reap what you sow

Plant in January, harvest in June.  It's how we measure time at Hayden Flour Mills. Right now it's time to plant. 

One for the rook, one for the crow, one will wither and one will grow.

Planting is my favorite time of year. Not only because it's 30 degrees cooler and one of the most beautiful times of the year in Phoenix, but because its a time to dream, a time to discover new and unusual grains, and a time to hope and pray for an abundant crop. 

Last year we added Red Fife to our repertoire of heritage grains, and this year we've added about 4 new heritage grains. 

Hand Sowing Event

As part of a plan to beautify Phoenix and re-purpose empty plots of land, we are growing 3 acres of wheat in Downtown Phoenix. Right on the corner of Indian School and Central. Not even one mile from the mill. Over the past few months we've been preparing the land; removing big boulders and the buried slabs of cement. And then on New Year's Day some of you all came out to help us plant the field! 

We were so delighted with the number of people that showed up. Since it's only a three acre plot is made more sense to plant it the old fashioned way--throwing big handfuls of seed as evenly as possible.  We all filled up tote bags with White Sonora Seed, formed a human chain at the North edge of the field and threw seed as we walked to the Southern edge. 

Now we wait.

And with luck, we'll see bright green blades emerge in a few weeks.

Posted on January 30, 2014 and filed under Blog.