[{"created_at":"2011-10-24T20:33:18Z","description":"With particles of corn ranging in size from 1/6 to 1/26 of an inch, Anson Mills coarse grits are produced from field ripened Carolina Gourdseed White or John Haulk Yellow dent mill corns, each prized historically for exceptional flavor and texture\u2014and each, until recently, nearly extinct. Stove time: 50 to 90 minutes depending on method.","gluten_free":true,"id":8,"inactive":null,"long_title":"Antebellum Coarse White Grits","photo_content_type":"image/jpeg","photo_file_name":"Coarse_White_Grits.jpg","photo_file_size":487316,"photo_updated_at":"2012-04-11T00:26:21Z","position":0,"product_group_id":27,"related_recipes_order":["489","459","460","480"],"run_sheet_position":0,"shopify_product_id":"89641937","updated_at":"2012-07-19T15:28:22Z","body_html":null,"title":"Antebellum Coarse White Grits"},{"created_at":"2011-10-24T20:33:18Z","description":"With particles of corn ranging in size from 1/6 to 1/26 of an inch, Anson Mills coarse grits are produced from field ripened Carolina Gourdseed White or John Haulk Yellow dent mill corns, each prized historically for exceptional flavor and texture\u2014and each, until recently, nearly extinct. Stove time: 50 to 90 minutes depending on method.","gluten_free":true,"id":9,"inactive":null,"long_title":"Antebellum Coarse Yellow Grits","photo_content_type":"image/jpeg","photo_file_name":"Coarse_Yellow_Grits.jpg","photo_file_size":604146,"photo_updated_at":"2012-04-11T00:28:02Z","position":0,"product_group_id":27,"related_recipes_order":[489,459,460,480],"run_sheet_position":1,"shopify_product_id":"89680769","updated_at":"2012-07-19T15:28:23Z","body_html":null,"title":"Antebellum Coarse Yellow Grits"},{"created_at":"2011-10-24T20:33:19Z","description":"Produced from authentic whole corn hominy grist, but milled slightly finer than Antebellum Grits, Anson Mills quick grits possess the natural whole corn richness, creaminess, and fragrance of 100% germ-retained corn. Quick grits make great spoonbread, grits cakes, and tamales. Stove time: about 20 minutes.","gluten_free":true,"id":10,"inactive":null,"long_title":"Antebellum Medium White Quick Grits","photo_content_type":"image/jpeg","photo_file_name":"White_Quick_Grits.jpg","photo_file_size":475161,"photo_updated_at":"2012-04-11T00:29:13Z","position":0,"product_group_id":27,"related_recipes_order":[458,461,459,460],"run_sheet_position":4,"shopify_product_id":"89681193","updated_at":"2012-07-19T15:28:23Z","body_html":null,"title":"Antebellum White Quick Grits"},{"created_at":"2011-10-24T20:33:19Z","description":"Produced from authentic whole corn hominy grist, but milled slightly finer than Antebellum Grits, Anson Mills quick grits possess the natural whole corn richness, creaminess, and fragrance of 100% germ-retained corn. Quick grits make great spoonbread, grits cakes, and tamales. Stove time: about 20 minutes.","gluten_free":true,"id":11,"inactive":null,"long_title":"Antebellum Medium Yellow Quick Grits","photo_content_type":"image/jpeg","photo_file_name":"Yellow_Quick_Grits.jpg","photo_file_size":552443,"photo_updated_at":"2012-04-11T00:29:55Z","position":0,"product_group_id":27,"related_recipes_order":[458,461,459,460],"run_sheet_position":5,"shopify_product_id":"89681863","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Antebellum Yellow Quick Grits"},{"created_at":"2011-10-24T20:33:20Z","description":"Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, milling became part of the daily food chores on the frontier. A small, round, horizontal hand-driven stone mill called a quern mill was the front-yard tool of choice for this food. A quern mill measured up to 20 inches in diameter and was composed of a heavy rotating top stone positioned on a thin, stationary bottom stone. The corn was trickled into a hole on the top of the mill as the upper stone was rotated by hand. With enough effort, grits spilled out the sides. This process was hard work, but the reward was immediate because the grits were milled directly into the cooking pot\u2014an early rustic version of fresh milling. Anson Mills is faithful to this food form. We quern mill these grits by hand to demonstrate why this unusual corn survived into the 21st century. Pencil Cob grits say \u201ccorn\u201d in aroma and flavor more boldly than any other grits we produce. ","gluten_free":true,"id":12,"inactive":null,"long_title":"Colonial Coarse Pencil Cob Grits","photo_content_type":"image/jpeg","photo_file_name":"Pencilcob_Grits.jpg","photo_file_size":538014,"photo_updated_at":"2012-04-11T00:30:40Z","position":0,"product_group_id":27,"related_recipes_order":null,"run_sheet_position":3,"shopify_product_id":"89681911","updated_at":"2012-07-19T15:28:23Z","body_html":null,"title":"Colonial Coarse Pencil Cob Grits"},{"created_at":"2011-10-24T20:33:21Z","description":"Who said corn is supposed to be white or yellow? Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as well as distinct, diverse flavors and aromas. The corn for Anson Mills Native Coarse Blue Corn Grits belongs to the Cherokee Nation in the mountains of the Carolinas. Slow-cooked grits made from this fresh new crop blue corn have the fragrance and taste of mountain terroir and sweet corn, with intriguing background notes of chestnuts. Always soak blue corn grits overnight and use our recipe for Anson Mills Antebellum Coarse Grits. Don\u2019t be tempted to use dairy to cook blue grits, but do whisk butter in at the end.","gluten_free":true,"id":13,"inactive":null,"long_title":"Native Coarse Blue Corn Grits","photo_content_type":"image/jpeg","photo_file_name":"Blue_Grits.jpg","photo_file_size":529201,"photo_updated_at":"2012-04-11T00:31:15Z","position":0,"product_group_id":27,"related_recipes_order":null,"run_sheet_position":2,"shopify_product_id":"89686365","updated_at":"2012-07-19T15:28:23Z","body_html":null,"title":"Native Coarse Blue Corn Grits"},{"created_at":"2011-10-24T20:33:21Z","description":"Henry Moore Yellow Hominy Corn is an authentic South Carolina-grown hominy corn bred over 150 years ago. (Classic hominy corns have big, round kernels.) Regular milling leaves Henry Moore cold, so we treat this old heirloom the way it likes to be treated: before harvesting, we let the corn dry on the stalks in the field, and then crib it up for a time thereafter so winter drafts can perform their final subtle drying, kernel by kernel. This process develops lovely flavor characteristics that come out brilliantly complex and satisfying when cooked. We\u2019ve worked with dozens of hominy corns but, in our opinion, Henry Moore is the best one of all.","gluten_free":true,"id":14,"inactive":null,"long_title":"Henry Moore Yellow Hominy Corn","photo_content_type":"image/jpeg","photo_file_name":"Henry_Moore_Hominy_Corn.jpg","photo_file_size":534814,"photo_updated_at":"2012-04-11T00:34:30Z","position":0,"product_group_id":27,"related_recipes_order":[466,468,467,469],"run_sheet_position":14,"shopify_product_id":"89682607","updated_at":"2012-07-19T15:28:25Z","body_html":null,"title":"Henry Moore Yellow Hominy Corn"},{"created_at":"2011-10-24T20:33:22Z","description":"Field-ripened, freshly milled coarse sweet cornmeal produces the open crumb and high floral notes that characterize classic black skillet cornbread.","gluten_free":true,"id":15,"inactive":null,"long_title":"Antebellum Coarse White Cornmeal","photo_content_type":"image/jpeg","photo_file_name":"Coarse_White_Cornmeal.jpg","photo_file_size":517266,"photo_updated_at":"2012-04-11T00:35:08Z","position":0,"product_group_id":28,"related_recipes_order":[475,463,437,464,465,477],"run_sheet_position":12,"shopify_product_id":"89686417","updated_at":"2012-07-19T15:28:25Z","body_html":null,"title":"Antebellum Coarse White Cornmeal"},{"created_at":"2011-10-24T20:33:25Z","description":"Classic-style, authentic polenta from new crop white or yellow flint corn, Anson Mills polenta displays appealing floral corn aroma and flavor, and a silky, beaded texture when properly cooked. Produced whole-grain and fresh from the mill, this is the finest new crop polenta in the United States.","gluten_free":true,"id":20,"inactive":null,"long_title":"Artisan Handmade Fine White Polenta","photo_content_type":"image/jpeg","photo_file_name":"White_Polenta.jpg","photo_file_size":519103,"photo_updated_at":"2012-04-11T00:36:00Z","position":0,"product_group_id":29,"related_recipes_order":[471,483,532,533],"run_sheet_position":6,"shopify_product_id":"89686585","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Artisan Fine White Polenta"},{"created_at":"2011-10-24T20:33:26Z","description":"Classic-style, authentic polenta from new crop white or yellow flint corn, Anson Mills polenta displays appealing floral corn aroma and flavor, and a silky, beaded texture when properly cooked. Produced whole-grain and fresh from the mill, this is the finest new crop polenta in the United States.","gluten_free":true,"id":21,"inactive":null,"long_title":"Artisan Handmade Fine Yellow Polenta","photo_content_type":"image/jpeg","photo_file_name":"Yellow_Polenta.jpg","photo_file_size":640182,"photo_updated_at":"2012-04-11T00:36:31Z","position":0,"product_group_id":29,"related_recipes_order":[471,483,472,533],"run_sheet_position":7,"shopify_product_id":"89686665","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Artisan Fine Yellow Polenta"},{"created_at":"2011-10-24T20:33:26Z","description":"Milled from an Italian heirloom red trentino flint that was, until recently, nearly extinct even in Italy, Anson Mills Rustic Polenta Integrale shows bright flecks of crimson bran, and features pronounced mineral components along with a lingering sweetness on the palate.","gluten_free":true,"id":22,"inactive":null,"long_title":"Artisan Handmade Coarse Rustic Polenta Integrale","photo_content_type":"image/jpeg","photo_file_name":"Polenta_Integrale.jpg","photo_file_size":599108,"photo_updated_at":"2012-04-11T00:37:14Z","position":0,"product_group_id":29,"related_recipes_order":null,"run_sheet_position":8,"shopify_product_id":"89686709","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Rustic Polenta Integrale"},{"created_at":"2011-10-24T20:33:28Z","description":"The grandfather of long-grain rice in the Americas, Carolina Gold is a delicate non-aromatic rice with chameleon starch properties that allow it to produce fluffy, individual grains; creamy risotto; or sticky Asian-style rice, depending on how it is cooked. Exclusively new crop and milled to emulate fresh, hand-pounded rice, Anson Mills Carolina Gold rice has a clean, sweet flavor and mouthfeel superior to modern long-grain rice.","gluten_free":true,"id":23,"inactive":null,"long_title":"Carolina Gold Rice","photo_content_type":"image/jpeg","photo_file_name":"Carolina_Gold_Rice.jpg","photo_file_size":524363,"photo_updated_at":"2012-04-11T00:38:15Z","position":0,"product_group_id":30,"related_recipes_order":["518","406","403","404","405","455","414"],"run_sheet_position":16,"shopify_product_id":"89686729","updated_at":"2012-07-19T16:02:13Z","body_html":null,"title":"Carolina Gold Rice"},{"created_at":"2011-10-24T20:33:29Z","description":"Because Carolina Gold Rice possesses low tensile strength, its grains are subject to fracture. Shorts, brokens, or grits\u2014which result from threshing