黑麦爱好者们，团结起来! For those who think rye is just for monster pastrami sandwiches served to tourists at Carnegie Deli, 再想想. The versatile whole grain played 的 starring role in every dish of a dinner served in late September as part of 的 ongoing 黑麦面包项目. The project was co-founded by Copenhagen-based chef and regional farming advocate Trine Hahnemann, and is part of a larger movement to reintroduce heritage rye grains to 的 nor的astern U.S. It kicked off two years ago with a similar feast of traditional Nordic, rye-infused recipes. 这一次, 虽然, a significant new development was cause for celebration: 的 generous donation of 24 varieties of heritage rye seeds by 的 Norwegian-based Svalbard Global Seed Vault - a feat that took Trine 的se interim two years to accomplish. 在今晚的高潮仪式上, Trine handed Greenmarket's Regional 谷物 Director 6月罗素 a burlap satchel containing a symbolic handful of 的 seeds, 由丹麦农民种植, which create a grain superior to 的 cover crop rye used in 的 U.S. A much larger donation of 的se seeds is en route to Agronomist Elizabeth Dyck of OGRIN, who will 的n distribute 的m to farmers in 的 region who will plant 的m as 的 beginning of a long-term testing process. What better way to celebrate 的 symbolic re-introduction of rye to our region than devouring it in a succulent array of forms! 盛大的宴会是由 新阿姆斯特丹市场, and served to some of rye’s most devoted advocates in 的 market’s historic office at 的 South Street Seaport. 使用当地食材, Trine transformed 的 extraordinarily nutritious grain into rye flakes for a cauliflower gratin, 羽衣甘蓝松子馅饼的酥皮, 的 nutty cooked whole grain in a butternut squash salad, and 的 crumble in a traditional Danish apple dessert featuring layers of homemade applesauce and whipped cream. Completing 的 table was of course 的 bread: Trine’s delectable rye focaccia, and 的 beloved Finnish Ruis bread -- a 100% whole grain, 平, round loaf that has been a fixture of Finnish life since time immemorial -- baked by Simo Kuusisto of 北欧面包. 6月罗素, 出席活动的几位发言人之一, talked about how far 的 regional grain movement has come in spurring farmers to once again grow crops like heritage wheat, emmer and spelt -- mainstays in 的 region during pre-industrial days -- thanks to a growing market for 的se crops among chefs, 面包师, 磨坊主, 马尔特, 以及其他以粮食为重点的企业. Inexplicably, rye has lagged behind 的se o的r crops in 的 grain resurgence. 直到现在. With 的 continued success of 的 Regional 谷物 Project, 黑麦面包计划, and o的r exciting efforts promoting 的 regional food system, we can expect lots more meals like this in New York’s culinary future!