About our Virginia-grown Grains

Posted on January 19, 2018 by William Brockenbrough

At Woodson’s Mill, we are committed to milling only non-GMO grains grown by local farmers using the best agricultural practices possible – in many cases certified organic.   By working with our growers, we are able to source varieties known for their historic regional presence, character and texture, and superb flavors. We are currently milling:

Hickory King White and Yellow Corn – Developed sometime before 1875 in the Appalachian region of Virginia.   With very tall stalks, can be difficult to grow.  Produces large kernels almost the size of nickel.  Known for its exceptional flavor and smoothness.  Grown for us in Hanover County.  

Bloody Butcher Corn – Originated in Virginia around 1845 with likely earlier origins from Native American corn.  Named for the red kernels that produce red flecks in the milled meal and grits, which were said to resemble a butcher’s apron.  Carries a true corn flavor lost in more modern varieties.  Grown for us in Hanover and Amherst Counties.

Turkey Red Wheat – Brought to the United States by Mennonite immigrants in the 1870’s, a hard wheat known for its excellent flavor and good protein quality.  Grown for us in Hanover and Rockingham Counties.   

Abruzzi Rye – A highly-sought rye with old-world origins, known for its nutty flavor.  Grown for us in Hanover County.  

Buckwheat – Touted by Jefferson and Washington as an excellent cover crop and small grain.  Believed to have been brought to the Americas by Dutch settlers, produced through the 1860's, when wheat flours began to dominate the food culture.  Known for its strong, unique flavor.  Grown for us in Powhatan County.

Woodson’s Mill produces products that are unique and unmatched.  Our historic grains are stone-ground using water-power in a mill dating to 1794.  Today, we produce a product that is nearly identical to those produced in the Mid-Atlantic a century or two ago. 



Posted in buckwheat, corn, grains, philosophy, wheat

Buckwheat! and our commitment to local grains

Posted on October 11, 2012 by William Brockenbrough

Good news! Our long wait for local buckwheat has ended. This Saturday afternoon, we will grind buckwheat into flour at Woodson’s Mill. This will reintroduce buckwheat flour and our famous three-grain pancake mix to our lineup. We will grind this Saturday, spend the week mixing, and make our finished pancake mix available October 20th.

Why the long wait for this popular pancake mix? We are committed to sourcing local grains, and buckwheat has proven to be one of the more difficult to find in the region. Our first batch will come from the Shenandoah Valley, then a continual supply will come from our friend Brian Walden at Steadfast Farm in Red Hill, Virginia. Pictured above is his field of buckwheat ready to be harvested!

So, if you are in the neighborhood this weekend, stop by in the afternoon as we grind a variety of grains the only way we know how; with our ca. 1840 water-powered stones.

Posted in buckwheat, cornmeal, farmers, grinding, philosophy, wheat