In January, 2010, Greenmarket和NOFA-NY的有机小麦项目在法国烹饪学院举办了一场活动, which brought together grain producers, processors, bakers and chefs. 除了讨论新兴区域粮食系统的发展之外, 该活动包括品尝用当地种植的谷物烘烤的产品. Of all the wheat varieties showcased at this event, one proved a standout in terms of flavor: Warthog.

参加2010年活动的有来自Farmer Ground Flour的Thor Oechsner. 他在纽约五指湖地区种植有机作物，占地700多英亩, Oechsner was taken by Warthog’s superb flavor, and began planting the variety for the first time that year. 现在，Oechsner声称，他种植的疣猪比东北部任何其他生产商都多. Warthog is a hard red winter wheat. Winter wheat is planted in fall, 然后长到大约4英寸高，然后在寒冷的冬季温度下休眠. Then, it undergoes a process called vernalization; this period of dormancy is required for the plant to put up a seed head the following spring. The wheat is then harvested in July. 冬小麦产量高，蛋白质含量低. Oechsner称疣猪是一种耐寒、强壮、好看的作物. To top it all off, it is amazingly easy to harvest.

While Warthog is relatively new to the United States, 自两年前的品鉴会以来，它在东北地区粮仓的商业影响力不断扩大. This is because, in addition to its great flavor, 它是目前最好的硬红冬小麦品种. 东北农民获得了可靠、清洁的种子供应. It holds a high falling number, which means it resists sprouting in seed, an important quality for good baking flour. 它的蛋白质含量也被认为是合适的冬季品种.

Despite its benefits, Oechsner和其他疣猪生产商今年确实遇到了挫折, owing to the wet weather. The wheat’s protein content was lower than expected. 但Oechsner相信，将疣猪与春小麦面粉混合可以提高蛋白质含量，同时让疣猪的特殊风味散发出来. 混合意味着疣猪在市场上的可追溯性暂时降低. However, the hope is that, in coming years, 面包师和餐馆会专门挑选疣猪，因为它的美味, 并继续刺激东北地区品种的发展. In addition, Oechsner将在2012年与OGRIN的Elizabeth Dyck合作，用Warthog进行谷物试验. 这些谷物试验可能会带来种植疣猪的技术，这些技术将提高蛋白质含量，并抵御未来的雨季. The focus of these trials is timing nitrogen fertilization. 通过在植物大部分营养生长已经发生的阶段(称为“启动”阶段)添加氮，植物的能量将集中在种子发育和蛋白质生产上.

而Oechsner和Dyck的目标是学习更多关于在东北部成功种植疣猪的知识, 戴克继续与其他生产商合作，探索可以在该地区茁壮成长的各种谷物. Warthog is a great winter variety with outstanding flavor, but the hope is that, in the near future, 种植者将能够在几种优质小麦品种中进行选择.

Last month, New York 杂志的“热爱纽约的理由”专刊用了14页的篇幅来讨论这个问题 'local-floured moment in dough'这是对在城市顶级烤箱中烘烤的手工面包的致敬. Greenmarket’s efforts to encourage more regional growers to start planting grain began back in 2004当时Greenmarket开始评估其面包师如何以及从哪里采购当地面粉. Thanks to those early efforts, 厨师和面包师已经接受了这些不太熟悉的谷物，并将它们纳入他们菜单上的应季菜肴中, 甚至为他们的餐厅(Roman’s和Roberta’s)雇佣面包师，建造面包烤箱, both in Brooklyn, are two examples). The article's 'Bread (Time) Line', 注意到2009年引入卡尤加纯有机的本地种植和磨面粉的绿色市场作为一个伟大的历史上最新的里程碑之一. No less than 6 of the 13 bakers mentioned in New York’s round-up of the baker's dozen best attended the landmark tasting of local grains 由绿色市场和东北有机农民协会(NOFA)于近两个月前在法国烹饪学院(covered here by Edible Manhattan). 这一事件为纽约当地的谷物革命奠定了基础. And since that tasting, 另外三名入选《bg视讯》杂志榜单的面包师也参与了Greenmarket从农场到面包店的试点项目, 这是一个将面包师与当地谷物种植者直接联系起来的项目. Due to the increasing demand in the city marketplace, Greenmarket的谷物种植者正在扩大他们的业务，并鼓励发展磨坊和麦芽设施等基础设施. And outside the city, on a regional scale, Greenmarket's work to publicize these farmers, help build demand, 并向消费者介绍在东北部生长良好的各种谷物，这种做法已经波及到马萨诸塞州的田地, Vermont and Maine, 哪里还有更多的种植者和面包师正在接受这波传统谷物的浪潮. Check out a list of where and when to buy local grain and flour at Greenmarket, as well as a list of Greenmarket grain-forward recipes to expand your baking repertoire.

“绿色市场谷物周”——为期七天的合作项目，旨在促进本地谷物在bg视讯的区域粮食系统中重新出现——已经结束, and we're proud to say that it was a huge success! Home bakers compared recipes and tried each other's bread; experts discussed the past, present, and future of local grains; and baking classes and cooking demonstrations showed New Yorkers how to use local grains to make anything from pancakes to bagels.