Barley is a versatile cereal grain with a nutty flavor and chewy texture. It has been cultivated for thousands of years and is used in various culinary applications worldwide. Barley is rich in fiber, vitamins, and minerals, making it a nutritious addition to soups, stews, salads, and as a substitute for rice or other grains. It is also a key ingredient in the production of malt for brewing beer and distilling spirits. 

Genie Barley is a spring two-row malt barley bred for the craft beer industry, boasting low beta-glucans and good protein levels, making it excellent for brewing. It thrives in high input environments and offers competitive yields, quickly becoming a preferred option for malt styles of beer.

Thunder and Lightning are innovative barley varieties developed for fall planting, offering resilience to colder temperatures and potentially changing the game for barley cultivation in warmer springs. These varieties, introduced by Oregon State University, aim to adapt to climate challenges, ensuring a stable production for the malting and brewing industries.

Abenaki Corn, specifically the Roy's Calais Flint variety, is an heirloom flint corn revered for its resilience and adaptability, cultivated by the Abenaki people of Vermont. It produces long, cylindrical ears with golden yellow or dark maroon kernels, ideal for grinding into cornmeal for polenta, hominy, and grits. Selected over generations for early drying in the Northeast's short season, it withstands early freezes, including the infamous summer of 1816. This corn represents a deep history of indigenous agriculture and survival

Blue Corn, a unique maize variety, offers a sweet, earthy flavor with a hint of nuttiness. Its deep blue hue adds vibrant color to baked goods. High in antioxidants, it's ideal for making distinctive, nutrient-rich tortillas, breads, and chips. Popular in artisanal baking and distilling, it adds character to creations.

Non-GMO corn is traditional corn not genetically modified to resist pests or herbicides, offering a natural option for consumers concerned about genetic engineering.

Millet flour, notable for its slightly sweet, nutty flavor with an earthy undertone, is ideal for baking various flat and leavened breads. Among its varieties, pearl millet is commonly used for flatbreads globally, foxtail millet is favored for flatbreads and cakes, finger millet is versatile in puddings, breads, and cakes, and fonio is used in breads, rolls, and cakes, similar to couscous​.

Monida Oats are a spring-planted forage variety known for their higher yield compared to other oats, making them ideal for hay operations. They are characterized by their medium height and produce plump, short, white kernels. Recognized for their adaptability, Monida Oats are valued for both forage production and their role in improving soil quality through erosion control and weed suppression.

Oats, known for their hearty texture and mild, nutty flavor, are versatile in baking and distilling. They add moisture, creating soft, chewy baked goods and a smooth mouthfeel in beverages. Rich in soluble fiber, they're ideal for health-focused recipes, from rustic breads to oatmeal stouts.

Blanca Quinoa, commonly referred to as white quinoa or ivory quinoa, is known for its light, tender texture and milder taste compared to other varieties, making it ideal for baking. It works wonderfully in baked goods, offering a nutty flavor and crisp texture in recipes like cakes, cookies, and crumbles. This variety, developed by Ernie New in Colorado, is protein-packed and drought tolerant, adapting well to various climates and elevations.

Rye, with its deep, earthy flavor and dense texture, is a favorite in artisan baking and distilling. Its low gluten content produces hearty, robust breads and imparts a unique, spicy note to spirits. Versatile in both sourdough and yeasted breads, rye flour is essential for classic European-style loaves.

Ryman Rye, known for its robust, spicy flavor, is a go-to grain for hearty breads and distinctive spirits. It offers a high gluten content, essential for chewy, well-structured loaves. Its intense taste and aroma enrich artisan breads and whiskeys, making Ryman Rye a valued choice for bakers and distillers.

Black Amber Cane Sorghum is a versatile grain known for its deep, richly colored stalks and sweet sorghum syrup. Cultivated for both its grain and syrup production, it offers nutritional benefits and serves as a staple in sustainable agriculture. Ideal for diverse culinary uses, it embodies a balance of tradition and innovation.

Sorghum is a versatile grain used in various food and beverage products. It is commonly ground into flour for making porridge, flatbreads, and cakes. Additionally, sorghum is used in the production of alcoholic beverages like sorghum beer. Its gluten-free nature makes it a popular choice for those with celiac disease or gluten sensitivity.

