This beautiful Bloody Butcher corn is grown by our Certified Organic neighbors at Cow Creek Farm. Rita and Jeff Glazik and their children have run a diverse, certified organic crop and livestock farm for over 20 years, and you can taste their deep rich soil in the deep, rich flavors of this corn.
Bloody Butcher is an heirloom variety developed by Native Americans over thousands of years. When we mill it, the air is full of a mouth-watering aroma, and when you cook it up, you’ll smell and taste all of its fresh, sweet, nutty, buttery, "corn-y" notes. Our medium-coarse grind of Bloody Butcher corn has flecks of the burgundy seed coat and ivory interior of each kernel. It makes a great pot of polenta or grits, but can also be used in cornbread and other baked goods, especially if you soak it ahead of time to soften the “grittiness.”
Bloody Butcher is an heirloom variety of corn with a fresh, sweet, nutty, buttery, "corn-y" aroma when we mill it. And that translates into all those delightful flavors when you eat it! This beautiful ivory cornmeal flecked with burgundy makes a fabulous cornbread, but you can use it in corn muffins, cookies, cakes, crackers too.
This Bloody Butcher corn is grown by our Certified Organic neighbors at Cow Creek Farm. Rita and Jeff Glazik and their children have run a diverse, certified organic crop and livestock farm for over 20 years. You can taste their deep rich soil in the deep, rich flavors of this cornmeal.
We stone-grind our certified organic yellow dent corn into a medium-fine cornmeal that’s perfect for cornbread. We also hear that it’s great in corn muffins, corn cakes, corn cookies, hush-puppies, and even as an addition to your favorite yeast or sourdough breads.
As with all of our products, you get the nutrition of the whole kernel. To preserve all of that goodness, especially the essential oils in the germ, it’s best to keep your cornmeal in the freezer until you’re ready to use it.
Our “polenta” or “grits” cornmeal is ground from the same certified organic yellow dent corn as our cornmeal. We just set the grindstones a little farther apart to get a more granular product. In addition to making polenta or grits, you can use this product to make spoonbread or tamales. It’s also great to use on your pizza stone before putting the dough on it.
No matter how you use it, you’ll get great whole-kernel taste and nutrition. To preserve all of that goodness, keep your cornmeal in the freezer until you’re ready to use it.
We stone-grind our certified organic white dent corn into a medium-fine cornmeal that’s perfect for cornbread, corn muffins, corn cakes, corn cookies, hush-puppies, and even as an addition to your favorite yeast or sourdough breads.
As with all of our products, you get the nutrition of the whole kernel. To preserve all of that goodness, especially the essential oils in the germ, it’s best to keep this cornmeal in the freezer until you’re ready to use it.
This medium/coarse grind of our certified organic white dent corn makes a creamy, flavorful polenta or grits. You can also use it for spoon bread or tamales or even cornbread, although you may want to let it soak in water or milk overnight before making your cornbread (or use our more finely ground Organic White Cornmeal).
However you use it, you’ll enjoy it’s fresh, clean taste and aroma, and you’ll enjoy knowing you are getting 100% of the whole-kernel nutrition. To preserve all of that goodness, keep this product in your freezer until you’re ready to use it.
We mill the entire buckwheat groat, including the hull, so our buckwheat flour is darker than that from de-hulled buckwheat. It’s also more nutritious and contains more fiber, thanks to the hull.
In the U.S., buckwheat is most often used for pancakes, but it can also be added to many yeasted and quick breads, muffins, and cookies. In Asia, the most common use for buckwheat flour is to make noodles, including the famous Japanese soba.
Buckwheat flour is very low in gluten, and so is usually mixed with wheat flour—many bakers suggest using 20-30% buckwheat flour. Try it in combination with our wheat flours in your favorite baked goods or noodles.
Choose 1.5 or 3 pound bag.
Rye has been used by artisan and home bakers for centuries, and is now experiencing a renaissance, thanks to the excellent flavors of heirloom and hybrid varieties, such as the Brasetto pictured here in our fields in early June. Brasetto is a hybrid developed by the German breeder KWS to have excellent nutty flavors and a high yield.
Rye is a much softer grain than wheat and we mill it into a beautiful grayish-blue flour that’s fluffy and velvety smooth (1.5 pound retail pkg). European bakers like to make a 100% rye loaf that is dense and delicious and keeps well. Our bakers love to add rye to a wheat loaf to boost its flavor and moisture. You can experiment with the percentage of rye flour until you get a loaf that matches your desired density and taste.
Our whole-kernel rye flour delivers not only a rich, hearty taste, but enormous health benefits. Just 1/2 cup of rye flour provides 1/3 of your recommended daily fiber. Rye is also high in protein and the important B vitamins, as well as crucial minerals such as potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, and boron.
Our sifted rye (90% extraction) has a silky smooth texture and lighter color, while retaining the earthy, nutty flavors of the whole-kernel flour. It’s good in a variety of breads, but really shines in biscuits, pancakes, pie crusts, cookies, and (our favorite!) brownies. Here’s the recipe for the Violet Bakery’s famous Rye Brownies.
Sifted rye flour is very versatile. Try substituting it for some or all of your all-purpose or bread flour and taste the difference! (Available in 1.5 and 3-pound packages.)
We coarsely mill our whole organic rye berries to make cracked rye. This is a very popular addition to traditional breads of northern Europe. You may also substitute cracked rye for cracked wheat in taboulleh and many other grain salads and middle-eastern dishes. Or add it to your favorite bread or cracker recipe for added texture and flavor. It’s also great sprinkled on top of any bread dough just before baking to give your loaves a distinct look and a delicious nutty flavor. You may also use it as you would steel-cut oats, in a hearty, wholesome breakfast cereal.