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Typically orders placed by Sunday will be shipped later the same week. Please note that during the growing season we are sometimes forced to prioritize raising the crops resulting in occasional slight delays in shipping. We apologize for any inconvenience.

 

We're finding good tasting grain varieties that have been lost in the scramble to produce cheap and refined foods. We grow them without synthetic chemicals in the fertility levels they traditionally thrived, and then we process them in a manner used hundreds of years ago. We accomplish this by doing everything, from planting to milling, here on our farm.

My wife and I have a small family farm, in Grundy county Illinois where we raise organic and non-GMO grains. Unhappy with the introduction of GMO's and the direction agriculture was taking in the 1990's, I started experimenting with organic methods. We raised our first certified organic sweet corn in 2007, starting small, and have expanded to include organic oats, wheat, popcorn, peas, soybeans and buckwheat. When selecting varieties for food crops, I try and choose taste first; this leads to using older, many times, heirloom varieties. We save our own seed whenever possible. We have various products also being sold at restaurants and stores from St. Louis to Chicago.
 

Our family from right to left: Our son Joel is working at the farm while taking a break from his business degree. Beside him is Luke who works full time at the farm. My lovely wife Karen (middle front) does most of the paperwork and packaging for orders. Behind her is the farmer himself, Brian. Daughter Sarah (left middle) has finished a culinary degree and is responsible for most of our baking and selling at the Green City farmer's market. Next to her is Seth who currently lives out of state with his wife Anna (far left) where he follows his dream of being a pilot.

 

Make it your ambition to lead a quiet life, to mind your own business and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody.

1 Thessalonians 4:11-12

Does it make a difference if the farmer and miller are the same person? I think so. By seeing the product from start to finish, it makes me think more about how the crop is raised. The type of ground the crop is raised on, where in the multi-year crop rotation it falls and the fertility used can affect it's taste. How it was harveted and stored affect each other and the crop's quality. It also can change how and when it's cleaned. What I mill and sell also have to fit into the farms overall crop rotation. It thus turns into an art, seeing the crop from start to finish, from the seed all the way to your table. Enabling me to control and change even small things along the whole chain to make something I'm proud to put my name on.

Sometimes people ask "Why do you have a horse as your emblem if you don't even raise horses?" The answer is simple. When I first started farming on my own, my grandfather came out to my farm with iron tracings of horses that hung on his barn. "You've got to hang these up on your barn", he told me. When I asked him why, he said, "Because my father had them hanging on his barn." The answer was, tradition. Doing things the way our grandfathers and their fathers did them. Not that that applies to everything. I like combines and tractors and everything else. But to try and grow the crops and varieties they grew, that tasted good (because that's what they ate), without chemicals or GM's (because that's what they fed their families) using methods that have been used for hundreds of years. Tradition.

All the grains we sell are raised on our farm and non-GMO (many are certified organic and heirloom).
We store and clean them here to be able to control quality and identity.
We stone grind flours, meals and grits (or roll oats) in small batches on the farm so our supply is fresh.
Most products are available in quantities from 1 or 2 lbs. to pallets of 50 lb bags. A few in bulk semi loads.

 

We can create a loaf of bread from sunlight, rain, fresh air and soil; entirely on our farm. Though a small amount of purchased salt makes it taste better. Sourdough bread

 

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