Introduction & Culture

As a heat-loving, drought-tolerant grain, millet allows us to double crop post-harvest of the cool-season grains (barley, oats, rye, and wheat). We grow pearl-type millet, which is popular to the northern parts of Africa, because it has proven to be more suitable to our bioregion than the more commonly known proso millet. Pearl millet provides you with a mild, nut-like gluten-free grain.

Cooking Recommendations

Pearl millet cooks in sixty minutes versus the usual twenty minutes of proso millet, but it always remains well-singulated, never mushy.


Millet is available as either whole berries or stone-milled into flour upon request. Milling upon request allows us to provide a freshly milled product with nutrients and enzymes most intact and active.