Rye is one of the most exciting grains that a baker or chef can work with.  It has one of the widest spectrums of flavor potential of any grain, however it often requires elaborate cooking or fermentation techniques to achieve them. While it is synonymous with the cuisines of Northern and Eastern Europe, it also has a long history in the mountainous regions of France and Italy where it has been long been cultivated for fresh pasta and bread baking. Rye can be green, black, tan, or mixed.   Each one delivers a different flavor. Green rye tastes and smells like green tea while black rye is reminiscent of black tea. Flour can be milled coarsely for a diversity of breads or can be sifted to a 00 for pasta and pastry applications.

Available as coarse whole rye flour, fine whole rye flour, or sifted “00”

The food culture of the American south, like most other cultures, has always depended on a diverse agricultural system that cultivates grains, legumes, plants, and animals in careful rotations.   Field Peas, traditionally known as cowpeas, have sustained generations of rural communities with its ability to thrive in marginal soils, fix nitrogen for future crops, provide fodder for livestock grazing and provide an essential plant protein as part of a diverse diet.  

The American South is home to a diversity of landrace pea varieties that were brought to the colonies by slaves from Africa.   We offer Cream Peas, which perhaps have the most delicate flavor of them all. Our Peas are available “green(fresh)” for a limited time every summer before they are field dried and then harvested.  Dry field peas are available all year long.