We grow two varieties of heirloom grains on the farm: a hard red fife and a soft white wheat.

Here is a bit about grains, adapted from this great article: Before industrialization, farmers selected wheat for hardiness and flavor. Crop yield and durability in milling and storage were low priorities because quality wheat milling and flour distribution was local. Modern wheat has been progressively hybridized to improve yield and to increase gluten (which improves bread quality) and storability.  Modern wheat is dwarf wheat that requires a lot of nitrogen and other chemicals, and a lot of water. Alternatively, ancient grains and heirloom wheat berries typically are lower in gluten (though still higher in protein), as well as higher in micronutrients like minerals and antioxidants.

Our hard red wheat has incredible flavor and is a great choice for baking bread. The soft white wheat is a lighter variety that is well-suited for pastries like pie crusts, as well as biscuits. We often do a blend of our two grains in recipes like pizza dough and cookies.

We sell our wheat berries (the whole grain prior to milling) as well as whole wheat flour from the hard red and soft white wheats, in our Farm Store and at markets. Our grains should not be stored for long periods of time, and are best kept refrigerated. We mill regularly, so you can come get more whenever you run out!

Here is our “Actual Perfect Biscuit” recipe (makes 12 biscuits):

3 cups soft white wheat flour

2 tbsp baking powder

6 tbsp cup frozen lard or butter (78 grams)

1 1/2 cups milk

Mix dry ingredients. Cut in frozen lard (lard should be cut into small pieces and mixed in with a fork). Pour in milk and mix. Knead 8-10 minutes – add flour to surface as needed. Pat out on counter and fold dough over a few times. Dough should be about 1/2-3/4 inch thick. Cut with biscuit cutter. Bake at 450 for 12-14 minutes. Voila!