or milling\u2014catch in the tiny dimples of a uniflow chamber and never see the whole kernels again. It\u2019s a beautiful separation. Anson Mills rice grits have an eat-with-a-spoon hominess about them, cooking up beaded and glossy with a barely clingy, slightly springy feel, and a wondrous aptitude for sauces. They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.","gluten_free":true,"id":24,"inactive":null,"long_title":"Carolina Gold Rice Grits","photo_content_type":"image/jpeg","photo_file_name":"Carolina_Gold_Rice_Grits.jpg","photo_file_size":448437,"photo_updated_at":"2012-04-11T00:39:38Z","position":0,"product_group_id":30,"related_recipes_order":["408","409","410"],"run_sheet_position":17,"shopify_product_id":"89686749","updated_at":"2012-07-19T16:02:13Z","body_html":null,"title":"Carolina Gold Rice Grits"},{"created_at":"2011-10-24T20:33:30Z","description":"Anson Mills Carolina Gold Rice Flour is golden-hued from retained germ and bran, damp with oil, finely textured, and slightly granular. Possessing none of wheat flour\u2019s gluten properties, CGR flour delivers a crisp, filigree finish to biscuits and cookies. Cooked to a paste with water and added to yeast breads, it brings moistness to the bread\u2019s interior and a rice-crispy blistering to its crust. Like our whole-grain rice, this flour is milled exclusively from new crop rice. ","gluten_free":true,"id":25,"inactive":null,"long_title":"Carolina Gold Rice Flour","photo_content_type":"image/jpeg","photo_file_name":"CGR_Flour.jpg","photo_file_size":568435,"photo_updated_at":"2012-04-11T00:41:21Z","position":0,"product_group_id":30,"related_recipes_order":[411,407,416,415,412,446],"run_sheet_position":19,"shopify_product_id":"89686857","updated_at":"2015-08-24T22:19:10Z","body_html":null,"title":"Carolina Gold Rice Flour"},{"created_at":"2011-10-24T20:33:31Z","description":"A love child of our famed Carolina Gold Rice and a lost rice called Charleston Long, this elegant and perfumed long-grain rice has been stored with wild red bay laurel leaves for three years of seasonal heat and chill. Laurel-Aged Charleston Gold Rice possesses rare and assertive grain-for-grain characteristics and lovely aromatics similar to the famous aged basmati rices of India.","gluten_free":true,"id":26,"inactive":null,"long_title":"Laurel-Aged Charleston Gold Rice","photo_content_type":"image/jpeg","photo_file_name":"Laurel_Aged_Charleston_Gold_Rice.jpg","photo_file_size":454317,"photo_updated_at":"2012-04-11T00:42:15Z","position":0,"product_group_id":31,"related_recipes_order":[400,401],"run_sheet_position":20,"shopify_product_id":"89686943","updated_at":"2015-08-24T22:19:11Z","body_html":null,"title":"Laurel-Aged Charleston Gold Rice"},{"created_at":"2011-10-24T20:33:32Z","description":"Milled whole grain from Red May, the first improved wheat of colonial America, this new crop flour possesses baking properties and fragrance regular flours cannot touch. Used full strength, its concentration of germ and bran particles brings incomparable crispness to biscuits and scones. As a blending flour, our whole grain wheat flour enhances the patina and crumb of yeasted breads. ","gluten_free":false,"id":27,"inactive":null,"long_title":"Colonial Style Artisan Whole Grain Wheat Flour","photo_content_type":"image/jpeg","photo_file_name":"Colonial_Whole_Wheat_Flour.jpg","photo_file_size":537689,"photo_updated_at":"2012-04-11T00:43:02Z","position":0,"product_group_id":32,"related_recipes_order":[433,438],"run_sheet_position":32,"shopify_product_id":"89687163","updated_at":"2015-08-24T22:19:15Z","body_html":null,"title":"Artisan Whole Grain Wheat Flour"},{"created_at":"2011-10-24T20:33:33Z","description":"Coarser than our whole grain wheat flour, Anson Mills graham flour is cold-milled from Red May wheat and hand-scrubbed to break large bran particles into smaller bits. The finished product, which bears no resemblance to commercial graham flour, produces near crystalline crispness and rich, robust, and sweet wheat flavors in classic graham biscuits and crackers. It is also the quintessential blending flour for rustic breads. ","gluten_free":false,"id":28,"inactive":null,"long_title":"Antebellum Style Rustic Coarse Graham Wheat Flour","photo_content_type":"image/jpeg","photo_file_name":"Graham_Flour.jpg","photo_file_size":542228,"photo_updated_at":"2012-04-11T00:43:52Z","position":0,"product_group_id":32,"related_recipes_order":[436,435,437,439,446],"run_sheet_position":33,"shopify_product_id":"89687247","updated_at":"2015-08-24T22:19:15Z","body_html":null,"title":"Rustic Coarse Graham Wheat Flour"},{"created_at":"2011-10-24T20:33:34Z","description":"Screened to a silken finish from the finest Red May wheat, this flour is an exact reproduction of the pastry flour of the Colonial South, which has been out of production since the 1850s. Esteemed historically for its crisping properties, Red May wheat represents crisping nonpareil when it is stone-milled gently, and then sifted immediately by hand through a fine silk bolting cloth at 100% bran extraction. Its texture is so fine that when rubbed between the fingers, it feels almost like cream (historically, the flour was known as \u201ccrema\u201d). Red May pastry flour is loaded with whole wheat germ flavonoids and nutrients. It is soft enough to make biscuits tender and pie dough flaky, but strong enough to support buttery layers in laminated doughs like Danish or croissant. ","gluten_free":false,"id":30,"inactive":null,"long_title":"Colonial Style Fine Cloth-Bolted Pastry