Michael Brandt Photography
Lotsa Pasta
Ripe wheat in the Palouse just days, or even hours away from harvest. I sometimes am in awe at how much potential bread or pasta these fields could produce. In actuality, however, the Palouse wheat is predominately soft white wheat that is largely exported and goes into pastries, pancakes, cakes, cookies, crackers, flat breads and cereals.
Thank you for looking
Lotsa Pasta
Ripe wheat in the Palouse just days, or even hours away from harvest. I sometimes am in awe at how much potential bread or pasta these fields could produce. In actuality, however, the Palouse wheat is predominately soft white wheat that is largely exported and goes into pastries, pancakes, cakes, cookies, crackers, flat breads and cereals.
Thank you for looking