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Available as:

• Groats

• Coarse Oatmeal (Irish)

• Fine Oatmeal (Scottish)

• Oat Flour

• Rolled Oats

Available as:

• Kernels
• Cornmeal
• Grits (Creamy)
• Bolted Grits
• Corn Flour

not for popping

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

This Hard Red Spring (Bread) Wheat (variety=GLENN) has a bit of a strong taste to it and is usually used for making breads.

NOT an heirloom wheat

Available as:

• Berries
• Whole Flour
• Sifted Flour
• Clear First Flour

Available as:

• Kernels
• Cornmeal

Available as:

• Kernels
• Cornmeal/Grits

not for popping

Contains our yellow cornmeal and sifted pastry flour.

Available as:

• Normal Flour
• Soba Flour

This bread flour in not from an heirloom wheat and is not certified organic. Look under our wheat tab for Red Fife wheat (and flour) for an organic, heirloom option.

Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread wheat, we've found a variety (Glenn) that is respectable when grown here. It's a good taste, and popular with some Europeans, but a bit overpowering for most Americans if used straight. For most applications I suggest cutting it with another type of flour (or using our premixed All Purpose Flour) because of its strong flavor.

Our sifted hard spring wheat flour (around 80% extraction) has a substantial amount of bran and germ left in it (indicated by it's tan/light brown color), which allows the strong taste of this variety to still come through.

A whole grain breakfast porridge similar to Nabisco's "Cream of Wheat" Made from our heirloom HRW Turkey Red wheat.

The 12.5 lb and 45 lb options are shipped in a single bag.

Certified organic

We are looking for feed back on these Black Turtle beans we raised this year.

While they will cook up soft and tender, they still hold their shape after hours of cooking

One thing noticeable: Our harvesting/handling/cleaning equipment is not quite gentle enough for edible beans. We broke/split quite a few.

They are certified organic.

FLOUR: Red Fife sifted

3 cup flour
1 ½ cup water
2 teaspoons salt
¼ teaspoon yeast

Mix ingredients then knead, with a kitchen-aid or by hand, for 5 minutes.
Let sit at room temperature for 2 hours, covered with a towel. Then sit in the refrigerator for at least 2 hours, covered. The dough can sit in the refrigerator for up to 7 days.
When ready to make bread, break off a softball size dough ball and flatten it. Sprinkle with a tablespoon of sugar or honey. Fold 5 to 10 times, and place into a well oiled loaf pan, flatten the dough out to the shape of the pan. Cover with a towel and let rise at room temperature for at least 1 hour. The dough won't quite double.
Preheat oven to 425 F. Bake for 15 minutes and then brush with butter or oil. Bake another 10 minutes.
Cool before slicing

A certified organic spring Einkorn wheat that has a nice flavor and works as a substitute for All Purpose or Pastry flour, but needs some help if using it for yeast breads.

10 lbs of buckwheat hulls almost fills a 50 lb flour sack. If shipping outside of the SpeeDee delivery area (Illinois, Wisconsin, Iowa, Minnisota, the Dakotas, parts of Nebraska and the St. Louis Missouri metro area) this may be subject to UPS shipping surcharges for dimensional weight. (these are bulky and light). The shipping rates quoted during checkout may not be correct. Please email me at brian@qualityorganic.com for shipping surcharges associated with shipping these outside of the SpeeDee delivery area. Also, purchasing other heavy items in the same order could help avoid dimensional weight surcharges as well.

A hard red spring (HRS) bread wheat popular in Canada from around 1860 until the early 1900s, when it was replaced by better yielding varieties (though not better tasting). An heirloom variety that pre-dates the intensive breeding that occurred during the "green revolution" of the 1940s and 1950s.

Certified organic

Red Fife has less gluten than our HRS (Glenn) variety, and is therefore harder to make into bread. However, it is heirloom, certified organic and I feel has a superior flavor.

Fifteen pounds of grain in a printed cotton bag instead of plastic. This is a food grade cotton bag, but it is not made of organic cotton. Therefore, once the grain is placed in this bag, it is no longer considered certified organic.

We will still place the cotton bag inside another plastic bag for protection from the weather during shipping (unless you email us and ask otherwise).

Commonly called wheat middlings in the flour industry; this is the portion of the wheat that is sifted out of our sifted flour. Certified organic.

Very similar recipe to our artisan bread and is still a dense loaf, but has a thinner crust in a sandwich loaf shape. Made with either our Einkorn or Turkey Red HRW wheat. Has a milder taste than either our sourdough or HRS breads. 98% of ingredients from our farm.

Organic certificate applied for.

Contains approxiamately: 3 cups Organic Rolled Oats; 2/3 cup Organic Wheat Middlings; 1/4 cup each Whole & Sifted Wheat Flour; 1/4 cup Buckwheat Flour; 1/4 cup Organic Blue Cornmeal

An artisan type yeast raised bread made with our HRW (Turkey Red) or Einkorn wheat. Milder taste than either our sourdough or HRS breads. A dense loaf with a thick crust. 98% of ingredients from our farm.

Certified organic

Certified organic hamburger. Born and raised on our farm, it lived on pasture it's whole life, but was supplimented with our grain or hay when pasture needed help. Except for salt, all it's feed came from our farm.

We also currently have various cuts of steak, roasts, stew meat, etc. available at various prices. As well as future halves and quarters coming to market in the future. Please email if you are interested.