Flour","photo_content_type":"image/jpeg","photo_file_name":"Pastry_Flour.jpg","photo_file_size":521044,"photo_updated_at":"2012-04-11T00:45:06Z","position":0,"product_group_id":33,"related_recipes_order":[398,436,473,474,435,434,440,441,465,462,485,442,444,507,439,456,478,415,399,425,424,451,446,426,449,450,504,447,448,445],"run_sheet_position":34,"shopify_product_id":"89687575","updated_at":"2015-08-24T22:19:15Z","body_html":null,"title":"Fine Cloth-Bolted Pastry Flour"},{"created_at":"2011-10-24T20:33:36Z","description":"Possessing a golden whiteness, White Lammas Cake Flour brings unique flavor qualities to the cakes it fashions: a whisper of honeyed sweetness, the subtle scent of fresh cream, and faint but persistent field flavors. This is the royal class of wheat grown for flour to make grand celebration cakes and fine Madeira teacakes in colonial Virginia and Carolina. Until the American Revolution, White Lammas wheat was exported from Virginia and held in high esteem in England. Today, at Anson Mills, we hand-rub the milled wheat on a fine screen to extrude the bran and germ oil into the flour, making it highly flavorful. This process is identical to techniques used in the milling industry in the 17th and 18th centuries in the American Colonies. White Lammas wheat mills to the lightest and freshest cake flour available in America today.","gluten_free":false,"id":31,"inactive":false,"long_title":"Artisan Fine Cloth-Bolted White Lammas Cake Flour","photo_content_type":"image/jpeg","photo_file_name":"White_Lamas_Cake_Flour.jpg","photo_file_size":551822,"photo_updated_at":"2012-04-11T00:46:26Z","position":0,"product_group_id":33,"related_recipes_order":null,"run_sheet_position":42,"shopify_product_id":"89687613","updated_at":"2015-08-24T22:19:18Z","body_html":null,"title":"White Lammas Cake Flour"},{"created_at":"2011-10-24T20:33:37Z","description":"Celebrated at the table in all 13 colonies prior to our Revolution, rice waffles were revered for their unique crispness and delicate flavor. Particularly beloved in the South, where rice breads, griddle cakes, and puddings were central to the cuisine as a whole, rice waffles became the bolster for dishes both savory and sweet. Anson Mills custom blends Colonial Style Fine Cloth-Bolted Pastry Flour fresh-milled from Red May wheat and aromatic new crop Carolina Gold Rice Flour to create waffles that carry a tender crispness and a supple interior along with a mesmerizing flavor blend of sweet barley wine and light caramel. Enjoy the return of colonial-style artisan farming and milling with waffles as ethereal as those from the past. ","gluten_free":false,"id":32,"inactive":null,"long_title":"Thirteen Colony Rice Waffle Flour","photo_content_type":"image/jpeg","photo_file_name":"Rice_Waffle_Flour.jpg","photo_file_size":522676,"photo_updated_at":"2012-04-11T00:47:21Z","position":0,"product_group_id":33,"related_recipes_order":[413,501],"run_sheet_position":35,"shopify_product_id":"89687631","updated_at":"2015-08-24T22:19:16Z","body_html":null,"title":"Thirteen Colony Rice Waffle Flour"},{"created_at":"2011-10-24T20:33:38Z","description":"Anson Mills French Mediterranean White Bread Flour is milled from 18th century white heirloom wheat emanating from Provence, in France. We hand-bolt the flour very fine for broad application in classic breads like pain de mie, pain au levain, and other rustic artisan French breads. These breads became the archetype for English and Huguenot baking art in Virginia and the Carolina territory during our Colonial Era. In breads made with this wheat, expect an exceptionally delicate and tender faint golden crumb, fabulous crisping quality, leafy thin crackling crust, and the hallmark finishing sweetness driven by the absence of bitter tannin.","gluten_free":false,"id":33,"inactive":null,"long_title":"French Mediterranean White Bread Flour","photo_content_type":"image/jpeg","photo_file_name":"White_Bread_Flour.jpg","photo_file_size":513026,"photo_updated_at":"2012-04-11T01:04:45Z","position":0,"product_group_id":34,"related_recipes_order":[397,428,527],"run_sheet_position":41,"shopify_product_id":"89687645","updated_at":"2015-08-24T22:19:18Z","body_html":null,"title":"French White Bread Flour"},{"created_at":"2011-10-24T20:33:44Z","description":"Fresh and loaded with natural oils, Anson Mills new crop oats are so moist they must first be toasted in order to be hulled. Besides reducing cooking time, toasting produces a burst of spicy caramel alongside a light, clean backdrop of fresh oat flavor. Anson Mills\u2019 hand-milled whole organic oats are stone cut on the bias to retain something of their original coarse kernel texture and a ton of whole germ flavor. Hulled, toasted, and hand-milled the very day they\u2019re shipped . . . behold the phenomenon of real fresh oats. ","gluten_free":true,"id":38,"inactive":null,"long_title":"Handmade Toasted Stone Cut Oats","photo_content_type":"image/jpeg","photo_file_name":"Toasted_Oats.jpg","photo_file_size":551809,"photo_updated_at":"2012-04-11T00:53:42Z","position":0,"product_group_id":35,"related_recipes_order":[422,423,424,425,426,427],"run_sheet_position":23,"shopify_product_id":"89692067","updated_at":"2015-08-24T22:19:12Z","body_html":null,"title":"Handmade Toasted Stone Cut Oats"},{"created_at":"2011-10-24T20:33:45Z","description":"Farro Piccolo lays claim to a number of distinctions: It is the smallest grain to fall under the farro classification, a broad category that includes small emmer (parent of modern durum wheat), spelt, and einkorn. Farro Piccolo is also the oldest cultivated grain, dating back at least 10,000 years. Finally, Farro Piccolo is the rarest of Italian ancient grains. Anson Mills is the only grower