Explore the world of local grains — whole grain barley, heritage wheat berries, oat groats, quinoa, wild rice, rye berries, as well as the power of whole grain flours. Beth will cover how to use whole grains in a variety of dishes, powering up baked goods with freshly milled flours, as well as the ecological services these grains provide our farmers. Together we’ll make whole grain risotto (with oat groats); wild rice and barley pilaf, quinoa bowls; gluten-free chocolate chip oat cookies, rye-ginger cake, and Scottish barley scones. Students ages 12 and up may participate in this course without an adult. Ages 8-11 may participate with an adult.
All required tools/materials are provided by your instructor and North House and will be available once the course begins