Sonora wheat is an old heirloom thought to have been brought to California via Mexico in the 19th century. Its low gluten makes it ideal for pastries, pancakes and the like. Though you can bake bread with it, be aware it is not a bread flour. It has less protein (gluten) and therefore tends to bake a crumblier and denser loaf. You can add vital wheat gluten (available in most health food stores) to help address this.
We sell both the fresh ground flour. Ground on an Austrian stone mill by our neighbors Pie Ranch, as well as the whole wheat berries, and also a fantastic pancake mix.
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Hopi blue is an native american heirloom variety from the southwest. It produces beautiful silvery blue ears of corn that make an excellent and quite sweet cornmeal. Currently we have a limited supply and only sell is a corncake/cornbread mix (which we are quite proud of, by the way). We would like to grow more of it and be able to provide polenta and cornmeal, but our rainy spring and early rains in the fall the last two years, have led to pretty scant harvests.]]>