March 28- Oats

How about a little history of oats, By the 13th century oats which was called pilcorn was part of every scots daily fare and Scotland is still a leading user of this grain.

They say that the first oats arrived to the New World in 1602 and planted them on the elizabeth Usles off the coast of massachasetts. They quickly discovered that oats grew well in their coastal towns and oatmeal porridge became a common breakfast.

Oats can be grown under many different conditions, being very adaptive so are a good bet for small farms, there are both winter and spring varieties. Spring oats should be sown as early as possable as they require cool weather and lots of moisture to develop well. As with barley, a soil too rich in nitrogen produces weak stemmed plants that lodge(fall over) and for that reason, they should not follow legumes in rotation, as they will enrich the soil with nitrogen. Oats usually need no fertilizer if they are rotated with corn, wheat, and clover.

The amount of seed you can sow depends on the anticipated rainfall in your area, the more rain, the more plants that can be supported. Since seeding varies from four to fifteen per acre, it would good to talk to your local farmers on what is the general output for your own area. You can self-harvest and thresh your oat crop as you do wheat. When cooking with oats will sweeten your dough be it bread or other.

Breakfast-Toast with eggs

Lunch-Left-over frittata, with mashed potatos

Supper-Mashed with Corned Beef and Cookies for dessert

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