Published January 24, 2018 at 10:00 a.m. | Updated December 15, 2019 at 4:06 p.m.
Red Hen Baking has gotten into the grinding business. Last week, the Middlesex company purchased a small stone mill, made by a father-and-son team in North Carolina, with which it now grinds some of the rye flour for loaves such as Mad River Grain, Pumpernickel and Crossett Hill.
The purchase was inspired by an oversupply of whole rye berries from Todd Hardie, founder of Honey Gardens Apiaries and Caledonia Spirits. Having sold the booze biz in 2015, Hardie now grows rye, barley and elderberries at Thornhill Farm in Greensboro Bend; he also raises pigs and keeps bees.
Why hasn't the bakery milled in the past? "The way we supported farmers up until now was by buying their flour," said Red Hen co-owner Randy George. Many farmers add value to their grain by milling it themselves, such as Ben Gleason of Gleason Grains in Bridport, and a Québec farm from which Red Hen purchases a great deal of wheat flour.
However, having the option to mill, George explained, will allow Red Hen to build a pool of knowledge about the potential of growing grains besides wheat in Vermont. "We're at the beginning of a learning process," he said. "Rye isn't valued as a food crop in America; therefore, we don't know a lot about it."
The original print version of this article was headlined "Grist for the Mill"
Comments are closed.
From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.