Bloody Butcher

Dating back to the 1800’s, This Native American corn gets its name from its deep red and white speckled color. This variety of corn adds a rich flavor. Dishes: cornbread, tortillas, polenta and more.

Blue Corn

Initially developed by the Hopi Native American tribe in the southwestern region of the United States, this widely consumed food has been cultivated for years. Dishes: corn muffins, tortilla chips, cakes, etc.

Oat 

Info and picture coming soon.

Buckwheat

Thought to have originated out of Southeast Asia but became popular in the Balkan area of Europe around 4000 B.C. Introduced to America by the Europeans, this grain became very popular during colonial times. Dishes: bread, pancakes, noodles.

Danko

Originating out of Poland in the mid-1970’s by the Polish Plant Breeding Institute, this strong flavored rye is well liked for European style baking. Dishes: Breads, pastas, pastries, cakes.

Spelt

Cultivated for centuries in both central Europe and the middle east, this grain has a great taste and is easy to work with. Spelt is lower in calories than regular wheat and makes for a great substitute for recipes that call for wheat flour in a 1:1 ratio. Dishes: breads, cakes.

Einkorn

Dating back roughly 12,000 years ago to the Fertile Crescent (considered to be the “cradle of civilization”) this middle eastern ancient grain is a good source for dietary fiber, protein and iron. Dishes:

Jupaitar White

Info and picture coming soon.

Bolles

Info and picture coming soon.

Sprouted Red

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Turkey Red

Brought to Kansas in the early 1870’s by Mennonite immigrants from Russia, this variety of wheat has excellent all-around baking qualities. Dishes: Cakes, muffins, bread.

Yellow Corn

Info and picture comming soon.

Whole Wheat

Info and picture comming soon.