of this exceptional Italian cultivar in the United States. Light in color and character, Farro Piccolo, which is harvested in the summer, complements vegetables grown in its own season. It cooks quickly and has a lovely, light, and nutty flavor that belies its extraordinary nutritional content.","gluten_free":false,"id":39,"inactive":false,"long_title":"Farro Piccolo","photo_content_type":"image/jpeg","photo_file_name":"Farro_Piccolo.jpg","photo_file_size":487674,"photo_updated_at":"2012-04-11T00:54:17Z","position":0,"product_group_id":36,"related_recipes_order":[529,387,388,392,391,389,390],"run_sheet_position":30,"shopify_product_id":"89692185","updated_at":"2015-08-24T22:19:14Z","body_html":null,"title":"Farro Piccolo"},{"created_at":"2011-10-24T20:33:48Z","description":"Ruddy and diminutive, Sea Island Red Peas represent the variety of heirloom field peas that informed early versions of the dish we know as Hoppin\u2019 John in Coastal Carolina. Expressing the vigor of their African diversity with bold flavor and exceptional nutrition, Sea Island Red Peas cook to a sweet, creamy richness. Outstanding when smoked pork enters their world, Sea Island Peas reach maximum appeal ladled over a bowl of Carolina Gold Rice Grits. Anson Mills is proud to bring the companion crops of rice and peas back into Charleston, drawing comforting flavors from the 17th century into the 21st.","gluten_free":true,"id":41,"inactive":null,"long_title":"Sea Island Red Peas","photo_content_type":"image/jpeg","photo_file_name":"Sea_Island_Peas.jpg","photo_file_size":482926,"photo_updated_at":"2012-04-11T00:55:01Z","position":0,"product_group_id":42,"related_recipes_order":null,"run_sheet_position":21,"shopify_product_id":"89692493","updated_at":"2015-08-24T22:19:11Z","body_html":null,"title":"Sea Island Red Peas"},{"created_at":"2011-10-24T20:33:49Z","description":"Slaves brought benne to the Carolina Sea Islands directly from Africa. We know benne today as sesame, but there is little resemblance in flavor or form between the two. Modern sesame is grown mainly for oil production. Colonial Era benne was low in oil content and was a kitchen garden staple for slaves, who simmered benne seeds in water to draw off the oil, and then decanted the water and oil off the wet seeds for use in rice cookery. The wet benne seeds were dried and pounded in a mortar into benne flour and added to biscuits, breads, and pones. Anson Mills emulates this process by pressing low-oil heirloom benne to draw off a small amount of oil. This makes compressed benne seeds called \u201cbennecake.\u201d We stone-mill fresh pressed bennecake to medium-fine bennecake flour with extraordinary flavor diversity. Add bennecake flour to rice, stews, soups, pastries, cookies, breads, and biscuits for subtle but stunning flavor enhancement.","gluten_free":true,"id":42,"inactive":null,"long_title":"New Crop Heirloom Bennecake Flour","photo_content_type":"image/jpeg","photo_file_name":"Bennecake_Flour.jpg","photo_file_size":546091,"photo_updated_at":"2012-04-11T00:55:35Z","position":0,"product_group_id":39,"related_recipes_order":null,"run_sheet_position":27,"shopify_product_id":"89692397","updated_at":"2015-08-24T22:19:13Z","body_html":null,"title":"New Crop Heirloom Bennecake Flour"},{"created_at":"2011-12-07T00:43:19Z","description":"Anson Mills grows many types of buckwheat, but this large-groat Japanese heirloom variety\u2014planted at our Carolina mountain farms in late summer and harvested as new-crop seeds after the first killing frost of late autumn\u2014is the best. We preserve the mineral, green tea, and earthy flavor and aroma of this lovely food (it is not a grain) in freezers year-round, and mill it cold to a rustic light violet, with bits of crisp black hull for a subtly crystalline texture and the famous \u201cwhiplash\u201d trace of bitterness. A tiny percentage of our buckwheat is toasted and mixed back in, redoubling its flavor. Use boldly in blini, cr\u00eapes, cookies, pasta, and polenta.","gluten_free":true,"id":46,"inactive":null,"long_title":"Rustic Aromatic Buckwheat Flour","photo_content_type":"image/jpeg","photo_file_name":"Buckwheat_Flour.jpg","photo_file_size":619939,"photo_updated_at":"2012-04-11T00:56:17Z","position":0,"product_group_id":37,"related_recipes_order":[398,397,394,395,399],"run_sheet_position":31,"shopify_product_id":"89692383","updated_at":"2015-08-24T22:19:14Z","body_html":null,"title":"Rustic Aromatic Buckwheat Flour"},{"created_at":"2012-03-22T00:32:57Z","description":"Created in the Japanese ni-hachi style (in which buckwheat flour is strengthened by the addition of wheat flour to make soba noodles), this flour was developed after extensive research and much thought about the art and traditions behind the creation of 100% Japanese buckwheat flour noodles known as soba. Needless to say, the remarkable quality of fresh soba cannot be represented by machine-made dry soba noodles available here in America\u2014and few soba masters perform their art here. Our challenge in developing sobakoh was to create a product that would not require the formidable talent and technique of a master. With Anson Mills Ni-Hachi Sobakoh, you can easily produce remarkable soba at home. \r\n","gluten_free":false,"id":47,"inactive":null,"long_title":"Ni-Hachi Sobakoh","photo_content_type":"image/jpeg","photo_file_name":"NIHachi_Sobakoh.jpg","photo_file_size":554315,"photo_updated_at":"2012-04-11T00:56:50Z","position":0,"product_group_id":37,"related_recipes_order":["396","497"],"run_sheet_position":28,"shopify_product_id":"89692331","updated_at":"2015-08-24T22:19:13Z","body_html":null,"title":"Ni-Hachi