Durum Wheat Semolina

Anthony and Carol Boutard’s Ayers Creek Farm near Gaston, Oregon produces food that chefs fight to get. They carefully select seed from the best plants in their crops to ensure constant improvement. The durum wheat they grow is an old variety descended from emmer, and they grind into the coarse flour called semolina that’s used for pasta, cous cous, and flatbreads across the Middle East.