I’ve been watching the wheat grow. I know, it’s like watching a pot boil. It takes many weeks for the durum wheat seeds that are planted before Saint Martin’s Day, November 11, to germinate and then transform into the grain that becomes the semolina flour that becomes our bread and pasta, but it’s been a fascinating study for me all winter and this spring. Just this past week – at Easter (i.e., the resurrection, the rebirth!) – the grain has revealed itself. Here are a few pictures from my study so far. I’ll keep watching. Growing wheat has been Sicily’s economic engine for millennia. There’s so much to this story – stand by for more about this product that has sustained humanity since, well, always.
