We love Wallis rye. We savor it so much that we planted quite a lot this year.- these fields hold a bounty of Wallis, as well as Sonoran White and Khorasan wheat. After harvest and the separation of grain from straw, we eventually mill the rye and use it in a variety of breads and pastries. This rye has rich flavor. We have found that rye pastry crusts are especially flaky, and offer gorgeous complexity to dishes. You will be seeing loads of rye flour this year at the stand, the online store, and Mabel. Speaking of Mabel, she visits the Highland Park and Martin Acres ‘hoods today. And the stand at 4975 Jay Road is open today, and loaded with organic veggies, meats, prepared dishes and much more.