Chelsea Green Publishing

The Organic Grain Grower

Pages:448 pages
Book Art:32 pages of color illustrations
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603583657
Pub. Date August 13, 2013
eBook: 9781603583664
Pub. Date August 13, 2013

The Organic Grain Grower

Small-Scale, Holistic Grain Production for the Home and Market Producer

Availability: In Stock


Available Date:
August 13, 2013


Availability: In Stock


Available Date:
August 13, 2013

$45.00 $36.00

The ultimate guide to growing organic grains on a small and ecological scale, The Organic Grain Grower is invaluable for both home-scale and commercial producers interested in expanding their resiliency and crop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, pulse crops, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition to detailed cultivation and processing information, Lazor argues the importance of integrating grains on the organic farm (not to mention for the local-food system) for reasons of biodiversity and whole farm management. Including extensive information on:

  • The history of grain growing and consumption in North America
  • The twenty-first century and the birth of the local-food movement
  • Considering your farm's scale and climate
  • Understanding soil fertility and structure
  • Planting your crop (including spring vs. fall cereals and preparing your soil)
  • The growing and ripening process (reproductive, milk, hard-and-soft dough stages)
  • The grain harvest
  • Preparing grain for sale, storage, or end use (drying, cleaning seed, grain handling)
  • Seed breeding and saving
  • Machinery, infrastructure, and processing (both home-scale tools and larger farm equipment)
  • Grinding grains for livestock rations (including how to put together a ration based on protein content) and sample rations for dairy cows, pigs, and chickens
  • Processing grains for human consumption
  • Additional resources and information for new grain farmers, and more...

Beginners will learn how to grow enough wheat for a year's supply of bread flour for their homestead, and farmers will learn how to become part of a grain co-op, working alongside artisan bakers and mills. Never before has there been a guide to growing organic grains applicable both for the home-scale and professional farming scale. This will be a classic for decades to come and a crucial addition to any farmer's, homesteader's, gardener's, agronomist's, or seed-saver's library.


ForeWord Reviews-

"Longtime farming pioneer Jack Lazor has progressed from a back-to-the-land idealist to the co-manager, with his wife, of a profitable dairy and grain business, Butterworks Farm in Westfield, Vermont. In The Organic Grain Grower, he shares his considerable experience and expertise with new generations of holistic home and market grain producers.

Lazor’s book starts with the history of grain production in his local region; early settlers found that northern New England offered a good climate for wheat, vital for animal fodder and bread making. Today, “the rebirth of grain growing” is not just common sense, but fun, Lazor enthusiastically reports. He takes readers through soil fertility and tillage, to the crucial matter of storage (“mice … have an uncanny ability to … burrow into bags that you can’t see from the outside of the pile”), drying, screening, grinding, and grading. He recommends equipment, including less expensive “retired” machinery. Grains covered are corn, wheat, barley, oats, rye, spelt, triticale, buckwheat, and flax, plus soybeans and other legumes.

The book is very well organized, including a large section of clear, helpful photos. Though he is not averse to employing newfangled machinery if it does the job well, Lazor takes pride in using older farming equipment that is less complicated than modern counterparts, and some examples of these are illustrated.

The Organic Grain Grower is more than 500 pages, with a colorful, informative cover. Anyone seriously considering growing grain for animal feed, human consumption, or sale will find value in this manual. It would also be beneficial for those interested in any aspect of organic farming, since the sound advice given for grains could apply to any crop.

The foreword by author Eliot Coleman (The Winter Harvest Handbook) praises Lazor as the person “who inspired the movement” back to the “small farm’s grain heritage.” Lazor is as handy with a pen as with a plow, making even grain diseases sound interesting (“there is nothing like a mid-June thunderstorm to set up wheat plants for an invasion of … rust”). His flowing style demonstrates both hard knowledge and old world graces, as he modestly expresses the hope that the book “will help people avoid some of the mistakes that I have made.”

Another outstanding offering from Chelsea Green Publishing, Lazor’s guide will doubtless plant the seeds of inspiration among beginners and old hands alike as they tackle the complexities of grain growing and organic agriculture, and will do its part to propagate more general interest in the subject."

