In the sunny heartland of Eastern Washington, Lentz Spelt Farms specializes in pure-line heritage grains grown from foundation seed stock. Our Lentz Spelts are two exclusive varieties selected specifically for baking quality; our Lentz Emmer Farro excels in flavor, cooked as pilaf, in soups, or milled and baked.

The genetics of Lentz Spelt (Triticum spelta) and Lentz Emmer Farro (Triticum dicoccum) were vital to agriculture long before wheat. Today these ancestral hulled-grain varieties rank as superb not only nutritionally, but also as gourmet alternatives to commodity wheat. They're natural grains, wholesome, and certainly not bioengineered (they're "GMO-free"). People who suffer from wheat intolerance report that spelt fits well into their diet.

Our crops are grown in accord with the best conservation practices. No insecticides are used, and part of the acreage is certified organic. In addition to production on the home farm near Marlin on the Columbia Plateau, we also contract with select growers on the Palouse and in the Columbia Basin.

SPELT HEALTHY! by Marsha Cosentino © 2006 Autumn Rose Press ISBN 0-9774635-5-9 442 pages, $28.95 As spelt producers, of course we were delighted to see a book published that has Spelt capitalized throughout; SPELT HEALTHY! Quality Whole Food Cooking and Baking with Spelt shines with enthusiasm for the ancestral grain. More information.