Farmers will tell you that soil is their medium and their foundation— managing it well requires care.
Farmer Ground is rooted in that care—for the soil, the grain, and the people it feeds. We grow and mill organic grains, producing flour that reflects the life of our region.
Food doesn’t come from a box or a bag. It comes from somewhere, from someone. The mill is a bridge to where and how this grain was grown.
Stone Ground Flour - Milled in New York State
From Regenerative Organic Grains
A whole grain is the entire seed of a plant. A wheat berry includes the fibrous bran, the nutrient rich germ, and the endosperm of starch. We designed our milling process to retain the integrity of these natural fibers, oils, nutrients, and flavors.
We are working to
support local farmers
and decentralize our staple foods.
Photo by Harry Littell
We are committed to leading the growth of a sustainable and regional grain economy. To this end, we farm, mill, teach, and listen.
Our stone ground flour is
wonderfully flavorful
Cross Pollinating Ideas Between Farmers, Millers, and Bakers
So much of our commodity food system is reliant on people talking to numbers. We prefer to be in real conversation with the bakers and farmers we work with. We break bread together and share our experiences.
Photo by Dave Katz