If you’ve been trying to order our einkorn lately, you’ve probably noticed something. The flour is sold out. The berries are running low. And you’re wondering what’s going on.
We want to be straightforward with you.
We’re a small family farm in Teton, Idaho. We grow real grain in real seasons. We don’t order more einkorn from a supplier when we run low. We grow it ourselves, one harvest at a time. And right now, we’re between harvests.
This is the rhythm of how we operate, and we want to share more of it with you.
How a family farm runs out of grain
Every fall, we harvest the einkorn that’s been growing in our fields all summer. We clean it. We package the berries. We stone-mill some of it into flour. And then we sell that grain until we run out.
In a year of normal demand, our harvest takes us through to the next one. But einkorn has been gaining momentum. More people are discovering it. More bakers are switching to it. More families are choosing ancient grains over modern wheat.
That’s a good problem to have. But it’s also why we’re running low earlier than we have in past years.
Anticipating this, we planted more einkorn than usual for the coming harvest. The fields are full. The crop is developing well.
The fields are looking beautiful
This year, the water situation has been a real gift. Many farming regions across the country are dealing with serious drought in 2026. Our area is in a different place.
Our reservoirs filled up beautifully over the fall and winter. The Grand Tetons still have snow on the peaks, which means a steady, gradual water supply through the growing season instead of everything melting at once.
Between the reservoirs, the irrigation we have access to, and the cool weather holding the snow on the mountains, we have what we need.
We’re grateful for that. And we’re grateful in a deeper way too. We pray over this farm and these fields. So much of farming is out of our hands. We plant. We tend. We steward. And then we trust.
When einkorn will be back
Einkorn harvest in our region begins in July. From there, we’ll need time to clean, mill, and package before it’s ready to ship to your kitchen.
We’re working hard to do this as quickly as we responsibly can, without cutting corners on quality. That means slow milling, fresh packaging, and careful inspection — the things that make our einkorn what it is.
If you’d like to be notified when einkorn is back, you can join the waitlist on our einkorn product pages. People on the waitlist will get first access to our harvest sale, before we announce it publicly anywhere else.
Why we don’t just buy it from somewhere else
Some farms run out of grain and source it from another grower to keep selling. We’ve thought about it. And we’ve decided that’s not what we’re going to do.
When you buy einkorn from us, you’re buying grain that was grown on our soil, by our family, with our practices. That’s the whole point. The minute we start sourcing einkorn from another farm, even one we trust, the chain breaks. We can’t tell you with certainty how it was grown. We can’t tell you what was sprayed on it, or what wasn’t. We can’t tell you the date it was milled.
We’d rather be honest and run out than dilute what makes our einkorn what it is.
What makes our einkorn worth the wait
Our einkorn is certified USDA Organic, Non-GMO, glyphosate-free, and grown on our regenerative family farm in Teton, Idaho.
We use crop rotation. We use cover crops. We use beneficial microbes and compost teas to feed the soil. We don’t use synthetic chemicals.
We feed the soil, and the soil feeds the grain. That matters because healthy soil grows more nutritious grain. The minerals, the flavor, the integrity of the kernel itself — all of it comes from what’s happening underground long before harvest.
And because we grow it, clean it, and stone-mill it ourselves on the same farm, nothing gets handed off along the way. From the seed in the ground to the bag on your counter, we know exactly what’s in it and what isn’t.
What to do in the meantime
If you’d like to keep baking and cooking with ancient grains while you wait, here are a few directions:
Try Emmer or Khorasan. These two are the closest in character to einkorn. Both are ancient wheats. Both are wonderful in their own right. Emmer is chewy and nutty, beautiful in soups and grain bowls. Khorasan is buttery and golden, perfect for pasta and flatbreads. They’re not identical substitutes — einkorn has its own personality — but they share the same depth of flavor and nutrition.
Try our einkorn pasta. Our organic einkorn pasta is still in stock. If you’ve never tried it, this is a great time. Same einkorn from our farm, just transformed into a different format you can enjoy right away.
Explore Spelt for baking. Spelt is a forgiving, gentle introduction to ancient grain baking. If you’ve been baking with einkorn and want something close in feel for cookies, pancakes, and muffins, spelt is a great place to land while we wait.
It’s actually a beautiful season to explore a grain you may not have tried before.
Thank you for being patient with a farm
Most food doesn’t come this way anymore. Most flour you buy at the store was grown nowhere in particular, milled who knows when, by people you’ll never meet.
Ours is different. And the cost of that difference is sometimes you have to wait.
Thank you for being patient with a farm that operates on God’s timing rather than the timing of a warehouse shelf. Thank you for caring where your food comes from. Thank you for being willing to wait for something real.
We’ll see you in July.
— Jade Koyle, Co-Founder, Grand Teton Ancient Grains
