Heritage and specialty grains grown in Orange County, NC
Friend and collaborator, Liza Lowery, offers tips on how to successfully use freshly milled wholegrain flours.
This whole wheat cookie has a sublime nutty flavor, and delicate, buttery texture. Our NuEast whole wheat flour lends an ideal tender crumb for these shortbread morsels.
If you’re after decadence and rye, this is the cookie for you. The texture is rich and quite brownie-like, combined with the tangy of rye and the savoriness of flaky salt.
Samin Nosrat’s spin on the classic Roman dish cacio e pepe—but instead of pasta, this recipe utilizes farro for a delicious and comforting bowl of cheesy ancient grains. Serve on its own, or with a side of sautéed broccoli raab with lots of smashed garlic.
Photo by Alexandra Stafford of AlexandraCooks.com
Whether you use NuEast or Catawba Flour (cake or all purpose) this cake, dusted lightly with powdered sugar, is plain in the best possible way: not too carroty, but perfect with coffee or tea.
Also known as Johnnycakes, these small delicate pancakes are best eaten fresh for breakfast on a slow morning. Children love little stacks with a drizzle of maple syrup.
Next time you are looking for a whole-grain, seed-and-nut treat to dunk in your afternoon coffee, look no further. We adapted this biscotti recipe from the brilliance of David Leibovitz, and rest assured, it checks all the delicious boxes.
This simple, versatile whole-wheat flatbread recipe combines sweet, nutty spelt and flavorful NuEast red wheat for a soft-textured and deliciously tangy bite.
Photo by Alexandra Stafford of Alexandracooks.com
The natural sweetness of the spelt flour complements the bitter notes of chocolate in these brownies, chewy around the edge and fudgy in the middle.
This flavorful, not-too-sweet cake can be made in many ways and for many purposes. We like to use 50% Soft Wheat Semolina flour to create a toothsome texture, with large pieces of starch soaking up the delicious olive oil, lemon, and vanilla flavors. Topped with sage blossoms, rosemary, or whatever edible flowers you have around, it makes for a pretty sight too.
This recipe uses 100% cornmeal, but is surprisingly springy and light. It also brings the flavor of our stoneground cornmeal front and center. Serve with a pat of butter and a drizzle of sorghum molasses for a southern treat.
This moist, zingy, and eye-catching cake is surprisingly simple to put together. The rich color and flavor of our Cateto Orange polenta, paired with juicy blood-orange, is a vision of yourself on a sunny Italian coast; even on the coldest January day!
A classic, approachable recipe with a savory and earthy twist. Our stoneground buckwheat, grown by LaMac Farm in Orange County, makes an excellent and good-for-you banana bread. This recipe was adapted from cookbook Mother Grains by Roxana Jullapat, and we think everyone ought to try it.
Friend and collaborator, Liza Lowery, elucidates the wonders of wholegrain pie crust in this delicious and elegant galette.
