Adaptive Seeds

Other Grains

Showing all 13 results

  • Barley, Condor Hulless (Organic)

    Barley, Condor Hulless (Organic)

    Hordeum vulgare.

    Two-rowed hulless barley developed by Alberta Agriculture Crop Research and released in 1989. Threshes easily and thoroughly, making it a good choice for homestead production to be used either cooked whole or milling into flour, though it was developed as a feed barley. Protein content averages just under 15%, making it a full 2–2.5% higher than standard hulled cultivars. A spring planted variety that is a few days earlier and higher yielding than many others. Our seed came from Tim Peters, who probably got it from USDA-GRIN.

  • Föckinghauser Barley

    Barley, Föckinghauser (Organic)

    Hordeum vulgare.

    A 2-row German hulled barley that can be used for malting or animal feed. This barley was picked out of a bag of Föckinghauser Oats that we collected in Germany. Andrew was excited for the barley’s sneaky way of contaminating the bag of oats because he wants to one day grow German malting barley for his own specialty malts for home brew. Malting and toasting small amounts of barley in the oven is an excellent addition to a home brew batch. It fills the house with a delicious aroma, and the rich freshness is imparted to the beer. Spring sow March through May.

  • Barley, Lawina Hulless (Organic)

    Barley, Lawina Hulless (Organic)

    Hordeum vulgare.

    This tasty hulless barley performed well for us from spring sowings. Short plants produce 2-rowed heads that thresh easily but don’t shatter. Hulless barley is a good bioregionally appropriate substitute for rice, as it produces well, is easy to process, and cooks up into a tasty, wholesome whole grain. Lawina was our golden barley variety of choice when we produced grain for market. We obtained this variety from the breeder, Karl-Josef Müller, on our first Seed Ambassadors trip to Germany.

  • Barley, Purple Hulless Improved

    Barley, Purple Hulless Improved

    Hordeum vulgare.

    Great in soups, whole grain salads, or try as an alternate in risotto. This variety is hulless, meaning that the hull falls off naturally during harvest ensuring the bran and germ remain. This results in whole grain edible barley. We recommend lightly toasting in a dry pan until barley begins to pop or smell like toast. Then cook like brown rice. The result is a fairly firm texture when cooked with a delightful rich nutty flavor. This variety is 6 row, and is less prone to lodging than Tibetan and other Purple Hulless barleys, which it may have been selected from. Best sown in spring.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Einkorn


    Triticum monococcum.

    The first form of wheat to be cultivated over 10,000 years ago. Einkorn has much higher protein than modern wheat, but is much lower yielding – the name Einkorn is German for “single grain,” with only one grain per hull. Einkorn is similar to Emmer in that it is spring sown and can be easier to digest for those with gluten sensitivities. Though this grain is easy to grow, nutritious, and delicious, it is very difficult to thresh the grain from the hull.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Emmer / Faro

    Emmer / Faro

    Triticum dicoccum.

    An ancient grain, also known as Faro. This is an awned wheat relative with a tightly wrapped hull that is difficult to remove, needing specialized equipment (or maybe just a blender). The hulls make it especially good for brewing beer, and it is also good for use as animal feed. For some new techniques on dehulling emmer and other ancient grains, check out this Extension webinar. We encourage your experimentation and would love to hear any results!

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Flax, Foster (Organic)

    Flax, Foster (Organic)

    Linum usitatissimum. 100 days.

    Pretty, dark blue flowers are followed by beautiful golden-yellow seeds that have very high oil content. A little late to mature, but higher oil content is worth the wait. Golden flax has a delicious flavor that is milder than brown flax types. Foster Flax is named for Foster County, North Dakota. It was released in 1969 by North Dakota State University, and developed for high yields and resistance to all North American flax rust races.

  • Flax, Sussex

    Flax, Sussex (Organic)

    Linum usitatissimum. 90 days.

    Heritage English flax/linseed from Sussex. A fairly tall flax, about 3 ft, it would be good for fiber. Brown seeds. Noteworthy for its high alpha-linolenic acid (an Omega-3 fatty acid) content when compared to other varieties, as tested by the Irish Seed Savers Association. Eighteen varieties were tested with polyunsaturated fat percentages between 28-75%, and Sussex had the highest. Many Western diets are deficient in Omega-3 and excessive in Omega-6. Balancing this ratio could offer many health benefits including battling depression and mood disorders. Originally sourced from The Irish Seed Savers Association.

  • Elka White Seeded Poppy

    Poppy, Elka White (Organic)

    Papaver somniferum.

    White breadseed type. Easy to grow, pale pink-white flowers with purple smudges. Produces mass quantities of sweet, nutty flavored white seeds that make an excellent paste/meal when ground into nut butter. Giant seed pods (1.5″ x 2″) are sealed and do not self seed. Originally from Chrenovec-Brusno, Slovakia.

    Young, fall sown plants will often overwinter in our Willamette Valley climate, but are most commonly planted in early spring. Best direct sown into good garden soil. Drought tolerant.

  • hungarian blue breadseed poppy

    Poppy, Hungarian Blue Breadseed (Organic)

    Papaver somniferum.

    Blue breadseed type. The light blue seeds of this variety have a delicious nutty flavor. With stunning dark purple petals, Hungarian Blue Breadseed poppy also makes a beautiful ornamental, especially when a patch or field is flowering all together. This Hungarian heritage variety is a super easy to grow and highly nutritious staple food. We are not the only ones who find the flowers captivating – bees, especially bumble bees go nuts over them. The pods do not shatter like most poppies, making it very easy to hand harvest seeds. Dried pods are also very nice in floral arrangements.

  • common rye

    Rye, Common

    Secale cereale.

    Rye grain is commonly grown as an overwintering cover crop, and is also delicious milled up and cooked into rolls, crackers, and other baked-good deliciousness. Common Rye is particularly well-suited to growing here in the Pacific Northwest. Sown in September, it is a critical component to our farm’s overwintering cover crop rotation. Plants are small going into winter but with sunny spring days they shoot up to 6′ tall and produce tons of biomass to incorporate back into the soil.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Sunflower, Hungarian Black Seeded (Organic)

    Sunflower, Hungarian Black Seeded (Organic)

    Helianthus annus.

    5-6′ tall plants produce mostly single, 8-12” flowers with yellow petals. Large black seeds are tasty as a snack and also good for sprouting because the sprouts are huge. Black seeded sunflower seeds are a popular protein-rich food in eastern Europe, and are very popular with the birds here at our farm. May also be pressed for oil if you can grow enough. This variety was collected on our first Seed Ambassadors trip from Martin Ringhoffer, who grows this Hungarian heirloom on his farm in Hungary.

  • A.L. White Teff

    Teff, A. L. White (Organic)

    Eragrostis tef.

    An early maturing white seeded teff that performed well for us in the short cool summer of 2010 and did even better in the long, hot summer of 2015. White teff is usually too late maturing to be grown where we are, luckily this one is different. Each plant produces many beautiful wispy tillers, making this crop an attractive choice for more reasons than one. White teff is also the preferred type for injera, a traditional soured flat bread found in Ethiopian food.