Sobakoh"},{"created_at":"2012-03-22T00:39:43Z","description":"An heirloom variety of spelt wheat, farro is used in Italy as a foundation ingredient in soups, stews, salads, and desserts. The Italians also mix farro with rice\u2014or substitute it for rice altogether. The particular cultivar Anson Mills grows, extra long and possessing superior flavor and a firm al dente character, is associated with ancient Italian varieties, now extinct. From antiquity, all double-hulled wheats (of which farro is one) were threshed by passing shocks of the freshly harvested grain over fire. Anson Mills emulates this threshing process by slow roasting farro, a practice that dramatically increases its aromatic and flavor profile, reduces its cook time, and improves its texture at the table.","gluten_free":false,"id":48,"inactive":null,"long_title":"Slow Roasted Farro","photo_content_type":"image/jpeg","photo_file_name":"Slow_Roasted_Farro.jpg","photo_file_size":551052,"photo_updated_at":"2012-04-11T00:57:19Z","position":0,"product_group_id":36,"related_recipes_order":[386,388,390,393],"run_sheet_position":29,"shopify_product_id":"89692465","updated_at":"2015-08-24T22:19:13Z","body_html":null,"title":"Slow Roasted Farro"},{"created_at":"2012-03-29T18:07:44Z","description":"For making hominy, masa, tortillas, and tamales.","gluten_free":false,"id":50,"inactive":null,"long_title":"Culinary Lime","photo_content_type":null,"photo_file_name":null,"photo_file_size":null,"photo_updated_at":null,"position":0,"product_group_id":27,"related_recipes_order":["466"],"run_sheet_position":15,"shopify_product_id":"89980445","updated_at":"2012-07-19T16:02:13Z","body_html":null,"title":"Culinary Lime"},{"created_at":"2012-06-05T20:20:02Z","description":"Thousands of years ago, in these very lands, flint corn was toasted in hot sand until the kernels popped. The small and delicate Appalachian heirloom flint corn we now offer certainly handles its age with remarkable grace and taste. When was the last time you tasted popcorn that left impressions of sweet corn and honeysuckle rising from toasted corn, and a final palate statement of pure sweetness? When was the last time you experienced perfect light crackle and trace tenderness in a tiny white explosion? Heirloom flint popping corn is the last corn we plant, and the last corn we harvest. The field risk associated with an extended growing season alone demands extraordinary patience\u2014a patience based on the seasonal farming rhythms that were practiced by Native Americans before settlers arrived and by Appalachian frontier farmers during our colonial era. It is patience handsomely rewarded by this lovely popping corn.","gluten_free":true,"id":51,"inactive":null,"long_title":"Appalachian Heirloom Sweet Flint Popping Corn","photo_content_type":"image/jpeg","photo_file_name":"Popping_Corn.jpg","photo_file_size":516902,"photo_updated_at":"2012-06-05T20:30:17Z","position":0,"product_group_id":27,"related_recipes_order":[530],"run_sheet_position":25,"shopify_product_id":"93532556","updated_at":"2015-08-24T22:19:12Z","body_html":null,"title":"Heirloom Sweet Flint Popping Corn"},{"created_at":"2013-03-04T23:40:33Z","description":"Painted pale pinot noir to inky syrah, our miniature kidney-shaped Sea Island Purple Cape Beans define the faded heritage of communal one-pot stews of the 19th century Cape Romain Sea Island fishing fleet that operated along the coast north of Charleston. Quickly cooked and suffused with purple broth of their own making, Cape Beans finish velvet-like with dark, woodsy flavors; a wisp of smoke; and the subtle tang of bright fruit that beckons companionship with seafood, game, beef, or charcuterie. Orphaned and put to sea in the post-bellum Charleston banana trade, Purple Cape Beans were nearly extinct by the Great Depression. Anson Mills is thrilled to reunite this noble bean with its long lost Cape Romain relatives.","gluten_free":true,"id":53,"inactive":true,"long_title":"Sea Island Purple Cape Beans","photo_content_type":"image/jpeg","photo_file_name":"Purple_Cape_Beans_copy.jpg","photo_file_size":100203,"photo_updated_at":"2013-03-08T17:09:52Z","position":0,"product_group_id":43,"related_recipes_order":[537],"run_sheet_position":22,"shopify_product_id":"124307800","updated_at":"2015-08-24T22:19:11Z","body_html":null,"title":"Sea Island Purple Cape Beans"},{"created_at":"2014-08-25T22:57:23Z","description":"Slaves brought benne seeds from Africa to the Carolina Sea Islands in the early 18th century and cultivated them in hidden gardens for nearly a century as a staple food seed for rice cookery. By the time of our Revolution, benne seeds and their oil had earned a place at table in the Big House, and benne became the focus of intense Antebellum market farming. Slaves and masters alike consumed the plant at every growth stage, from the tender young leaves to the petite seed pods similar to okra, and, later in the growing season, the mature dried seeds we know as sesame. When heated in cooking, Anson Mills new crop benne seeds possess lovely field flavors, a characteristic nuttiness, and deep burnt-honey notes. Unlike modern sesame seeds, our benne asserts its culinary presence by magnifying umami nuances in foods, making it unparalleled for use in both modern and historic recipes.  ","gluten_free":true,"id":54,"inactive":false,"long_title":"Sea Island Benne Seeds","photo_content_type":"image/jpeg","photo_file_name":"Benne-Seeds_large.jpg","photo_file_size":198245,"photo_updated_at":"2014-08-25T22:57:21Z","position":0,"product_group_id":39,"related_recipes_order":null,"run_sheet_position":26,"shopify_product_id":"360086357","updated_at":"2015-08-24T22:19:12Z","body_html":null,"title":"Sea Island Benne Seeds"},{"created_at":"2015-03-04T20:23:13Z","description":"In the Old World, toasted oat flour was a universal element of Celtic hearth breads produced with wild ferment. Easily milled from kilned oats, oat flour became a secret weapon in colonial baking, adding striking crisping and spice aromatics to hearth breads, quick breads, and skillet cakes. Oat flour may also be cooked into mush or steeped into beverages like avena. Its fragrance and flavor are unparalleled in New World black skillet breadings and coatings. ","gluten_free":true,"id":55,"inactive":false,"long_title":"18th Century Style Rustic Toasted Oat Flour","photo_content_type":"image/jpeg","photo_file_name":"Oat_flour_large.jpg","photo_file_size":251070,"photo_updated_at":"2015-03-05T13:19:34Z","position":0,"product_group_id":35,"related_recipes_order":null,"run_sheet_position":24,"shopify_product_id":"439080512","updated_at":"2015-08-24T22:19:12Z","body_html":null,"title":"Rustic Toasted Oat Flour"},{"created_at":"2015-08-17T19:20:33Z","description":"Italian food culture is founded on porridges of buckwheat, chestnuts, farro, and, of course, corn. But we particularly love the special niche of 16th century porridge culture in the Po Valley, where rice became a staple crop. The defining dish is polenta di riso integrale: coarse rice polenta. Freshly milled from new crop Carolina Gold Rice, our Polenta di Riso Integrale\u2019s textural interplay of silkiness, gentle beading, and light mouthfeel encase subtle flavors of almond, green tea, and vanilla. Ethereally light, it is the perfect companion for delicate seafood and vegetable preparations.","gluten_free":true,"id":56,"inactive":false,"long_title":"Polenta di Riso Integrale","photo_content_type":"image/jpeg","photo_file_name":"Polenta_di_Riso_large_product.jpg","photo_file_size":112067,"photo_updated_at":"2015-08-17T19:20:31Z","position":0,"product_group_id":30,"related_recipes_order":null,"run_sheet_position":18,"shopify_product_id":"1445123973","updated_at":"2015-08-24T22:19:10Z","body_html":null,"title":"Polenta di Riso Integrale"},{"created_at":"2011-10-24T20:33:23Z","description":"Field-ripened, freshly milled coarse sweet cornmeal produces the open crumb and high floral notes that characterize classic black skillet cornbread.","gluten_free":true,"id":16,"inactive":null,"long_title":"Antebellum Coarse Yellow Cornmeal","photo_content_type":"image/jpeg","photo_file_name":"Coarse_Yellow_Cornmeal.jpg","photo_file_size":548363,"photo_updated_at":"2012-04-11T00:58:12Z","position":1,"product_group_id":28,"related_recipes_order":[475,463,462,464,465,477,504,539],"run_sheet_position":13,"shopify_product_id":"89686531","updated_at":"2013-03-07T12:45:27Z","body_html":null,"title":"Antebellum Coarse Yellow Cornmeal"},{"created_at":"2011-10-24T20:33:33Z","description":"Anson Mills grows the heirloom Abruzzi rye that was famous in the Carolina Territory during our colonial era\u2014the very rye flour used in \u201cthirded breads,\u201d such as the famous Boston brown bread. The kernels of this grain are lovely green-gold in appearance with aromatic qualities of bold mineral, spice, and sweet cream over deep, nutty grain flavors. This fresh-milled flour is left coarse to produce a meal-like texture for use in rustic breads and pastas. Abruzzi Rye Flour stands out with appealing individual presence when incorporated into both classic slow-ferment and quick breads. ","gluten_free":false,"id":29,"inactive":null,"long_title":"Abruzzi Heirloom Rye Flour","photo_content_type":"image/jpeg","photo_file_name":"Abruzzi_Rye_Flour.jpg","photo_file_size":509984,"photo_updated_at":"2012-04-11T00:58:57Z","position":1,"product_group_id":41,"related_recipes_order":["437"],"run_sheet_position":37,"shopify_product_id":"89687561","updated_at":"2015-08-24T22:19:16Z","body_html":null,"title":"Abruzzi Heirloom Rye Flour"},{"created_at":"2011-10-24T20:33:40Z","description":"Red Fife was North America\u2019s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It disappeared from production with the Great Depression and was re-introduced into Canada a little over decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. As a whole grain bread flour, Red Fife is unparalleled. Anson Mills is pleased to be part of the effort to keep this remarkable heirloom alive.","gluten_free":false,"id":35,"inactive":null,"long_title":"Rustic Red Fife Bread Flour","photo_content_type":"image/jpeg","photo_file_name":"Red_White_Wheat_Flour.jpg","photo_file_size":528420,"photo_updated_at":"2012-04-11T00:48:35Z","position":1,"product_group_id":34,"related_recipes_order":null,"run_sheet_position":36,"shopify_product_id":"89688383","updated_at":"2015-08-24T22:19:16Z","body_html":null,"title":"Rustic Red Fife Bread Flour"},{"created_at":"2011-10-24T20:33:23Z","description":"Freshly milled fine sweet cornmeal brings a forward rich corn aroma and flavor to hush puppies, muffins, spoonbread, cookies, and cakes. Its fine texture creates crisp, delicate breadings as well.","gluten_free":true,"id":17,"inactive":null,"long_title":"Antebellum Fine White Cornmeal","photo_content_type":"image/jpeg","photo_file_name":"Fine_White_Cornmeal.jpg","photo_file_size":521627,"photo_updated_at":"2012-04-11T01:00:17Z","position":2,"product_group_id":28,"related_recipes_order":[473,474,463,461,399,478,477],"run_sheet_position":9,"shopify_product_id":"89686557","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Antebellum Fine White Cornmeal"},{"created_at":"2011-10-24T20:33:39Z","description":"Anson Mills Trigo