BKW Farms is committed to using organic methods to grow food and protect the environment. BKW has 294 acres of organic fields which are currently being used to grow heritage and modern varieties of wheat. As the demand for these grains grows, BKW can add more acreage to our organic program.
Every year, BKW plants several different kinds of wheat and other grains — both heritage and modern varieties — each having its own unique flavor, texture, color, and uses. After each harvest, BKW sends our grains to a laboratory to be tested for the constituents the Food and Drug Administration (FDA) requires on nutritional labels. Each package of BKW organic grain has a nutritional label.
For more resources on cooking and baking with heritage and whole grains:
Rinse. Rinse 1 cup of dry wheat berries in cold water several times to remove grit and chaff.
Cook on the stovetop. Transfer the wheat berries into a sauce pan and add 3 cups of liquid (water and/or broth) and a big pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Add more hot water as needed.
Check for doneness. After about 30 minutes, the berries should be chewy, but not tough. If not quite done, continue cooking and check the berries every 5 minutes.
Drain. Drain the berries and transfer to a bowl. Toss with a splash of olive oil and a pinch of salt.
Store in refrigerator. Cooked wheat berries can be refrigerated in a tightly covered container for up to a week.