Mother Earth News-

"The Organic Grain Grower is the best resource we’ve seen for small-scale grain growers everywhere. The book covers necessary equipment and cultivation techniques for many types of crops: corn, wheat, barley, oats, rye, spelt and triticale, buckwheat, soy, dry beans, and oilseeds. Lazor describes himself as 'a grain-processing nut,' and his passion comes alive in this fine guidebook’s depth of detail."

"Jack Lazor writes about grain growing with passion and experience. With this wealth of background and insight, readers will want to do it themselves, and with the lode of detailed information Jack provides, they will be able to do so. Although his focus is on medium-scale commercial production, many of the tips he shares are applicable to the backyard grain-grower as well."--Will Bonsall, Khadighar Farm; director, Scatterseed Project

The Organic Grain Grower is quite possibly the most complete and extensive text ever written on grain production in the Northeast. Jack Lazor’s deep passion and knowledge creates an astounding story, and he shares his wisdom and experience generously. If you have ever wanted to grow grain, this is a book to own and cherish.”--Dr. Heather Darby, University of Vermont Extension Agronomist

“Jack writes from the top of a mountain—the mountain of his life. His long years of experience are longer than his very beard, and the wisdom and distillation of his farming life are written here with clarity and graceful articulation. As he says in the book, ‘people are hungry for meaning as well as food.’ In this classic book, Jack provides not only the meaning, but also the methods required to succeed as a small-scale grower of organic grains."--Jeffrey Hamelman, director, King Arthur Flour Bakery, and author of  Bread: A Baker’s Book of Techniques and Recipes

"Given our industrial agriculture, most of us assume that grain can only be grown in huge monocultures devoted to producing as much as possible, unmindful of the quality. But in The Organic Grain Grower, Jack Lazor provides us with a practical and attractive alternative. As a farmer he has demonstrated that one can provide an emerging market with a diversity of superior quality grains, grown on a small scale, using heirloom varieties and modest investment. This book is (as Eliot Coleman puts it) “like acquiring hundreds of years of knowledge in one book.”--Frederick Kirschenmann, author of Cultivating an Ecological Conscience

“I believe I can safely say, without losing any money, that if you know of one fact truly necessary to growing grains organically in the United States that is not in this book, I'll pay you five bucks out of my own pocket. Plus there's a whole bunch of stuff about how to process and use grains in the barn or on the table that I have not found all in one place before.”--Gene Logsdon, author of Small-Scale Grain Growing


Jack Lazor

Jack Lazor is co-owner of Butterworks Farm in Westfield, VT, with his wife, Anne, and cofounder of the Northern Grain Grower's Association. Jack has been growing organic grains in the mountains of Vermont's Northeast Kingdom since 1975 and is considered a leader in the movement for growing grains in cold climates. Lazor grows grains both for human consumption and for feed for their herd of Jersey cows, including corn, oats, barley, soybeans, legumes, alfalfa, and oilseeds, such as flax and sunflower. Butterworks Farm also produces organic Jersey milk yogurt, buttermilk, sweet Jersey cream, cheddar cheese, and grain products. He is the recipient of many agricultural awards.


November 06, 2015

Jack Lazor at Farmer to Farmer Conference

67 Atlantic Hwy, Northport, ME, 04849 | Jack Lazor
Jack and Anne Lazor will keynote at the 2015 Farmer to Farmer Conference at Point Lookout Resort in Northport. This conference will run from Friday, November 6- Monday, November 8th. Scholarships funds are available for participants.

See all Events by this Author


The Chelsea Green Reader

The Chelsea Green Reader

Chelsea Green, the Vermont-based independent publisher, has always had a nose for authors and subjects that are way ahead of the cultural curve, as is evident in this new anthology celebrating the company’s first thirty years in publishing.

The more than one hundred books represented in this collection reflect the many distinct areas in which we have published–from literature and memoirs to progressive politics, to highly practical books on green building, organic gardening and farming, food and health, and related subjects–all of which reflect our underlying philosophy: "The politics and practice of sustainable living." The Chelsea Green Reader offers a glimpse into our wide-ranging list of books and authors and to the important ideas that they express. Interesting and worth reading in their own right, the individual passages when taken as a whole trace the evolution of a highly successful small publisher–something that is almost an oxymoron in these days of corporate buyouts and multinational book groups.
From the beginning, Chelsea Green's books were nationally recognized, garnering positive reviews, accolades, and awards. We’ve published four New York Times bestsellers, and our books have set the standard for in-depth, how-to books that remain relevant years–often decades–beyond their original publication date.

