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Farmview Market is preserving the extensive history of the grist mill by having one in our Market! Grist Mills were once an integral part of creating foods. They were fashioned with the primary function of converting grain, such as corn and wheat into fresh grits, cornmeal and or flour. The grain would be fed into a hopper or collection receptacle, which rests above the grinding millstones. As the millstones turned, the grain would be ground between them.
In a traditional grist mill, millstones are positioned one on top of the other. Farmview Market has a modern mill with stones positioned under the hopper vertically (side by side), which is a more efficient mill. Grain is ground by the mill stones, then blown into a separator screen which contains four small silos. The grain is then screened through a stainless-steel screen that separates the ground grain into larger and smaller particles, or in the case of corn, fresh grits, and cornmeal. Freshly ground grits and cornmeal are then weighed and bagged.
We mill heirloom varieties of corn, grown at Rock House Farm in Leesburg, Ga. We are currently growing and grinding two varieties: Hickory King is a yellow dent corn that is excellent for grits and makes good cornmeal. And, Bloody Butcher, which is an excellent cornmeal for cornbread connoisseurs. Stop by Farmview Market today and get your freshly milled grains from our grocer and then try these delicious mill recipes from our very own Chef Jeff!
6 tbsp. Lard or bacon grease 2 cups Farmview cornmeal 2 tsp. Baking soda 2 tsp. Baking powder 2 tsp. Kosher salt 4 Eggs, large 3 cups Buttermilk 3/4 cup White Lily flour
Preheat the oven to 400 degrees and grease a 8” to 9” skillet with 2 oz. of lard or bacon grease. Place greased skillet in oven while preheating.
Combine and mix dry ingredients. Then, add the eggs and buttermilk and combine. When the oven is preheated, pour batter into the hot skillet and place back into oven.
Bake for 18-22 minutes.
4 cups Water 1 cup Farmview Grits 2 oz. Butter, unsalted 1 cup Heavy cream 1 tsp. Salt 1/2 tsp. Pepper
Combine fresh grits and water, and stir. Let grits stand 8-10 minutes. Skim off kernels from the top and bring to a boil. Once boiling, reduce to a simmer for 30 minutes. Add butter, heavy cream, salt and pepper and simmer 5 more minutes.
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