Home About Us Where Else We Are Recipes What's New Farming Organic  
Shop:
Wheat & flours
oats & meals
corn & meals
popcorn
buckwheat Flour
SHOP ON OUR OLD WEBSITE(S)
 

Corn Products

Please note: if the price of the shipping included options looks too high for you, check our Mix n' Match at the bottom of the page or try our old website for other options

Certified vs. Transitional Organic What is an Heirloom?

 

Certified Organic

Heirloom

Bloody Butcher Red Dent Corn

Organic Bloody Butcher (shipping included)
The Bloody Butcher corn listed here is an heirloom dent corn variety.  It's an heirloom open pollinated non-GMO variety from the Appalachians.  Some ďstrainsĒ of this variety have flecks of red on a white kernel that resemble blood on a butcher's apron. (thus the name) Our ďstrainĒ seems to have lost that characteristic and is mostly all dark blood red kernels with an occasional white one.
 
It's medium grind has pieces of hard starch that may take a considerable amount of cooking time to soften compared to other dent varieties. I personally think the medium grind is too coarse when used in baked goods or cornbread, but great for grits (if you cook them long enough).  Medium Cornmeal (Grits)

 

 
   

It's therefore also offered in a fine grind.  Fine Cornmeal

 

 

 

 

 

 

 

 *************************

 **********************

Certified Organic

Heirloom

Blue Hopi Flour Corn

Organic Blue Hopi (shipping included)
The Blue Hopi listed here is an heirloom flour corn variety, NOT a dent or flint. The starch is mostly all soft, and is especially sweet.
It's a 600 year old open pollinated variety that came from the Hopi Indians of the American southwest.
 
  It makes a good, flavorful blue colored cornbread or grits. Because of its soft starch, it's only offered as a medium grind, which works well for both grits and baking in breads.
 

 

 

 

 ************************

 *************************************

 

Transitional Organic

Heirloom

Henry Moore Yellow Dent Corn

Transitional Henry Moore (shipping included)

Certified Organic Coming Soon

An heirloom open pollinated yellow dent corn that lends itself better to being separated into corn flour and bolted grits than any other corn we grow.  It's listed as both whole kernel meals and separated into bolted grits and corn flour.

 

 
  Henry Moore Whole Kernel Grits (creamy).  Medium stone ground corn.  Makes a creamier grit (than bolted grits) more popular in Chicago and the midwest.
  Henry Moore Bolted Grits (Southern Style).  Southern style grits:  Medium stone ground corn with the finer corn flour sifted out.  More typical of grits found in the south.   Originally,  the flour was sifted out with a bolt of cloth,  before steel screens were manufactured,  thus the name bolted grits.
  Henry Moore Whole Kernel Fine Cornmeal:  A finer stone ground cornmeal appropriate for making into cornbread or cooking in general.
  Henry Moore Corn Flour:  The finest portion of ground corn sifted out of the bolted grits.  Almost as fine a as wheat flour.
   
 

Mix n' Match

 

1 lbs. (shipping not included)

Certified Organic 50 lbs. (shipping not included)

Transitional Organic 50 lbs. (shipping not included)

see shipping rates for Mix n' Match

   

Comments from Nicole (a local baking instructor):

Blue Hopi Corn: We tore through this corn quickly, using it all for gorgeous tortillas (a little fragile, but not horribly so, and lovely flavor).

Yellow Corn: This also made for good tortillas and could be pressed slightly thinner than the blue hopi, which in some cases is a good thing. It milled into masa harina (nixtamalized corn flour for tortillas) more easily than the blue hopi. It also made for good corn bread (when I used the recipe I usually use floriani flint in without changing anything else, the bread was more moist and had a slightly more mild, buttery flavor- would make a nice late summer corn bread, especially if studded with fresh corn). Makes nice polenta, too, without the need to smother it in cheese or butter.

Bloody Butcher: My favorite for a coarsely ground polenta, and even better if the polenta is fermented before cooking. Thatís what we used it for, mostly. The texture and flavor of this polenta/grits is perfect for all manner of thick stews, roasts, meat sauces, or just on its own. It makes decent corn bread, but not as good as the yellow corn (though it is neat to see how it changes to a blue-ish color when mixed with baking powder and/or soda in corn bread). Fantastic as an add-in for sourdough loaves, too.

Corn flour: The kids went nuts with this making corn pancakes, corn blini, and corn crepes (the latter made with corn flour and wheat flour). I also use it as my bench flour and dusting flour for when Iím shaping loaves of bread. Itís a nice change in flavor, texture, and visual appeal than the usual rice flour a lot of bakers use to keep their dough from sticking to the proofing baskets. Itís garnered many compliments from other bakers curious to know what Iím finishing the loaves with.