cup for each squash). Add 1⁄2 inch of water to the bottom of the baking
dish.

7. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, until the filling is browned and the
squash is tender. If desired, garnish with additional parsley and chopped hazelnuts before serving.

(Adapted from the Oldways Whole Grain Council)

10/20/2021

Check out this interview with and Shelley to learn more about locally sources whiskies

https://www.youtube.com/watch?v=FeStU5tmiyI&ab_channel=LastStrawDistillery

10/14/2021

The Winter Wheat field trials have been planted! These are the seeds that we harvested

10/08/2021

Tortilla chips are back in stock!

10/07/2021

Some other news from the farm, our non-GMO soybeans have been harvested

10/05/2021

Why grow Winter Wheat? Read about it in our October Field Notes

https://againstthegrainfarms.ca/field-notes-1/f/why-grow-winter-wheat

09/30/2021

We will be at the St. Paul's location in Wi******er. Stock up on your autumn and winter supplies of barley berries, scone mix, bean & barley soup, and more!

More information at:
https://facebook.com/events/s/garden-party-market/303935311379620/

09/15/2021

A slice of applied pie (made with ATG's barley flour crust) a day keeps the doctor away!

🥧 Barley flour pie crust 🥧

Makes one 9 inch (23 cm) pie crust

Ingredients:
- 3⁄4 cup (175 mL) ATG Barley Flour
- 1⁄2 cup (125 mL) ATG Amber Wheat Flour
- 2 tbsp (25 mL) granulated sugar (optional)
- 1⁄4 cup (50 mL) cold butter
- 4–5 tbsp (50–65 mL) cold water

Directions:
1. In food processor, combine flours, sugar and butter. Process just until mixture resembles coarse crumbs.
2. Add water and process until mixture holds together. Shape into a ball.
3. On a lightly floured surface, roll into a circle slightly larger than a 9 inch (23 cm) pie plate. Gently fold in half and lift into pie plate. Pinch over-hanging pastry to form an edge.
4. Refrigerate for 15 minutes.

09/09/2021