Whole and Milled Corn

We asked the farmer to give us an inside look at how the corn is raised and cared for:

Abutted by healthy and well-watered forests of juniper, piñon pine, oak, and other coniferous species, our fields are ideally situated for sustainable cultivation. The minimal topography of our valley allows for cultivation on parcels that range from 12 to 120 acres in size.

Our growing season lasts approximately 105 days and planting begins in May, at the start of our rainy season.

Seeds are obtained from the highest quality cobs harvested the previous year, unaltered and descended directly from those used generations ago by our ancestors.

Approximately 13 to 16 pounds of seed are allotted to each acre in use.

To ensure the integrity of the land, we alternate our parcels every other year, utilizing the dormant portions for the production of organically-fed livestock, which in turn provides fertilizer for planting. Livestock also help prepare the land by incorporating the remains of previous harvests into the ground, thereby increasing the soil´s fertility.

We never use synthetic or inorganic fertilizers, relying instead upon parcel rotation, as well as the area's ideal climatic and vegetative characteristics, to minimize exposure to plagues and maximize the quality of our output. Approximately 25 to 30 days after planting, and thereafter as needed, weeds and invasive plants are removed, or mixed with the soil as fertilizer, by mechanical means or, in extreme cases, by hand.

Harvest begins in the fall, once the stalks have reached a height of approximately 4 to 7 feet and appear dry. Each plant produces 1 or 2 cobs and the kernels are removed from the stalks by machine and subjected to a thorough cleaning prior to shipment.

Excess corn is retained as feed for livestock, which renews the cycle for future cultivation.

Our mission remains to bring the finest crops to consumers far and wide, applying the newest and best of organic techniques to an ancient tradition which remains the pride of our family and our people.

• Stone Ground Grits – These are coarsely ground and similar to polenta
• Stone Ground Cornmeal – This is a coarse flour used as a coating and essential for making traditional corn bread
• Stone Ground Corn Flour – A finer grind than meal and can be used alone or in addition with other flours in baked goods
• Whole Kernel Corn – Ready for grinding at home

• GMO and glyphosate lab tested and not a trace of either found in our samples
• Grown without pesticides and herbicides
• Farmed traditionally with crop rotation along with grazing animals
• Seed that is specific to this region where corn was first cultivated and passed down from generation to generation
• Raised traditionally in a culture that takes pride in their corn heritage and strives to protect it from modern genetically altered DNA
• Ground in a corn only facility that is dedicated to GMO-tested and Glyphosate-tested corn
• Processed in small batches to ensure freshness