This time of year is also a crucial time for certain harvests, in particular, that of wheat. However, with the war in Ukraine with Russia, the air feels a bit heavier because it has a direct and tangible effect on our global food systems, which affect all of us in food service.

Ukraine is colloquially known as the ‘bread basket of Europe’ because it is one of the largest producers AND exporters of grain throughout the world, especially wheat.  With the war on, not only are the current crops affected, but the soil that will yield future crops as well.  

Beyond that, Russia is one of the largest producers and exporters of agricultural fertilizer. So, without the fertilizer, and with the war’s effect on the crops, the combination is a perfect storm of essential shortages.

Once you add in the compounded issues of shipping delays and increase in gas prices, you can see how this equation results in inflated prices across the board for bread, pasta, flour, and other wheat products…

Wheat is one of the oldest crops on the planet, and continues to be an essential part of farming today.  Touted in the bible, and perhaps even more so in Greek mythology, where we name Demeter the Goddess of Wheat (and moreover Goddess of Grain and the Harvest).

Wheat is also the second largest crop, covering more of the planet than any other crop on earth!  And while the rise in celiac disease is real, as has been the rise of gluten-free food alternatives, the fact of the matter is that many more people consume wheat and gluten than those who do not.

When I was a kid, I remember harvesting wheat – it was difficult to do, but as a reward, I used to make bouquets out of the wheat, and would keep them as decorations in my room all year round…Though it may sound simple and silly, this made me happy, and made me appreciate everything we made with the wheat – from bread, to pasta, to salad, to cake, to everything in between.

In addition to being a major source of energy and starch, wheat also provides substantial amounts of a number of elements which are essential – or rather, beneficial for health, most notably protein, vitamins (in particular B vitamins), dietary fiber, and phytochemicals.

Wheat in its purest form consists of the bran, the germ, the endosperm – and all of what we benefit and use of wheat stems from those three structural components. 

From the Endosperm, we get about 83 percent of the kernel weight; it’s also the source of white flour.

Bran accounts for about 14½ percent of the kernel weight. Bran is included in whole wheat flour and can also be bought separately.

Germ makes up about 2½ percent of the kernel weight. The germ is the embryo or sprouting section of the seed, which is often separated from flour in milling because the fat content limits flour’s shelf life.

Well, the simple answer is: expand our culinary horizons – look to alternative grains, products, etc. to round out our menus, exercise our culinary creativity, and make novel, exciting dishes jump off the plate.

Because of the bounty of the summer, we can utilize wheat in different ways with all of the seasonal produce available – think of all the salads and cold soups that can be made with different wheat products!

One of my most favorite ingredients are wheatberries. When cooked properly, these little nuggets of epicurean magic can create a textural phenomenon, which translates incredibly well to menus across multiple cuisines. 

One of my most beloved summer recipes involves wheatberries (you can substitute farro), fruit, and mint, just to show you the gastronomic flexibility of this grain.

No matter how you use it, once thing is clear – wheat is the grain of the people. Kalí órexi! Enjoy your meal!

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