Producer Profile: Old Fashioned Flour from Greenwillow Grains
Greenwillow Grain is turning back the clock to a time when things were slower, simpler and grain was milled fresh, each day. Unlike most mills that grind grain in large batches, Greenwillow Grain is making flour the old-fashioned way: in small batches from locally grown wheat sold to local markets.
Their flours are made from organically grown, soft white and hard red wheat, rye and oat grains. They grow all of their own grains to ensure the best in whole-grain goodness. They also mill the grain using old-fashioned millstones that do not heat the wheat, which helps to preserve its maximum nutrition.
Owner Willow Coberly realized that their local food co-op sold no locally grown grains, so she decided they should grow organic grains on their farm. With unrelenting persistence, she convinced her husband Harry (Stalford), a life-long grass seed farmer, to experiment growing organic grains on 11 acres of their 10,000-acre farm. Willow and Harry continue to convert more acreage to organic farming, while also working to stave off the threat of GMO crops being introduced to the Willamette Valley.
All Greenwillow grains are certified organic and are locally grown and processed in the Willamette Valley. This means Greenwillow flour still has the flavor of the valley. The grasses, the rain and soil all have made their mark and are still evident in this small batch of flour, ground daily and supplied locally.