April 20, 2024
Wheat, Corn and Milo are ANNUAL crops. What that means is that the farmer tills the ground, plants the seed, hopefully the crop comes up and then it is cut. Then the land is tilled again. Rinse, recycle, repeat.
Kernza (like alfalfa) is a PERENNIAL crop. What that means is that you till, plant and harvest the Kernza. And then after you harvest you do not have to completely replant — it is a PERENNIAL (pronounced PA-RIN-E-UL). It will come back later. Of course there is still work to have the crop come back. But it is not like an annual crop. Fertilize and water (if you live in a limited water area). My limited research shows that Kernza typically will have three seasons.
Now will Kernza work in every part of Kansas? I do not know. I am not an expert. Each part of Kansas has unique qualities to the ground and the amount of water. But it is still something that you might educate yourself on. It is quite fascinating!
Kernza was developed by The Land Institute based out of Salina, Kansas and there is a collaboration with Sustain-A-Grain based out of Moundridge, Kansas.
This weekend (in conjunction with Earth Day) there are approximately twenty spots throughout Kansas using Kernza in a signature meal or drink (probably beer). Spots in Courtland, Council Grove, El Dorado, Emporia, Hutchinson, Kechi, Marquette, McPherson, Minneapolis, Salina, Sylvan Grove, Wichita and Wilson.
My pal Fert The Foodie was able to check out some food that utilized Kernza at FioRito Ristorante in Wichita and has posted about it. You can check out his page to see his meal.
Hoping I will be able to make it this weekend.
By the way — I know FioRito in Wichita is having a Porchetta meal that uses Kernza and Public at the Brickyard has a Salmon with pasta meal that uses this perennial grain.
PERENNIAL is the key-word. That means less tilling. Which means a lot more than you might realize.
– TKG out
