NuEast Red Wheat

NuEast Red is a modern cultivar of winter wheat with a delicate, nutty flavor. We grow it every year, because bakers love it, and because it grows reliably in our region. Because we make the flour using a stone mill, maintaining cooler temperatures, the flour contains all of the natural oils that reside within the germ of the grain. This means that the flour has a creamy texture that makes delicious baked goods.

Wheat Berries

Whole Grain Flour

Appalachian White Wheat

Appalachian White is another modern cultivar of hard winter wheat. Like NuEast, it was bred at NC State specifically for this region. White wheats tend to have a sweeter taste than red wheats and are less common. We don’t grow this variety every year, because it has a tendency to sprout in the field around harvest time in combination with reduced yields. But bakers love it so much, that we can’t help but to continue to grow it when we have field space available.

Sprouted Wheat Berries

Sprouted Whole Wheat Flour

Turkey Red Wheat

Turkey Red is an heirloom variety of hard wheat introduced to the United States in the 1870s by Mennonite immigrants who were fleeing Tsarist persecution in what is now Ukraine. Unlike modern day, high-yielding, dwarf varieties, this grain grows very tall, creating lots of straw and biomass for the soil. It is a landrace variety, meaning it contains genetic diversity making it adaptable across bioregions. It is one of the most popular revival wheats used by American bread bakers, treasured for its flavor and digestibility. 

Wheat Berries

Whole Grain Flour

Heirloom Bread Flour

Sungold Spelt

CURRENTLY OUT OF STOCK

Sungold is a modern cultivar of the ancient grain spelt. Spelt is a very old variety of wheat and contains less gluten and lower fructan content, making it easier to digest for many people. It has a wonderful flavor and it is the silkiest of all of our flours. Because it has less gluten, it is most suitable for baked goods that do not rely on gluten structure for powerful leavening (ie. cookies, pancakes, waffles, muffins, etc.) unless wheat flour is supplemented in the recipe. Despite lower gluten content it still has high protein at 11.4%.

Farro is the Italian term for “ancient grain” and refers to three different kinds of grain, Farro Grande (spelt), farro medio (emmer), and farro piccolo (einkorn). Use it for a salads, soups, or as your central grain in any meal. 

Spelt Berries (Farro Grande)

Whole Grain Flour

Bloody Butcher Dent Corn

Bloody Butcher Dent is an heirloom variety of corn that has been grown in the Appalachian Mountains for generations. Dent corns get their name from a small dent on the top of each kernel. The kernels of Bloody Butcher are deep red with a white internal starch. Flakes of red bran lend a unique depth of flavor and texture. The grits are coarsely ground in accordance with stoneground tradition. The cornmeal is finely ground, milled for southern-style cornbread.

Whole Maize Kernels

Stoneground Grits

Cateto Orange Flint Corn

Cateto Orange Flint is an heirloom variety of flint corn, originally hailing from South America. Traces of its genetics are found in many commonly-grown modern varieties of maize today. Even still, this particular variety is probably the rarest variety of grain that we grow. While popularly grown in Argentina and Brazil in the late 1800s, a version of it made its way to Cuba in the early 1900s, where it became known as Maíz Argentino or Especial. Because of its relatively low soft-starch content, as well as its rich orange color, Cateto is ideal for cornmeal and polenta.

Whole Maize Kernels

Stoneground Polenta

Other Milled Products

Three Grain Hot Cereal

Farina

Buttermilk Pancake Mix

Wheat Bran