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.

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.

Throughout the 1500’s, Scandinavians favored oats for livestock feed, straw for houses, and for beer fermentation due to its hardiness against colder temperatures. Oats were first brought to America in the early 1600’s by Scottish settlers.

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.

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.

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.

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:

Jupiter White is a new high yielding soft white winter wheat variety developed and released by Michigan State University in 2010..

Around 1843, six years before Minnesota became a territory, Lemuel Bolles erected the first commercial flour mill in Minnesota. In 2015, the university of Minnesota released ‘Bolles’ hard red spring wheat. Its characteristics are high in protein, strong in gluten and great baking characteristics.

​A wonderfully healthy addition to other flours. Sprouting helps break down the starches in the wheat making them easier to digest. You will love baking your favorite breads and pancakes with our Sprouted Red Wheat.

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.

Corn flour has been an important staple dish in Mesoamerica (Southern North American and most of Central America) since ancient times. The Spaniards transported corn back to Spain where it was then introduced to other regions of the world.  

 A super versatile wheat that performs excellently when milled for baking. Locally ground and perfect for breads, hard rolls, flat breads, and an all purposed flour.