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. We mill a Danish variety called Danko Rye. Danko is a green rye which has a wide variety of applications due to its delicate flavor, rich with the smell of green tea and herbs.
Available as coarse whole rye flour, fine whole rye flour, or sifted “00”
Buckwheat is not a grain. Technically. Sometimes referred to as a pseudo-cereal, it is actually a close relative to rhubarb. It has historically been one of the most important crops in terms of sustaining peoples who live on the margins, those with poor soil, mountainous terrain, and short growing seasons. For this reason, it has played a role in the widely diverse cuisines of countries such as Japan, China, France, Hungary, Italy, Mongolia, Russia, and the United States.
Buckwheat has a very short intense growing season during which timing is of the essence in terms of sowing, rainfall, diurnal flux, and harvesting. In a perfect season, buckwheat is sown late summer and harvested around the first frost of fall. When all of these elements line up perfectly, the resulting buckwheat crops will produce a richly purple color with minerality and an array of strong flavor such as black tea, rhubarb and fall spice.
In the Hokaido region of Japan, the process of growing, milling and producing soba noodles has been refined into an art form. The meticulous care that goes into maintaining this trinity is reflective of Japanese food culture as a whole. In the Alpine regions of France, Italy and Switzerland, buckwheat polenta is prepared as a base for the regional hearty earthy dishes. Alpine cooks have also maintained a tradition of black bread, baked from dark buckwheat flour and then used to make the iconic Black Bread Soup. In Eastern Europe, it is prepared as a daily porridge and also comes in the form of blini, little buckwheat cakes with crème fraiche and caviar. In the French coastal regions of Brittany and Normandy, buckwheat is cultivated and milled for the region’s famous savory crepes. And in America, the use of buckwheat has primarily been for buckwheat pancakes which show up in kitchens throughout the North and in some parts of the South as well.
We are inspired by all of these traditions so have been adapting seed of landrace varieties from both Japan and Europe. We strive to uphold the milling and culinary traditions that have been pioneered by these cultures. It is our hope to experience a renaissance of buckwheat culture in America is reflective of our own cultural and culinary heritage.
Available as flour or soba-cha (wok-fired buckwheat tea)
Oat culture originates in Europe though it became a staple crop in the colonial period of America. Oat culture was expanded upon further as Scottish and German immigrants settled the Appalachians and continued to move westward. We mill “naked oats,” named such because they are hull-less whereas most prominent oat varieties are enclosed in a hull which requires an extra step in processing. For this reason, naked oats have been prized by small scale growers for generations, growers who have helped to carry forward their seed.
There are few other grains where the aromatic difference of fresh milling makes such a dramatic difference. Fresh milled oats should have a heady perfume and a deep taste of malt and cream. Left to age, these qualities disappear. We offer stone-cut oats for basic breakfast porridge or baking along with “quick oats,” milled finely to a polenta like consistency which can be cooked by just adding boiling water. For pastry chefs and adventurous pasta makers, we offer a fine crema 00’ flour.
Available as Stone Cut, Instant, and “00” Flour
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 mill Crowder Peas and Pink Eye Lady Peas, two distinct varieties that have been fixtures of the Southern diet. 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.
Available as Whole Peas, Pea Meal, or Pea Flour