Certified organic, straight from the fields of the Beiler Family Farm in Amish country. This "hard" variety of Einkorn is more glutinous and makes incredible soft pita breads, Matza and shortbreads of all kinds.The most ancient cultivated wheat, Einkorn has a soft, golden hue and subtle nutty flavor. It's also a good source of protein, high in essential trace minerals, vitamins and antioxidants. As a whole grain with a soft texture, it cooks very quickly, making it perfect in soup, stews, homemade tabouli, or just as a side with butter and salt. An all-time favorite!! The Beiler Family Farm – run by Jonas and Lydia Beiler and their eight children – uses only chemical free and regenerative agriculture practices, yielding grains of superior taste and quality.

Certified organic, straight from the fields of the Beiler. Family Farm in Amish country. This "soft" lower gluten variety is ideal for cakes and pastries.The most ancient cultivated wheat, Einkorn has a soft, golden hue and subtle nutty flavor. It's also a good source of protein, high in essential trace minerals, vitamins and antioxidants.You can also cook it like rice, add it to pilaf, risotto, soups or stews. You can even use it to make pasta, beer and porridge. The Beiler Family Farm – run by Jonas and Lydia Beiler and their eight children – uses only chemical free and regenerative agriculture practices, yielding grains of superior taste and quality.

Stone ground, organic, Red Fife whole wheat flour grown in Maine. Thought to be related to Halychanka, a Ukrainian Heritage wheat, Red Fife has a more complex, sweet, nutty, flavor than other hard red winter wheats.

Certified organic, stone ground flour from Tom Kenyon's family farm in Charlotte, VT. The lineage of this heritage grain traces back to Serbia and Crimea. Prized by bakers for its clean, bready, classic taste. Minimally processed in small batches for optimum flavor and nutrition.

Great all purpose whole wheat bread flour from Tom Kenyon's family farm in Charlotte, VT. The lineage of this heritage grain traces back to Serbia and Crimea. Prized by bakers for its clean, bready, classic taste. Minimally processed in small batches to ensure top flavor and nutrition.

Certified organic, stone ground rye flour from father-daughter farmer duo Matt Williams and Sarah Williams Flewelling in Linneus, ME. Rye is a hardy grain crop known for the dense, alluring textures it adds to sourdough breads. Use to make stand-alone crackers, volkornbrot or messenbrot, or for a lighter American style rye with caraway.

Stone ground, certified organic spelt flour from family-run Small Valley Farm and Mill in Pennsylvania. A great bread baking flour with the distinctive sweet, nutty goodness of heirloom spelt. Perfect for French and Lavash Breads (see recipes), as well as challah, brioche and sandwich breads.

Organically grown, heirloom buckwheat flour from Glenn Roberts in South Carolina. Buckwheat is not technically a grain, but a seed, which makes it a great option for gluten free baking (although not certified gluten free). Popular in Europe, but underappreciated in America, buckwheat has a nutty, earthy flavor that’s ideal for crepes, pancakes, cakes and more. Check out my recipe for Breton Galette in the recipe section...a delicious and simple French classic!

This organically-grown Estonian heirloom wheat was developed by Maine's master seedsman Will Bonsall. It's great for all purpose baking and especially for long-ferment breads.

Organic white spring barley, sourced from family-owned Small Valley Farm in Halifax, PA. Perfect for soups, grain bowls or pilaf.

Organically grown, heirloom buckwheat groats from Glenn Roberts in South Carolina. Buckwheat is not technically a grain, but a seed, which makes it a great option for gluten free baking (although not certified gluten free). Popular in Europe, but underappreciated in America, buckwheat has a nutty, earthy flavor that’s ideal for crepes, pancakes, and more.

Organically grown, heirloom toasted buckwheat groats from Glenn Roberts in South Carolina. Buckwheat is not technically a grain, but a seed, which makes it a great option for gluten free baking (although not certified gluten free). Toasting intensifies the nutty, earthy flavor. Ideal for crepes, pancakes, and more.

Certified organic, straight from the fields of the Beiler Family Farm in Amish country. This "hard" variety of Einkorn is more glutinous and makes incredible soft pita breads, Matza and shortbreads of all kinds. The most ancient cultivated wheat, Einkorn has a soft, golden hue and subtle nutty flavor. It's also a good source of protein, high in essential trace minerals, vitamins and antioxidants. As a whole grain with a soft texture, it cooks very quickly, making it perfect in soup, stews, homemade tabouli, or just as a side with butter and salt. An all-time favorite!! The Beiler Family Farm – run by Jonas and Lydia Beiler and their eight children – uses only chemical free and regenerative agriculture practices, yielding grains of superior taste and quality.

Certified organic, straight from the fields of the Beiler Family Farm in Amish country. This "soft" lower gluten variety is ideal for cakes and pastries. The most ancient cultivated wheat, Einkorn has a soft, golden hue and subtle nutty flavor. It's also a good source of protein, high in essential trace minerals, vitamins and antioxidants.You can also cook it like rice, add it to pilaf, risotto, soups or stews. You can even use it to make pasta, beer and porridge. The Beiler Family Farm – run by Jonas and Lydia Beiler and their eight children – uses only chemical free and regenerative agriculture practices, yielding grains of superior taste and quality.

Our Emmer is certified organic, sourced from family-owned Small Valley Farm in Halifax, PA. First cultivated by the ancient Egyptians, Emmer is delicious cooked like rice, or used in a pilaf or risotto. Can be used to make pasta, beer, porridge, or added to soups and stews. It can also be used to make rustic style sourdough and yeasted breads with incredible depth of flavor and texture.

