Interest in locally produced ancient and heritage grains has grown in recent years. Organic farmers stand to benefit from producing and marketing these grains. 

This paper presents the results from two years of fields trials, conducted in the Northeastern and Upper Midwestern regions of the US, that can help farmers select the most effective small grain's seeding rates and seeding times for optimal use on organic farms. Additionally, the research has identified superior genotypes for organic production and is assessing quality for artisanal baking in the Northeast.