Community Grains True Whole GrainTodd Lash2022-05-22T11:09:53-07:00

Community Grains asks: WHAT’S GOOD?

It’s a question needing to be asked in our world of product assertions and misinformation — each claim using all the right words. How can we discern what’s truthful and good — from soil to grain to milling to nutrition to health and for the earth.

Community Grains asks:
WHAT’S GOOD?

It’s a question needing to be asked in our world of product assertions and misinformation — each claim using all the right words. How can we discern what’s truthful and good — from soil to grain to milling to nutrition to health and for the earth.

WHAT'S TRUE WHOLE GRAIN?

Whole milled for bold depth of flavor and major health benefits.

TRANSPARENCY NURTURES TRUST

23 Points of Identity reveal our supply chain from seed to table.

BETTER FARMING

Inspired by farmers who believe healthy soil is the key to better food and planet.

BETTER TASTE

Guided by great bakers and cooks, we achieve the deep, rich flavors only true whole grain can offer.

Better Taste

Cynthia Salaysay2020-05-06T15:44:01-07:00

Springtime Fettuccine with Baby Artichokes, Asparagus, and Burrata

Entrees, Pasta, Vegetarian

Cynthia Salaysay2020-11-10T20:38:22-07:00

Whole Wheat Pie Crust

Cynthia Salaysay2020-02-24T14:20:05-07:00

Asparagus and Goat Cheese Galette

Cynthia Salaysay2020-05-06T15:44:01-07:00

Springtime Fettuccine with Baby Artichokes, Asparagus, and Burrata

Entrees, Pasta, Vegetarian

Whole Grain Products

CG-Pasta-Pipe-HmPg-01-sq

PASTA

SMALL BATCH 100% Whole Grain & WHOLE MILLED, Organic & NON-GMO — JUST Wheat Flour & Water

Cracked_Close up Crumb

HEARTH BREAD

Nutrient-rich soil, advanced milling, and long fermentation creates delicious bread.

Polenta-CCM Milling-Cooked 04222021

Flour & Polenta

Our 100% whole grains are whole milled for incomparable texture, performance, and taste

gifts

Bundles & Gifts

Great for treating yourself, and sending as gifts, too!

COMMUNITY & NOTES FROM THE FIELD

Join us in creating a vibrant, local grain economy that benefits everyone.

True innovation–found in an old tool bag. The Bread Bike builds community.

The industrial food economy took from us things vital to [...]

“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated

But that’s not necessarily what’s on your local supermarket shelf [...]

“Op-ed: Will the Real ‘Whole Grain’ Please Stand Up?” – Bob Klein, Civil Eats

A recent test determined that many products labeled '100 percent [...]

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We have a limited number of Pipe Rigate boxes bein

We have a limited number of Pipe Rigate boxes being sold at two for the price of one! Click the product in the post to buy yours now!

A while back, we made the decision to expand to a large e-commerce platform. It offered a promise for faster and cheaper shipping and a bigger customer base. After tales of many mishaps, we realized this was far from a success.

We requested that our inventory be returned, tossed the damaged boxes, and decided to offer the remaining pastas to you at a discount! The best by date is 9/17/22 (though should be fine well after), so we're looking to get it into the hands of our valuable customers as soon as possible! Can't wait for it to ship? We offer free pickup from our Berkeley, CA office location- just select "local pickup" at checkout.

Our Red Flint corn, grown by Fritz Durst at Tule

Our Red Flint corn, grown by Fritz Durst at Tule Farms, is a direct descendant of the earliest corn (8th century BC), migrating from southern Mexico to the Mississippi Valley in perhaps the 11th century AD, and then up to New England in the 14th century AD, being selectively bred for colder climates. Early traders brought it to the Caribbean, then to Venice, and finally north to the Valsugana where Italian farmers and cooks selectively breed for taste for centuries. And bingo, a whole grain polenta with extraordinary flavor was born.

