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Einkorn Harvest 2017 at Paolo’s Farm

Einkorn Harvest 2017 at Paolo’s Farm

Jovial Einkorn Harvest 2017

Once again, our farmers have begun harvesting this year’s einkorn crops. Yields are lower this year because it has been so hot and dry in Italy for the past few months, and although the grains are smaller, they are beautiful! We planted more than we needed to ensure supply meets our growth, so even though we will harvest less, we will have plenty of einkorn to last until next year. That’s always a good feeling! Although we will pay our farmers more, pricing to you will remain unaffected for all of our products.

My family lives in Italy for most of the year, and my husband and I follow the growing season, but as soon as school is out, we travel back to the U.S. to spend time working at the jovial Connecticut office. This time of the year coincides with the end of the einkorn growing year, and it is customary for me to spend an evening at one of our farms to take pictures of the fields. I am usually in the midst of packing up for the summer, overly busy and stressed, and having mixed feelings about leaving and seeing the children grow up so quickly.

Jovial Einkorn HarvestNo matter how I’m feeling when I arrive, spending the last few hours of the day alone in the einkorn fields always leaves me feeling incredibly peaceful. My work can be very challenging and I need that time to reflect on the year and think about the future. I think about the significance of giving life back to einkorn and I feel very grateful. It’s already been more than a decade since we planted our first seeds at Stefano’s farm, and standing in acres and acres of einkorn still feels like a dream to me.

Farming is full of surprises, and this year at Paolo’s farm was no exception. When I arrived at the farm, it was about 7:30pm. I parked my car and looked up at the field in rotation where einkorn grew last year. I turned my head to the plot where he planted this year’s crop, and I immediately felt a pit in my stomach. About 70% of the field had lodged, meaning the plants had leaned over and were lying flat on the ground. Since Rodolfo had stopped by a few weeks earlier and saw that all was well, I was taken aback by what I saw.

Jovial Einkorn Harvest A call to Paolo confirmed that there had been a heavy rainstorm a few weeks prior, and most of the plants went down, but he also said that the harvest would not be effected that much. Once in the field, I saw that the plants were bent over, but they were still floating high above the soil and not touching the ground.  Dry weather is a blessing in terms of the health of the plants, because there is no chance for molds or mycotoxins to form and this is one of the key reasons why I love to grow einkorn in Italy. We’ll save our seeds and store them away until late November when the fields will be planted again. Paolo mixes bay leaves in the seeds to keep pests away, just like his ancestors did.

Paolos-einkorn-farm Paolos-einkorn-farm Paolos-einkorn-farm Paolos-einkorn-farm

Although it was 100°F on this late day in June and my cheeks were red, I forgot about the heat as soon as I heard the typical sounds one encounters in an einkorn field. The tall plants always seem to find a way to catch what little breeze is out there, and that rustling competes with the loud chatter of the insects that inhabit the organic fields. I sat down right in the middle of the wheat field, and waited for the sun to get close to setting before taking these pictures. It was so hot, I felt like I could already smell the aroma of freshly baked bread.

Once again, I want to thank all of you for supporting einkorn. We are in this together, and although you were not with me at Paolo’s farm in late June, you really were!


8 Responses to Einkorn Harvest 2017 at Paolo’s Farm

  1. Christine says:

    Carla thank you for sharing this amazing story & pictures with us all who love Einkorn like you do!!! Its through you and your family and all !!! That we get to be blessed by this God given grain, and what a blessing this grain is to so many it truely is a life changer .I have such a passion for einkorn & huge gratitude to you & all involved with Jovial , the way Jesus changes lives is the only way i know how to express the way einkorn changes mine ( Jovial), I cant wait untill the day i can come visit Jovial in Italy , it will be a dream come true .May God keep blessing you all at Jovial as much as Jovial has blessed all of us .
    Keep sharing those wonderful stories and pictures, you truely have a gift for it 😊

  2. Samantha says:

    What a lovely post! I feel so fortunate to be able to purchase your einkorn flour; it makes me happy to know I’m supporting a small, sustainable farm, and I find the flavour of einkorn to be superior to newer wheat varieties in my baked goods. Thank you for your dedication! I’m sure I’m not alone in my appreciation for all the hard work it takes to produce this wonderful product.

  3. Michael Teig says:

    Thank you for this blog. We are getting our 9 children and 22 grandchildren slowly converted to EinKorn wheat. Love Italy and spent a couple years there, years ago. Great to see the photos and videos of the farm and how you do things.

    Great to get natural, organically grown food without pesticides and other chemicals. Mi piace, molto! Grazie a voi! Tanti Auguri!

  4. Donnabeverin@gmail.com says:

    I fully agree with Samantha. Thanks so much for sharing the pictures and your feelings about growing Einkorn in Italy. I am so thankful I can purchase the berries and make flour.

  5. HB says:

    This is beautiful.

    “Paolo mixes bay leaves in the seeds to keep pests away, just like his ancestors did.” -Totally love and appreciate that! Thank you for your hard work and dedication to organic farming. We love einkorn!

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