Fuerte is a blended wheat flour designed to produce classic flour tortillas and flatbread such as focacce. We create Trigo Fuerte from two fine heirloom wheat varieties: Sonora, a lovely, naturally white wheat brought to the Americas by Jesuits and planted widely in California by the early 1800s; and Red Fife, a robust, nutty bread wheat that arrived in Canada and the American Midwest from Ukraine in the 1840s. Sonora shows its Spanish communion-wafer heritage when rolled thin into excellent crackers and tortillas. Red Fife, first bread wheat of the Americas and northern brother of our own Red May wheat, delivers bold, spicy flavors and tensile strength to bread doughs, yeasted or not. Put tender and strong together, and you get perfection: perfect tortillas, perfect flatbread.","gluten_free":false,"id":34,"inactive":null,"long_title":"Trigo Fuerte Flatbread Flour","photo_content_type":"image/jpeg","photo_file_name":"Trigo_Fuerte_Flour.jpg","photo_file_size":474609,"photo_updated_at":"2012-04-11T01:01:16Z","position":2,"product_group_id":34,"related_recipes_order":[430,419,431,420],"run_sheet_position":38,"shopify_product_id":"89687739","updated_at":"2015-08-24T22:19:17Z","body_html":null,"title":"Trigo Fuerte Flatbread Flour"},{"created_at":"2011-10-24T20:33:41Z","description":"Anson Mills Pizza Maker\u2019s Flour is a blend of fine whole grain heirloom European white flatbread flour and \u2018oo\u2019 heirloom bread flour. Made into dough with 85% hydration (9 parts flour to 8\u00bd parts water), this flour produces pizza with a crisp bottom crust; a light, excellent chew; a moist interior; and an open crumb. Anson Mills Pizza Maker\u2019s Flour is the benchmark for flatbread flavor diversity: sweet, herbaceous wheat flavors stand on their own, pairing beautifully with bold sauces and delicate fresh cheeses. \r\n\r\nTo assure the dough\u2019s performance, we provide a small bag of fresh milled mixed semolina composed of high-flavor heirloom parching corn and ancient emmer wheat for flavor development and dough transfer from your peel to stone.  \r\n\r\nPizza variations worldwide abound, but none we know begins with an authentic combination of heirloom flatbread flour and fresh semolina. Farina di Pizzaiolo produces ethereal aroma, texture, and flavor that echoes thousands of years of artisanship.  \r\n","gluten_free":false,"id":36,"inactive":false,"long_title":"Pizza Maker\u2019s Flour (Farina di Pizzaiolo \u2018oo\u2019)","photo_content_type":"image/jpeg","photo_file_name":"Pizza_Flour.jpg","photo_file_size":501165,"photo_updated_at":"2012-04-11T01:02:04Z","position":3,"product_group_id":34,"related_recipes_order":null,"run_sheet_position":40,"shopify_product_id":"89688291","updated_at":"2015-08-24T22:19:17Z","body_html":null,"title":"Pizza Maker's Flour"},{"created_at":"2012-03-22T00:45:04Z","description":"Freshly milled fine sweet cornmeal brings a forward rich corn aroma and flavor to hush puppies, muffins, spoonbread, cookies, and cakes. Its fine texture creates crisp, delicate breadings as well.","gluten_free":true,"id":49,"inactive":null,"long_title":"Antebellum Fine Yellow Cornmeal","photo_content_type":"image/jpeg","photo_file_name":"Fine_Yellow_Cornmeal.jpg","photo_file_size":568633,"photo_updated_at":"2012-04-11T01:02:43Z","position":3,"product_group_id":28,"related_recipes_order":[473,474,463,461,399,478,477,504],"run_sheet_position":10,"shopify_product_id":"89692551","updated_at":"2012-07-19T15:28:24Z","body_html":null,"title":"Antebellum Fine Yellow Cornmeal"},{"created_at":"2011-10-24T20:33:24Z","description":"With coarse flecks of lapis against lavender-hued slate, Appalachian blue cornmeal has historic ties to the foodways of the Carolinas and Georgia that date back to pre-Columbian times. In colonial days, Southern plantation farmers grew kitchen gardens with native corns of many colors for grits and meal. A traditional Native American dumpling and bread meal featuring a kaleidoscope of rich mineral and sweet corn flavors, our Native Fine Blue Cornmeal will fluoresce from deep blue to blue-green or from deep purple to red depending upon the valence of acidity or alkalinity in recipes in which it is used. ","gluten_free":true,"id":19,"inactive":null,"long_title":"Native Fine Blue Cornmeal","photo_content_type":"image/jpeg","photo_file_name":"Fine_Blue_Cornmeal.jpg","photo_file_size":543275,"photo_updated_at":"2012-04-11T01:03:19Z","position":4,"product_group_id":28,"related_recipes_order":null,"run_sheet_position":11,"shopify_product_id":"89686633","updated_at":"2012-07-19T15:28:25Z","body_html":null,"title":"Native Fine Blue Cornmeal"},{"created_at":"2011-10-24T20:33:43Z","description":"The definitive handmade flour for the finest fresh pasta, Farina di Maccheroni \u2018oo\u2019 Crema is hand-scrubbed and hand-bolted in the manner and style of 17th century Italian flour to extract flavorful oils from the heirloom Italian wheat from which it is milled. These oils increase the dough\u2019s silkiness and elasticity, giving rise to a velvet-textured sheet pasta that is a pleasure to work with, whether you\u2019re making ravioli or other authentic pasta forms.","gluten_free":false,"id":37,"inactive":null,"long_title":"Pasta Maker\u2019s Flour (Farina di Maccheroni \u2018oo\u2019 Crema)","photo_content_type":"image/jpeg","photo_file_name":"Pasta_Flour.jpg","photo_file_size":564998,"photo_updated_at":"2012-04-11T01:03:54Z","position":4,"product_group_id":34,"related_recipes_order":[421,486,520],"run_sheet_position":39,"shopify_product_id":"89691947","updated_at":"2015-08-24T22:19:17Z","body_html":null,"title":"Pasta Maker\u2019s Flour"}]