Which small grains suit a small farm?
Wheat, oats, barley, rye and corn are the usual choices, and many small growers also try heritage varieties. Extension guides from several states cover each crop in detail, and the best fit depends on your region.
Winter and spring types are sown at different times relative to your frost dates, so choose a type before you plan.
Heritage grains can be more interesting than modern varieties but may yield less and lodge in wind. Choose by your goal: bread flour, animal feed, straw or a cover crop that also gives grain. Ask local growers or a county extension agent what actually does well in your area. A variety that performs in another state may fail in your soil and climate. A mixed plot of two crops can teach you more than one big planting of a single type, because you can compare timing, yield and harvest difficulty on the same ground.
What equipment do I need?
Washington State University has published guidance on field equipment for modest acreages. In general you need a way to prepare the seedbed, seed evenly, harvest, thresh and clean the grain.
Many small growers borrow, share or hire equipment before they buy. Ask your extension office about local growers who can help.
Hand harvesting works for a tiny plot, but it is slow. Always follow safety practices around any machinery with moving parts, and get proper training before operating equipment you have not used before. Guards and shields exist for a reason.
- Seedbed preparation
- Seeding
- Harvest, by hand or machine
- Threshing and cleaning
- Drying and storage bins
How do I plant and manage a grain plot?
Take a soil test and follow the results for fertility and pH. Choose seed from a reliable source and plant relative to your frost dates and soil temperature.
Control weeds early, scout for disease and pests, and keep notes. Use any chemical only as the label directs.
A soil test guides fertility, and your extension agronomist can explain the pH target for your crop. Crop rotation also helps by breaking weed and disease cycles. Many small plots succeed because of good weed control in the first weeks. Walk the plot often and fix small problems early rather than late.
How do I know when to harvest?
Grain is ready when the heads are dry and the kernels are hard. Harvesting too early gives damp grain that can spoil, and waiting too long risks shattering and bird loss.
Check kernel hardness and dryness by hand, and ask extension about moisture targets and how to measure them.
A simple handful test can tell you a lot. Rub a head between your hands, blow away the chaff and bite a kernel only if it is a food-grade crop. Hard and dry means close to ready, but follow extension moisture targets. Birds can strip a ripening plot. Plan to watch the field and harvest promptly when the grain is ready. Weather decides much of the timing. A wet spell near harvest can make a ready crop wait, so build slack into your plan and have a covered place to finish drying.
How do I dry and store it safely?
Grain stored damp can mold and heat. Dry it thoroughly, store in sealed, pest-proof containers, and keep storage cool and dry.
Moldy grain can harm people and animals, so discard any that smells musty or looks discolored.
Pests are part of storage. Rodents, insects and moisture all attack grain. Clean the container before filling it and check the grain on a regular schedule. Keep stored grain off the floor, away from walls and away from rodents. Check for warmth, odor or insects every few weeks.
What does it cost and does it pay?
Count seed, fertility, equipment, fuel, labor, storage and processing. Compare these with buying flour or feed.
Many small growers find grain is a rewarding learning project more than a money maker. Start with a small plot.
Milling and cleaning are extra steps. Home flour mills exist, and small mills can process for you in some areas. Ask what is available nearby. Record your hours as well as your costs. Many first-time grain growers are surprised by how much work hand-threshing and cleaning take.
Is there anything to know about selling grain?
Rules for selling grain, flour or animal feed are local and vary by state and county. Feed has its own labeling and registration rules in many states, and flour may fall under food rules.
Ask your state department of agriculture and your county health department before you sell anything, and do not assume a small amount is exempt.
Key takeaways
- Harvest, threshing and storage are the hard parts.
- Match crop type to your region and frost dates.
- Borrow or share equipment before buying.
- Dry grain fully and store it sealed.
- Count every cost before scaling up.
Sources and further reading
Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.