Small Grain Processing for Direct Local Markets

Part two of Future Harvest’s two-part Grain Series exploring what it will take to make local, organic grains a viable industry in the Chesapeake region.

Join us at Migrash Farm — a 32 acre grain farm and milling operation, cultivating and processing local grains using traditional and adapted human-scale methods.  Farmer Ian Hertzmark focuses on farming his soil first in order to maintain both the quality of his fields and grains. Migrash Farm started milling flour in 2016, serving businesses throughout the Mid-Atlantic with a variety of grains including wheat, spelt, rye, einkorn, and emmer.

During the field day, Ian will demonstrate his operation from field to flour. We will then be joined by a panel of buyers to discuss what they look for when purchasing locally. Our day will end with an optional pizza social. The farm will be cooking up kosher farm pizzas in a mobile pizza oven demonstrating just how tasty local grains can be!

This is an in-person event. 

Safety precautions: Attendees, please wear a mask and bring your own water and snacks. We’ll have hand sanitizer, a restroom, and wash station on site.

Pre-registration is required; no walk-ins accepted. $10 non-member, $5 member. Free for 2021 BFTP Trainees. 

Thank you to our funders United States Department of Agriculture, National Institute of Food and Agriculture (USDA-NIFA).