This book (12 chapters) discusses the basics of the organic farming and processing of whole grains (specifically maize, wheat, sorghum, oats, dry beans, rye and barley, buckwheat and millet, rice, some uncommon grains, and legumes) for home gardeners and small-scale farmers. Topics covered include planting; pest, weed and disease management; harvesting; and processing, storing and using whole grains. Some recipes are also included.
