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.
At Woodson’s Mill, we are committed to sourcing only the highest quality local and natural grains, which is why we work with local farmers like Brian Walden. Brian is a graduate of the University of Vermont’s College of Agriculture. He is from Virginia originally, and he couldn’t wait to get back to home to start farming. Today, he lives with his wife and son in Albemarle County, where they are eagerly awaiting their second child.
Brian’s Steadfast Farm is located in Red Hill, Virginia, just south of Charlottesville. In addition to the black beans and cattle he raises, Brian grows a non-GMO variety of hard red winter wheat called “New East” to organic standards, using no chemicals or pesticides. We grind the beautiful, all-natural wheat Brian delivers to Woodson’s Mill on our ca. 1840 water-powered millstones for our Woodson’s Mill All Natural Whole Wheat Flour.
Working with farmers like Brian makes Woodson’s Mill products the best locally grown and ground flour and meals available. When we know exactly where and from whom our grains come, we can guarantee that they are grown under the most favorable conditions and that we place the least strain on the environment to get them here. This also allows us to obtain grains, like buckwheat, that are not otherwise commercially grown in Virginia.
Speaking of buckwheat, we have high hopes that Steadfast Farm will be providing us with fresh, local buckwheat for grinding this fall to make our famous Three Grain Pancake Mix, as well as Buckwheat Flour.
If you know of a local farmer growing grains that would be suitable for grinding at Woodson’s Mill, drop us a line and let us know. And, please be in touch if there is a grain that you would like to see ground. We will either add it to our lineup or work on finding a farmer to grow it.