The Library · Document 146 · FEASTING · Soil and crops
Brandenburg Rice and Grain Substitutes
Its printed title: Agronomic and Gastronomic Assessment of Oryza sativa Feasibility, Cereal Substitutes, and High-Culinary Processing in the Berlin-Brandenburg Agroecosystem
Whether rice could ripen in Brandenburg, and what to cook if it cannot. It sets the region's warmth against the needs of rice from the Po valley to Heilongjiang and finds a shortfall, then tries millet, hulless barley, emmer, spelt, buckwheat and oats in the classic rice dishes, where barley makes an orzotto and emmer a farrotto while oats do best as porridge. Most of the degree-day figures in its key tables were lost in extraction, so its central case cannot be checked here.
Open the PDF 41 pages · 1.2 MB
- Number
- 146
- Book
- FEASTING after the FALL
- Shelf
- Soil and crops
- File
- 146 Brandenburg Rice and Grain Substitutes.pdf
- Pages
- 41
Used in
On the Menu
Barley risotto Millet porridge Gallo pinto and its northern cousins
In the Workshop
The rows that check it
- 3 confirmed
- 0 marked for safety
- F73 confirmed Summer grains: millet sown 20 May to 5 June, 75 to 90 days, 1.5 to 2.8 t/ha, 250 to 300 kg water per kg; hulless barley 20 March to 10 April, 95 to 110 days, 2.2 to 3.5; oats 25 …
- F74 confirmed Linum rice trial: 2021 drilled crop lost to frost; 2023 3.5 ha, 326,000 greenhouse seedlings, waterfowl took up to 40 %, combines sank
- F76 confirmed Hand processing per 100 kg: spelt 8 to 12 h at a quern gapped 2.8 to 3.8 mm; millet 14 to 18 h in a mortar, 1.5 to 2.5 kg loads, 40 to 50 strokes/min, 62 to 68 % recovery; barley …
In the Index
The field and the rotation Grain, flour and bread The kitchen and its dishes Berlin and Brandenburg