Despite the deep history Floriani corn carries in its DNA, this variety was nearly lost to the monoculture ways of modern industrial agriculture. Luckily, in the 1970s, food historian William Reubel learned about the corn and its endangered status. What is now Community Grains convinced a California farmer to plant a field and have it milled Integrale (whole). The corn’s elevated nutrition and taste were undeniable and the need for a larger crop was clear, so we jumped in. This was the start of Community Grains.

Check out the recipes page on our website for our Savory Breakfast Polenta. Red Flint Corn polenta takes longer to cook than standard dent polenta, but it reconstitutes well, so make it ahead of time and use it throughout the week!

#knowyourfood #trustyourfood #knowyourfarmer #organic #polentarecipe #locallygrown #heirloomcorn #cagrown #farmtofork #regenerativelygrown

True Whole Grain • Radical Transparency • Rege

True Whole Grain • Radical Transparency • Regenerative Soil • Delicious

Food writer Michael Pollan has spent a lot of time exploring what makes good food. We were grateful to hear from him about what makes good whole grain pasta!

#knowyourwheat #trustyourfood #knowyourfarmer #farmtofork #regenerativeagriculture #wholegrain #pasta #wholewheatpasta #truewholegrain #farmtofork #locallygrown

We love whole grain pasta for so many reasons! We

We love whole grain pasta for so many reasons! We often focus on nutrition and flavor when talking about our pastas, but there is so much more to love about them.

A few months ago, Michael Pollan pointed out a few characteristics of whole grain pasta that he loves, including its affinity for sauces!

#knowyourwheat #trustyourfarmer #farmtofork #bayarealocalfood #organicwheat #wholegraincooking #regenerativeagriculture #wholegrainpasta #wholewheatpasta #wholewheat

This Fusilli pasta with fresh pesto is a perfect w

This Fusilli pasta with fresh pesto is a perfect way to mix up a classic pesto pasta! Based off the recipe of revered Mediterranean cookbook writer, Paula Wolfort, this basil sauce is smooth and creamy and moderates the characteristic bite and zing of traditional pesto.

Ingredients:

- 2 cups fresh large basil leaves
- 1/2 cup extra virgin olive oil, plus another half cup for the table
- 1/4 cup pine nuts
- 3 cloves garlic, peeled and diced
- salt
- 1-3 tbsp heavy cream
- 1 box Community Grains Fusilli

Instructions:

1. Drop the basil leaves in simmering water and leave them 10 seconds. Drain. (This tenderizes the leaves).
2. Squeeze leaves gently to remove the water.
3. Place the leaves in a blender or food processor. Add the olive oil, cheese, pine nuts, garlic, and 1/2 cup water. Blend until very smooth. Salt to taste
4. Cook the pasta in boiling water until al dente.
5. Meanwhile, heat the basil sauce without boiling in a saucepan. Stir in the cream.
6. Pour the sauce over freshly cooked and thouroughly drained pasta, toss rapidly, sprinkle with parmesan, and serve at once.

Optional: Serve with warm Community Grain Ave was to soak up all the reminding sauce from your place (you won’t want any of this to go to waste!).

True Whole Grain • Radical Transparency • Rege

True Whole Grain • Radical Transparency • Regenerative Soil • Delicious

A few years ago, we got to hear from Jonathan Bethoney from @seyloubakery about why he likes baking with whole grain.

When we keep all of the parts of the kernel in whole grain flour, we retain all of the flavor that helps us differentiate between varieties. The flavor pulls us back into the reality that our bread and pastries do come from living beings- wheat plants.

What flavor notes have you noticed in our grains? (Been waiting to try them? Click the products tagged in our video to check out our flours and kernels).

#knowyourwheat #trustyourfood #knowyourfarmer #farmtofork #farmtotable #regenerativeagriculture #localfood #transparency #wholegrain

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Blog

True innovation–found in an old tool bag. The Bread Bike builds community.

“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated

“Op-ed: Will the Real ‘Whole Grain’ Please Stand Up?” – Bob Klein, Civil Eats

Storage and Baking Instructions for our Identity Preserved Hearth Bread

How to Store our Whole Grain Flours