Durum wheat, known for its hard texture and high protein content, is primarily used in making semolina flour for pasta, couscous, and some Mediterranean breads. Its golden endosperm gives pasta its characteristic yellow color, and its gluten content helps maintain pasta's shape during cooking.

Generally thought to be the most ancient of wheat varieties available today, einkorn is a diploid wheat with just two sets of chromosomes. While einkorn, with its hard-to-thresh hull, was abandoned as a mainstream crop, it’s still grown in Austria, southern France (where it’s called petit épeautre or “little spelt”), Italy (where it’s called farro piccolo or “little farro”), Germany, and some eastern European countries, in marginally fertile areas. More recently, farmers in Washington state and elsewhere are bringing drought-tolerant einkorn back into production in the U.S.

Emmer wheat, also called farro, is an ancient grain with a nutty flavor and chewy texture. Rich in nutrients like protein and fiber, it's a versatile ingredient in soups, salads, and baked goods. Popular for its rustic origins and perceived health benefits, emmer wheat has been cultivated for millennia in the Middle East.

Hard Red Winter Wheat is a versatile bread wheat, prized for its excellent baking characteristics. It features a medium hard endosperm and red bran, contributing to its rich, deep reddish-brown grain color. This wheat is well-suited for creating hearty whole wheat products, particularly breads, due to its mellow gluten content.

This variety of winter wheat offers high yields under dryland conditions, with excellent quality and good resistance to two important wheat diseases, Cephalosporium stripe and yellow stripe rust.

Ölandsvete wheat, originating from Öland island in Sweden, is an ancient Triticum spelta variety, preceding soft wheat. Known for its higher protein content, Ölandsvete yields are about a third of standard soft wheat but boast significant nutritional value. Nearly lost in the 1960s with the rise of modern wheat, it was revived in 1995 by enthusiasts. Today, it's grown by a few Swedish farmers and used by bakers to rediscover traditional breadmaking

Pueblo White Wheat, a descendant of Trego hard white winter wheat, is known for its excellent baking qualities and drought resistance. It's a semi-dwarf variety with high protein and dietary fiber. It produces a fine, white-yellow flour with a sweet flavor, ideal for bread, pizzas, and pastas.

Red Fife wheat, a hard red spring wheat, is valued for its robust flavor and strong baking qualities. It yields a stronger dough that rises well, featuring a nutty, herbaceous flavor with floral notes, and a crust with deep caramel tones. Its anise-like, sweet, and cinnamon-like flavor profile enhances earthy bread flavors.

Rouge de Bordeaux, a heritage hard red winter wheat from France, offers a rich, nutty flavor with cinnamon and baking spice aromas. Favored by 19th-century French bakers for its high protein content, it excels in bread-making, providing a mellow taste, excellent rise, and open crumb, even in 100% whole grain breads.

Spelt wheat, compared to modern wheat, offers a subtly nutty and earthy taste, lending a unique depth to baked goods and culinary creations. It differs in properties from modern wheat flour, affecting the texture and rise of baked products. Due to its lower gluten content and distinct gluten structure, spelt may result in denser or more crumbly outcomes

Turkey red has a vibrant red-tan color that pops, especially after baking. It is a good grain for milling, making a flour that can be used to make many baked goods. This wheat makes a spectacular sourdough bread. Artisan bakers cherish this grain for its culinary attributes. The slightly higher protein content makes this grain favorable in harder bread loaves. Turkey red has a sweet roasted flavor. It can be boiled and added to salads, grain bowls, soups, or stews. 

White Sonora, an heirloom soft white wheat, is treasured for its tender texture and slightly sweet, nutty flavor. It creates a delicate, golden crumb in baked goods. With lower gluten content, it's ideal for pastries, tortillas, and flatbreads. Its adaptability makes it a favorite among artisan bakers and distillers.

Yecora Rojo, a hard red spring wheat, is favored for its strong gluten, ideal for structured, voluminous breads. It yields a fine, smooth flour with an earthy flavor, enhancing artisan breads. Balanced in protein, it excels in yeasted and sourdough recipes, making it a go-to choice for bakers.