Food, Specialty Ingredients

It is with pride and joy (and plenty of sweat and sometimes a few tears), I’m finally able to offer my honey for sale. Along the way, it took a hive of helpers to get me here: books, grandgirls, farmhands, and the amazing father-son team from Australia who gave the world honey Flow® technology in 2015. My honeybees are not treated with medications of any kind, ever. Just pure, RAW, unfiltered health in a jar, only. Always. Honey can remain in storage forever. If it crystallizes, gently liquify in warm water or a sunny... (See product.)

Looks like gelatin. Tastes like gelatin. It isn’t. It’s better! My innovative ChillOver Powder is for all the people who grew up loving gelatin desserts but gave up on them, knowing their animal origin. It sets up in half the time gelatin does. It seals in flavors more quickly. And it won’t melt at room temperature. This is a Project F.A.R.M. (First-class American Rural Made) product. (See product.)

When baking gluten-free rice breads using either white-rice flour or brown-rice flour, adding our Barron Flour Mill Organic Rice Starch not only helps hold the dough together better while you’re working it with your hands, it produces gluten-free rice breads that are known for their crisp crust and tender interior. This is a Project F.A.R.M. (First-class American Rural Made) product. (See product.)

Ever since I learned milling alongside Joseph Barron (eventually taking over stewardship of his historic flour mill), I’ve provided customers with his signature Barron Flour Mill Organic White Flour. But as Joseph was always quick to say, “Not all flours are created equal.” In fact, some name-brand organic flours add things like barley malt in an effort to give good rise to bread. The problem with adulterated flour, organic or otherwise, is that when you use it to make a sourdough wild-bread starter or “mother,” it won’t... (See product.)