New Brownsville makes flour the old-fashioned way


Greenwillow Grains in downtown Brownsville makes flour the old-fashioned way- stone-ground small batches of locally grown wheat.

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Greenwillow Grains in downtown Brownsville makes flour the old-fashioned way- stone-ground small batches of locally grown wheat.

Here in the southern Willamette Valley, where grass seed has been the premier cash crop for decades, wheat has been making a comeback in recent years. So far, most of the output has been hauled to Portland grain terminals for shipment across the Pacific, where it is ground into flour for the noodle factories of Taiwan, Japan and South Korea.

But a handful of local growers have decided to bring some of that business back home.

Greenwillow Grains is the marketing and distribution arm of Willamette Seed & Grain, a joint effort launched by several mid-valley farmers aimed at re-creating some of the local infrastructure that’s been lost as small farms and food processors consolidated into ever-larger operations.

Read more at the Corvallis Gazette-Times.

{biztweet}local flour{/biztweet}




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