Shagbark Seed & Mill - Ohio Grown, Ohio Made

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Staple Food Revolution
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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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$1.00 off our Heirloom Popcorn this weekend at the

$1.00 off our Heirloom Popcorn this weekend at the Athens Farmers Market!

Check out the Clintonville Farmers Market this wee

Check out the Clintonville Farmers Market this weekend for $1.00 off Shagbark Organic Popcorn!

Try out this Mexican-Inspired Chicken soup recipe

Try out this Mexican-Inspired Chicken soup recipe from @tasteofhome and use our black beans to create it!

Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Directions
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Head to the Athens Farmers Market this weekend for

Head to the Athens Farmers Market this weekend for $1.00 of our Red Fife Flour! @athensfarmersmarket

Shagbark's products are in schools across Ohio! Wh

Shagbark's products are in schools across Ohio! When we learned that the Farm-to-School movement was aimed at including fresh fruit and vegetables in dining halls and school cafeterias around the country, we asked, what about beans, grains, flour, and tortillas? Read more at the link in our bio!

#tbt #throwback #farmtoschool #staplecrops #staplefoodrevolution

If you’re craving something sweet try out this r

If you’re craving something sweet try out this recipe for Polenta & Olive Oil Cake with Sugared Strawberries and Cream-- from @haydenflourmills! You can also use our polenta which you can find on our website. Link in bio!
Ingredients

For cake:
1 cup olive oil
¾ cup coconut milk, plus ½ tablespoon apple cider vinegar mixed in
1 ½ tablespoon vanilla
1 ½ cups granulated sugar
Zest of 2 lemons over the mixing bowl
2 teaspoons fresh grated ginger over mixing bowl
6 large eggs
1 ⅔ cup Yellow Corn Polenta
4 ½ cup almond flour
2 ½ teaspoons baking powder
¾ teaspoon fine kosher sea salt
Powdered sugar for dusting
For topping:
32 ounces strawberries, cleaned and cubed
2 tablespoons granulated sugar
Whipped cream

Directions
Preheat oven to 350 degrees Fahrenheit. Coat two 9inch cake pans with nonstick spray. Fit the bottom of the cake pans with parchment paper. Set aside.

In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy (about 2-3 minutes). Scrape down the sides as needed. Add in your eggs one by one, beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a jiggle to set.

Put the pans side by side on the lowest rack in the oven and bake for 30-35 minutes, until golden.

Place the cakes on a cooling rack for 10 minutes in the pans. Gently remove and continue to cool on the racks.

Meanwhile, prepare the strawberries. For a richer flavor the strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 minutes to 1 hour.

Dust the cakes with powdered sugar, serve with whipped cream and soaked strawberries.