Farms, Bakeries On Central Calif. Coast Benefit From Demand For Locally-Grown Grains

Farms in the Santa Cruz, Calif., area that have been active in the “locavore” movement of year-round, locally-grown produce have been experimenting with a variety of grains, including quinoa (actually a seed) and wheat. An experimental farm located on UC Santa Cruz land has been testing the marketability of several grains, finding that “customers seem to really like quinoa”. The farm says it will increase plantings of quinoa in the 2015 season to meet demand. Farms in the area are also partnering with local bakeries to supply wheat flour. One such bakery sells a “Local Loaf” – made from 100 percent locally produced flour – that sells out quickly, though it’s only available for a limited time at the bakery itself and at two farmers markets.