Maine grown organic Red Fife Wheat Berries. A beloved heirloom variety, thought to be related to Halychanka, a Ukrainian Heritage wheat, Red Fife has a sweet, nutty, more complex flavor than other hard red winter wheats.

Great all purpose wheat sourced from the fields of Tom Kenyon's family farm in Charlotte, VT. The lineage of this heritage grain traces back to Serbia and Crimea. Prized by bakers for its clean, bready, classic taste.

Certified organic rye from father-daughter farmer duo Matt Williams and Sarah Williams Flewelling of Aurora Mills and Farm in Linneus, ME. Rye is a hardy grain crop known for the dense, alluring textures it adds to sourdough breads. Use to make stand-alone crackers, volkornbrot or messenbrot, or for lighter american style rye with caraway!

Organically grown by Glenn Roberts in the Carolina low country. When heated during cooking, new crop benne seeds possess lovely field flavors, characteristic nuttiness and deep burnt-honey notes. Unlike modern sesame seeds, benne asserts its culinary presence by magnifying umami nuances in foods, making it unparalleled for use in both modern and historic recipes.

This Estonian heirloom wheat is organically grown in Maine. Excellent flavored wheat developed master seedsman Will Bonsall. Great for all purpose and long-ferment breads.

Certified organic Whole Spelt Berries, sourced from family-owned Small Valley Farm in Halifax, PA. A true heirloom spelt with great bread baking qualities and all the sweet, nutty goodness you expect from heirloom spelt. Perfect for French and Lavash Bread (see recipes) as well as challah, brioche or sandwich breads.

Certified organic oat groats from father-daughter farmer duo Matt Williams and Sarah Williams Flewelling in Linneus, ME. Once known as the bread basket of the Northeast, the cool, crisp nights and rich soil of northern Maine make for the sweetest, creamiest, most delicious oats you'll ever find. Perfect for oatmeal or granola.

Certified organic rolled oats from father-daughter farmer duo Matt Williams and Sarah Williams Flewelling in Linneus, ME. Once known as the bread basket of the Northeast, the cool, crisp nights and rich soil of northern Maine make for the sweetest, creamiest, most delicious oats you'll ever find. Perfect for oatmeal, granola, or any baking recipe.

Cracked oats, perfect for steel cut oatmeal. Certified organic from father-daughter farmer duo Matt Williams and Sarah Williams Flewelling in Linneus, ME. Once known as the bread basket of the Northeast, the cool, crisp nights and rich soil of northern Maine make for a sweeter, more wholesome crop. You won’t find a creamier oatmeal on the planet!

Certified organic cornmeal from Tom Kenyon, an 8th generation farmer from Charlotte, VT. This heirloom, open-pollinated variety has a robust, earthy flavor and satisfying crunchy texture. Perfect for grits, polenta, cornbread, johnny cakes and more. Milled in small batches for optimum freshness and quality.

Certified organic grown by Alan Zuchowski in Hadley, MA. Golden-hued, with a sweet, slightly nutty flavor. Grind at home – you can use a grain mill or food processor – for the freshest, richest tasting cornbread, pancakes, tortillas, grits, polenta and more. A perennial favorite of the share!

Certified organic, multicolored corn grown by Alan Zuchowski in Hadley, MA. This corn came from the historical back breeding program at Plymouth Plantation and is a recreation of the corn the early Plymouth settlers would have eaten. A truly unusual find. Grind at home – you can use a grain mill or food processor – for the freshest, richest cornmeal you've ever tasted.

Certified organic, grown in Hadley, MA by Alan Zuchowski. One of the easiest, most delicious and wholesome snack foods on earth!

Organic Black Turtle Beans grown by Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. The Black Turtle bean - often just referred to as a black bean – is distinctive because of its savory and rich flavor, making it particularly favored in vegetarian dishes. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Organically grown by Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. Also known as Borlotti Beans, these gorgeous speckled, shelled beans are a great replacement for pinto beans and are well loved in Italian and Portuguese cooking. They are nutty in flavor and creamy in texture once cooked. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Certified organic, grown by Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. This heirloom bean is originally from Germany and is also known as Trout or Dalmatian Bean. It is a sweet bean with a distinctive flavor. Makes fantastic Boston Baked Beans! (See recipes) Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Certified Organic from Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. Red kidneys have slightly tougher skin than most beans, which is why they hold together so well when cooked. With their rich, hearty flavor, red kidneys are excellent in soups, chili and casseroles, or as a tasty little garnish for salads. Also an excellent source of iron and protein. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Certified organic, grown by Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. These versatile, creamy white beans go great in everything from minestrone soup and warm, rich cassoulets to chili and citrusy summer salads. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Organically grown by Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. This versatile dry bean goes well with barbeque, tacos, fried chicken or added to soups or chili. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Certified Organic from Seth and Jeannette Johnson on Morningstar Farm in Glover, Vermont. These sweet, nutty little beans taste great in chili, soups, or Latin style rice and beans. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.

Our Sea Island Red Peas come to us from Glenn Roberts in the Carolina low country. Introduced to America by enslaved Africans in the 1700s, this variety of heirloom field peas informed early versions of the dish we know as Hoppin’ John in coastal Carolina. With bold flavor and exceptional nutrition, Sea Island Red are also outstanding with smoked pork or ladled over a bowl of Carolina Gold Rice Grits.

Grown by Green Thumb Farms, who have farmed the Saco River Valley of western Maine for three generations. Well known in early New England, this heirloom bean is great as a baking or soup bean. The name comes from markings near the eye that resemble an 18th-century European soldier.

A classic Maine heirloom from Green Thumb Farms in Maine. With a sweet, chestnut-like flavor, yellow eyes make for incredibly smooth and delicious hummus and other bean dips. Also makes incredible falafel (See recipe section of the website!)