In the fall of last year, I planted a small amount of oats as an experiment to see if I could overwinter them. As the days have gotten longer, the oats are now shooting up. In this posting, I'll let you know a little bit about timing a grain harvest.
I've never grown grain other than corn until this past year, so I've been watching the progress of my first crop with great enthusiasm. Because I want to process the grain with a minimum amount of effort, I'm growing a variety of oat called Avena Nuda, which goes by the common name "hulless oats." Actually, the oat does have a hull but it is much more delicate than traditional oats and can be removed by simply rubbing the oats between your fingers. This weekend, I checked the oats and determined that they are not yet ready for harvest. Here's how you tell...
As grain matures, it moves from a "milk" stage to a "dough" stage and then finally to a stage when the grain is hard called "dead ripe." The milk stage is immature; when you press on the grain, a milky fluid will emerge from the kernel. At the dough stage, the kernel is soft and can be dented with a fingernail, but there is no milk present. Finally, at the dead ripe stage, the kernel is hard.
Oats are harvested when the kernel is at the dough stage. This is usually when the oats are 2"-5 feet high and the leaves of the plant have begun to turn brown. Once harvested, the grain is cut, tied in bundles and allowed to cure where it will not be rained upon for several days to several weeks depending on the temperature and humidity. When the grain reaches the "dead ripe" stage, it is ready for threshing.
Below is a close up photo of one of the kernels. I could tell from the color it was not ready yet, but for the purpose of illustration, I pressed down on the grain and it did in fact prove to be at the milk stage.
I'll keep you posted on the progress of this first grain harvest and let you know how to thresh and grind grain. Hopefully, this will inspire you to add grain to your garden as well.