Oats

Several varities of oats are grown in Kutsukku, the most common being sping and winter, leading to two main harvests where temparary workers of all ages from New Borough are often hired in mass.

• The Spring Oats varieties are sown in the spring, typically anytime between September and November. They then grow and mature steadily - needing the full summer period to ripen properly and the harvest usually takes place later in the season, often in late Feburary or March.
• The Winter Oats varieties are sown in the autumn, usually around March or April. They’re tough enough to overwinter as small, established plants, and then they really get going and grow rapidly the following spring and naturally mature sooner, starting in late January or early Feburary.

Harvesting

• Prepare the area by clearing weeds and debris
• working in sections, grasp a manageable bunch of oat stalks with one hand and use the sickle or knife to cut them close to the ground. Aim for a clean, even cut.
• Once a sufficient number of stalks have been cut, gather them into a bundle, typically 6-8 inches in diameter.
• Tie the bundle (sheaf), ensuring the knot is tight enough to hold the sheaf together but not so tight that it damages the stalks.
• Stooking involves standing the sheaves upright in small groups (stooks) to allow for further drying in the field. Lean the sheaves against each other to create a self-supporting structure. This process is crucial for preventing mold and ensuring even drying. 
• Allow the stooks to dry for at least 1-2 weeks, depending on the weather conditions. Monitor them regularly for mold or pest infestations.

Threshing and Winnowing

After drying, the oats must be threshed to separate the grains from the stalks and chaff, and then winnowed to remove the remaining debris.

Threshing Methods

• Flailing: The traditional method involves using a flail – a long stick with a shorter, hinged piece at the end – to beat the oat sheaves until the grains are released.
• Treading: For larger quantities, animals can be used to tread on the sheaves, effectively separating the grain.
• Beating: A simpler method involves beating the sheaves against a hard surface, such as a wooden table or a clean concrete floor.

Winnowing Techniques

• Using the Wind: On a breezy day, pour the threshed grain from a height, allowing the wind to carry away the lighter chaff while the heavier grain falls straight down.
• Winnowing Fan: A winnowing fan can be used to create a controlled airflow, making the winnowing process more efficient, especially on less windy days.
• Sieving: Use a series of sieves with different mesh sizes to separate the grain from remaining chaff and unwanted debris.

Storage Considerations

• Proper storage is essential to prevent spoilage and insect infestations.
• Drying is Key: Ensure the threshed and winnowed oats are completely dry before storing.
• Airtight Containers: Store the oats in airtight containers, such as food-grade buckets or glass jars.
• Cool, Dry Place: Keep the containers in a cool, dry, and dark place to prevent mold growth and pest activity.

Once harvested, oats go through multiple stages of milling.

1. Cleaning / Removing seeds of other plants, stones, ect
2. Dehulling to remove the indigestible bran, leaving groat
3. Dried to minimize the risk of spoilage by bacteria and fungi
4. Numerous stages of cutting or grinding the grain - depending on end product
   • For oatmeal (oat flour), the grain is ground to a specified fineness
   • For home use such as making porridge, oats are often rolled flat to make them quicker to cook
   • Oat flour can be ground for small scale use by pulsing rolled oats in a food processor or spice mill

 

As food

Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are an ingredient in many cold cereals, in particular muesli and granola. It is also the mainstay in more tradional dishes as laverbread and "cockles and eggs" which is served with oatbread

As drink

Oats are also used to produce milk substitutes (oat milk), and in brewing beer, (oatmeal stout), and in an ale with spices (Oatmeal Caudle)

Animal feed

Oats are commonly used as feed for working animals when extra carbohydrates and energy is required. Oat forage is commonly used to feed cattle and sheep in the off season or as additional supplements.

Ground cover

Winter oats may be grown as an off-season groundcover and ploughed under in the spring as a green fertilizer, or harvested in early summer. They also can be used for pasture; they can be grazed a while, then allowed to head out for grain production, or grazed continuously until other pastures are ready.

Other uses

• Oat straw is still commonly used in bedding
• Outside the city, it is still a common material for roofs. Wattle and daub methods are also still used for building construction
• The straw can be used for making corn dollies, small decorative woven figures.
• Tied in a muslin bag, oat straw has been used to soften bath water.

Celiac disease

Celiac disease is a autoimmune disease triggered by gluten proteins. Use of pure oats in a gluten-free diet offers improved nutritional value, but remains controversial because a small proportion of people with celiac disease react to pure oats.