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Grow with KARE: Kernza, the grain of the future!

When cooked, whole-grain Kernza has a slightly nutty flavor with hints of molasses.

FALCON HEIGHTS, Minn. — Kernza, a new delicious and healthful grain, bred from a wild cousin of wheat, will soon be milled into flour and processed into cereal.

When cooked, whole-grain Kernza has a slightly nutty flavor with hints of molasses.

The flour adds a slightly sweet, grassy note to baked goods, reflecting the land where it’s been grown.

Local and national brands – such as General Mills, Patagonia Provisions, Bang Brewing, Birchwood Café, Baker’s Field Flour and Bread – have been working with the University of Minnesota’s Forever Green Initiative to bring products made with Kernza to market.

Visit the Forever Green Initiative display in the Horticulture Building to learn more about Kernza and research being done by the University of Minnesota to develop crops that will protect our environment while providing an income for farmers and consumers - with delicious and nutritious food.

For a taste of Kernza, head to the Farmers Union Coffee Shop and order an Heirloom Tomato & Sweet Corn BLT, prepared by The Birchwood Café and made with Kernza Focaccia bread, baked by Baker’s Field Flour and Bread.

The Kernza milled for the Birchwood BLT focaccia was grown on wellhead protection land in Southwestern Minnesota where the grain was planted to reduce nitrate leaching into the groundwater and prevent contamination of our public’s drinking water supply.

The Birchwood Café in Minneapolis is known for sourcing great food directly from Minnesota farms, and is the first cafe to feature Kernza in its breads, waffles and crackers. Its beautiful meals help raise awareness about the importance of our food choices and support research into crop that promote healthy soil and clean water for us all.

We answered your latest questions on our Grow with KARE Q&A that aired on Aug. 24, 2019 at our KARE Barn!


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