Shagbark Seed & Mill - Ohio Grown, Ohio Made

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"Nobody is qualified to become a statesman who is entirely ignorant of the problem of wheat."– Socrates

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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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Head to the Clintonville Farmers Market this weeke

Head to the Clintonville Farmers Market this weekend for our pinto beans on sale!

This weekend is the 23rd annual Ohio Paw Paw Festi

This weekend is the 23rd annual Ohio Paw Paw Festival in Albany, Ohio! Find a link to their website in our bio. All Shagbark chips and crackers are on sale at the Athens Kroger this weekend!

This weekend at the Athens Farmers Market, grab a

This weekend at the Athens Farmers Market, grab a bag of our 1 or 2 pound pinto beans for $1.00 off!

Check out this article from The Post about how we

Check out this article from The Post about how we at Shagbark Seed & Mill donates to and works with food access businesses! https://tinyurl.com/shagbarkstory

It's pizza night! Try out this delicious Polenta C

It's pizza night! Try out this delicious Polenta Crust Pizza recipe from Where's My Spoon, featuring our Shagbark Cornmeal!-

Ingredients:
250 g/ 8.8 oz/ 1 2/3 cups coarse or medium cornmeal (See note)
1 liter/ 33.8 fl.oz/ 4 ¼ cups water
1 ¼ teaspoons fine salt
100 g/ 3.5 oz/ 1 cup grated cheese (Gouda, cheddar, Parmesan)
about 8-10 tablespoons tomato/ marinara sauce
1 teaspoon dried oregano
1 red onion
1 red bell pepper
150 g/ 5.3 oz spicy sausage (chorizo, cabanossi, etc)
3-4 small tomatoes
12 black olives
125 g/ 4.4 oz feta cheese
fine sea salt and pepper

Method:
Polenta crust:
Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.
A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so but there is definitely no need to stir all the time.
Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes. When the polenta is cooked stir in the freshly grated cheese of choice. Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let get cold.
Pizza:
Preheat the oven to 400 degrees Fahrenheit. Mix the tomato sauce with dried oregano and spread it all over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on top of the pizza and add the olives and the crumbled feta cheese.
Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and a dollop of Greek yogurt or sour cream.

Happy Parent's Weekend at OU! Head to the Athens K

Happy Parent's Weekend at OU! Head to the Athens Kroger to find sales on our products. Let us know if you try anything new!