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 ancient grains. When we run out, we’re out. And right now, we’re out until July harvest because our 2025 harvest has been shipped.
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 our einkorn has been gaining interest and we under estimated how much we would need to plant last year to carry us through until harvest in July this year.
Learning from last year, we planted more einkorn than usual for the coming harvest. The fields are full. The crop is developing well.
The fields are looking beautiful
Our crops this year look amazing. Our irrigation reservoirs mostly filled 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 and the cool weather holding the snow on the mountains, we have what we need. We’re in a drought here but thanks to our ancestors who built these reservoirs in the 1800’s, we have enough to grow all of our grains this year.
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 take care of it. And then we trust.
When einkorn will be back in stock
Einkorn harvest on our farm begins in July. From there, we’ll clean, mill, test it to ensure it is free of glyphosate and meets all of our other requirements.
Our email subscribers will be the first to be notified when we are in stock and ready to begin shipping so be sure to join our email list (scroll down to our website footer to subscribe).
We estimate that we will begin shipping einkorn from our 2026 harvest in late July or early August.
If you’d like to be notified when einkorn is back, be sure to join our email the waitlist. People on the waitlist and email subscribers will get first access to our notification.
What makes our einkorn worth the wait
Our einkorn is certified USDA Organic, Non-GMO, glyphosate-free, and grown using regenerative organic methods then shipped directly from our family farm and mill 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, Farmer, Grand Teton Ancient Grains
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