Shagbark Seed & Mill - Ohio Grown, Ohio Made

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"The real arsenal of Democracy is a fertile soil, the fresh produce of which is the birthright of nations."– Sir Albert Howard, The Soil and Health

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Shagbark Seed & Mill was launched by the Appalachian Staple Foods Collaborative
in 2010 to connect rural communities with the resources necessary to build the processing
infrastructure needed for robust regional staple food systems.

Join our growing network of farmers, millers, seed houses, chefs, and researchers
to bring regional staple food systems to your region!

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Craving a burger but want to eat plant based? Try

Craving a burger but want to eat plant based? Try our recipe for Black Bean Burgers!

Ingredients:
2 ½ cups black beans
Kosher salt to taste
2/3 cup spelt berries
1 TBS olive oil
2 small onions finely diced
½ tsp crushed red pepper
1 Tbl granulated garlic
1 1/2 tsp ground cumin
1 T Minors Chipotle concentrate
4 eggs beaten
2 cups panko bread crumbs processed
2 Tbl dried basil
½ cup fresh cilantro chopped
½ tsp black pepper

Method:
Cover dry beans with at least 2 inches of water. Add a squeeze of lemon juice to soaking water to neutralize phytic acids. Soak beans in this lemon water for 8-24 hours.
Drain water from beans and rinse in fresh cold water.
Cover again with at least 1-inch water. and bring to a boil
Skim white foam from water. and turn down to a very low boil and let cook, covered for 1.5 hours.
DO NOT ADD SALT until done – otherwise you will have a tough, indigestible bean.
When the beans are tender, season with salt and let stand for 5 minutes: drain and put in large mixing bowl.
Heat 1 TBS of olive oil in saucepan; add spelt grain and sauté for 2 minutes then add 3 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
In a small skillet, heat the remaining olive oil, add the diced onion and cook over moderate heat until soft. Add the crushed red pepper, basil, cilantro, cumin, chipotle and garlic and cook until fragrant, 2 minutes.
In food processor, pulse all but 1 cup of the beans to a chunky puree; transfer back to bowl.
Fold in the remaining beans, the spelt, onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 2 tsp of salt.
Form mixture into patties about 4 inches wide and 1 inch thick, use a biscuit cutter as a mold.
Put onto paper lined sheet tray cover and refrigerate until ready.

This weekend, try our Cornbread Cracker Minis at t

This weekend, try our Cornbread Cracker Minis at the Clintonville Market for $1.00 off!

If you are looking for dinner plans tonight try Av

If you are looking for dinner plans tonight try Avalanche Pizza. You can request their spelt crust which is made with our Shagbark spelt flour. Check the link in our bio to look at their full menu. Let us know if you try the spelt crust!

This weekend at the Athens Farmers Market grab som

This weekend at the Athens Farmers Market grab some of our pinto beans for $1.00 off!

Have you tried our corn tortillas yet? If not, hea

Have you tried our corn tortillas yet? If not, head to your local Ohio Whole Foods store and pick some up today! Our corn tortillas are available at ALL OHIO Whole Foods locations!

Try this recipe for Johnny Cakes at your next brun

Try this recipe for Johnny Cakes at your next brunch!

Ingredients:

Johnny Cakes:
1 cup Shagbark cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
2 oz sugar (optional, but add an extra 1 tbsp milk if omitting sugar)
2 beaten eggs
1 1/4 cup milk
1/4 cup melted, unsalted butter

Pimento Cheese:
1/4 cup softened cream cheese
1/4 cup mayo
3 tsp hot sauce
1 tsp apple cider vinegar
1 cup shredded cheddar cheese
1/4 cup diced roasted red peppers
Cayenne to taste

Method:

Johnny Cakes:
Soak the cornmeal in the milk for 4 hours in advance of cooking.

Add eggs and butter, mix. Stir in dry ingredients until just incorporated – don’t over mix. No one wants tough Johnny Cakes!

Cook over medium heat until done.

Pimento Cheese:
Whisk first 4 ingredients together until smooth. Fold in the cheddar cheese and peppers gently and season with cayenne and salt to taste.