For centuries New York’s grist mills served local farmers’ needs by grinding coarse grain into edible flour and meal. Wild Hive Farm, in the Hudson Valley town of Clinton Corners, continues that agricultural heritage. Farmer and baker Don Lewis, who began as an apiculturist (hence the Wild Hive name) has focused more than three decades on sourcing, testing, growing and milling local Hudson Valley grains in small batches, with the goal of retaining 100% of the germ and the full nutritional value of the whole grain. This feeds into the company’s larger mission of creating a sustainable local grain-based food system.
In their milling facility, Wild Hive uses traditional stone grinding equipment to produce a huge range of grist. By minimizing transit time and distance from harvest to grindstone, the business believes they preserve in the grains the unique flavor of the earth in which they have grown. Products include Hard Red Spring Wheat, Soft Winter Wheat, Light Spelt Flour, Whole Grain Dark Rye Flour, Whole Live Oats, and Stone Ground Fine Cornmeal.
As Autumn sets in we recommend the warm comfort of Wild Hive Farm’s Stone Ground Polenta, using the recipe below:
WILD HIVE FARM EASY POLENTA
3.5 Cups Water (add 2oz.-4oz. more if looser consistency is preferred)
4oz. Shredded New York Cheddar Cheese, as garnish
2 Tablespoon Extra Virgin Olive Oil or local butter
1 Teaspoon Sea Salt (we recommend North Fork Sea Salt Co.)
Combine all ingredients, except cheese, in a saucepan.
Soak 1-12 hours.
Bring to a boil while stirring, reduce heat to a simmer and cover.
Slow cook 20 minutes, stirring 2-3 times.
Garnish with shredded cheese and enjoy!
Recipe adapted from Women's Health & Fitness Expo.
Lead Image: Wild Hive Farm corn. | Photo: Wild Hive Farm's Facebook page.