Harbinger of Spring Loaf

BSM Kalvash (Garbanzo Beans)

Grown by Ramona Farms on the Gila River Indian Reservation in Sacaton, AZ, Kalvash (garbanzo beans) were brought to the Pima people in the early 1700s by the Spanish Jesuit Missionary Padre Eusebio Kino, the Akimel O'Odham planted the Kalvash as a winter crop from November to February, and harvested the crop in May and June.

Today, Ramona Farms brings back the tradition of growing the Kalvash on the very same fields farmed by their ancestors along the Keli Akimel (Old Man River).

BSM Oaxaca Green Corn

Grown by Leo and Zach Thrasher in San Jon, NM, and Amarillo, TX, Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.

BSM Carolina Gold Rice

Grown by David Kirkham and Donald Wilcox in Anahuac, TX, Carolina Gold Rice, a long grain rice, was the basis of the colonial and antebellum economy of Carolina and Georgia. Considered the grandfather of long grain rice in the Americas, Carolina Gold (which emanated from Africa and Indonesia) became a commercial staple grain in the coastal lands of Charles Towne in the Carolina Territory in 1685.

Possessing superior flavor, aroma, texture and cooking qualities (and a beautiful golden hue in the fields), Carolina Gold rice brought fortunes to those who produced it and created an influential culture and cuisine in the city of Charleston. By the late 18th century, the wealth associated with its export success and the culture of diverse ethnicity required to produce Carolina Gold Rice defined the Carolina Rice Kitchen, North America’s first complete and distinct regional creole cuisine.

BSM Ryman Rye

Grown by Jerod Crawford (Enger Farms) in Joshua, TX, this modern variety is mainly used agriculturally for forage, and fall/winter erosion control; Texas farmers utilize this rye as part of their regenerative rotations. Compared to traditional Texas rye cover varieties, Ryman exudes more flavor and function.

BSM Oberkülmer Spelt

Grown by Monroe Stutzman, Millersburg, OH, Oberkülmer Spelt also known as “Dinkel” or German wheat, developed through the spontaneous crossing of the wild grasses (Aegilops squarrosa) and Emmer between 6000 and 5000 BC.

Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It also contains special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system so as to increase its resistance to infection.

BSM Einkorn

Grown by: Monroe Stutzman, Millersburg, OH, Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of Einkorn dates from 8,650 BC to 7,950 BC. Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.

BSM Sonora

Grown by Farmette Janna Anderson of Pinnacle Farms in Laveen, AZ, Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains.

While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California by the early 1800s.

BSM Rouge de Bordeaux

Grown by Farmer Mark Leppert in Valley City, ND, Rouge de Bordeaux is a 19th century wheat that was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice.

Mesquite Flour

Grown by Victoria Barrera Cappadona of Cappadona Ranch in Linn, TX, mesquite flour is the bean pods off a mesquite tree dried and milled into a fine powder. Known for its nutritional density and sweet earthy taste similar to cacao and carob, it can provide a unique, molasses-like flavor. Prosopis Pallida (botanical name) is a spreading bush that bears spines, yellow flowers, and long pods filled with brown seeds; it is highly resilient and has the ability to survive harsh desert climates and to live for over a millennium. Mesquite bean flour was a staple for Native Americans in the Rio Grande Valley, used as a natural sweetener; it is high in protein, low on the glycemic index, high in dietary fiber content, natural sugars, magnesium, iron, zinc, potassium and calcium, and is also naturally gluten-free.

Mesquite trees can be found all over the world, from the American Southwest to northern Africa and eastern Asia; in total, there are over 40 different species of mesquite to be found all across the globe. Most of these are native to South America, which is thought to be the place of origin for the many different varieties. But we're lucky that it's the Texas variety, especially that from the Rio Grande Valley, that is some of the sweetest, tastiest there is.

Milled w/ the grain: Local Bee Pollen & Mexican Plum Tree Flowers

*information above via Barton Springs Mill and Cappadona Ranch websites.