heritage Grain share
The widest selection of organic heirloom grains, beans and stone ground, fresh milled flours from New England family farms
By partnering with small-scale, local and regional family farms, we are able to bring you the highest-quality selection of more than 40 ancient grains, fresh milled flours, heirloom beans, rice, corn, oats, buckwheat, barley, rye all three types of farro (spelt, einkorn and Emmer) and much more!
- customize your share to get exactly what you want
- one easy annual pick up in February to stock your pantry for the season
- stores conveniently in a pantry cupboard for year-round use!
see what we offer
ancient, heirloom AND Stone Ground
More than 35 selections of local and regional, organic, Ancient and Heirloom Flours, Grains and Beans in a single annual winter distribution!
Organic Oats, Cornmeal, Buckwheat, 5 Ancient and Heirloom Wheats, 7 Stone-Ground Flours, Popcorn, Rye, 7 varieties of Heirloom Beans and more!
sushi, long grain, aromatic and arborio
Enjoy the first rice ever produced on a commercial scale in New England! White and brown rice grown with deep organic methods in Vergennes Vt. Plus, traditional Carolina Gold, aromatic and Arborio rice from Glen Roberts at Anson Mills.
farm preserves dried, fermented, spicy and sweet
Over 50 selections of the finest farm products from local craft producers. Fruit and herb preserves, lacto-fermented veggies, hot sauces, dried chiles, terroir honeys, wild seaweeds, Full Moon Ghee, ginger syrup, herbal teas, culinary herbs and more!
Time tested recipes, tips and tutorials
from our founder, Ben Lester
whether you are new to baking and cooking with fresh whole grains and flours, or have been at it for years, Ben’s recipes simplify and inspire. He brings 20+ years of experience as professional recipe developer, and bakery operator, and a deep passion for local grain and international flavors.
Some of his recipes are featured here, and many more appear in his Cookbook, Harvesting Tradition, available here!
buckwheat Galette
“Breton Galette Complete” is aFrench classic from brittany, combining ham, eggs and cheese, nestled into a crispy-edged buckwheat crepe, and finished with fresh herbs. This easy brunch makes you feel like a culinary hero in no time with absolute minimal effort. Click here for the recipe library.
“Cool control” whole wheat french bread
This loaf is so simple and delicious…Just fresh ground flour, water, salt and yeast. The crumb is airy, supple and moist, the crust crackling, chewy and caramelized. Click here for the recipe library.
maritozzi – roman beauties!
This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were one of the only sweets permitted during Lent, because they contained olive oil in place of animal fat. Originally, raisins, nuts and candied fruit were folded into the dough, but over time Romans came to favor a fluffier texture. Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire Click here for the recipe library
Customer Testimonials
Kim M.
“When Ben started the Heritage Grain CSA, we jumped at the opportunity to buy wheat that was locally grown. Now, we’ve experimented with the different varieties of wheat available, and we have learned what our favorites are for biscuits, cookies, crumble, crusts, etc. The quality is phenomenal. Thank you, Ben; keep it up!”
Brent J.
“Dear Ben,
I’ve been making your “cool control” whole wheat bread ever since you shared the recipe. It is indeed foolproof, and it is outstanding! Never before have I had success with 100% whole wheat bread and I tried for years. Thank you so much!”
Bethany S.
“As someone who chooses not to eat wheat, I’ve gotten a lot of value out of the grain share.
Most of the baking I do is with the oats, buckwheat and corn from the share, which I grind into flour. I’m very happy with the results.
The variety of beans available is wonderful and the popcorn is always a highlight for me.”
Rebecca r.
“I’ve been making my own bread for years, but this recipe changed everything. I don’t have to set aside a day anymore, or settle for soda bread. It’s truly only a few minutes in the making—I just have to plan ahead far enough to be able to bake it within a day. Made with fresh ground flour, milk and a bit of honey. Delicious!”
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