"Chelsea Green was born from a single seed: the beauty of craft. Craft in writing and editing, in a story well told, or a thesis superbly expressed," writes cofounder and publisher emeritus Ian Baldwin in the book's foreword. Today, craft continues to inform all aspects of our work–design, illustration, production, sales, promotion, and beyond. It has even informed our business model: In 2012, Chelsea Green became an employee-owned company.

With the rise of the Internet, new media platforms, and a constantly shifting bookselling landscape, the future of publishing is anything but predictable. But if Chelsea Green's books prove anything, it is that, despite these challenges, there remains a hunger for new and important ideas and authors, and for the permanence and craftsmanship of the printed word. Today our ongoing mission is stronger than ever, as we launch into our next thirty years of publishing excellence.

Available in: Paperback, eBook

Read More

The Chelsea Green Reader

Ben Watson, Ian Baldwin

Paperback $15.00

Organic Seed Production and Saving

Organic Seed Production and Saving

By Bryan Connolly

Part of the NOFA guides. Includes information on:

  • Strengths and limitations of hybrid varieties
  • Before you grow the seed (selecting varieties, saving seed and improving crops, intellectual property rights)
  • Growing seed (pollination biology, harvesting, cleaning, storage, germination testing)
  • Details on individual crops (amaranth, crucifers, beets and chard, lettuce, cucurbits, corn and small grains, nightshades, root veggies)

Plus detailed appendices including more info on seed cleaning, seed companies, and more.

Available in: Paperback, eBook

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Organic Seed Production and Saving

Bryan Connolly, Jocelyn Langer, C. R. Lawn

Paperback $12.95

The New Livestock Farmer

The New Livestock Farmer

By Rebecca Thistlethwaite and Jim Dunlop

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer

How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.

Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).

Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.

In addition, the book contains information on a variety of vital topics:

•    Governmental regulations and how they differ from state to state;

•    Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;

•    Packaging, labeling, and cold-storage considerations;

•    Principled marketing practices; and

•    Financial management, pricing, and other business essentials.

This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system.  It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

Available in: Paperback, eBook

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The New Livestock Farmer

Rebecca Thistlethwaite, Nicolette Hahn Niman, Jim Dunlop, Bill Niman

Paperback $29.95

Long Way on a Little

Long Way on a Little

By Shannon Hayes

"Every earth-conscious home cook who wishes to nourish his or her family with sustainable, local, grassfed and pastured meats should be able to do so, regardless of income," argues Shannon Hayes, "we just have to change how we're eating." In her largest, most comprehensive volume to-date, North America's leading authority on grassfed meat examines the conundrum of maintaining a healthy, affordable and ecologically sound meat-based diet, while simultaneously paying America's small sustainable farmers a fair price for their food. "But to do it," she adds, "we need to expand our menus to include more than just the prime cuts, and we need to learn how to work with leftovers."

More than just a cookbook, Long Way on a Little presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit. Designed to be the only meat book a home cook could ever need, Long Way on a Little is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock.

While addressing the topic of making local food more affordable, Hayes also frankly grapples with tough health issues confronting so many Americans today, from diabetes to grain and gluten intolerance. The result is a family-pleasing, nutrient-dense, affordable cuisine that is a joy to prepare, rich in authentic flavor, and steeped in the wisdom of the world's greatest culinary traditions, all bundled together in a thought-provoking and informative book that is as stimulating to the mind as it is to the palate. Features include:

  • Recipes for cooking all major cuts of grassfed and pastured meats indoors and out on the grill
  • Carbohydrate counts on all recipes for low carb and diabetic diets
  • Guide to grain-free, legume-free, dairy-free and paleo-friendly recipes
  • Recipes for using animal fats in traditional cuisine, as well as for soaps, salves and candle-making
  • 16 page full-color insert illustrating fundamental techniques for working with whole animals: from making broth and demi-glace, grilling steaks and cutting up chickens, to rendering fat and soap, salve and candle making
  • Extensive section on soups and leftovers
  • Lively, up-to-date discussions of current issues pertaining to sustainable livestock farming in North America
  • Money-saving tips for making delicious meals go as far as possible

Available in: Paperback

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Long Way on a Little

Shannon Hayes

Paperback $34.95