HERITAGE GRAINS

Our grains and dry goods are available seasonally at our Hygiene Farm Stand and Longmont and Boulder Farmers’ Markets.  Email us for bulk or wholesale orders.

We sell pre-milled wheat flour and cornmeal at these locations but we are encouraging our customers to consider purchasing a MockMill which allows you to have fresh milled grains at your own home. These mills are economical and easy to use.  Click to learn more about a MockMill.

Peeled Corn

Pennsylvania Dutch Butter Popcorn

This open-pollinated popcorn is a pre-1885 Pennsylvania Dutch heirloom. This is the best popcorn we’ve tasted – no toppings needed, the white kernels have a creamy, buttery flavor and are healthy and delicious.

Flour

Small (1 lb)

Large (2 lbs)

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Red Fife Spring Wheat

A land-race variety, red fife is widely adaptable to many different growing conditions. Ever adaptable and delicious, red fife can be grown as both a winter or spring wheat and acts as cover crop. The exact origins of red fife are unknown, it is believed to have been grown by Mennonite farmers in Poland and brought to North America in the early 1800s. Although the origins are obscure, red fife rose to become the favorite wheat of the baking and milling industry during the late 1800s. This is a superb bread flour with a nutty flavor and honey overtones.

Flour

Small (1.5 lbs)    

Large (5 lbs)                 

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Blue Emmer Wheat

Blue Emmer is a type of farro with a rich and nutty flavor! These heirloom varieties of wheat are more nutritious, flavorful, and easier to digest than conventionally used varieties. Heritage grains are often more drought resistant and can act as cover-crops for our soil.  Including small-scale grain production on our farm helps us maintain sustainable rotations and soil health, while providing nutritious, local grain options for ourselves and our customers.

Flour

Small (1.5 lbs)    

Large (5 lbs)

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Floriani Red Flint Corn

This red corn was originally from North America and taken to Italy hundreds of years ago where it has been grown and adapted for centuries by alpine farmers and became the staple polenta corn of people living in the Valsugana Valley. This “Floriani Red Flint” corn can be ground to make cornmeal and polenta with a rich, warm, complex flavor and texture that is unlike any you have tasted.

Kernels

Small (1.5 lbs)    

Large (5 lbs)

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Turkey Red Winter Wheat

‘Turkey’ Hard Red Winter Wheat is a tall, winter hardy cultivar, that is originally from  Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea. Mennonite immigrants brought it to the United States in the early 1870s, introducing it to the areas surrounding Marian, Reno and Harvey Counties in Kansas. It became the dominant hard red winter wheat in Kansas and much of the Great Plains bread basket and was the major hard winter variety in the 1920s. This wheat variety has a unique, rich, and complex flavor and excellent baking qualities.

Flour

Small (1.5 lbs)  

Large (5 lbs)               

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White Sonora Wheat

White Sonora is a an heirloom wheat with a sweet flavor! These heirloom varieties of wheat are more nutritious, flavorful, and easier to digest than conventionally used varieties. Heritage grains are often more drought resistant and can act as cover-crops for our soil.  Including small-scale grain production on our farm helps us maintain sustainable rotations and soil health, while providing nutritious, local grain options for ourselves and our customers.

Flour

Small (1.5 lbs)    

Large (5 lbs)

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Rouge De Bordeaux Wheat

This heirloom wheat is similar to Turkey red - great for making bread! These heirloom varieties of wheat are more nutritious, flavorful, and easier to digest than conventionally used varieties. Heritage grains are often more drought resistant and can act as cover-crops for our soil.  Including small-scale grain production on our farm helps us maintain sustainable rotations and soil health, while providing nutritious, local grain options for ourselves and our customers.

Flour

Small (1.5 lbs)    

Large (5 lbs)

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Hopi Blue 

Flint Corn

This blue corn was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several Southeastern Tribes, including the Cherokee. It remains an essential part of Hopi dishes like piki bread. When ground into corn meal, it has a sweet flavor - great for cornbread, pancakes, and much more. It is also a staple of New Mexican cuisine used commonly to make tortillas

Kernels

Small (1.5 lbs)    

Large (5 lbs)