Farro is an ancient grains and a relative of modern-day wheat. It was a mainstay of the daily diet in ancient Rome and is still popular in Italy today. Farro is hearty and chewy, with a rich, nutty flavor. Use in soups, casseroles, salads and pilafs.
Equipped with several sets of millstones from an old North Carolina water-powered flour mill, Bob and his wife, Charlee, began their first mill in Redding, California. After a few years, they decided to pursue others interests and retired to Oregon City, Oregon in 1978. On an afternoon walk, Bob came across an old mill that, as luck would have it, had a big sign out front reading “for sale”. In just a few short months, he was able to source a beautiful old mill that could stone grind flours and cereals for local customers. Word quickly spread and Bob's Oregon City based mill enjoyed much success until 1988 when a fire destroyed the building.
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