a happy accident: growing wheat and making flour

It all started with an unassuming bale of straw. I had used it as mulch in the garden layered to make a mushroom bed. To my surprise, a few weeks later, green shoots began sprouting in the areas where the straw had been spread. At first, I dismissed it as just another type of grass, but as the plants grew taller, I noticed something peculiar. The slender stalks and emerging seed heads looked familiar. Upon closer inspection, I realized I was growing wheat.

Curious and intrigued, I decided to let the wheat continue to grow. I cared for it alongside my other garden plants, watching as the heads matured and turned golden in the sun. Once it dried on the stalk, I harvested the wheat, eager to see what I could do with it. Without proper equipment like a grain mill, I had to get creative. I threshed the wheat by hand to separate the grains from the chaff, then ground the grains into flour using a humble spice grinder. It wasn’t much—just a small amount of flour—but it felt immensely satisfying.

With my freshly ground flour in hand, I turned to my garden again for inspiration. I combined the flour with homegrown potatoes to make gnocchi, creating a meal that was entirely sourced from my backyard. As I sat down to eat, I couldn’t help but reflect on the journey that had brought this food to my plate.

This accidental wheat-growing experiment taught me so much about the food I use every day. It made me think about the many staples in my kitchen that I’ve never attempted to grow. I also realized just how much land and effort it takes to grow enough wheat for even a single bag of flour. What seems like a simple ingredient represents countless hours of labor and processing.

Through this experience, I’ve gained a new appreciation for food staples and the effort behind it. Growing wheat in my backyard was an unexpected but eye-opening adventure, one that left me feeling more connected to my food and the processes that sustain us.