I have started wheat, oats, barley, rye in trays and small pots and transplanted them to my home garden outdoors. I haven't tried to let them produce grain while growing in the container. I guess it would be easier with oats since they are a smaller plant. I guess the best is to grow the cereals in a box that is 1 foot deep and about 2 x 1 foot wide. Beware that cereals like to experience a chilly period followed by a warmer and dry period, with plenty of sunshine. I have sucessfully grown corn/maize and millets in rather small containers (1 foot deep). The corn were about 6 plants and then I had to hand-cross-pollinate them Remember that the cereals like wheat also need cross-pollination by wind or your hand, if you expect grain forming. And it will take a few months from seed to ripen grain. Oats are faster, wheat takes longer.

From Grainlady in 2016 "I teach cooking/nutrition classes at the Food Bank (and other venues), and one tip I give people of limited means, and the elderly on fixed incomes, is to purchase the largest bag of frozen mixed vegetables they can afford. Leave a portion mixed (for adding to soup, shepherd's pie, casseroles...) and then separate the rest so they will now have separate containers of corn, green beans, peas, broccoli, etc., depending on what combination they purchased. This will give them the biggest variety and is a huge money saver. The biggest problem with frozen vegetables, whether they are commercially prepared or from your garden, there are no enzymes left due to processing. We still need foods in our diet that provide enzymes (http://www.getting-started-with-healthy-eating.com/enzymes-in-food.html). Another favorite frozen vegetable I keep in the freezer are petit whole green beans (Aldi); and I like to keep some frozen chopped onion or onion/pepper combination on hand (a quick pizza topping). I typically use more fresh chives in cooking than I do onions, so freezing onion keep them readily available. When fresh from the garden aren't available, I prefer freeze-dried to frozen, since they are as close to fresh-picked as a commercial product can get, plus they maintain their enzymes through processing. For the "fresh only" crowd. Unless you grow and harvest it yourself, there's no such thing as "fresh" produce in the store. This is why I grow sprouts, micro-greens, and grow and juice wheatgrass, along with growing fresh herbs in a sunny south window. Even in the middle of winter I have REAL fresh vegetables. There is also a favorite vegetable we typically eat raw that is actually more nutritious once cooked - CARROTS. Skip the "baby" carrots, bagged carrots, and get some with the greens still attached since they are fresher, and the greens are also edible. "Cooked whole carrots served with olive oil have up to eight times more beta-carotene than raw baby carrots." Cooking carrots make some of the nutrients more bioavailable, and choose sautéed or steamed methods to help retain more of the food value. If you cook carrots whole, and THEN slice/chop them after being cooked, you'll get more nutrients than if you cut them before you cook them. They are best eaten with some type of oil or fat since beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. The highest concentration of nutrients is just below the skin, so scrub carrots, rather than peel them. If you can find purple carrots, you'll hit the nutrition jack-pot! Sweet potatoes - Steaming, roasting, or baking can double their antioxidant value, but boiling reduces it. The skin is more nutritious than the flesh, so scrub, rather than peel, sweet potatoes. -Grainlady" https://www.gardenweb.com/discussions/4028525/supermarket-frozen-vegetables#n=41 6 Likes Save July 17, 2016 at 6 ETA: Several posts were deleted after posting, so are no longer there. They seemed to be the ones poking the most fun at the comment.

I think it is a Canadian brand. Yes it is so good. Wish I had some now. I think I found it in a store in No Minn years ago, but not sure. Guess I will have to go north again.

lyra, these are unsweetened and I don't like them. If I did, there would not be any to worry about. lol I used to eat dry sugared shredded wheat at work in the am, but I don't need a snack place anymore. I carry a visible one around with me....my belly! Poor ol' Sebastian is diabetic so no cheerios for him either! btw, that plate is one of two that I got back in the late 80s when the local Mikasa outlet used to have great stuff, and I had no husband to narrow his eyes at me. The Mikasaplace is history and we renovated ourselves out of a lot of hideyholes...if you get my drift!